| 日粮添加酵母硒对鸡肉线粒体氧化损伤及细胞凋亡的影响 |
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| 引用本文： | 杨雪,杨超,王拙,唐德富,张丽,余群力.日粮添加酵母硒对鸡肉线粒体氧化损伤及细胞凋亡的影响[J].畜牧兽医学报,2022,53(9):3079-3092. |
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| 作者姓名： | 杨雪 杨超 王拙 唐德富 张丽 余群力 |
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| 作者单位： | 1. 甘肃农业大学食品科学与工程学院, 兰州 730070;2. 甘肃农业大学动物科学技术学院, 兰州 730070 |
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| 基金项目： | 国家自然基金地区基金（32060550） |
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| 摘 要： | 旨在研究日粮中添加酵母硒对白羽肉鸡宰后成熟过程中线粒体氧化损伤及细胞凋亡的影响。以饲喂不同酵母硒添加量日粮肉鸡的胸肉为研究对象，测定宰后成熟过程中鸡肉线粒体氧化损伤程度、抗氧化酶活性、Caspase-3和Caspase-9活性及肉嫩度的变化。结果表明，宰后成熟过程中，酵母硒饲喂组活性氧（reactive oxygen species，ROS）水平、线粒体膜通透性转换孔（mitochondrial permeability transition pore，MPTP）开放程度、线粒体膜通透性、Caspase-3以及Caspase-9活性均显著低于对照组（P<0.05）；硒含量、胞浆细胞色素c （cytochrome c，Cyt-c）还原水平、线粒体膜电位及谷胱甘肽过氧化物酶（glutathione peroxidase，GSH-Px）活性显著高于对照组（P<0.05）。酵母硒饲喂组总抗氧化能力（total antioxidant capacity，T-AOC）在宰后成熟初期显著高于对照组（P<0.05），而在其他时间点虽有提高但差异不显著（P>0.05）。此外，酵母硒饲喂组肌原纤维小片化指数（myofibrillar fragmentation index，MFI）在宰后成熟过程中显著低于对照组，相对应的剪切力显著高于对照组（P<0.05）。由此可见，饲喂酵母硒通过降低鸡肉线粒体的氧化损伤进而抑制了细胞凋亡，最终减弱了肌原纤维蛋白的降解。
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| 关 键 词： | 鸡胸肉 酵母硒 细胞凋亡 线粒体氧化 嫩度 |
| 收稿时间： | 2021-12-06 |
Effect of Dietary Supplementation of Yeast Selenium on Mitochondrial Oxidative Damage and Apoptosis of Chicken |
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| YANG Xue,YANG Chao,WANG Zhuo,TANG Defu,ZHANG Li,YU Qunli.Effect of Dietary Supplementation of Yeast Selenium on Mitochondrial Oxidative Damage and Apoptosis of Chicken[J].Acta Veterinaria et Zootechnica Sinica,2022,53(9):3079-3092. |
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| Authors: | YANG Xue YANG Chao WANG Zhuo TANG Defu ZHANG Li YU Qunli |
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| Institution: | 1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China;2. College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China |
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| Abstract: | The aim of this study was to investigate the effect of yeast selenium addition in the diet on mitochondrial oxidative damage and apoptosis during postmortem aging of white-feathered chickens. The breasts of chickens fed diets supplemented with different levels of yeast selenium were used as the research objects to determine the degree of mitochondrial oxidative damage, antioxidant enzyme activity, Caspase-3 and Caspase-9 activities, meat tenderness of chicken during postmortem aging. The results showed that during the postmortem aging process, reactive oxygen species (ROS) content, mitochondrial permeability transition pore (MPTP) opening degree, mitochondrial membrane permeability and the activities of Caspase-3 and Caspase-9 were significantly lower than those of the control group (P<0.05). Selenium content, cytochrome c (Cyt-c) reduction level, mitochondrial membrane potential and glutathione peroxidase (GSH-Px) activity were significantly higher than those of the control group (P<0.05). The total antioxidant capacity (T-AOC) of the yeast selenium-fed groups were significantly higher than that of the control group during early stage of postmortem aging (P<0.05), while it increased at other time points, but the difference was not significant (P>0.05). Moreover, the myofibrillar fragmentation index (MFI) of the yeast-selenium-fed groups was significantly lower than that of the control group during the postmortem aging process, and the corresponding shear force was significantly higher than that of the control group (P<0.05). Thus, yeast-selenium feeding inhibited cell apoptosis by decreasing oxidative damage to chicken mitochondria and ultimately weakened myofibril protein degradation. |
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| Keywords: | chicken breast yeast selenium apoptosis mitochondrial oxidation tenderness |
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