Effects of brown seaweed products on growth performance, plasma biochemistry, immune response, and antioxidant capacity of broiler chickens challenged with heat stress

An evaluation of the thermoregulatory potential of in ovo delivered bioactive substances (probiotic, folic acid, and essential oil) in broiler chickens

“…The HS-challenged broiler chickens in this study consistently recorded significantly higher rectal temperatures across the 4 different time points evaluated. This observation is also true for other studies with effective HS regimes ( He et al, 2019 ; Akinyemi and Adewole, 2022 ). A plethora of studies have affirmed the negative effects of hyperthermia on growth performance indices, particularly ABWG and FCR in poultry ( Quinteiro-Filho et al, 2012 ; Jahejo et al, 2016 ; Wen et al, 2019 ).…”

Dietary macroalgae Chaetomorpha linum supplementation improves morphology of small intestine and pectoral muscle, growth performance, and meat quality of broilers

“…The present study also found that administration of 1.5% and 3% CL gave positive results on weight gain and body weight for 21 days of treatment. According to Akinyemi and Adewole [ 50 ], there was an increase in the body weight of broilers after 2% brown seaweed was added. Choi et al .…”

Effect of crossbreeding and sex on slaughter performance and meat quality in Xingguo gray goose based on multiomics data analysis

“…Poultry breast meat is highly susceptible to oxidation owing to its relatively high unsaturated fatty acid content, leading to a higher risk of rancidity in muscle tissues in stored and processed meat products ( Pecjak et al, 2022 ). The body is equipped with an antioxidant system, which scavenges free radicals; however, low antioxidant capacity promotes oxidative stress-induced lipid peroxidation and tissue damage ( Akinyemi and Adewole, 2022 ). T-AOC, SOD, GSH-PX, CAT, and MDA are important indicators of the antioxidant capacity of the body, and T-AOC represents the antioxidant defense capacity of the muscle ( Dou et al, 2022 ; Luo et al, 2022b ).…”