Oxidative Stability, Carcass Traits, and Muscle Fatty Acid and Amino Acid Profiles in Heat-Stressed Broiler Chickens
The objective was to elucidate the effects of chronic heat stress on carcass traits, muscle oxidative stability, muscle fatty acids and amino acid profiles in broiler chickens. A total of 100-day-old male Ross broiler chicks were divided into two equal groups of five replicates. The control group (T...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-10-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/10/11/1725 |
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| author | Mahmoud S. El-Tarabany Omar A. Ahmed-Farid Mohamed Abdo Nassan Ayman S. Salah |
| author_facet | Mahmoud S. El-Tarabany Omar A. Ahmed-Farid Mohamed Abdo Nassan Ayman S. Salah |
| author_sort | Mahmoud S. El-Tarabany |
| collection | DOAJ |
| description | The objective was to elucidate the effects of chronic heat stress on carcass traits, muscle oxidative stability, muscle fatty acids and amino acid profiles in broiler chickens. A total of 100-day-old male Ross broiler chicks were divided into two equal groups of five replicates. The control group (TN) was maintained on a thermoneutral condition, while the experimental group (HS) was subjected to 8 h of heat stress (34 °C). The HS group showed lower dressing percentage and breast yield compared with the TN group (<i>p</i> = 0.040 and 0.042, respectively). Meanwhile, heat stress significantly increased the percentage of abdominal fat in broiler chickens (<i>p</i> = 0.001). The HS group showed significantly lower levels of PUFA (linoleic, docosahexaenoic and eicosapentaenoic) in the breast (<i>p</i> = 0.003, 0.002 and 0.001, respectively) and thigh (<i>p</i> = 0.001, 0.009 and 0.003, respectively) muscles than did the TN group. The levels of α-lenolinec acid in the breast and thigh muscles did not differ between both experimental groups (<i>p</i> = 0.818 and 0.060, respectively). With exception of threonine, tyrosine and phenylalanine, the levels of essential AA in the breast muscles were significantly (<i>p</i> ˂ 0.05) reduced in the HS group. The HS group showed significantly higher concentration of malondialdehyde (MDA) in the breast muscles (<i>p</i> = 0.032). Meanwhile, the concentration of MDA in the thigh muscles did not differ between both experimental groups (<i>p</i> = 0.149). Furthermore, the HS group showed significantly lower superoxide dismutase and catalase in heart tissues (<i>p</i> = 0.005 and 0.001, respectively). In conclusion, chronic thermal stress deteriorates carcass yield and the oxidative stability of breast muscles, as well as the levels of PUFA and essential AA in broiler chickens. However, the oxidative stability of thigh muscles was not affected. |
| first_indexed | 2024-03-10T05:45:26Z |
| format | Article |
| id | doaj.art-abdc2dfc21cb4a86b7f6172ea68dc627 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T05:45:26Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-abdc2dfc21cb4a86b7f6172ea68dc6272023-11-22T22:12:47ZengMDPI AGAntioxidants2076-39212021-10-011011172510.3390/antiox10111725Oxidative Stability, Carcass Traits, and Muscle Fatty Acid and Amino Acid Profiles in Heat-Stressed Broiler ChickensMahmoud S. El-Tarabany0Omar A. Ahmed-Farid1Mohamed Abdo Nassan2Ayman S. Salah3Department of Animal Wealth Development, Faculty of Veterinary Medicine, Zagazig University, Sharkia P.O. Box 44511, EgyptPhysiology Department, National Organization for Drug Control and Research (NODCAR), Giza P.O. Box 35521, EgyptDepartment of Clinical Laboratory Sciences, Turabah University College, Taif University, P.O. Box 11099, Taif 21944, Saudi ArabiaDepartment of Animal Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, New Valley University, El-Kharga P.O. Box 72511, EgyptThe objective was to elucidate the effects of chronic heat stress on carcass traits, muscle oxidative stability, muscle fatty acids and amino acid profiles in broiler chickens. A total of 100-day-old male Ross broiler chicks were divided into two equal groups of five replicates. The control group (TN) was maintained on a thermoneutral condition, while the experimental group (HS) was subjected to 8 h of heat stress (34 °C). The HS group showed lower dressing percentage and breast yield compared with the TN group (<i>p</i> = 0.040 and 0.042, respectively). Meanwhile, heat stress significantly increased the percentage of abdominal fat in broiler chickens (<i>p</i> = 0.001). The HS group showed significantly lower levels of PUFA (linoleic, docosahexaenoic and eicosapentaenoic) in the breast (<i>p</i> = 0.003, 0.002 and 0.001, respectively) and thigh (<i>p</i> = 0.001, 0.009 and 0.003, respectively) muscles than did the TN group. The levels of α-lenolinec acid in the breast and thigh muscles did not differ between both experimental groups (<i>p</i> = 0.818 and 0.060, respectively). With exception of threonine, tyrosine and phenylalanine, the levels of essential AA in the breast muscles were significantly (<i>p</i> ˂ 0.05) reduced in the HS group. The HS group showed significantly higher concentration of malondialdehyde (MDA) in the breast muscles (<i>p</i> = 0.032). Meanwhile, the concentration of MDA in the thigh muscles did not differ between both experimental groups (<i>p</i> = 0.149). Furthermore, the HS group showed significantly lower superoxide dismutase and catalase in heart tissues (<i>p</i> = 0.005 and 0.001, respectively). In conclusion, chronic thermal stress deteriorates carcass yield and the oxidative stability of breast muscles, as well as the levels of PUFA and essential AA in broiler chickens. However, the oxidative stability of thigh muscles was not affected.https://www.mdpi.com/2076-3921/10/11/1725broilersheat stresscarcassmeat compositionoxidation |
| spellingShingle | Mahmoud S. El-Tarabany Omar A. Ahmed-Farid Mohamed Abdo Nassan Ayman S. Salah Oxidative Stability, Carcass Traits, and Muscle Fatty Acid and Amino Acid Profiles in Heat-Stressed Broiler Chickens Antioxidants broilers heat stress carcass meat composition oxidation |
| title | Oxidative Stability, Carcass Traits, and Muscle Fatty Acid and Amino Acid Profiles in Heat-Stressed Broiler Chickens |
| title_full | Oxidative Stability, Carcass Traits, and Muscle Fatty Acid and Amino Acid Profiles in Heat-Stressed Broiler Chickens |
| title_fullStr | Oxidative Stability, Carcass Traits, and Muscle Fatty Acid and Amino Acid Profiles in Heat-Stressed Broiler Chickens |
| title_full_unstemmed | Oxidative Stability, Carcass Traits, and Muscle Fatty Acid and Amino Acid Profiles in Heat-Stressed Broiler Chickens |
| title_short | Oxidative Stability, Carcass Traits, and Muscle Fatty Acid and Amino Acid Profiles in Heat-Stressed Broiler Chickens |
| title_sort | oxidative stability carcass traits and muscle fatty acid and amino acid profiles in heat stressed broiler chickens |
| topic | broilers heat stress carcass meat composition oxidation |
| url | https://www.mdpi.com/2076-3921/10/11/1725 |
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