scholarly journals PSIX-2 Effects of early heat conditioning on heat stress-induced changes in broiler growth performance, oxidative stress in blood, and quality parameters in breast meat.

2018 ◽  
Vol 96 (suppl_3) ◽  
pp. 280-280 ◽  
Author(s):  
A Punchihewage Don ◽  
W Attuquayefio ◽  
S Oh ◽  
X Feng ◽  
D Ahn ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Heat Stress ◽  
Growth Performance ◽  
Quality Parameters ◽  
Breast Meat ◽  
Induced Changes

scholarly journals Effect of dietary supplementation of some antioxidants on growth performance, carcass composition and breast meat characteristics in quails reared under heat stress

2010 ◽  
Vol 55 (No. 5) ◽  
pp. 209-220 ◽  
Author(s):  
H. Imik ◽  
M. Aydemir Atasever ◽  
M. Koc ◽  
M. Atasever ◽  
K. Ozturan
Keyword(s):  
Heat Stress ◽  
Vitamin E ◽  
Vitamin C ◽  
Growth Performance ◽  
Carcass Composition ◽  
Pectoralis Muscle ◽  
Breast Meat ◽  
B Values ◽  
Japanese Quails ◽  
L Value

This research investigates the effects of adding vitamin E, vitamin C, vitamin E+C, and alpha lipoic acid to feed rations for Japanese quails (Coturnix coturnix japonica) exposed to heat stress. The aspects studied were growth performance, carcass composition and breast meat characteristics. Five groups of quails, containing 50 birds each (250 Japanese quails: 150 female and 100 male) were used. The 21-days-old birds were fed for a period of 21 days, and they were kept in a controlled environment with a temperature of 34˚C between 08:00 and 17:00 and a temperature of 24˚C for the remaining part of the day. The five groups under study included: a control group without any additive (BS), a group fed diets with vitamin E (BSE), with vitamin C (BSC), with vitamin E+C (BSEC) and with lipoic acid (BSLA). The supplement additions to the diets did not affect the growth performance and carcass composition of the birds. The TBA (malonaldehyde) value of the BS group was significantly higher (P < 0.001) than in the other groups. L*, a*, and b* values in muscle samples, superficialis pectoralis muscle (SPM) and deep pectoralis muscle (DPM), were determined. In the samples from the SPM, the L* value of the BS group was higher than in the BSC group; the a* value of the BSE group was higher than in the BS group; and the b* value of the BSC group was higher than in the BS group (P < 0.05). In the samples from the DPM, the L* value of the BS group was higher than in the BSEC group (P < 0.05); the a* values of the BSE and BSEC groups were higher than in the BS group (P < 0.05); and the b* values of the BSC, BSEC and BSLA groups were higher than in the BS group (P < 0.01). In the microbiological analysis of meat, total aerobic mesophilic bacterial counts of the BS and BSE groups were higher than the counts in the BSC, BSEC, and BSLA groups (P < 0.01); coliform bacterial counts were higher in the BSE group than in the BSC group (P < 0.05); and lactic acid was higher in the BSE and BSEC groups than in the BSC and BSLA groups (P < 0.01). In conclusion, the supplemented antioxidants did not exhibit any significant effect on growth performance, but they significantly decreased lipid oxidation in the meat.  

scholarly journals Effect of Heat Stress and Stocking Density on Growth Performance, Breast Meat Quality, and Intestinal Barrier Function in Broiler Chickens

Animals ◽  
2019 ◽  
Vol 9 (3) ◽  
pp. 107 ◽  
Author(s):  
Doyun Goo ◽  
Jong Hyuk Kim ◽  
Geun Hyeon Park ◽  
Jomari Badillo Delos Reyes ◽  
Dong Yong Kil
Keyword(s):  
Heat Stress ◽  
Growth Performance ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Body Weight Gain ◽  
Stocking Density ◽  
Intestinal Barrier ◽  
Intestinal Barrier Function ◽  
Breast Meat ◽  
Ambient Temperatures

