Oxidative damage to poultry: from farm to fork.

Area of Science:

• Food Science
• Animal Science
• Biochemistry

Background:

• Poultry and poultry meat are highly prone to oxidative reactions, affecting animal performance and food quality.
• Lipid and protein oxidation pose significant threats to processed poultry products and consumer health.
• Consumer interest in diet, oxidation, health, and aging is growing.

Purpose of the Study:

• To review mechanisms and consequences of oxidative reactions in poultry.
• To describe current antioxidant strategies for poultry meat.
• To explore the impact of oxidation on animal production, food quality, and consumer health.

Main Methods:

• Literature review of oxidative reactions in poultry.
• Analysis of lipid and protein oxidation mechanisms.
• Evaluation of antioxidant strategies including phytochemicals and microelements (Se, Cu).

Main Results:

• Oxidative reactions detrimentally affect poultry growth, performance, and meat quality.
• Oxidized poultry products may influence consumer health and aging.
• Antioxidant strategies are crucial for protecting poultry tissues and food systems.

Conclusions:

• Understanding oxidative reactions is vital for poultry production and food safety.
• Phytochemicals and microelements show promise as antioxidants in poultry feed and meat.
• Antioxidant interventions benefit animal health, product quality, and potentially consumer well-being.