Abstract: The present study was conducted to determine the effects of oligomeric proanthocyanidins (OPC) on antioxidant enzyme and breast meat quality of broiler under high temperature. One hundred and forty four 28-day-old broilers were randomly allocated to four treatments and respectively fed with 0,50,100,200 mg/kg OPC. The trial started at Late-July and went on for three weeks. The results of the present study showed that 100,200 mg/kg OPC significantly increased SOD and GSH-Px enzyme activity in serum and liver of broiler (P>0.05), but had no significant effect on CAT. 100,200 mg/kg OPC significantly decreased the serum CK enzyme activity (P<0.05), 50，100 and 200 mg/kg OPC significantly decreased the MDA content in serum and liver (P<0.05). The L* value, drip loss and shear force of broiler breast muscle were also significantly decreased by 100,200 mg/kg OPC (P<0.05). These results indicated that OPC can protect the muscle cell membrane integrity against lipid peroxidation by increasing the antioxidant enzyme activity, and increase of breast meat quality maybe associated with antioxidant activity of OPC.

Key words: oligomeric proanthocyanidins; antioxidant enzyme; breast meat quality; broiler