Dietary Supplementation of Some Antioxidants as Attenuators of Heat Stress on Chicken Meat Characteristics

Abstract

The study evaluated the effect of dietary chromium and vitamin C, Zinc, and sorrel wood powder supplements on chicken health and the nutritional, textural, and sensorial quality of chicken meat. A total of 120 Cobb 500 chickens (heat stress, 32 °C) were assigned into four treatments: control diet (C) and three test diets including 200 µg/kg diet chromium picolinate and supplemented with: 0.25 g vitamin C(VC)/kg diet (E1), 0.025 g Zn/kg diet (E2), and 10 g creeping wood sorrel powder (CWS)/kg diet (E3). Crude protein concentration increased in the breast meat from the E3 group; crude fat decreased in E1 and E3 compared to those fed the C diet. Dietary combinations of CrPic with VC, Zn, and CWS increased redness and decreased the luminosity parameter of breast meat compared with the C group. Dietary combinations of CrPic with VC and CWS lowered the hardness of breast meat. Significant positive correlation was found between hardness–gumminess (r = 0.891), gumminess–cohesiveness (r = 0.771), cohesiveness–resilience-EE (r = 0.861; r = 0.585), ash-L* (r = 0.426), and a negative one between ash–a* (r = 0.446). In conclusion, a dietary combination of CrPic with VC, Zn, and CWS as antioxidant sources could have a beneficial effect on quality without affecting sensory attributes.

Keywords

• meat
• antioxidants
• chicken
• sensory
• texture
• heat stress