Effects of Dihydromyricetin on Antioxidant Enzyme and Breast Meat Quality of Broilers

The study was conducted to study the effects of dihydromyricetin (DMY) on antioxidant enzyme and breast meat quality of broilers. One hundred and forty four 28-day-old AA made broilers were randomly allocated to four treatments with six replicates each and six broilers in each replicate, and respectively fed with 0, 100, 200, 400 mg/kg DMY. The trial started at Late-July and lasted for three weeks with an average temperature of 26.5℃. The results showed that the supplement of DMY had no significant effect on the activities of SOD and CAT enzyme in serum and liver of broiler (P0.05), but significantly decreased the serum CK enzyme activity and the MDA content in serum and liver (P0.05). At the same time, it significantly decreased drip loss and shear force of broiler breast muscle (P0.05), but had no significant effect on meat color L, a, b and pH value (P0.05). These results indicated that DMY could not affect the antioxidant enzymes. It might reduce lipid peroxidation and loss of feature enzyemes by clearing free radicals directly, which might be associated with improving the drip loss and tenderness of breast muscle.