H2O2-induced oxidative stress impairs meat quality by inducing apoptosis and autophagy via ROS/NF-κB signaling pathway in broiler thigh muscle

Poultry Science

Changchao Huan¹  Yexiao Yan²  Chengmin Li²  Junpeng Huang²  Xiangxing Chen³ 

[1] Institute of Agricultural Science and Technology Development, College of Veterinary Medicine, Yangzhou University, Yangzhou, P.R. China;Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu 212018, P.R. China;Zibo Service Center for Animal Husbandry and Fishery, Zibo 255000, Shandong Province, P.R. China;

关键词: oxidative stress;    cell death;    ROS;    NF-κB;    thigh muscle;   

DOI  :  

来源: DOAJ

【 摘 要 】

Oxidative stress is the downstream of various adverse stresses which impairs meat quality of broiler chickens. Yet, the specific molecular mechanisms of oxidative stress in meat quality of broiler thigh muscle remains unclear. This study investigated the effects and mechanisms of H2O2-induced oxidative stress on meat quality of broiler thigh muscle, with particular emphasis on apoptosis and autophagy and the ROS/NF-κB signaling pathway. The results showed that 10%H2O2-treated broilers exhibited significantly higher drip loss and shear force and lower pH24h and muscle weight. Moreover, the ROS formation, the contents of oxidation products, the expressions of caspases (3, 6, 8, 9), Beclin1, and LC3-II/LC3-I were significantly increased, whereas the levels of antioxidation products and the expression of phosphorylation of NF-κBp65 were significantly decreased. These findings from the present study indicating that H2O2-induced oxidative stress significantly impaired the meat quality by inducing apoptosis and abnormal autophagy via ROS/NF-κB signaling pathway in the broiler thigh muscle.

【 授权许可】

Unknown