Key result
Kaempferitrin cuts breast muscle drip loss by ~27% to improve meat quality in broiler chickens.
Why the study?
Does kaempferitrin improve meat quality in broiler chickens?
Does kaempferitrin improve meat quality in broiler chickens?
Kaempferitrin supplementation at 0.3% or 0.9% improves meat quality in broiler chickens, potentially by decreasing Angptl3 expression.
Answers are grounded in this paper and cite their sources.
May improve broiler meat quality; leaves open translation beyond this preclinical model.
Angiopoietin-like protein 3 (Angptl3) may promote adipose formation. The objective of this study was to investigate the effect of kaempferitrin, a 3,7-diglycosyl flavone, on meat quality in broiler chickens and the mechanisms involved. One thousand two hundred broiler chickens were offered commercial diet that was supplemented with 0.0 (control), 0.1, 0.3, or 0.9% kaempferitrin, respectively. After 42 days, kaempferitrin (0.3 or 0.9%) treatment significantly increased the lightness of meat colour. Kaempferitrin (0.3 or 0.9%) supplementation decreased breast muscle drip loss, breast muscle crude fat, breast muscle malondialdehyde level, and hepatic Angptl3 mRNA expression. The present results suggest that kaempferitrin improves meat quality by decreasing expression of Angptl3 in broiler chickens.
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Xiao et al. (2013) studied Healthy broiler chickens (n=1,200). Kaempferitrin vs. 0.0% kaempferitrin (control) was evaluated on Breast muscle drip loss (%) (p=<0.01). Kaempferitrin supplementation at 0.9% significantly decreased breast muscle drip loss to 1.28% compared to 1.75% in the control group, improving overall meat quality in broiler chickens.
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