Climatic Change and Chicken Immunity

Hamdy, A.M.M.

doi:10.1007/978-3-030-41629-4_21

Cited by 1 publication

(1 citation statement)

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“…It is difficult for broiler chickens to dissipate heat from their body to the environment because they lack sweat glands. This inability causes broiler chickens to experience significant levels of the effects of heat stress (Hamdy, 2020). Heat stress is a significant environmental stressor, adversely affecting broiler chickens (Wasti et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Effects of L-serine administration on meat quality, characteristics and mineral content of tibia bone in heat-stressed broiler

Ogbuagu

Ayo

2022

VIS

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in heat-stressed broiler chickens. One hundred and twenty broiler chicks were allocated into four groups of 30 each. Group A (feed restriction), Group B (feed restriction + L-serine), Group C (ad libitum) and Group D (ad libitum + L-serine). Feed restriction (20%) was implemented on days 7–14, and L-serine (200 mg/kg) was provided orally from days 1–14. Seven broiler chickens were slaughtered from each group at 35 days old to determine meat drip loss, cooking loss and pH; and tibia bone weight, length, diameter, weight/length index, robusticity index, strength and proximate analysis. Serum samples were harvested for the determination of calcium and phosphorus concentrations. Temperature-humidity index in the pen (28.72 - 32.90) was above the thermoneutral zone indicating heat stress. The drip loss and cooking loss were lower in FR + L-serine and AL + L-serine groups compared to the controls. The tibia bone weight, length, weight/length index and breaking force were higher (P < 0.05) in FR + L-serine and AL + L-serine groups compared to the controls. The percentage composition of ash, calcium and phosphorus was relatively high in L-serine-administered groups. In conclusion, L-serine improved meat quality and tibia bone characteristics in broiler chickens exposed to heat stress

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Section: Introductionmentioning

confidence: 99%