氧化应激降低鸡肉品质的作用机制研究进展

Research progress on the mechanism of oxidative stress impairs the meat quality of chicken

中文关键词:  肉鸡  氧化损伤  糖酵解  钙离子稳态  细胞死亡

英文关键词:broiler  oxidative damage  glycolysis  calcium ion metabolism  cell death

中文摘要:

      肉鸡氧化应激的诱发因素愈加广泛且复杂, 造成机体不同程度的氧化损伤, 最终影响到家禽健康和产品品质。肉鸡对氧化应激尤为敏感, 肉鸡的肉品质下降很大程度上与氧化应激条件下面临的氧化损伤危害增大有关, 因此揭示氧化应激影响鸡肉品质形成的内在机制具有重要意义。本文从肉鸡的能量代谢、钙离子代谢和细胞凋亡3个方面, 深入介绍了肌肉中氧化损伤的发生机制, 可为揭示氧化应激造成鸡肉品质下降的作用机制和肉鸡生产中应激环境控制提供理论基础。

英文摘要:

      The triggering factors of oxidative stress in broilers are becoming increasingly widespread and complex, causing varying degrees of oxidative damage to the body, ultimately affecting the health and product quality of poultry. Broilers are particularly sensitive to oxidative stress, and the decline in meat quality of broilers is largely related to the increased risk of oxidative damage under oxidative stress conditions. Therefore, revealing the underlying mechanism by which oxidative stress affects the formation of chicken quality is of great significance. This paper provided an in-depth introduction to the mechanism of oxidative damage in muscles from 3 aspects: Energy metabolism, calcium ion metabolism, and cell apoptosis in broilers. It can provide a theoretical basis for revealing the mechanism of oxidative stress causing a decline in chicken quality and controlling the stress environment in broiler production.