The effect of early posthatch nutrition on satellite cell mitotic activity

Abstract

Myofiber growth is dependent upon the contribution of new nuclei from the mitotically active satellite cell population. The objective of this study was to examine satellite cell mitotic activity in conjunction with different nutritional paradigms during the early posthatch period. Turkey poults were provided a standard turkey starter diet; the starter diet top-dressed with a hydrated low-fat, highly digestible protein and carbohydrate nutritional hatchling supplement, Oasis; the starter diet top-dressed with Solka-floc dyed green; or no food for the first 3 d posthatch. All birds were fed a standard starter diet during the experimental period. 5-Bromo-2'-deoxyuridine (BrdU) was continuously infused into all treatments (n = 5 all groups) between hatch and 3 d of age. A second group of identically treated poults housed in separate pens (n = 3 to 5) was continuously infused with BrdU between 2 and 9 d of age. Mitotically active satellite cells were identified in the pectoralis thoracicus and quantitated using BrdU immunohistochemistry in combination with computer-based image analysis. Satellite cell mitotic activity was significantly higher (P < or = 0.05) in the birds fed a standard starter diet compared to all other treatments at 3 d posthatch. However, there were no (P > or = 0.05) differences in satellite cell mitotic activity among treatments at 9 d posthatch. The results of the current study suggest that any improvements in meat yield through early nutritional supplementation do not appear to occur through a satellite cell pathway and that there is no compensatory response in the satellite cell population following refeeding after early posthatch starvation.

Stimulation with monochromatic green light during incubation alters satellite cell mitotic activity and gene expression in relation to embryonic and posthatch muscle growth of broiler chickens

“…In poultry, SCMA is an important aspect of muscle development, and the higher SCMA in newly hatched birds will result in an increase in muscle size at maturity (Mozdziak et al, 1997;Moore et al, 2005). It has been reported that early hatched nutrition increased myogenic SCMA during immediate posthatch period, and subsequently promoted BW and pectoral muscle weight during the growth phase (Mozdziak et al, 2002;Moore et al, 2005). Newly hatched broiler chicks reared Figure 2 Chick embryo (yolk-free body mass) or body weight (a), and pectoral muscle weight percentage of body weight (BW) (b) of chick embryos (E15, E17 and E19 days of age) and newly hatched male chicks (H1, H3, H5 and H7 days of age) incubated under green light or dark condition.…”

Growth, Digestive Tract and Muscle Weights in Slow-Growing Broiler is not Affected by a Blend of Branched-Chain Amino Acids Injected into Different Sites of Egg

“…It means hatchlings withheld feed and water for up to 72 h depending on the time from hatching within the hatching window to placement on rearing farms. This period is associated with a reduced in initial body weight with respect to development of gastrointestinal tract (GIT), some organs and muscles, and thus, meat yield at market age (Mozdziak et al, 2002;Halevy et al, 2003;Bhuiyan et al, 2011). Therefore, the last period of incubation has become one of the critical periods for growth, developmental programming of digestive and metabolic organs and skeleton muscles and led to the development of in ovo feeding systems for poultry (Uni et al, 2005).…”

Carboidratos na dieta pré-inicial de frangos de corte

“…Entretanto, o TGI encontra-se imaturo durante a fase embrionária e, após a eclosão, passa a ter grande representatividade no crescimento das aves. Nos primeiros dias de vida, os segmentos do TGI sofrem sensíveis alterações morfológicas e fisiológicas que preparam a ave para o consumo e a utilização de alimentos (Mozdziak et al, 2002;Iji et al, 2001a;Noy et al, 2001;Murakami et al, 1992). Essa imaturidade do TGI de aves na fase pré-inicial reduz a capacidade de utilização dos nutrientes, o que parece acarretar decréscimo dos valores de energia metabolizável (EM) do alimento.…”