Food and Fermentation Industries >

2020 , Vol. 46 >Issue 1: 177 - 183

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021606

Effects of dietary epigallo-catechin gallate (EGCG) supplementation on chicken quality and non-enzymatic antioxidant ability

  • HUANG Li ,
  • CAO Aihua ,
  • DING Bo ,
  • ZHANG Hanjie ,
  • WANG Yanmei ,
  • SUN Chunlong ,
  • SUN Jingxin
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  • 1(College of Biological and Environmental Engineering, Binzhou University, Binzhou 256600, China)
    2(Shandong Provincial Engineering and Technology Research Center for Wild Plant Resources Development and Application of Yellow River Delta, Binzhou 256600, China)
    3(Rizhao Center for Disease Prevention and Control, Rizhao 276826, China)
    4(College of Food Science and Engineering,Qingdao Agricultural University, Qingdao 266109, China)

Received date: 2019-07-09

  Online published: 2020-03-27

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Abstract

The effects of epigallo-catechin gallate (EGCG) on the quality and antioxidant ability of chicken during chill storage were determined to reveal a non-enzymatic antioxidant mechanism of dietary of EGCG on chicken meat. All chicken was fed on daily bases with addition of EGCG of 100 mg/kg (in 100% purity) and 200 mg/kg of vitamin E. After a 21-day feeding trial, the chicken was slaughtered and the breasts were sampled and stored at 4 ℃ during 21 d of storage. The oxidative stability, quality properties of chicken and the content of non-enzymatic antioxidants in chicken were determined. TBARS and carbonyl contents increased significantly in all groups (P<0.05). Compared with the oxidized oil group and the blank group, EGCG significantly inhibited the increase in TBARS and carbonyl value, reduced water holding capacity and the formation rate of methemoglobin (P<0.05) in chicken. The addition of EGCG can markedly increase the content of GSH and VE, as well as the antioxidant capacity in the body, thereby improving the oxidative stability of chicken during processing and storage. Dietary supplementation with EGCG can enhance the non-enzymatic antioxidant capacity of chicken.

Key words： EGCG; chicken quality; non-enzymatic; antioxidant ability

Cite this article

HUANG Li , CAO Aihua , DING Bo , ZHANG Hanjie , WANG Yanmei , SUN Chunlong , SUN Jingxin . Effects of dietary epigallo-catechin gallate (EGCG) supplementation on chicken quality and non-enzymatic antioxidant ability[J]. Food and Fermentation Industries, 2020 , 46(1) : 177 -183 . DOI: 10.13995/j.cnki.11-1802/ts.021606

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