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British Poultry Science Volume 61, 2020 - Issue 2
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Nutrition & metabolism

Dietary taurine supplementation enhances antioxidative capacity and improves breast meat quality of broiler chickens

S. W. XuCollege of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing, P.R. ChinaView further author information
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Z. LuCollege of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing, P.R. ChinaView further author information
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B. B. MaCollege of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing, P.R. ChinaView further author information
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T. XingCollege of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing, P.R. ChinaView further author information
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J. L. LiCollege of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing, P.R. ChinaView further author information
,
L. ZhangCollege of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing, P.R. ChinaView further author information
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Y. JiangSchool of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, P.R. ChinaView further author information
&
F. GaoCollege of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing, P.R. ChinaCorrespondence[email protected]
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Pages 140-145 | Received 05 Jul 2019, Accepted 15 Sep 2019, Published online: 25 Nov 2019

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Ruixia Lan, Xiaochun Chen, Yuhua Zhang & Huiwen Luo. (2023) Effects of dietary chitosan oligosaccharides supplementation on meat quality, chemical composition and anti-oxidant capacity in frizzled chickens. Italian Journal of Animal Science 22:1, pages 639-650.
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M. Yang, R. Chen, Y. D. Song, Y. M. Zhou, Q. Liu & S. Zhuang. (2022) Effects of dietary betaine supplementation on growth performance, meat quality, muscle fatty acid composition and antioxidant ability in slow-growing broiler chickens. British Poultry Science 63:3, pages 351-359.
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Abdul Hafeez, Wasim Akram, Asad Sultan, Yusuf Konca, Tugay Ayasan, Shabana Naz, Walikhan Shahzada & Rifat Ullah Khan. (2021) Effect of dietary inclusion of taurine on performance, carcass characteristics and muscle micro-measurements in broilers under cyclic heat stress. Italian Journal of Animal Science 20:1, pages 872-877.
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Azfar Ismail, Hag Ju Lee, Suk-Ju Hong, Ghiseok Kim, Minwoo Choi & Cheorun Jo. (2024) Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques. Innovative Food Science & Emerging Technologies 91, pages 103544.
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Noor Emad Abd Al-Qaisy & J. M. Saed Zaed. (2023) Effect of Adding Taurine on Gene Expression of GPX1 and ACACA Genes of Broiler Chickens Raised at Different Temperatures. IOP Conference Series: Earth and Environmental Science 1262:7, pages 072111.
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Noor Emad Abd Al-Qaisy & Zaed Mohammed Saied. (2023) Effect of Adding Taurine and Vitamin C on Physiological Performance and Antioxidant State of Broiler Chickens During Summer Season. IOP Conference Series: Earth and Environmental Science 1259:1, pages 012073.
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Aqsa Ameer, Youqi Cheng, Farrukh Saleem, Uzma, Aaron McKenna, Anne Richmond, Ozan Gundogdu, William T. Sloan, Sundus Javed & Umer Zeeshan Ijaz. (2023) Temporal stability and community assembly mechanisms in healthy broiler cecum. Frontiers in Microbiology 14.
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Xiukang Yuan, Yu Liu, Yanling Chen, Hongchao Jiao, Jingpeng Zhao, Xiaojuan Wang, Yunlei Zhou & Hai Lin. (2023) Effect of substitution of taurine for methionine and additional taurine supplementation on the performance and antioxidative capacity of laying hens. Poultry Science 102:3, pages 102426.
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Yu Ge, Kai Gai, Zheng Li, Yu Chen, Liang Wang, Xiaolong Qi, Kai Xing, Xiangguo Wang, Longfei Xiao, Hemin Ni, Yong Guo, Li Chen & Xihui Sheng. (2023) HPLC-QTRAP-MS-based metabolomics approach investigates the formation mechanisms of meat quality and flavor of Beijing You chicken. Food Chemistry: X 17, pages 100550.
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Liqin Qi, Ruonan Gao, Zhou Chen, Donghai Lin, Zhiqing Liu, Linxi Wang, Lijing Lin, Xiaoying Liu, Xiaohong Liu & Libin Liu. (2022) Liraglutide reduces oxidative stress and improves energy metabolism in methylglyoxal-induced SH-SY5Y cells. NeuroToxicology 92, pages 166-179.
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Deok Yun Kim, Jong Hyuk Kim, Won Jun Choi, Gi Ppeum Han & Dong Yong Kil. (2021) Comparative effects of dietary functional nutrients on growth performance, meat quality, immune responses, and stress biomarkers in broiler chickens raised under heat stress conditions. Animal Bioscience 34:11, pages 1839-1848.
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Tong Xing, Xiangxing Chen, Jiaolong Li, Lin Zhang & Feng Gao. (2021) Dietary taurine attenuates hydrogen peroxide-impaired growth performance and meat quality of broilers via modulating redox status and cell death signaling. Journal of Animal Science 99:5.
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Hongli Han, Jingfei Zhang, Yanan Chen, Mingming Shen, Enfa Yan, Chengheng Wei, Caiyun Yu, Lili Zhang & Tian Wang. (2020) Dietary taurine supplementation attenuates lipopolysaccharide-induced inflammatory responses and oxidative stress of broiler chickens at an early age. Journal of Animal Science 98:10.
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