A Dietary Sugarcane-Derived Polyphenol Mix Reduces the Negative Effects of Cyclic Heat Exposure on Growth Performance, Blood Gas Status, and Meat Quality in Broiler Chickens
Web of Science
AuthorShakeri, M; Cottrell, JJ; Wilkinson, S; Le, HH; Suleria, HAR; Warner, RD; Dunshea, FR
University of Melbourne Author/sWarner, Robyn; Dunshea, Frank; Cottrell, Jeremy; Suleria, Hafiz Ansar Rasul
AffiliationAgriculture and Food Systems
Document TypeJournal Article
CitationsShakeri, M., Cottrell, J. J., Wilkinson, S., Le, H. H., Suleria, H. A. R., Warner, R. D. & Dunshea, F. R. (2020). A Dietary Sugarcane-Derived Polyphenol Mix Reduces the Negative Effects of Cyclic Heat Exposure on Growth Performance, Blood Gas Status, and Meat Quality in Broiler Chickens. ANIMALS, 10 (7), https://doi.org/10.3390/ani10071158.
Access StatusOpen Access
Open Access at PMChttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7401608/
Heat stress (HS) compromises growth performance and meat quality of broiler chickens by interrupting lipid and protein metabolism, resulting in increased oxidative damages. The experiment attempted to investigate whether dietary polyphenols (Polygain (POL)) could ameliorate the aforementioned adverse effects of HS on performance and meat quality. One hundred and twenty one day-old-male chicks were allocated to two temperature conditions, thermoneutral (TN) or HS, and fed with either a control diet (CON) or the CON plus four different doses of POL (2, 4, 6 and 10 g/kg). Heat stress caused respiratory alkalosis as evidenced by increased rectal temperature (p < 0.001) and respiration rate (p < 0.001) due to increased blood pH (p < 0.001). Heat stress decreased final body weight (p = 0.061) and breast muscle water content (p = 0.013) while POL improved both (p = 0.002 and p = 0.003, respectively). Heat stress amplified muscle damages, indicated by increased thiobarbituric acid reactive substances (p < 0.001) and reduced myofibril fragmentation index (p = 0.006) whereas POL improved both (p = 0.037 and p = 0.092, respectively). Heat stress impaired meat tenderness (p < 0.001) while POL improved it (p = 0.003). In conclusion, HS impaired growth performance and meat quality whereas POL ameliorated these responses in a dose-dependent manner, and effects of POL were evident under both temperature conditions.
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