Gas stunning with CO2 affected meat color, lipid peroxidation, oxidative stress, and gene expression of mitogen-activated protein kinases, glutathione S-transferases, and Cu/Zn-superoxide dismutase in the skeletal muscles of broilers
Abstract Background Meat color and lipid peroxidation are important traits related to meat quality. CO2 concentration is a critical factor that can affect meat quality in the commercial use of gas stunning (GS). However, the effect and mechanism of CO2 stunning on meat color and lipid peroxidation d...
Main Authors: | Lei Xu, Haijun Zhang, Hongyuan Yue, Shugeng Wu, Haiming Yang, Zhiyue Wang, Guanghai Qi |
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Format: | Article |
Language: | English |
Published: |
BMC
2018-05-01
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Series: | Journal of Animal Science and Biotechnology |
Subjects: | |
Online Access: | http://link.springer.com/article/10.1186/s40104-018-0252-2 |
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