Optimisation and investigations into the effect of a phosphorylated tocopherol mixture on growth performance, meat quality and plasma inflammatory biomarkers in broilers

Akter, Yeasmin; Libinaki, Roksan; Hutchison, Christine; Hopcroft, R.; Edwards, A.C.; Edwards, Megan Victoria; O’Shea, C.J.

doi:10.1016/j.anifeedsci.2019.04.017

Cited by 4 publications

(3 citation statements)

References 24 publications

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“…Similarly, the breast muscle from turkeys exposed to HS had lower pH and was paler and had greater drip and cooking loss than muscles from chickens maintained under TN conditions [33]. It was found that cyclic HS resulted in paler meat and lower ultimate pH than that observed in chickens housed under TN conditions [34]. Despite the increase in plasma T 3 and T 4 , there was no evidence of PSE during HS in the present experiment since there was no change in meat color and pH while drip loss and muscle water content were actually lower during HS.…”

Section: Discussionmentioning

confidence: 99%

Dietary Betaine Reduces the Negative Effects of Cyclic Heat Exposure on Growth Performance, Blood Gas Status and Meat Quality in Broiler Chickens

Shakeri

Cottrell

Wilkinson³

et al. 2020

Agriculture

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Heat stress (HS) impairs growth performance and has a severe impact on lipid and protein metabolism, leading to serious adverse effects on meat quality. Forty-eight day-old-male Ross-308 chicks were assigned to two temperature conditions, thermoneutral or cyclical HS, and fed with either a control diet (CON) or the CON plus betaine (BET). Heat stress increased rectal temperature (p < 0.001), respiration rate (p < 0.001) and increased blood pH (p = 0.017), indicating that HS caused respiratory alkalosis. Heat stress reduced body weight during the final stage of growing period (p = 0.005), while BET improved it (p = 0.023). Heat stress tended to reduce breast muscle water content and drip loss (p = 0.089 and p = 0.082), while both were improved with BET (p = 0.008 and p = 0.001). Heat stress tended to reduce the myofibril fragmentation index (p = 0.081) whereas it increased with BET (p = 0.017). Heat stress increased thiobarbituric acid reactive substances (p = 0.017), while BET improved it (p = 0.008). Meat tenderness was not affected by HS, but was improved with BET (p < 0.001). In conclusion, BET improved growth performance over the latter stages of the growing period, and improved product quality of broiler chickens when chickens exposed to HS.

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Section: Discussionmentioning

confidence: 99%

Dietary Betaine Reduces the Negative Effects of Cyclic Heat Exposure on Growth Performance, Blood Gas Status and Meat Quality in Broiler Chickens

Shakeri

Cottrell

Wilkinson³

et al. 2020

Agriculture

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show abstract

“…Similarly, meat from chickens exposed to HS had lower pH, was paler, and had greater drip loss than muscles from chickens maintained under TN conditions [ 40 ]. Also, cyclic HS resulted in paler meat with a lower ultimate pH than that observed in chickens housed under TN conditions [ 41 ].…”

Section: Discussionmentioning

confidence: 99%

A Dietary Sugarcane-Derived Polyphenol Mix Reduces the Negative Effects of Cyclic Heat Exposure on Growth Performance, Blood Gas Status, and Meat Quality in Broiler Chickens

Shakeri

Cottrell

Wilkinson³

et al. 2020

Animals

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Heat stress (HS) compromises growth performance and meat quality of broiler chickens by interrupting lipid and protein metabolism, resulting in increased oxidative damages. The experiment attempted to investigate whether dietary polyphenols (Polygain (POL)) could ameliorate the aforementioned adverse effects of HS on performance and meat quality. One hundred and twenty one day-old-male chicks were allocated to two temperature conditions, thermoneutral (TN) or HS, and fed with either a control diet (CON) or the CON plus four different doses of POL (2, 4, 6 and 10 g/kg). Heat stress caused respiratory alkalosis as evidenced by increased rectal temperature (p < 0.001) and respiration rate (p < 0.001) due to increased blood pH (p < 0.001). Heat stress decreased final body weight (p = 0.061) and breast muscle water content (p = 0.013) while POL improved both (p = 0.002 and p = 0.003, respectively). Heat stress amplified muscle damages, indicated by increased thiobarbituric acid reactive substances (p < 0.001) and reduced myofibril fragmentation index (p = 0.006) whereas POL improved both (p = 0.037 and p = 0.092, respectively). Heat stress impaired meat tenderness (p < 0.001) while POL improved it (p = 0.003). In conclusion, HS impaired growth performance and meat quality whereas POL ameliorated these responses in a dose-dependent manner, and effects of POL were evident under both temperature conditions.

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“…They also trigger the mechanisms involved in body temperature elevation. They reduce the replication ability of the invading pathogen via the activation of immune response (Akter et al 2019).  The TNF-a is involved in the activation of inflammatory response.…”

Section: Cytokines Induced Antioxidant Formation and Their Roles In T...mentioning

confidence: 99%

Adverse effects of heat stress during summer on broiler chickens production and antioxidant mitigating effects

et al. 2022

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Broiler chicken meat is a good source of protein consumed universally, and is one of the most commonly farmed species in world. In addition to providing food, poultry non-edible byproducts also have value. A major advantage of broiler chicken production is their short production cycle, which results in a greater rate of production in comparison to other species. However, as with any production system, there are constraints in broiler production with one of the most pressing being energy requirements to keep the birds warm as chicks and cool later in the growth cycle, as a result of the cost needing mechanical heating and cooling. While this is feasible in more advanced economies, this is not readily affordable in developing economies. As a result, farmers rely on natural ventilation to cool the rearing houses, which generally becoming excessively warm with the resultant heat stress on the birds. Since little can be done without resorting to mechanical ventilation and cooling, exploring the use of other means to reduce heat stress is needed. For this review, we cover the various factors that induce heat stress, the physiological and behavioral responses of broiler chickens to heat stress. We also look at mitigating the adverse effect of heat stress through the use of antioxidants which possess either an anti-stress and/or antioxidant effects.

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Optimisation and investigations into the effect of a phosphorylated tocopherol mixture on growth performance, meat quality and plasma inflammatory biomarkers in broilers

Cited by 4 publications

References 24 publications

Dietary Betaine Reduces the Negative Effects of Cyclic Heat Exposure on Growth Performance, Blood Gas Status and Meat Quality in Broiler Chickens

Dietary Betaine Reduces the Negative Effects of Cyclic Heat Exposure on Growth Performance, Blood Gas Status and Meat Quality in Broiler Chickens

A Dietary Sugarcane-Derived Polyphenol Mix Reduces the Negative Effects of Cyclic Heat Exposure on Growth Performance, Blood Gas Status, and Meat Quality in Broiler Chickens

Adverse effects of heat stress during summer on broiler chickens production and antioxidant mitigating effects

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