Work

Mechanistic insights into niosomal epicatechin on nutritional value and functional quality of chicken meat and economics: monitoring color and oxidative stability for extended shelf life during frozen storage

Year: 2026

Type: article

Abstract: Introduction: In the modern poultry industry, nanoencapsulation protects natural antioxidants like epicatechin from harsh conditions, boosting their effectiveness. Methods: In this study, broilers were fed four diets with 0, 75, 150, and 300 mg/kg niosomal epicatechin (Nio/Epicatechin) to evaluate its boosted effects on performance, immunity, meat quality, antioxidant stability, and lipid peroxidation during frozen storage. Results and discussion: The highest dose (300 mg/kg) produced the best results: chickens grew faster, converted feed more efficiently, and had higher carcass yields. Muscle growth genes (MyoD, mTOR, MyoG) were turned on, while the growth-limiting gene MSTN was suppressed. Meat quality improved, with lower drip, thaw, and cooking losses, and better pH stability. Profits increased, and feed costs dropped. Fat and cholesterol in breast and thigh meat were significantly reduced, as fat-making genes (FAS and ACC) were downregulated. After 90 days of frozen storage, meat from the 300 mg/kg group had higher antioxidant capacity, more phenolics and flavonoids, and lower levels of harmful oxidation products like malondialdehyde and cholesterol oxides. Antioxidant enzyme genes (SOD-1, catalase, GSH-Px, NQO1, HO-1) were more active, and the meat showed stronger free radical scavenging power. Overall, Nio/Epicatechin supplementation, especially at 300 mg/kg, enhances growth, improves meat nutritional quality, boosts oxidative stability during frozen storage, and extends shelf life, making it a valuable strategy for poultry production.

Source: Frontiers in Veterinary Science

DOI: 10.3389/fvets.2026.1960674