›› 2018, Vol. 45 ›› Issue (9): 2471-2477.doi: 10.16431/j.cnki.1671-7236.2018.09.016

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Antioxidant Mechanism of Plant Polyphenols and Its Application in Animal Production

HUANG Li1,2, DING Bo1   

  1. 1. College of Biological and Environment Engineering, Binzhou University, Binzhou 256603, China;
    2. Shandong Provincial Engineering and Technology Research Center for Wild Plant Resources Development and Application of Yellow River Delta, Binzhou 256603, China
  • Received:2018-02-27 Online:2018-09-20 Published:2018-09-26

Abstract:

Meat and meat products are easy to oxidize during processing and storage,leading to quality degradation.Dietary supplementation with plant polyphenols in animal feeding will help to inhibit lipid and protein oxidation, and further enhance the oxidative stability of the meat and meat products during the processing and storage.Plant polyphenols has the ability of scavenging free radical anti-oxidant properties due to their phenolic hydroxyl structure.It can improve the content of non-enzymatic antioxidants,or enhance the activity of antioxidant enzymes in the organism or raw meat,or activate the Nrf2/ARE signal pathway to improve the antioxidant capacity of meat or/and meat products during processing and storage.Dietary of plant polyphenols can promote digestion and absorption of nutrients in feed and improve production performance in livestock and poultry.Furthermore,it can increase the antioxidant enzyme activity and total antioxidant capacity of the animal, decrease the content of MDA,and enhance the quality and extended the shelf life of the products.In the paper,the types and representative structures of plant phenolic compounds were introduced, including the structure of flavonoids,phenolic acids,non-flavonoids,and the antioxidant mechanism of plant polyphenols and its application in animal production aiming to provide theoretical references for the application of plant polyphenols to improve the oxidation stability and safety of meat and meat products.

Key words: plant polyphenols; meat and meat products; antioxidant mechanism

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