Chromium Supplementation Can Alleviate the Negative Effects of Heat Stress on Growth Performance, Carcass Traits, and Meat Lipid Oxidation of Broiler Chicks without Any Adverse Impacts on Blood Constituents

Mehdi Toghyani, Majid Toghyani, Mahmoud Shivazad, Abbasali Gheisari, Ramin Bahadoran

Abstract

This study was conducted to determine the effects of dietary supplementation with Cr nicotinate and Cr chloride and their optimum inclusion rate on performance, carcass traits, meat oxidative stability, serum metabolites, hematological parameters, and liver chromium concentration in heat-stressed broilers. A total number of 420, 1-day-old male broiler chicks were randomly assigned to seven treatments with four replicates of 15 chicks. The dietary treatments consisted of the basal diet supplemented with 0 (control), 500, 1,000, and 1,500 μg/kg Cr in the form of Cr nicotinate and Cr chloride. Chicks were raised for 6 weeks in heat stress condition (33±2°C). Supplements of organic and inorganic Cr particularly at 1,500 μg/kg incorporation increased feed consumption (P<0.05) and body mass gain of broilers (P<0.01). Cr supplementation increased carcass yield and decreased abdominal fat (P< 0.01). Supplementation of 1,500 μg/kg Cr nicotinate (P< 0.05) enhanced liver Cr concentration. Storage time increased lipid oxidation of meat (P<0.01). Cr decreased lipid oxidation of breast and thigh muscles over 2 (P<0.01) or 6 (P<0.05) days of storage time. Birds fed 1,500 μg/kg Cr nicotinate, had lower concentration of serum glucose and triglyceride at 21 days (P<0.05). Hematological parameters tested at 21 and 42 days, were not influenced. The results suggested that dietary Cr supplementation regardless of its source have a positive effect on productive, and carcass traits, also enhances oxidative stability of refrigerated meat in broilers reared under heat stress conditions.

Keywords: Chromium, Broiler, Growth performance, Heat stress, Meat oxidative stability

منابع طبیعی و کشاورزی

Chromium Supplementation Can Alleviate the Negative Effects of Heat Stress on Growth Performance, Carcass Traits, and Meat Lipid Oxidation of Broiler Chicks without Any Adverse Impacts on Blood Constituents