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Effect of dietary turmeric and cinnamon powders on meat quality and lipid peroxidation of broiler chicken under heat stress condition

Two hundred and fifty male 1-day-old broiler chicks (Ross 308) were used to investigate the effects of dietary supplementation of turmeric and cinnamon powders on meat quality and lipid peroxidation of broilers under heat stress condition. The five treatment groups were control (recommended temperat...

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Autores principales: Baghban Kanani, Payam, Daneshyar, Mohsen, Aliakbarlu, Javad, Hamian, Fatemeh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Urmia University Press 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5524555/
https://www.ncbi.nlm.nih.gov/pubmed/28785393
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author Baghban Kanani, Payam
Daneshyar, Mohsen
Aliakbarlu, Javad
Hamian, Fatemeh
author_facet Baghban Kanani, Payam
Daneshyar, Mohsen
Aliakbarlu, Javad
Hamian, Fatemeh
author_sort Baghban Kanani, Payam
collection PubMed
description Two hundred and fifty male 1-day-old broiler chicks (Ross 308) were used to investigate the effects of dietary supplementation of turmeric and cinnamon powders on meat quality and lipid peroxidation of broilers under heat stress condition. The five treatment groups were control (recommended temperature for Ross 308), heat stressed (32 ± 1 ˚C from 9:00 AM to 5:00 PM during finisher period) and heat stressed birds fed with 0.50% turmeric, 0.50% cinnamon and a blend of cinnamon and turmeric (0.25% turmeric + 0.25% cinnamon). The results showed that there were no significant differences between the treatments for ether extract, ash and crude protein contents of thigh meat at 42 day of age (p > 0.05). Heat stress decreased the pH value and dry matter (DM) content of thigh meat, whereas the consumption of all experimental diets (turmeric, cinnamon and both of them) compensated the decreased pH and DM values due to heat stress to some extent but could not restore them to the level of control treatment (p < 0.01). Furthermore, the thigh meat lightness was increased under heat stress (p < 0.05). The thiobarbituric acid reactive substances and free radicals scavenging activity were increased in thigh meat of broilers reared under heat stress (p < 0.05), while these parameters were reduced by the combination of both plants (p < 0.01). It was concluded that heat stress reduces antioxidant properties and quality of thigh meat and dietary supplementation of turmeric and cinnamon powders together can remove the detrimental effects of heat stress on meat quality.
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spelling pubmed-55245552017-08-07 Effect of dietary turmeric and cinnamon powders on meat quality and lipid peroxidation of broiler chicken under heat stress condition Baghban Kanani, Payam Daneshyar, Mohsen Aliakbarlu, Javad Hamian, Fatemeh Vet Res Forum Original Article Two hundred and fifty male 1-day-old broiler chicks (Ross 308) were used to investigate the effects of dietary supplementation of turmeric and cinnamon powders on meat quality and lipid peroxidation of broilers under heat stress condition. The five treatment groups were control (recommended temperature for Ross 308), heat stressed (32 ± 1 ˚C from 9:00 AM to 5:00 PM during finisher period) and heat stressed birds fed with 0.50% turmeric, 0.50% cinnamon and a blend of cinnamon and turmeric (0.25% turmeric + 0.25% cinnamon). The results showed that there were no significant differences between the treatments for ether extract, ash and crude protein contents of thigh meat at 42 day of age (p > 0.05). Heat stress decreased the pH value and dry matter (DM) content of thigh meat, whereas the consumption of all experimental diets (turmeric, cinnamon and both of them) compensated the decreased pH and DM values due to heat stress to some extent but could not restore them to the level of control treatment (p < 0.01). Furthermore, the thigh meat lightness was increased under heat stress (p < 0.05). The thiobarbituric acid reactive substances and free radicals scavenging activity were increased in thigh meat of broilers reared under heat stress (p < 0.05), while these parameters were reduced by the combination of both plants (p < 0.01). It was concluded that heat stress reduces antioxidant properties and quality of thigh meat and dietary supplementation of turmeric and cinnamon powders together can remove the detrimental effects of heat stress on meat quality. Urmia University Press 2017 2017-06-15 /pmc/articles/PMC5524555/ /pubmed/28785393 Text en © 2017 Urmia University. All rights reserved. This is an Open Access article distributed under the terms of the Creative Commons Attribution License, (http://creativecommons.org/licenses/by/3.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Article
Baghban Kanani, Payam
Daneshyar, Mohsen
Aliakbarlu, Javad
Hamian, Fatemeh
Effect of dietary turmeric and cinnamon powders on meat quality and lipid peroxidation of broiler chicken under heat stress condition
title Effect of dietary turmeric and cinnamon powders on meat quality and lipid peroxidation of broiler chicken under heat stress condition
title_full Effect of dietary turmeric and cinnamon powders on meat quality and lipid peroxidation of broiler chicken under heat stress condition
title_fullStr Effect of dietary turmeric and cinnamon powders on meat quality and lipid peroxidation of broiler chicken under heat stress condition
title_full_unstemmed Effect of dietary turmeric and cinnamon powders on meat quality and lipid peroxidation of broiler chicken under heat stress condition
title_short Effect of dietary turmeric and cinnamon powders on meat quality and lipid peroxidation of broiler chicken under heat stress condition
title_sort effect of dietary turmeric and cinnamon powders on meat quality and lipid peroxidation of broiler chicken under heat stress condition
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5524555/
https://www.ncbi.nlm.nih.gov/pubmed/28785393
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