The present experiment was conducted to investigate the effect of heat stress (HS) andstocking density (SD) on growth performance, breast meat quality, and intestinal barrier functionin broiler chickens. Experimental treatments included two different ambient temperatures (20 °C:thermoneutral conditions, or 27.8 °C: HS conditions) and two different SD (low: 9 birds/m2 andhigh: 18 birds/m2) in a 2 × 2 factorial arrangement. A total of 1140 21-day-old broiler chickens wereallotted 1 of 4 treatments with five replicates. At the end of the experiment (35 days of age), twobirds per replicate were euthanized for sample collections. The results indicated no interactionsbetween HS and SD for all measurements. For main effects, HS decreased (p < 0.05) the growthperformance of broiler chickens. Similarly, high SD also decreased (p < 0.05) body weight gain andfeed intake. HS decreased (p < 0.01) jejunal trans-epithelial electric resistance (TER), whereas highSD did not affect TER. Neither HS nor high SD affected jejunal tight junction-related geneexpressions; however, high SD reduced (p < 0.05) occludin expression. In conclusion, HS and highSD are key environmental factors decreasing broiler performance; however, the interactive effectsof HS and high SD are not significant under the current conditions.

Dietary Taurine Attenuates Hydrogen Peroxide-Impaired Growth Performance and Meat Quality of Broilers via Modulating Redox Status and Cell Death Signaling

2021 ◽  
Author(s):  
Tong Xing ◽  
Xiangxing Chen ◽  
Jiaolong Li ◽  
Lin Zhang ◽  
Feng Gao
Keyword(s):  
Oxidative Stress ◽  
Hydrogen Peroxide ◽  
Cell Death ◽  
Growth Performance ◽  
Meat Quality ◽  
Redox Status ◽  
Breast Muscle ◽  
Breast Meat ◽  
Cell Death Signaling

Abstract Oxidative stress seriously affects poultry production. Nutritional manipulations have been effectively used to alleviate the negative effects caused by oxidative stress. This study investigated the attenuating effects and potential mechanisms of dietary taurine on growth performance and meat quality of broiler chickens challenged with hydrogen peroxide (H2O2). Briefly, a total of 192 male Arbor Acres broilers (28-day-old) were randomly categorized into 3 groups: non-injection of birds on basal diets (control), 10.0% H2O2-injection of birds on basal diets (H2O2), and 10.0% H2O2-injection of birds on basal diets supplemented with 5 g/kg taurine (H2O2+taurine). Each group consisted of 8 cages of 8 birds each. Results indicated that H2O2 administration significantly reduced growth performance and impaired breast meat quality by decreasing ultimate pH and increasing shear force value (P &lt; 0.05). Dietary taurine improved the body weight gain and feed intake, and decreased feed/gain ratio of H2O2-challenged broilers. Meanwhile, oxidative stress induced by intraperitoneal injection of H2O2 suppressed the nuclear factor-κB (NF-κB) signaling and initiated autophagy and apoptosis. Compared with the H2O2 group, taurine supplementation restored the redox status in breast muscle by decreasing levels of reactive oxygen species and contents of oxidative products and increasing antioxidant capacity (P &lt; 0.05). Moreover, upregulated mRNA expression of NF-κB signaling-related genes including p50 and Bcl-2, as well as enhanced protein expression of NF-κB were observed in the H2O2+taurine group (P &lt; 0.05). Additionally, dietary taurine decreased expression of caspase family, beclin-1 and LC3-II (P &lt; 0.05), thereby rescuing autophagy and apoptosis in breast muscle induced by H2O2. Collectively, dietary supplementation with taurine effectively improves growth performance and breast meat quality of broilers challenged with H2O2, possibly by protecting against oxidative injury and modulating cell death signaling.

scholarly journals Polyphenols as Potential Attenuators of Heat Stress in Poultry Production

Antioxidants ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 67 ◽  
Author(s):  
Ruizhi Hu ◽  
Yujia He ◽  
Muhammed Arowolo ◽  
Shusong Wu ◽  
Jianhua He
Keyword(s):  
Oxidative Stress ◽  
Heat Stress ◽  
Growth Performance ◽  
Physiological Response ◽  
Inhibitory Effect ◽  
The Body ◽  
Poultry Production ◽  
Antioxidant Ability ◽  
Future Studies ◽  
Ambient Temperatures

