{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,3]],"date-time":"2026-07-03T08:15:22Z","timestamp":1783066522658,"version":"3.54.6"},"reference-count":38,"publisher":"Asian Australasian Association of Animal Production Societies","issue":"7","license":[{"start":{"date-parts":[[2026,3,11]],"date-time":"2026-03-11T00:00:00Z","timestamp":1773187200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"funder":[{"name":"Ito Kinen Foundation"}],"content-domain":{"domain":["animbiosci.org"],"crossmark-restriction":true},"short-container-title":["Anim Biosci"],"published-print":{"date-parts":[[2026,7,1]]},"abstract":"<jats:p>Objective: This study investigated the role of ferroptosis, an iron-dependent form of regulated cell death, in meat quality by comparing the effects of pre-slaughter administration of teriflunomide, an inhibitor of dihydroorotate dehydrogenase (DHODH), which can induce ferroptosis, and dietary vitamin E, an antioxidant that can suppress ferroptosis, on the post-mortem biochemical properties of broiler chicken muscle.Methods: Broiler chickens were randomly allocated to three groups: control, teriflunomide-treated, and vitamin E-supplemented. Teriflunomide was administered subcutaneously prior to slaughter, and vitamin E was provided in the diet. Post-mortem thigh muscles were analyzed for oxidative status, such as lipid peroxide levels and the ratio of reduced to oxidized glutathione (GSH\/GSSG); the expression of ferroptosis-related genes, such as glutathione peroxidase 4 (GPX4) and acyl-CoA synthetase long-chain family member 4 (ACSL4); and meat quality traits such as pH, color, and water-holding capacity.Results: Teriflunomide significantly reduced the GSH\/GSSG ratio (p&lt;0.001) and increased ACSL4 expression compared with the control and vitamin E groups (p&lt;0.05), indicating elevated oxidative stress. Vitamin E significantly increased GPX4 expression compared with teriflunomide (p&lt;0.05). Lipid peroxidation was numerically lower in the vitamin E group than in the other groups, although the differences were not statistically significant (p = 0.062). Teriflunomide slowed post-mortem pH decline (p&lt;0.001) and decreased L* and b* values, whereas a* values were higher (p&lt;0.05). Vitamin E maintained higher L* and b* values and slightly lower a* values than the control (p&lt;0.05). No statistically significant differences were observed in water-holding capacity among the groups.Conclusion: These findings indicate that ferroptosis-related processes play a critical role in regulating post-mortem meat quality in broiler thigh muscles. DHODH inhibition by teriflunomide and antioxidant treatment with vitamin E yielded contrasting effects.<\/jats:p>","DOI":"10.5713\/ab.250847","type":"journal-article","created":{"date-parts":[[2026,3,18]],"date-time":"2026-03-18T04:48:30Z","timestamp":1773809310000},"page":"250847","update-policy":"https:\/\/doi.org\/10.5713\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of dihydroorotate dehydrogenase inhibition and vitamin E supplementation on ferroptosis-related mechanisms and post-mortem meat quality in broiler chickens"],"prefix":"10.5713","volume":"39","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5707-5463","authenticated-orcid":true,"given":"Tomonori","family":"Nakanishi","sequence":"first","affiliation":[{"name":"Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan"},{"name":"Unit of Animal and Plant Biosciences, Faculty of Agriculture, University of Miyazaki, Miyazaki, 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