Supplementation of Mixed Organic Acids Improves Growth Performance, Meat Quality, Gut Morphology and Volatile Fatty Acids of Broiler Chicken

Abstract

Background: Organic acid as a green feed additive is increasingly favoured by enterprises and scholars, but little emphasis has been placed on the effect of organic acids on broiler meat quality. Methods: A total of 192 male chicks (one-day-old, weighted 48.40 ± 0.64 g) were selected to investigate the effect of mixed organic acids (MOA) on growth performance, meat quality as well as fatty acids profile. Chicks were randomly allocated to three treatments with eight replicates and eight chicks per replicate, including a corn–soybean basal diet with 0 (CON), 3000 mg/kg (low MOA; LMOA), and 6000 mg/kg (high MOA; HMOA) MOA. The experiment was divided into starter (d 1–d 21) and grower (d 22–d 42) phases. Results: Broilers supplemented with LMOA and HMOA enhanced (p < 0.05) the final body weight and average daily gain in the grower and overall phases. An improved (p < 0.05) feed conversion ratio in the grower and overall phases was observed in broilers supplemented with LMOA. The breast and thigh muscles pH24h were higher (p < 0.05) in broilers fed with HMOA and the redness in thigh meat was also improved (p < 0.05). Additionally, supplementing LMOA increased (p < 0.05) the saturated fatty acids, unsaturated fatty acids and the ratio of polyunsaturated fatty acids to saturated fatty acids in breast meat. A positive effect occurred (p < 0.05) on jejunal villus height and ileal crypt depth in 21 d broilers supplemented with HMOA. Conclusion: Our findings indicated that dietary supplementation of MOA could improve the growth performance, meat quality, and fatty acids profile, as well as intestinal morphology. Furthermore, diets supplemented with mixed organic acids at 3000 mg/kg may be more desirable, considering the overall experimental results in broilers.

Bio-Fermented Malic Acid Facilitates the Production of High-Quality Chicken via Enhancing Muscle Antioxidant Capacity of Broilers

“…It was confirmed again in this study that dietary supplementation with the organic acid, BFMA, improved the growth performance of broilers, including increasing ADFI, ADG, and BW, and decreasing FCR and DCR. Besides the benefits on growth performance, supplementation of mixed organic acids increased pH 24 h of the breast and thigh muscles, and the redness in thigh meat was also improved [ 36 ]. Organic acids prevent meat quality deterioration without leaving any chemical residues [ 37 ].…”

The Effects of Purple Corn Pigment on Growth Performance, Blood Biochemical Indices, Meat Quality, Muscle Amino Acids, and Fatty Acids of Growing Chickens

“…The effect of fatty acids on shelf life depends on the proportion of unsaturated fatty acids (UFAs) [57]. Moreover, the higher the UFA concentrations are, the faster the fatty acid rate spoilage, and fatty acid products could accelerate the oxidation of myoglobin to methemoglobin, resulting in decreased meat quality in broiler chickens [58]. Some natural antioxidants can be used to delay the oxidation of fat and myoglobin in meat products [59].…”

Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review

“…Galli et al [ 190 ] showed that the supplementation of organic acids (blends of formic, phosphoric, lactic, acetic, butyric, and propionic acids; 0.75 to 3 g/kg of feed) reduced yellowness and improved the antioxidant status in the breast meat of broiler chickens. Ma et al [ 191 ] showed that the supplementation of blends of formic acid, ammonium formate, acetic acid, propionic acid, and lactic acid (3 to 6 g/kg of feed) increased the meat pH and increased the ratio of polyunsaturated to saturated fatty acids in the breast meat. The supplementation of organic acids has the potential to alter the meat quality of broiler chickens.…”