SUMMARY

Meat-type chickens (broilers) are highly prone to oxidative stress because of genetic selection for their growth rate and because of the environmental conditions in which they are reared. Oxidative stress has significant impacts on chicken meat quality and safety. As such, antioxidants are often added to the diets of chickens to prevent oxidative stress and to ensure the quality and safety of the meat. This paper discusses sources of oxidative stress (pro-oxidants) in the chicken meat industry, from the raising of live birds to the production of chicken meat. The potential of flavonoids – the biggest group of natural antioxidants – is also explored with a discussion of their natural sources, bioavailability, and their potential application in the chicken meat industry.

概括

由于生长速度的遗传选择和饲养环境条件，肉型鸡（肉鸡）极易发生氧化应激。氧化应激对鸡肉质量和安全有显着影响。因此，通常在鸡的饮食中添加抗氧化剂以防止氧化应激并确保肉的质量和安全。本文讨论了鸡肉行业中氧化应激（促氧化剂）的来源，从活禽饲养到鸡肉生产。还探讨了类黄酮（最大的一类天然抗氧化剂）的潜力，并讨论了它们的天然来源、生物利用度以及它们在鸡肉行业中的潜在应用。