Effects of dietary lycopene supplementation on serum biochemistry, meat quality and oxidative stability of breast muscle in broilers

Abstract

Poultry meat is prone to oxidation and spoilage due to its high content of unsaturated fatty acids. Lycopene is a natural antioxidant belonging to the carotenoid family with strong free radical quenching properties. The present study evaluated the effects of varying dietary levels of lycopene supplementation on serum biochemistry, meat quality and oxidative stability of broiler breast muscles. A total of 256 male one-day-old Arbor Acres broilers were randomly allocated to four groups (eight replicates per group with eight birds per replicate) and fed a basal diet supplemented with 0 (control), 100, 200, and 400 mg/kg lycopene, respectively. The final growth performance of broilers supplemented with lycopene was not significantly different compared to the control group. The inclusion of dietary lycopene improved meat quality of broiler breast muscle by increasing the a* value and decreasing the L* value, as well as improving the pH value 24 h after slaughter, decreasing cooking loss and shearing force. Additionally, lycopene supplementation increased the activity of glutathione peroxidase and hydroxyl radical scavenging capacity in the breast muscle. Broilers fed a diet with lycopene showed reduced hydrogen peroxide and malonaldehyde content in the breast muscle 45 min and 24 h postmortem. Furthermore, lycopene increased mRNA expression of nuclear factor erythroid 2-related factor 2 (NRF2) and its downstream antioxidant factor in the breast muscle. In conclusion, dietary lycopene supplementation enhanced the antioxidant capacity of broilers, thereby improving meat quality. These regulatory effects were likely mediated through the NRF2 signalling pathway.