Effect of Different Dietary Betaine Fortifications on Performance, Carcass Traits, Meat Quality, Blood Biochemistry, and Hematology of Broilers Exposed to Various Temperature Patterns
Improving broilers’ production in the hot region is essential to overcome heat-stress challenges. The current experiment examined the effects of betaine’s fortification (0.0, 0.075, 0.10, and 0.15%) to broiler chickens during days 1–40 of age. The growth period was divided into the starter (1–18 d)...
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MDPI AG
2021-05-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/11/6/1555 |
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| author | Ahmed A. Al-Sagan Abdullah H. Al-Yemni Alaeldein M. Abudabos Abdulaziz A. Al-Abdullatif Elsayed O. Hussein |
| author_facet | Ahmed A. Al-Sagan Abdullah H. Al-Yemni Alaeldein M. Abudabos Abdulaziz A. Al-Abdullatif Elsayed O. Hussein |
| author_sort | Ahmed A. Al-Sagan |
| collection | DOAJ |
| description | Improving broilers’ production in the hot region is essential to overcome heat-stress challenges. The current experiment examined the effects of betaine’s fortification (0.0, 0.075, 0.10, and 0.15%) to broiler chickens during days 1–40 of age. The growth period was divided into the starter (1–18 d) and growing-finishing (19–40 d). During the starter period, there was no heat challenge, and all birds were kept under the same conditions. At 18 days of age, half of the birds were kept under thermos-neutral temperature (TN, 22–24 °C), while the other half were kept under high temperature (HT, 35 °C). However, the production efficiency factor (PEF) was the best (<i>p</i> < 0.05) for birds that received 0.10% betaine. Betaine fortification improved (<i>p</i> < 0.05 and 0.01) body weight gain (BWG), feed conversion ratio (FCR), and production efficiency factor (PEF) in the cumulative finisher heat-stress challenge period (19–40 d). The best performance was achieved at 0.1% betaine fortification with 84 g gain, 4.6 points improvement in FCR, and 24 points improvements in PEF as compared to no betaine fortification. The heat-stressed group consumed less feed (239 g), gained less weight (179 g), converted feed less efficiently (2.6 points), and, as a result, had lower FEF (29 points) as compared to the TN group. Conclusively, heat challenge had a powerful effect on growth performance, meat characteristics, and blood parameters, especially during the grower-finisher period. Betaine fortification (0.1%) during heat stress reduced the negative impact on performance and improved production efficiency, suggesting that betaine is a useful nutritional tool under stress conditions that deserves further investigation. |
| first_indexed | 2024-03-10T11:01:00Z |
| format | Article |
| id | doaj.art-ed543beb027645849f57cf54cc9e2dfd |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-10T11:01:00Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-ed543beb027645849f57cf54cc9e2dfd2023-11-21T21:31:43ZengMDPI AGAnimals2076-26152021-05-01116155510.3390/ani11061555Effect of Different Dietary Betaine Fortifications on Performance, Carcass Traits, Meat Quality, Blood Biochemistry, and Hematology of Broilers Exposed to Various Temperature PatternsAhmed A. Al-Sagan0Abdullah H. Al-Yemni1Alaeldein M. Abudabos2Abdulaziz A. Al-Abdullatif3Elsayed O. Hussein4King Abdulaziz City for Science & Technology, P.O. Box 6086, Riyadh 11442, Saudi ArabiaArabian Agriculture Services Company (ARASCO), Riyadh 11593, Saudi ArabiaDepartment of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi ArabiaImproving broilers’ production in the hot region is essential to overcome heat-stress challenges. The current experiment examined the effects of betaine’s fortification (0.0, 0.075, 0.10, and 0.15%) to broiler chickens during days 1–40 of age. The growth period was divided into the starter (1–18 d) and growing-finishing (19–40 d). During the starter period, there was no heat challenge, and all birds were kept under the same conditions. At 18 days of age, half of the birds were kept under thermos-neutral temperature (TN, 22–24 °C), while the other half were kept under high temperature (HT, 35 °C). However, the production efficiency factor (PEF) was the best (<i>p</i> < 0.05) for birds that received 0.10% betaine. Betaine fortification improved (<i>p</i> < 0.05 and 0.01) body weight gain (BWG), feed conversion ratio (FCR), and production efficiency factor (PEF) in the cumulative finisher heat-stress challenge period (19–40 d). The best performance was achieved at 0.1% betaine fortification with 84 g gain, 4.6 points improvement in FCR, and 24 points improvements in PEF as compared to no betaine fortification. The heat-stressed group consumed less feed (239 g), gained less weight (179 g), converted feed less efficiently (2.6 points), and, as a result, had lower FEF (29 points) as compared to the TN group. Conclusively, heat challenge had a powerful effect on growth performance, meat characteristics, and blood parameters, especially during the grower-finisher period. Betaine fortification (0.1%) during heat stress reduced the negative impact on performance and improved production efficiency, suggesting that betaine is a useful nutritional tool under stress conditions that deserves further investigation.https://www.mdpi.com/2076-2615/11/6/1555broilersheat stressbetaineperformancemeat qualityblood constituents |
| spellingShingle | Ahmed A. Al-Sagan Abdullah H. Al-Yemni Alaeldein M. Abudabos Abdulaziz A. Al-Abdullatif Elsayed O. Hussein Effect of Different Dietary Betaine Fortifications on Performance, Carcass Traits, Meat Quality, Blood Biochemistry, and Hematology of Broilers Exposed to Various Temperature Patterns Animals broilers heat stress betaine performance meat quality blood constituents |
| title | Effect of Different Dietary Betaine Fortifications on Performance, Carcass Traits, Meat Quality, Blood Biochemistry, and Hematology of Broilers Exposed to Various Temperature Patterns |
| title_full | Effect of Different Dietary Betaine Fortifications on Performance, Carcass Traits, Meat Quality, Blood Biochemistry, and Hematology of Broilers Exposed to Various Temperature Patterns |
| title_fullStr | Effect of Different Dietary Betaine Fortifications on Performance, Carcass Traits, Meat Quality, Blood Biochemistry, and Hematology of Broilers Exposed to Various Temperature Patterns |
| title_full_unstemmed | Effect of Different Dietary Betaine Fortifications on Performance, Carcass Traits, Meat Quality, Blood Biochemistry, and Hematology of Broilers Exposed to Various Temperature Patterns |
| title_short | Effect of Different Dietary Betaine Fortifications on Performance, Carcass Traits, Meat Quality, Blood Biochemistry, and Hematology of Broilers Exposed to Various Temperature Patterns |
| title_sort | effect of different dietary betaine fortifications on performance carcass traits meat quality blood biochemistry and hematology of broilers exposed to various temperature patterns |
| topic | broilers heat stress betaine performance meat quality blood constituents |
| url | https://www.mdpi.com/2076-2615/11/6/1555 |
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