Effects of artichoke (Cynara scolymus L.) extract on antioxidant status in chicken thigh meat

BACKGROUND: Artichoke extract (AE), containing naturalantioxidant compounds, can be considered as a good source ofantioxidant potential. OBJECTIVES: The aim of this study wasto evaluate antioxidant abilities of AE on broiler meat quality.METHODS: 200 Ross chicken broilers were divided into fiveequal groups and received 100, 200, 300, and 500 mg/liter ofAE in drinking water and pure water in the control group, respectively.Antiradical activity and phenolic content of AE weredetermined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) methodand gallic acid measurement before adding extract into drinkingwater. The broilers received AE extract form 21-35 day ofgrowing phase and the samples from thigh muscles were takenfor biochemical analysis in the 42 day of the growing phase.RESULTS: Antiradical activity of AE was 35% and phenoliccontent was 3.3 g/100g of dry extract. Regarding antioxidantenzymes, such as glutathione peroxidase (GPx) and catalase(CAT), the AE with dosage of 200 mg/l indicated maximumantioxidant ability compared to the other groups (p<0.05). Supplementationof AE200 mg/l also demonstrated the lowest GPxand CAT activities, compared to the control and AE 300 mg/lgroups (p<0.05). Regarding performance weight gain, averagedaily weight gain, percentage of weight gain in 21 to 35 aswell as final weight were similar in control and AE-receivedgroups and AE indicated similar effect for all the treatments.CONCLUSIONS: This study showed that administration of 200mg/l AE in drinking water during growing phase decreasedGPx and CAT activities in chicken meat presumably due todown-regulation of gene expression for antioxidant enzymes

کلیدواژه ها:

Artichoke extract ، broiler chicken ، glutathione peroxidase ، lipid stability