Effects of alpha-lipoic acid supplementation in different stages on growth performance, antioxidant capacity and meat quality in broiler chickens

Abstract

This experiment was conducted to investigate the effect of basal dietary supplementation with 500 mg/kg alpha-lipoic acid (LA) on growth performance, antioxidant capacity and meat quality in different stages in broiler chickens. A total of 240 Arbor Acre chickens were randomly assigned into 4 treatment groups, each treatment containing 6 replicates of 10 chickens each. Group 1 was the control group without LA supplementation; Group 2 was supplied with LA in the starter period; Group 3 was supplied with LA in the grower period; and Group 4 was supplied with LA in the whole period. The results showed that LA supplementation improved average feed intake and body weight gain in all three experimental groups, especially in Group 2. LA supplementation significantly decreased abdominal fat yield in Groups 3 and 4. LA supplementation all improved hepatic total antioxidant capacity, the level of glutathione, the activities of total superoxide dismutase, catalase (CAT) and glutathione peroxidase, in particular in Group 4. LA supplementation decreased the activity of liver xanthine oxidase (XO) in all experimental groups, and that of liver monoamine oxidase in Group 3. The activities of liver CAT and XO in Group 2 were higher than that in Group 3. LA supplementation elevated the pH24 h and decreased drip loss in breast meat in Groups 3 and 4. In conclusion, LA supplementation can improve growth performance, antioxidant properties and meat quality in broiler chicken. LA supplementation in the starter period can improve growth performance and supplementation in the grower - and in the whole period can improve carcass characteristics. There was no significant difference in meat quality of broiler chickens fed on LA-supplemented diet in different stages.

Effects of dietary marigold extract supplementation on growth performance, pigmentation, antioxidant capacity and meat quality in broiler chickens

“…Meat quality is related to oxidant property and the enhancement of its antioxidant property ameliorates meat quality through different ways [31]. The rate and degree of lipid oxidation in postmortem muscle depends on the antioxidant capacity of the body, while SOD can block lipid oxidation, improve the meat quality and prolong the shelf life of meat.…”

“…Besides, it has been reported that ROS could reduce collagen synthesis and increase matrix metalloproteinase-2, which has a negative effect on meat quality, and ROS could be eliminated by lutein [32]. The decline of MDA content in muscle is an indirect effect of the antioxidant capacity, which might be another reason [31]. …”

Effects of alpha‐lipoic acid supplementation on growth performance, antioxidant capacity and biochemical parameters for ammonia‐exposed broilers

“…This study indicated that LA supplementation could relieve the negative effects of ammonia on broiler growth performance, which is proved by significantly increasing ADG and antioxidant capability, corresponding to the previous reports about LA effectiveness. Guo et al () showed that LA supplementation improved average feed intake and BW gain in broiler chickens, especially in the starter period. Chen et al () found that adding LA in broiler diet could improve antioxidant capability and reduce oxidative stress in broilers.…”

Effects of dietary supplementation with carnosine on growth performance, meat quality, antioxidant capacity and muscle fiber characteristics in broiler chickens

“…Nowadays, nutritional strategy has been identified as an effective means to improve meat quality. Dietary supplementation with α ‐lipoic acid and sodium butyrate in poultry can enhance antioxidant capacity, while conjugated linoleic acid supplementation in pigs can increase the ratio of type I fiber …”