Kaempferitrin improves meat quality of broiler chickens
H.-B. Xiao, J. Fang, Z.-L. Sunhttps://doi.org/10.17221/6751-CJASCitation:Xiao H.-., Fang J., Sun Z.-. (2013): Kaempferitrin improves meat quality of broiler chickens. Czech J. Anim. Sci., 58: 227-231.
Angiopoietin-like protein 3 (Angptl3) may promote adipose formation. The objective of this study was to investigate the effect of kaempferitrin, a 3,7-diglycosyl flavone, on meat quality in broiler chickens and the mechanisms involved. One thousand two hundred broiler chickens were offered commercial diet that was supplemented with 0.0 (control), 0.1, 0.3, or 0.9% kaempferitrin, respectively. After 42 days, kaempferitrin (0.3 or 0.9%) treatment significantly increased the lightness of meat colour. Kaempferitrin (0.3 or 0.9%) supplementation decreased breast muscle drip loss, breast muscle crude fat, breast muscle malondialdehyde level, and hepatic Angptl3 mRNA expression. The present results suggest that kaempferitrin improves meat quality by decreasing expression of Angptl3 in broiler chickens.Keywords:
3,7-diglycosyl flavone; meat trait; angiopoietin-like protein 3; broiler