Dietary Rutin Mitigates Cold-Induced Oxidative Stress and Enhances Meat Quality in Broilers: Implications for Improved Antioxidant Capacity and Myofibrillar Protein Structure

Abstract

This study aimed to investigate the effects of dietary rutin on meat quality, myofibrillar protein (MPs) structure, and antioxidant status in the pectoralis major of broilers exposed to cold stress. 360 one-day-old male AA broilers were randomly divided into four groups with six replicates (15 birds per replicate): a control group (CON) kept at 26 ± 2°C on a basal diet, and three cold-stressed groups exposed to 10±2°C with diets supplemented with 0, 500, and 1000 mg/kg rutin (CS, CSR500, and CSR1000, respectively). The duration of the experiment was 42 days. Results showed that dietary rutin increased pH_15min, improved meat color, tenderness, and water holding capacity (WHC). It also boosted amino acid content, and muscle flavor. Furthermore, dietary rutin attenuated protein oxidation and enhanced the structural integrity of MPs, as indicated by increased Ca²⁺-ATPase activity, reduced dityrosine content and diminished protein particle size. These alterations were attributed to enhanced antioxidant enzyme activities regulated by nuclear factor E2-related factor (Nrf2) genes and reduced lipid and protein oxidation. In conclusion, the dietary rutin enhanced meat quality in cold-stressed broilers. These findings indicate that rutin may serve as a potential dietary supplement for the production of chickens with enhanced nutritional value and improved quality in regions with cold climates.

Keywords: Cold-stress; Rutin; antioxidant capacity; broilers; meat quality; myofibrillar protein.