Hydrogen Peroxide-Induced Change in Meat Quality of the Breast Muscle of Broilers Is Mediated by ROS Generation, Apoptosis, and Autophagy in the NF-κB Signal Pathway

We investigated the relationship between meat quality and oxidative damage caused by hydrogen peroxide (H 2 O 2 ) in the breast muscle of broilers. Moreover, we explored the occurrence of apoptosis and autophagy, as well as the expression of NF-κB in these signaling pathways to provide evidence of possible oxidative damage mechanisms. The broilers received a basal diet and were randomly divided into five treatments (noninjected control, 0.75% saline-injected, and 2.5%, 5.0%, or 10.0% H 2 O 2 -injected treatments; 1.0 mL/kg in body weight). The results showed that oxidative stress induced by H 2 O 2 had a negative effect on relative muscle weight, histomorphology, and redox status, while the underlying oxidative damage caused a decline in meat quality (decrease of pH 24h, 10% H 2 O 2 treatment; increase of shear force, 5% and 10% H 2 O 2 treatments) of broilers. This could be attributed to the apoptosis and autophagy processes triggered by excessive reactive oxygen species that suppress the NF-κB signaling pathway.