Effect of galactooligosaccharides delivered in ovo on meat quality traits of broiler chickens exposed to heat stress
| Autor: | Anna Slawinska, G Salvatori, Giuseppe Maiorano, Valeria Petrecca, Siria Tavaniello, Marco Zampiga, Micol Bertocchi, Daniela Prioriello |
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| Přispěvatelé: | Tavaniello S., Slawinska A., Prioriello D., Petrecca V., Bertocchi M., Zampiga M., Salvatori G., Maiorano G. |
| Rok vydání: | 2020 |
| Předmět: |
Male
Meat galactooligosaccharides in ovo injection heat stress meat quality fatty acids medicine.medical_treatment Oligosaccharides galactooligosaccharides In ovo fatty acids Injections meat quality heat stress Random Allocation 03 medical and health sciences chemistry.chemical_compound Animal science medicine Animals Ovum galactooligosaccharide lcsh:SF1-1100 030304 developmental biology Egg incubation chemistry.chemical_classification 0303 health sciences Chemistry Cholesterol Hatching heat stre Prebiotic 0402 animal and dairy science Broiler Processing and Products 04 agricultural and veterinary sciences General Medicine Factorial experiment 040201 dairy & animal science Prebiotics in ovo injection Animal Science and Zoology fatty acid lcsh:Animal culture Chickens Heat-Shock Response Polyunsaturated fatty acid |
| Zdroj: | Poultry Science, Vol 99, Iss 1, Pp 612-619 (2020) Poultry Science |
| ISSN: | 0032-5791 |
| DOI: | 10.3382/ps/pez556 |
| Popis: | A study was carried out to evaluate meat quality traits in fast-growing chickens stimulated in ovo with trans-galactoolighosaccarides (GOS) and exposed to heat stress. On day 12 of egg incubation, 3,000 fertilized eggs (Ross 308) were divided into prebiotic group (GOS) injected with 3.5 mg GOS/egg, saline group (S) injected with physiological saline, and control group (C) uninjected. After hatching, 900 male chicks (300 chicks/treatment) were reared in floor pens in either thermoneutral (TN; 6 pens/group, 25 birds/pen) or heat stress conditions (HS, 30°C from 32 to 42 D; 6 pens/group, 25 birds/pen). At 42 D of age, 15 randomly chosen birds/treatment/temperature were slaughtered and the pectoral muscle (PM) was removed for analyses. Data were analyzed by GLM in a 3 × 2 factorial design. In ovo treatment had no effect on PM weight, pH, water-holding capacity, and shear force. GOS and S birds had lighter (L*, P < 0.01) PM than C group, whereas the latter showed a higher (P < 0.05) yellowness index (b*) compared to S group. Proximate composition, cholesterol, and intramuscular collagen properties were not affected by treatment. As for fatty acid composition, only total polyunsaturated fatty acids (PUFA) content and n-6 PUFA were slightly lower in GOS group compared to S. Heat stress had a detrimental effect on PM weight (P < 0.01) and increased meat pH (P < 0.01). PM from HS chickens was darker with a higher b* index (P < 0.05) and had a higher (P < 0.01) lipid content and a lower (P < 0.05) total collagen amount. Total saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and PUFA were similar among groups. Significant interactions between factors were found for fatty acid composition: GOS decreased (P < 0.01) SFA and increased (P < 0.05) MUFA contents in HS birds. In conclusion, in ovo injection of GOS could mitigate the detrimental effect of heat stress on some meat quality traits. |
| Databáze: | OpenAIRE |
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