Effects of heat conditioning and dietary ascorbic acid supplementation on growth performance, carcass and meat quality characteristics in heat-stressed broilers

TOPLU, ORAL; H., H.; KARAARSLAN, Ahmet;; Kaya, Ș.; YAGIN, Mehmet;; Orçun, Orçun

doi:10.1501/vetfak_0000002645

Cited by 17 publications

(22 citation statements)

References 31 publications

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“…Statistical significance was observed compared to other groups, but without difference in feed conversion when compared to the control group in the end. These results are not compatible with the results obtained by Oral Toplu et al [22], who concluded that Vit C stimulated feed conversion in broilers bred in HS conditions. Different results may be due to dosages of Vit C, which were different, as well as to the manner in which this supplement was administered.…”

Section: Growth Performancescontrasting

confidence: 99%

“…Group TC had the largest volume of carcass (grill chicken) (69.25%) when compared to other groups; when compared to group K specifically (66.43%), a statistical difference was obtained. Oral Toplu et al [22] concluded that in HS conditions there were larger percentages of carcass (grill chicken) in broilers supplemented with Vit C or exposed to ETC when compared to a group which did not undergo this kind of treatment, which is in accordance with our results. This research did not include a combination of Vit C and ETC, which led to the best results in our case with statistical difference.…”

Section: Carcass Traitssupporting

confidence: 92%

“…Sahin et al [30] also reached a conclusion that the implementation of Vit C in chicken production during HS increased the weight of carcass. The best results of the chicken leg and thigh weights, as well as back, were also achieved in group TC, while the lowest values for these parameters were observed in group K. In comparing groups C and T with group K, no statistical significance was observed, which is in accordance with the research conducted by Oral Toplu et al [22]; however, the combination of these two treatments in our study led to a statistically significant difference when compared to the K group, which provides a justification for the implementation of the combination of these two treatments and their synergistic effect.…”

Section: Carcass Traitssupporting

confidence: 88%

“…Many published papers suggest that HS leads to a reduction of feed consumption and a reduction of the final BW, as well as to an increase of feed conversion in broilers [10,22,27]. In this research, the live broiler weights measured right before slaughter were not statistically different between the examined groups ( Table 2).…”

Section: Growth Performancesmentioning

confidence: 48%

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The influence of vitamin C and early-age thermal conditioning on the quality of meat and specific production characteristics of broilers during heat stress

Ružić¹,

Kanački²,

Jokanović³

et al. 2020

Turk J Vet Anim Sci

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Heat stress (HS) is one of the greatest problems in contemporary chicken production and it entails significant economic losses. The purpose of this paper is to examine the influence of early-age thermal conditioning (ETC), vitamin C (Vit C) supplementation, and their combination on the production characteristics and specific quality parameters of the meat of broilers which were exposed to chronic HS in the last two weeks of breeding. Four hundred broilers (Cobb 500) of both sexes were divided into 4 experimental groups. Group C was given Vit C (2 g/L) dissolved in water from day 22 until the end of production. Group T was exposed to ETC for a period of 24 h at the temperature of 38 ± 1 ºC and 40%-60% relative humidity on the fifth day of breeding. Group TC was the combination of the groups T and C, while group K was the control group. The results indicate that ETC, independently or in combination with Vit C, improves the production characteristics in terms of feed conversion reduction (P < 0.05). The examined treatments increase the volume (P < 0.05) of certain parts of the body (carcass, legs and thighs, and back) with regards to total body weight, especially in group TC. Regarding meat quality determined according to pH value and meat color criteria (CIEL*), the best results were also observed in group TC, followed by groups T and C. These results justify the use of Vit C and ETC in summer conditions, when heat stress is expected; however, the best results can be achieved by combining these two methods, thus producing a synergistic effect.

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Section: Growth Performancescontrasting

confidence: 99%

Section: Carcass Traitssupporting

confidence: 92%

Section: Carcass Traitssupporting

confidence: 88%

Section: Growth Performancesmentioning

confidence: 48%

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The influence of vitamin C and early-age thermal conditioning on the quality of meat and specific production characteristics of broilers during heat stress

Ružić¹,

Kanački²,

Jokanović³

et al. 2020

Turk J Vet Anim Sci

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“…pH sangat mempengaruhi kualitas daging, karena nilai pH adalah refleksi langsung dari kandungan asam otot, dan mempengaruhi keempukan, daya ikat air dan warna daging (Toplu et al, 2014). Pada penelitian ini perbedaan suhu pemeliharaan memberikan pengaruh nyata terhadap nilai pH daging ayam broiler dimana pada pemeliharaan suhu lingkungan yang tinggi (35-36ºC) memiliki pH lebih rendah (asam).…”

Section: Pendahuluanunclassified

Pengaruh Perbedaan Suhu Pemeliharaan terhadap Kualitas Fisik Daging Ayam Broiler Periode Finisher