Heat stress is a non-specific physiological response of the body when exposed to high ambient temperatures, which can break the balance of body redox and result in oxidative stress that affects growth performance as well as the health of poultry species. Polyphenols have attracted much attention in recent years due to their antioxidant ability and thus, can be an effective attenuator of heat stress. In this paper, the potential mechanisms underlying the inhibitory effect of polyphenols on heat stress in poultry has been reviewed to provide a reference and ideas for future studies related to polyphenols and poultry production.

scholarly journals PSII-15 Effects of oxidized feed on productivity, plasma oxidative stress, and meat quality of broilers

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 239-239
Author(s):  
Wendy Attuquayefio ◽  
Byungrok R Min ◽  
Anuradha Punchihewage Don ◽  
Jennifer Timmons ◽  
Sang-Hyon OH ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Vitamin E ◽  
Lipid Oxidation ◽  
Growth Performance ◽  
Meat Quality ◽  
Dietary Vitamin ◽  
Chicken Breast ◽  
Breast Meat ◽  
Oxidized Oil

Abstract High environmental temperature due to climate change can accelerate oxidation of feed during storage and preparation. Oxidized feed can cause elevated oxidative stress in live birds, resulting in decreased productivity and meat quality of broilers. The study was aimed to determine effects of feed containing oxidized oil on growth performance, plasma oxidative stress, and breast meat quality of broilers. Male broilers (192; Cobb500) at 21 days old were randomly allotted to 32 pens (8 pens/treatment) and raised for 21 days. The birds were fed feed containing fresh (Control) or oxidized corn oil (5%, Peroxide Value:140) with or without vitamin E (500 IU/kg feed) supplementation. Growth performance, oxidative stress markers in plasma collected at Day 42, and quality parameters of breast meat harvested at Day 43 were determined. Data were analyzed using proc glm and means were compared using Tukey’s studentized range (HSD) test. Oxidized feed and/or vitamin E supplementation did not affect growth performance and plasma DNA and protein oxidation. Oxidized feed significantly increased lipid oxidation and reduced total antioxidant capacity in plasma (P &lt; 0.05) and, interestingly, dietary vitamin E made them worse (P &lt; 0.05), indicating that oxidized lipids in feed can induce oxidative stress in live birds and vitamin E may act as a pro-oxidant in highly oxidized conditions. Although they did not affect sensory and functional properties of chicken breast meat, oxidized feed significantly increased lipid oxidation in cooked meat (P &lt; 0.05) but dietary vitamin E considerably inhibited its development (P &lt; 0.05), indicating that oxidized oil and vitamin E in feed can be accumulated in muscle and act as a pro- and anti-oxidants in meat, respectively. The results suggested that oxidized oil in feed can increase oxidative stress in live birds and susceptibility of breast meat to lipid oxidation, and dietary vitamin E can improve its oxidative stability.

scholarly journals Evaluation of the growth performance, physiological traits, antioxidant indices, and heat shock protein 70 to dietary supplementation of stinging nettle (Urtica dioica) in broilers exposed to chronic heat stress

2021 ◽  
Author(s):  
Mehrad Mirsaiidi Farahani ◽  
Seyedeh Alemeh Hosseinian
Keyword(s):  
Oxidative Stress ◽  
Heat Stress ◽  
Growth Performance ◽  
Rectal Temperature ◽  
Broiler Chickens ◽  
Antioxidant Properties ◽  
Negative Control ◽  
Feed Additive ◽  
Poultry Production ◽  
Stinging Nettle

