Betaine and nano-emulsified vegetable oil supplementation for improving carcass and meat quality characteristics of broiler chickens under heat stress conditions

Abstract

IntroductionThis research aimed to examine the effects of water-added betaine (BET) and/or nano-emulsified vegetable oil (MAGO) on carcass and meat quality characteristics of broilers raised under thermoneutral (TN) and heat stress (HS) conditions.MethodsOn day 21, 640 birds (Ross 308) were randomly assigned to one of two thermal conditions (thermoneutral 22 ± 1°C and heat stress 32 ± 1°C) each containing four treatment groups: Control, BET, MAGO, and a mixture of both (BETMAGO) in a 2 × 4 factorial arrangement (eight groups). Each group has eight replicates, with ten birds each. The birds' carcass and meat quality characteristics were evaluated at 35 days.Results and discussionThe dressing percentage, breast, leg, wing, heart, initial pH, color change, cooking loss (CL), water-holding capacity (WHC), shear force (SF), and texture profile with exception of springiness significantly affected by the treatments. The results showed that HS had negative effects on carcass weight and relative weights of the breast, spleen, and heart. Moreover, HS increased dressing percentage, wing, initial pH, final core temperature, initial lightness, WHC, and hardness. Significant differences in interactions between treatments and temperature were observed in the spleen, WHC, and SF.ConclusionWater supplemented with BET effectively improved carcass dressing percentage, breast weight, and meat quality in terms of water-holding capacity and tenderness under HS conditions. More studies on the use of BET and/or MAGO at different levels were recommended.

The effects of essential oil from Lippia origanoides and herbal betaine on performance, intestinal integrity, bone mineralization and meat quality in broiler chickens subjected to cyclic heat stress

“…Betaine increases energy metabolism enzyme activity and reduces liver fat in hens ( Sun L et al, 2023 ). Betaine-supplemented hens have improved growth rate, feed efficiency, and carcass quality, especially during heat stress or disease outbreaks ( Suliman et al, 2023 ; Sun S et al, 2023 ).…”

Biogenic Selenium Nanoparticles Synthesized Using Alginate Oligosaccharides Attenuate Heat Stress-Induced Impairment of Breast Meat Quality via Regulating Oxidative Stress, Metabolome and Ferroptosis in Broilers

“…HS conditions adversely affect glycolytic metabolism, protein synthesis, and fat deposition in broilers, and simultaneously over-produces reactive oxygen species (ROS), thereby impairing the meat quality [29]. Extensive studies have confirmed the deleterious influences of HS on the chicken quality in terms of increased drip loss, cooking loss, and muscle brightness, and reduced pH and redness [30][31][32]. Additionally, HS reduces feed intake, resulting in a shortage of myoglobin and other proteins that regulate meat color, which in turn induces an increase in meat brightness and a lower degree of redness [33].…”