Rini

Sugiharto

Mahfudz

2019

Jurnal Sain Peternakan Indonesia

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The aim of this research was to determine differences the physical quality (pH, drip loss, WHC and colour) of broiler chicken meat between two maintenance temperatures (comfortable temperature (23-24 ) and high temperature (35)(36). The materials used in this study were 20 male broiler finisher period (age 21 days) with an average initial weight of 1.17 g ± 0.03 (CV = 2.94%), which 10 animals raised at a comfortable temperature (23-24 ) and the other 10 animals were raised in high temperatures (35)(36). On day 35, broilers were stunned and sampled. Meat samples was taken from chest. Independent t test was used in the experiment to see the difference in between.The results showed that the physical meat quality including at differentces maintance between broiler raised at a comfortable temperature (23-24 ) and broiler were raised in high temperatures (35-36 ) was significantly different effect (P<0.0 ) on pH, drip loss, WHC and meat colour (L* = lightness and a*= redness), but did not significantly effect (P>0.05) on yellowness (b*) meat color. Conclution of this research was broiler chickens raised at high temperatures have lower physical quality than broiler chickens which are kept at a comfortable temperature. ABSTRAKTujuan penelitian ini adalah untuk mengetahui perbedaan kualitas fisik (pH, drip loss, WHC dan warna) daging ayam broiler broiler antara dua suhu pemeliharaan (suhu nyaman (23 -24 ) dan suhu tinggi (35-36 ). Materi yang digunakan dalam penelitian ini adalah 20 ekor ayam jantan periode finisher (umur 21 hari) dengan ratarata berat awal 1,17 g ± 0,03 (CV = 2,94%), dengan 10 ternak dibesarkan pada suhu yang nyaman (23-24 ) dan 10 ternak lainnya dibesarkan dalam suhu tinggi (35)(36). Pada hari ke-35, ayam broiler disembelih dan diambil sampelnya. Sampel daging diambil dari dada. Uji t test independen digunakan dalam penelitian ini untuk dapat melihat perbedaan keduanya. Hasil penelitian menunjukkan bahwa kualitas fisik daging pada perbedaan pemeliharaan antara broiler yang dipelihara pada suhu yang nyaman (23-24 ) dan broiler dipelihara pada suhu tinggi (35-36 ) secara signifikan berbeda nyata (P<0,05) pada pH, drip loss, WHC dan warna mat (L * = lightness dan a * = kemerahan), tetapi tidak berbeda nyata (P>0,05 ) pada warna kekuningan (b *) daging. Kesimpulan dari penelitian ini adalah ayam broiler yang dipelihara pada suhu tinggi memiliki kualitas fisik yang lebih rendah daripada ayam broiler yang dipelihara pada suhu yang nyaman.Kata kunci: Ayam broiler jantan, suhu pemeliharaan, kualitas fisik daging.

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Meta-analysis to predict the effects of temperature stress on meat quality of poultry

et al. 2021

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Temperature stress ( TS ) is a significant issue in poultry production, which has implications for animal health and welfare, productivity, and industry profitability. Temperature stress, including both hot (heat stress) and cold conditions (cold stress), is associated with increased incidence of meat quality defects such as pale, soft, and exudative ( PSE ) and dark, firm, and dry ( DFD ) meat costing poultry industries millions of dollars annually. A meta-analysis was conducted to determine the effect of ambient TS on meat quality parameters of poultry. Forty-eight publications which met specific criteria for inclusion were identified through a systematic literature review. Temperature stress was defined by extracting 2 descriptors for each treatment mean from the chosen studies: (1) temperature imposed for the experimental treatments (°C) and duration of temperature exposure. Treatment duration was categorized for analysis into acute (≤24 h) or chronic (>24 h) treatments. Meat quality parameters considered were color (L*-a*-b* scheme), pH (initial and ultimate), drip loss, cooking loss, and shear force. Linear mixed model analysis, including study as a random effect, was used to determine the effect of treatment temperature and duration on meat quality. Model evaluation was conducted by performing a k-fold cross-validation to estimate test error, and via assessment of the root mean square prediction error ( RMSPE ), and concordance correlation coefficient ( CCC ). Across both acute and chronic durations, treatment temperature was found to have a significant effect on all studied meat quality parameters. As treatment temperature increased, meat demonstrated characteristics of PSE meat and, as temperature decreased, meat demonstrated characteristics of DFD meat. The interaction between treatment temperature and duration was significant for most traits, however, the relative impact of treatment duration on the studied traits was inconsistent. Acute TS had a larger effect than chronic TS on ultimate pH, and chronic stress had a more considerable impact on color traits (L* and a*). This meta-analysis quantifies the effect of ambient TS on poultry meat quality. However, quantitative effects were generally small, and therefore may or may not be of practical significance from a processing perspective.

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Effects of heat conditioning and dietary ascorbic acid supplementation on growth performance, carcass and meat quality characteristics in heat-stressed broilers

Cited by 17 publications

References 31 publications

The influence of vitamin C and early-age thermal conditioning on the quality of meat and specific production characteristics of broilers during heat stress

The influence of vitamin C and early-age thermal conditioning on the quality of meat and specific production characteristics of broilers during heat stress

Pengaruh Perbedaan Suhu Pemeliharaan terhadap Kualitas Fisik Daging Ayam Broiler Periode Finisher

Meta-analysis to predict the effects of temperature stress on meat quality of poultry

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