Impact of Phytobiotic Supplementation Administered in Drinking Water on Meat Quality in Heat-Stressed Broilers

Hacer Kaya; Aybike Kamiloğlu

doi:10.56430/japro.1867876

EN

Impact of Phytobiotic Supplementation Administered in Drinking Water on Meat Quality in Heat-Stressed Broilers

Abstract

This study evaluated the effects of a phytobiotic additive, hawthorn fruit extract (HFE), administered via drinking water on meat quality of broilers subjected to heat stress (HS). A total of 300 one-day-old broiler chicks were distributed into six experimental groups according to a 2×3 factorial design after a one-week acclimation period, with five replicates of 10 chicks each. Chicks had ad libitum access to feed and water for the duration of the 42-day trial and were exposed to a 24-hour lighting program. HS decreased the b* color value of breast meat while increasing L* and a* values and pH of thigh meat. Cooking loss (CL) of both breast and thigh meat was reduced, whereas water-holding capacity (WHC) remained unaffected. HS did not significantly alter thiobarbituric acid-reactive substances (TBARS), total saturated fatty acids (ΣSFA), or total unsaturated fatty acids (ΣUFA), but decreased monounsaturated fatty acids (ΣMUFA) and increased emulsion stability (ES) and polyunsaturated fatty acids (ΣPUFA). Adding HFE to the drinking water did not influence breast meat pH or color intensity, but WHC improved in breast meat with 0.2 mL/L HFE and in thigh meat at both HFE concentrations. The 0.4 mL/L HFE dose increased ΣSFA and decreased ΣUFA and ΣPUFA levels, while ΣMUFA decreased at both HFE concentrations. Overall, HFE supplementation mitigated several adverse effects of HS, notably enhancing ES and reducing redness of thigh meat. These findings suggest that HFE can be an effective phytobiotic strategy to improve meat quality in broilers under thermal stress conditions.

Keywords

Broiler, Hawthorn fruit extract, Heat stress, Meat quality, Phytobiotic additive

Supporting Institution

Gümüşhane University Scientific Research Projects Unit (GÜBAP)

Project Number

20.B0421.01.01

Ethical Statement

In this study, we undertake that all the rules required to be followed within the scope of the Directive on Scientific Research and Publication Ethics of Higher Education Institutions have been complied with, and that none of the actions specified under the heading Actions Contrary to Scientific Research and Publication Ethics of the said directive have been carried out. This study was approved (dated 18.09.2020 and numbered 2020/13) by the Local Ethics Board for Animal Experiments of the Directorate of Veterinary Control Center Research Institute.

Thanks

This study was financially supported by Gümüşhane University Scientific Research Projects Unit (GÜBAP, Project No: 20.B0421.01.01). The authors gratefully acknowledge Gümüşhane University Scientific Research Projects Unit for their financial support. In this project, four independent experiments were conducted and the previous publications from each of these experiments are given below: 1. https://doi.org/10.18805/IJAR.BF-1652 2. https://doi.org/10.18805/IJAR.BF-1657 3. https://doi.org/10.12681/jhvms.40144 4. https://doi.org/10.4206/ajvs.57.17

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Details

Primary Language

English

Subjects

Meat Technology, Animal Nutrition

Journal Section

Research Article

Authors

Hacer Kaya ^*
0000-0001-9024-8525
Türkiye

Aybike Kamiloğlu
0000-0002-6756-0331
Türkiye

Publication Date

March 27, 2026

Submission Date

January 20, 2026

Acceptance Date

February 22, 2026

Published in Issue

Year 2026 Volume: 7 Number: 1

DOI

https://doi.org/10.56430/japro.1867876

IZ

https://izlik.org/JA49KW37XK

APA

Kaya, H., & Kamiloğlu, A. (2026). Impact of Phytobiotic Supplementation Administered in Drinking Water on Meat Quality in Heat-Stressed Broilers. Journal of Agricultural Production, 7(1), 43-55. https://doi.org/10.56430/japro.1867876

AMA

1.Kaya H, Kamiloğlu A. Impact of Phytobiotic Supplementation Administered in Drinking Water on Meat Quality in Heat-Stressed Broilers. J Agri Pro. 2026;7(1):43-55. doi:10.56430/japro.1867876

Chicago

Kaya, Hacer, and Aybike Kamiloğlu. 2026. “Impact of Phytobiotic Supplementation Administered in Drinking Water on Meat Quality in Heat-Stressed Broilers”. Journal of Agricultural Production 7 (1): 43-55. https://doi.org/10.56430/japro.1867876.

EndNote

Kaya H, Kamiloğlu A (March 1, 2026) Impact of Phytobiotic Supplementation Administered in Drinking Water on Meat Quality in Heat-Stressed Broilers. Journal of Agricultural Production 7 1 43–55.

IEEE

[1]H. Kaya and A. Kamiloğlu, “Impact of Phytobiotic Supplementation Administered in Drinking Water on Meat Quality in Heat-Stressed Broilers”, J Agri Pro, vol. 7, no. 1, pp. 43–55, Mar. 2026, doi: 10.56430/japro.1867876.

ISNAD

Kaya, Hacer - Kamiloğlu, Aybike. “Impact of Phytobiotic Supplementation Administered in Drinking Water on Meat Quality in Heat-Stressed Broilers”. Journal of Agricultural Production 7/1 (March 1, 2026): 43-55. https://doi.org/10.56430/japro.1867876.

JAMA

1.Kaya H, Kamiloğlu A. Impact of Phytobiotic Supplementation Administered in Drinking Water on Meat Quality in Heat-Stressed Broilers. J Agri Pro. 2026;7:43–55.

MLA

Kaya, Hacer, and Aybike Kamiloğlu. “Impact of Phytobiotic Supplementation Administered in Drinking Water on Meat Quality in Heat-Stressed Broilers”. Journal of Agricultural Production, vol. 7, no. 1, Mar. 2026, pp. 43-55, doi:10.56430/japro.1867876.

Vancouver

1.Hacer Kaya, Aybike Kamiloğlu. Impact of Phytobiotic Supplementation Administered in Drinking Water on Meat Quality in Heat-Stressed Broilers. J Agri Pro. 2026 Mar. 1;7(1):43-55. doi:10.56430/japro.1867876

Abstract

Impact of Phytobiotic Supplementation Administered in Drinking Water on Meat Quality in Heat-Stressed Broilers

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