Effects of Nano Emulsified Vegetable Oil and Betaine on Growth Traits and Meat Characteristics of Broiler Chickens Reared under Cyclic Heat Stress

Abudabos, Alaeldein M.; Suliman, Gamaleldin M.; Alowaimer, Abdullah N.; Sulaiman, Ali R. Al; Alharthi, Abdulrahman S.

doi:10.3390/ani11071911

Cited by 13 publications

(15 citation statements)

References 51 publications

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“…Protein denaturation, a protein's ability to bind water, tenderness, and springiness were not impacted by treatment because the concentration of hydrogen ions in the muscle of broiler breasts was unaffected by treatment. This contradicts Abudabos et al ( 49 ), who stated that diet only affected breast filets pH at 24 h post-mortem; the control had lower breast pH than betaine, while nano-emulsified plant oil had an intermediate temperature.…”

Section: Discussionmentioning

confidence: 71%

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Effects of adding nano-emulsified plant oil and probiotics to drinking water during different periods besides sex on processing characteristics, physicochemical properties, and meat quality traits of broiler chickens

et al. 2023

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IntroductionHigh-quality meat is one of the consumer demands. Therefore, several studies have concluded that supplementing broilers with natural additives can improve meat quality. This study was carried out to evaluate the effects of nano-emulsified plant oil (Magic oil®) and probiotic (Albovit®) as water additives (at the rate of 1 ml/L and 0.1 g/L, respectively) during different growing periods on processing characteristics, physicochemical properties, and meat quality traits of broilers chickens.MethodsA total number of 432-day-old Ross broiler chicks were randomly assigned to one of six treatment groups according to the growing periods in which magic oil and probiotics were added to drinking water, each with nine replicates and eight birds per replicate (4♂ and 4♀). On day 35, birds' processing characteristics, physicochemical properties, and meat quality traits were examined.Results and discussionThe results showed that treatments had a significant (P < 0.001) impact on cooking loss, cohesiveness, and chewiness. The male broiler chickens had higher (P ≤ 0.05) initial lightness, initial whiteness index, water holding capacity, shear force, live weight, hot and chilled carcass weights, as well as lower gizzard and neck percentages than females. The interactions between treatments and sex showed a significant (P < 0.001) impact on cooking loss, shear force, hardness, springiness, and chewiness. In conclusion, supplementing male broiler chickens with Magic oil and probiotic, particularly from 0–30 days of age had favorable meat chewiness as a result of lower cohesiveness and hardness higher springiness, and the most convenient cooking loss value. Magic oil and probiotic, especially in males, is advisable to be supplemented in water of growing broilers chicken programs from 0 to 30 days of age. Moreover, further studies under commercial conditions are recommended to locate the most favorable combination of Magic oil/probiotic supplements for the best processing characteristics and meat quality attributes outcomes.

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Section: Discussionmentioning

confidence: 71%

“…Treatments, sex, or their interactions had no effect on the other color components and derivatives in breast meat. According to Abudabos et al ( 49 ), no treatment effect of nano-emulsified plant oil or betaine was observed in L * , a * , b * , color saturation, hue angle (H°), and a * to b * ratio.…”

Section: Discussionmentioning

confidence: 94%

Effects of adding nano-emulsified plant oil and probiotics to drinking water during different periods besides sex on processing characteristics, physicochemical properties, and meat quality traits of broiler chickens

et al. 2023

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“…We also determined the texture characteristics of the PM muscle and the results showed that chronic heat stress lead an improvement of hardness but the springiness was decreased. It has been reported that texture properties (hardness, elasticity, cohesion and chewiness) all increased in a cyclic high-temperature treatment [21]. All those results indicate that chronic heat stress reduces the meat quality of PM muscle in broiler.…”

Section: Discussionmentioning

confidence: 74%

Transcriptome analysis reveals the mechanism of chronic heat stress on meat quality of broilers

