Effects of dietary glutamine and gamma-aminobutyric acid on meat colour, pH, composition, and water-holding characteristic in broilers under cyclic heat stress

Dai, Sifa; Gao, Feifei; Xu, Xinglian; Zhang, W.H.; Song, Shangxin; Zhou, Guanghong

doi:10.1080/00071668.2012.719148

Cited by 67 publications

(40 citation statements)

References 57 publications

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“…This reduction is necessary for the conversion of muscle into meat (Dransfield and Sosnicki, 1999;Lehninger et al, 2008). Chronic exposure to high ambient temperatures, as occurred in the present study, may have lead to an exhaustion of muscle glycogen reserves in vivo, resulting in meat with higher pH (Mckee and Sams, 1997;Dai et al, 2012). Acute heat stress, in contrast, has been associated with faster postmortem pH decline and lower pH (Debut et al, 2003).…”

Section: Discussionmentioning

confidence: 53%

“…Meat discoloration originates from the oxidation of ferrous myoglobin derivatives to metmyoglobin. Several studies have associated chronic heat stress with increased breast meat lightness (Aksit et al, 2006;Lu et al, 2007;Dai et al, 2012), but the effects on redness and yellowness were variable. Similar to the present study, Zhang et al (2012) reported decreased redness and unchanged yellowness under chronic heat stress, but Aksit et al (2006) found increased redness and Lu et al (2007) did not detect any changes in these two color measurements in the breast meat of Arbor Acres chickens under constant heat stress.…”

Section: Discussionmentioning

confidence: 99%

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Carcass and meat quality traits of chickens fed diets concurrently supplemented with vitamins C and E under constant heat stress

Zeferino

Komiyama

Pelícia

et al. 2016

Animal

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The objective of this study was to determine if a diet supplemented simultaneously with vitamins C and E would alleviate the negative effects of heat stress, applied between 28 and 42 days of age, on performance, carcass and meat quality traits of broiler chickens. A total of 384 male broiler chickens were assigned to a completely randomized design, with a 2 × 3 factorial arrangement (diet with or without vitamin supplementation and two ambient temperatures plus a pair-feeding group) and 16 replicates. Chickens were kept in thermoneutral conditions up to 28 days of age. They were then housed in groups of four per cage, in three environmentally controlled chambers: two thermoneutral (22.5 and 22.6°C) and one for heat stress (32°C). Half the chickens were fed a diet supplemented with vitamins C (257 to 288 mg/kg) and E (93 to 109 mg/kg). In the thermoneutral chambers, half of the chickens were pair-fed to heat stressed chickens, receiving each day the average feed intake recorded in the heat stress chamber in the previous day. Meat physical quality analyses were performed on the pectoralis major muscle. No ambient temperature × diet supplementation interaction effects were detected on performance, carcass, or meat quality traits. The supplemented diet resulted in lower growth performance, attributed either to a carry-over effect of the lower initial BW, or to a possible catabolic effect of vitamins C and E when supplemented simultaneously at high levels. Heat stress reduced slaughter and carcass weights, average daily gain and feed intake, and increased feed conversion. Growth performance of pair-fed chickens was similar to that of heat stressed chickens. Exposure to heat stress increased carcass and abdominal fat percentages, but reduced breast, liver and heart percentages. Pair-fed chickens showed the lowest fat percentage and their breast percentage was similar to controls. Heat stress increased meat pH and negatively affected meat color and cooking loss. In pair-fed chickens, meat color was similar to the heat stressed group. Shear force was not influenced by heat stress, but pair-fed chickens showed the tenderest meat. In conclusion, reduction in growth performance and negative changes in meat color in heat stressed chickens were attributed to depression in feed intake, whereas negative changes in body composition, higher meat pH and cooking loss were credited to high ambient temperature per se. Diet supplementation with vitamins C and E as antioxidants did not mitigate any of these negative effects.