AbstractHeat stress is known as one of the most prevalent environmental stressors in poultry production, which is associated with oxidative stress. Stinging nettle is a medicinal herb with strong antioxidant properties. The present study was conducted to evaluate the effects of dietary stinging nettle at two different levels (2% and 4%) on growth performance and oxidative stress indices of broilers exposed to chronic heat stress. On day 14, a total of 240 broiler chickens were randomly assigned to 6 treatment groups as follows: 1) NC: negative control; 2) HS: heat-stressed broiler; 3) HS-SN2: heat-stressed broiler fed by 2% dietary stinging nettle; 4) HS-SN4: heat-stressed broilers fed by 4% stinging nettle; 5) SN2: no heat-stressed broilers fed by 2% dietary stinging nettle; 6) SN4: no heat-stressed broilers fed by 4% dietary stinging nettle. Diet supplementation with stinging nettle was performed from days 14 to 35 and a chronic heat stress was induced from days 22 to 29. The growth performance and oxidative indices were evaluated on days 14, 21, 29, and 35. Rectal temperature and panting frequency were assessed on days 22, 25, and 29. As a result, weight gain and food intake decreased in the HS compared to the NC, and these parameters increased in the HS-SN2 and HS-SN4 compared to the HS (P<0.05). The HS, HS-SN2, and HS-SN4 groups had a significantly higher rectal temperature and panting frequency. The HS had the higher circulating MDA and HSP70, and lower T-AOC, SOD, and GSH-Px compared to the treatments. The HS-SN4 had a significantly lower MDA and HSP70, and higher T-AOC, GSH-Px, and SOD compared to the HS and HS-SN2. In conclusion, the addition of 4% stinging nettle powder to the broilers’ diet improved the oxidative status in heat-stressed birds. Furthermore, this herb could be utilized as a feed additive in poultry diet to improve bird’s health and defense mechanisms under stressful conditions.

PSV-16 Effects of the Inclusion of a Capsicum Oleoresin-based Additive on Growth Performance, Carcass Composition and Meat Quality of Pigs Under Heat Stress Conditions

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 190-190
Author(s):  
Gemma Tedo ◽  
Alba Cerisuelo ◽  
Benjamin Bass ◽  
Clemente Lopez ◽  
Luis Calvo
Keyword(s):  
Heat Stress ◽  
Growth Performance ◽  
Meat Quality ◽  
Repeated Measures ◽  
Quality Parameters ◽  
Carcass Composition ◽  
Stress Conditions ◽  
Environmental Data ◽  
Control Group ◽  
Post Mortem

Abstract Capsicum oleoresin has recognized effects on digestion and fat metabolism. A total of 100 PIC x Danbred female pigs were divided in two experimental groups (10 pens/group) from 60Kg body weight (BW) to slaughter: one control group (T1) and another group (T2) where the sensorial additive (350ppm) was added from 90Kg to 130Kg BW. The study was carried out in Mediterranean summer conditions. Experimental rooms turned off their cooling systems at 90Kg BW to the end of the study. Temperature and humidity were recorded using dataloggers (HOBO®). Pig BW and intake were recorded before exposure to the additive and at the end of the administration of experimental feeds. Additionally, backfat thickness (BF) and loin depth (LD) were measured. Respiration rate (RR) and rectal temperature (RT) were also recorded at 0800, 1100, 1400 and 1700h. Carcass and meat quality parameters were measured in the slaughterhouse. Data was analyzed using Proc GLM (performance, carcass and meat quality) and Proc MIXED of repeated measures (RR, RT) of SAS. Environmental data confirmed heat stress conditions for finishing pigs (THI &gt;71 from 0800 to 2200h). Growth performance, BF and LD did not differ between groups. Animals from T2 showed higher (P&lt; 0.05) RR and lower (P&lt; 0.05) RT compared to T1 at 17:00h. At slaughter, animals from T2 tended (P&lt; 0.10) to have a higher fat content (3-4th rib level and ham) compared to T1. Ham pH at 25min and at 20h post-mortem, and drip losses at 48h post-mortem were lower (P&lt; 0.05) in T2 group vs. T1. Concerning the fatty acid profile, the T2 showed a greater concentration of C18:1 and C20:1 compared to T1. In conclusion, the addition of the sensorial additive at the end of the growing period changed carcass composition and quality traits under heat stress conditions.

Sign in / Sign up

Export Citation Format

Share Document