Liu,

Xing

et al. 2022

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Background: Chronic heat stress have a negatively impacts in poultry meat quality. Although the negative impacts of chronic heat stress on meat quality have been intensively studied, previous studies have focused on metabolic changes and oxidative stress in the pectoralis major (PM) under chronic heat stress, which are partial and not all molecular steps are completely understand.Methods: A total of 144 male Arbor Acres broilers (28 d old) were randomly allocated into 3 treatment groups: (1) the normal control (NC) group, broilers were raised at 22 °C and fed a basal diet; (2) the heat stress (HS) group, birds were held at 32 °C and fed a basal diet; (3) the pair-fed (PF) group, birds were held at 22 °C and received the amount of feed equal to the feed consumed on the previous day by the HS group. The experiment was lasted for 14 days.Results: chronic heat stress heat stress decreased the average daily feed intake and average daily gain, increased feed: gain ratio (P < 0.05), and increased drip loss, cooking loss, shear force, hardness, and decreased pH, redness(a*), springiness of pectoralis major (PM) muscle (P < 0.05). Moreover, chronic heat stress decreased muscle fiber density, increased connective tissue, and lead to intracellular vacuolation. The transcriptome results indicated that that the effect of chronic heat stress on meat quality not only related to metabolism and oxidative stress, but also related to signal transduction, immune system, transport and catabolism, cell growth and death and muscle structureConclusions: This study indicate that chronic heat stress have a negative impact on growth performance, meat quality and muscle structure of the pectoralis major (PM) in broilers and provide a comprehensive understanding of the mechanism of chronic heat stress-induced deterioration of broiler meat quality at the transcriptional level.

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“…It value of the PM muscle. It has been reported that all texture properties (hardness, elasticity, cohesion, and chewiness) increased after a cyclic high-temperature treatment [ 22 ]. Similarly, we found that chronic heat stress resulted in an increase in hardness, but the springiness of the PM muscle was decreased.…”

Section: Discussionmentioning

confidence: 99%

Transcriptome analysis reveals the mechanism of chronic heat stress on meat quality of broilers

Liu

Xing

et al. 2022

J Animal Sci Biotechnol

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Background Chronic heat stress has a negative impact on poultry meat quality. Although this has been extensively investigated, previous studies have primarily focused on metabolic alterations and oxidative stress in the pectoralis major (PM) muscle under chronic heat stress, and not all of the underlying molecular mechanisms are completely understood. Methods A total of 144 male Arbor Acres broilers (28 d old) were randomly allocated into 3 treatment groups: (1) the normal control (NC) group, with broilers raised at 22 °C and fed a basal diet; (2) the heat stress (HS) group, with birds raised at 32 °C and fed a basal diet; and (3) the pair-fed (PF) group, with birds raised at 22 °C and fed the amount of feed equal to the feed consumed on the previous day by the HS group. The experiment lasted for 14 d. Results Chronic heat stress decreased the average daily feed intake and average daily gain, increased feed:gain ratio (P < 0.05); and increased drip loss, cooking loss, shear force, hardness, and decreased pH, redness (a*); and springiness of PM muscle (P < 0.05). Furthermore, chronic heat stress decreased muscle fiber density, increased connective tissue, and led to intracellular vacuolation. The transcriptome analyses indicated that the effect of chronic heat stress on meat quality was not only related to metabolism and oxidative stress, but also to signal transduction, immune system, transport and catabolism, cell growth and death, and muscle structure. Conclusions Chronic heat stress has a negative impact on the growth performance, meat quality, and the PM muscle structure of broilers. Transcriptome analysis revealed a comprehensive understanding of the mechanism of the chronic heat stress-induced deterioration of broiler meat quality at the transcriptional level.

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Effects of Nano Emulsified Vegetable Oil and Betaine on Growth Traits and Meat Characteristics of Broiler Chickens Reared under Cyclic Heat Stress

Cited by 13 publications

References 51 publications

Effects of adding nano-emulsified plant oil and probiotics to drinking water during different periods besides sex on processing characteristics, physicochemical properties, and meat quality traits of broiler chickens

Effects of adding nano-emulsified plant oil and probiotics to drinking water during different periods besides sex on processing characteristics, physicochemical properties, and meat quality traits of broiler chickens

Transcriptome analysis reveals the mechanism of chronic heat stress on meat quality of broilers

Transcriptome analysis reveals the mechanism of chronic heat stress on meat quality of broilers

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