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Section: Discussionmentioning

confidence: 53%

Section: Discussionmentioning

confidence: 99%

Carcass and meat quality traits of chickens fed diets concurrently supplemented with vitamins C and E under constant heat stress

Zeferino

Komiyama

Pelícia

et al. 2016

Animal

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“…Several researchers have used essential amino acids in an attempt to overcome heat-stress problems in poultry (Mendes et al, 1997;Rose and Uddin, 1997;Brake et al, 1998;Willemsen et al, 2011;Dai et al, 2012). However, in addition to essential amino acids, non-essential amino acids may also reduce the effects of psychological and physiological stress in chicks (Erwan et al, 2012(Erwan et al, , 2014a, since their levels have been found to be modified under heat stress Ito et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Oral Administration of L-Citrulline, but not L-Arginine or L-Ornithine, Acts as a Hypothermic Agent in Chicks

et al. 2015

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Some amino acids are important regulators of key metabolic pathways and necessary for several physiological functions. However, little is know about thermoregulatory functions of amino acids. In this study, therefore chicks were either centrally or orally administered with L-citrulline (L-Cit), L-arginine (L-Arg) or L-ornithine (L-Orn) to monitor changes in rectal temperature. In Experiment 1, the amino acids (L-Cit, L-Arg and L-Orn) were administered into the left ventricle of the chicks by intracerebroventricular (i.c.v.) injection at a dose of 1 μmol/10 μl to monitor the effects of these amino acids on rectal temperature during 120 min of the experimental period. In Experiment 2, chicks received the same amino acids by oral administration at a dose of 15 mmol/10 ml/kg body weight. In Experiment 3, chicks received three doses of L-Cit (3.75, 7.5 or 15 mmol/10 ml/kg body weight) by oral administration. I.c.v. injection with any of the amino acids studied did not alter body temperature, but oral administration of L-Cit significantly reduced body temperature. Importantly, the highest does effectively reduced body temperature. These results suggest that peripheral L-Cit has a hypothermic function in chicks, which may be a new candidate to minimize high body temperature in poultry during summer heat stress.

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“…Nutrients, especially amino acids, are widely applied as anti-stress agents with regard to psychological and physiological stress (Yamane et al, 2009;Hamasu et al, 2010;Erwan et al, 2012Erwan et al, , 2014b. Amino acid in particular essential amino acids supplementation has been performed in order to overcome heat-stress problems in birds (Mendes et al, 1997;Brake et al, 1998;Willemsen et al, 2011;Dai et al, 2012). However, not only essential amino acids, but also non-essential amino acids may be useful to mitigate heat-stress problems.…”

Section: Introductionmentioning

confidence: 99%

Orally Administered D-Aspartate Depresses Rectal Temperature and Alters Plasma Triacylglycerol and Glucose Concentrations in Broiler Chicks

et al. 2017

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L-Aspartate (L-Asp), D-aspartate (D-Asp) or their chemical conjugates plays important physiological roles in regulating food intake, plasma metabolites and thermoregulation in animals. However, there are very few studies available in layers and no reports have been found in broilers. Broilers are very important commercial birds for meat production, so effects of L-or D-Asp in broilers would provide new physiological insight of this strain. Therefore, the purpose of this study was to determine the effect of oral administration of L-or D-Asp on feed intake, rectal temperature and some plasma metabolites in broiler chicks. Broiler chicks (5 days old) were orally administered with different doses (0, 3.75, 7.5 and 15 mmol/kg body weight) of L-or D-Asp. At 120 min after administration of L-or D-Asp, the blood was immediately collected through the jugular vein. The rectal temperature of chicks was measured at 30, 60 and 120 min after administration using a digital thermometer with an accuracy of ±0.1℃, by inserting the thermistor probe in the rectum to a depth of 2 cm. A repeated-measures two-way ANOVA was applied for the analysis of feed intake and rectal temperature. Plasma metabolites were statistically analyzed by one-way ANOVA and regression equations. The study showed that oral administration of both L-and D-Asp did not alter feed intake. However, D-Asp, but not L-Asp, dose-dependently decreased the rectal temperature in chicks. It was also found that DAsp increased plasma glucose and decreased triacylglycerol concentrations. The changes in plasma metabolites further indicate that D-Asp treatment modulates the energy metabolism in broiler chicks. In conclusion, D-Asp may be a beneficial nutrient not only for layers but also for broilers, since orally administered D-Asp lowered rectal temperature without reducing feed intake.

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Effects of dietary glutamine and gamma-aminobutyric acid on meat colour, pH, composition, and water-holding characteristic in broilers under cyclic heat stress

Cited by 67 publications

References 57 publications

Carcass and meat quality traits of chickens fed diets concurrently supplemented with vitamins C and E under constant heat stress

Carcass and meat quality traits of chickens fed diets concurrently supplemented with vitamins C and E under constant heat stress

Oral Administration of L-Citrulline, but not L-Arginine or L-Ornithine, Acts as a Hypothermic Agent in Chicks

Orally Administered D-Aspartate Depresses Rectal Temperature and Alters Plasma Triacylglycerol and Glucose Concentrations in Broiler Chicks

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