ASSESSMENT OF MEAT OXIDATIVE STABILITY, NUTRITIONAL AND FATTY ACID COMPOSITIONS OF EARLY AGE ACCLIMATED AND GENETICALLY THERMORESISTANT BROILERS
DOI:
https://doi.org/10.26873/SVR-2114-2024Keywords:
thermotolerance, meat quality, oxidative stability, broilerAbstract
This study explores the implication of early-age heat conditioning (EHC) and genetic thermotolerance on fatty acid compositions and oxidative stability in broiler meat quality. We employed an early heat stress strategy, involving a 24-hour exposure to 39±1°C on the fifth-day post-hatch, to acclimatise broiler chicks. Three groups were compared: control (C), acclimated (Ac), and naked neck (NN). The acclimated group exhibited significant changes in fatty acid composition compared to the control. The concentration of oleic acid (C18:1 n9) in the acclimated group was higher by approximately 8.5% compared to the control group. Similarly, linoleic acid (C18:2 n6) increased with a fold change of about 12%. The essential fatty acids like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) also showed notable increases, with a more balanced n-6/n-3 ratio. In terms of meat composition, Ac and NN demonstrated increased levels of ash and minerals, while maintaining comparable protein contents to C. The percentage differences in these fatty acids highlight the impact of EHC on improving the nutritional broilers’ meat quality. Furthermore, lipid peroxidation was significantly reduced in the Ac group, with thiobarbituric reactive substances (TBARS) concentrations at 0.100 mg/kg, a 56% reduction compared to that of controls 0.227 mg/kg. This reduction underscores the effectiveness of EHC in enhancing meat's oxidative stability. These results suggest that early-age heat stress acclimatization and genetic thermotolerance strategies can play a key role in enhancing the quality and nutritional value of broiler meat, offering a sustainable method to counter the challenges posed by increasing global temperatures in poultry production.
Ocena oksidativne stabilnosti mesa, hranilne vrednosti in sestave maščobnih kislin zgodaj aklimatiziranih in genetsko termoodpornih brojlerjev
Izvleček: Raziskava je preučevala vpliv zgodnje toplotne aklimatizacije (EHC) in genetske toplotne odpornosti na sestavo maščobnih kislin in oksidativno stabilnost pri kakovosti mesa brojlerjev. Za aklimatizacijo piščancev brojlerjev smo uporabili strategijo zgodnjega toplotnega stresa, ki je vključevala 24-urno izpostavljenost temperaturi 39 ± 1 °C peti dan po izvalitvi. Primerjali smo tri skupine: kontrolno (C), aklimatizirano (Ac) in skupino z golim vratom (NN). Pri aklimatizirani skupini so se v primerjavi s kontrolno skupino pokazale znatne spremembe v sestavi maščobnih kislin. Koncentracija oleinske kisline (C18:1 n9) v aklimatizirani skupini je bila za približno 8,5 odstotka višja v primerjavi s kontrolno skupino. Podobno se je linolna kislina (C18:2 n6) povečala za približno 12 odstotkov. Tudi esencialne maščobne kisline, kot sta eikozapentaenojska kislina (EPA) in dokozaheksaenojska kislina (DHA), so se občutno zvišale, razmerje n-6/n-3 pa je bilo bolj uravnoteženo. Kar zadeva hranilno vrednost mesa, sta imeli skupini Ac in NN povečano vsebnost pepela in mineralov, pri čemer sta ohranili primerljivo vsebnost beljakovin v primerjavi s skupino C. Odstotne razlike v omenjenih maščobnih kislinah poudarjajo vpliv EHC na izboljšanje prehranske kakovosti mesa brojlerjev. Poleg tega se je lipidna peroksidacija v skupini Ac znatno zmanjšala, pri čemer je bila koncentracija tiobarbituričnih reaktivnih snovi (TBARS) 0,100 mg/kg, kar je 56-odstotno zmanjšanje v primerjavi s kontrolno skupino (0,227 mg/kg). To zmanjšanje poudarja učinkovitost EHC pri izboljšanju oksidativne stabilnosti mesa. Rezultati kažejo, da lahko imajo zgodnja aklimatizacija na vročinski stres in strategije genetske toplotne odpornosti ključno vlogo pri izboljšanju kakovosti in hranilne vrednosti mesa brojlerjev, kar ponuja trajnostno metodo za spopadanje z izzivi, ki jih v proizvodnji perutnine predstavljajo naraščajoče globalne temperature.
Ključne besede: termotoleranca; kakovost mesa; oksidativna stabilnost; brojler
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