Effects of Stocking Density on Growth Performance, Antioxidant Status, and Meat Quality of Finisher Broiler Chickens under High Temperature

Abstract

Environmental factors such as stocking density and high temperature can cause oxidative stress and negatively affect the physiological status and meat quality of broiler chickens. Here, we evaluated the effects of heat stress on the growth performance, antioxidant levels, and meat quality of broilers under different stocking densities. A total of 885 28-day-old male broilers (Ross 308) were subjected to five treatments (16, 18, 21, 23, and 26 birds/m2) and exposed to high temperatures (33 °C for 24 h) for 7 days. High stocking density (23 and 26 birds/m2) resulted in significantly decreased body weight (p p p 2 group (p p p < 0.01). Thus, lower stocking density can relieve oxidative stress induced by high temperatures in broilers and improve the antioxidant capacity and quality of breast meat during hot seasons.

Keywords

• heat stress
• stocking density
• antioxidants
• meat quality
• broilers