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

Abstract

This study was conducted to investigate the effects of heat conditioning and dietary ascorbic acid supplementation on growth performance, carcass and meat quality characteristics in heat-stressed broilers. A total of 320 male broilers were randomly assigned to 4 treatment groups as positive control (PC), heat stress (HS), heat conditioning (HC) and ascorbic acid supplementation (AA). Broilers in PC group were housed in thermoneutral conditions (24oC) and fed with the basal diet throughout experimental period. Heat stress group was exposed to 35oC for 6 h daily between 4 and 6 weeks and fed with basal diet throughout experimental period. Heat conditioned group was exposed to 36oC at 5 d of age for 24 h, fed on the basal diet throughout experimental period and was exposed to 35oC for 6 h daily between 4 and 6 weeks. Ascorbic acid supplemented group was fed a diet supplemented with 500 mg/kg L-ascorbic acid and was exposed to 35oC for 6 h daily between 4 and 6 weeks. Heat stress significantly decreased final body weight, weight gain (P<0.001), feed consumption, carcass yields (P<0.01), but increased feed conversion ratio and mortality rate (P<0.05). Heat stress decreased redness (P<0.001) and ultimate pH value (P<0.05), whereas increased lightness and cooking loss (P<0.001) of broiler breast meat. Heat conditioningand AA supplementation increased final body weight, weight gain, carcass yield and also improved quality characteristics of breast meat of broilers under heat stress. These results suggest that HC and dietary AA supplementation may alleviate the negative effects of heat stress on broiler performance and meat quality

Keywords

• Ascorbic acid
• broiler
• heat conditioning
• heat stress
• meat quality
• performance

Sıcak stresi altındaki broylerlerde erken dönem sıcağa alıştırma ve rasyona askorbik asit ilavesininbüyüme performansı karkas ve et kalite özellikleri üzerine etkileri

Abstract

Bu araştırma, sıcak stresi altındaki broylerlerde erken dönem sıcağa alıştırma ve rasyona askorbik asit ilavesinin büyüme performansı, karkas ve et kalite özellikleri üzerine etkilerini araştırmak için yapılmıştır. Toplam 320 adet erkek broyler pozitif kontrol (PC), sıcak stresi (HS), erken dönem sıcağa alıştırma (HC) ve askorbik asit ilave edilen rasyonla besleme (AA) olmak üzere dört gruba ayrılmıştır. PC grubundaki broylerler deneme süresince termonötral koşullarda (24oC) yetiştirilmiş ve bazal rasyonla beslenmiştir. HC grubu, 5 günlük yaşta 24 saat 36oC’ye maruz bırakılmış, deneme süresince bazal rasyonla beslenmiş ve 4-6. haftalar arasında günde 6 saat 35oC sıcaklığa maruz bırakılmıştır. AA grup, 500 mg/kg L-askorbik asit ilave edilen rasyonla beslenmiş ve 4-6. haftalar arasında günde 6 saat 35oC sıcaklığa maruz bırakılmıştır. HS grubundaki broilerler, 4-6. haftalar arasında günde 6 saat 35oC sıcaklığa maruz bırakılmış ve deneme süresince bazal rasyonla beslenmiştir. Sıcak stresinin final canlı ağırlık, ağırlık kazancı (P<0.001), yem tüketimi, karkas randımanını (P<0.01) azalttığı, buna karşın yemden yararlanma oranı ve ölüm oranını artırdığı (P<0.05) belirlenmiştir. Sıcak stresi, broiler göğüs etinin kırmızılık renk indeksi (P<0.001) ve kesimden 24 saat sonra ölçülen pH değerini (P<0.05) azaltırken, parlaklık renk indeksi ve pişirme kaybını arttırmıştır (P<0.001). Erken dönem sıcağa alıştırma ve rasyona askorbik asit ilavesinin, sıcak stresi altındaki broylerlerde final canlı ağırlık, ağırlık kazancı, karkas randımanında artışa ve et kalitesinde iyileşmeye neden olduğu belirlenmiştir. Bu bulgular, erken dönem sıcağa alıştırma ve rasyona askorbik asit ilavesinin, sıcak stresinin broyler performansı ve et kalitesi üzerindeki negatif etkilerini önleyebileceğini göstermektedir

Keywords

• Askorbik asit
• broyler
• et kalitesi
• sıcağa alıştırma
• sıcak stresi
• performans

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