Abstract
First, this study aimed to evaluate the effects on hatchability of in ovo supplementation of beta alanine (βA). Second, it assessed the effects on performance, meat quality and serum constituents of broiler chickens of βA injection in ovo and of supplementation with βA in feed for the first seven days after hatching. For this purpose, 960 fertilized broiler chicken eggs were distributed to hatchery trays in four treatment groups with six replicates on day 17 of incubation. The treatment groups consisted of eggs that were not injected (T1; negative control), injected with sterile solution with 0.9% salt (T2; positive control), injected with in ovo 1% βA solution (T3), and not injected, but with chicks were fed 1% βA for the first seven days after hatching (T4). Upon hatching, chicks from T1, T2, and T3 were fed commercial starter feed. All treatments were assessed with six replicates of 28 birds (14 females and 14 males) throughout the grow-out period. As a result of this study, T3 increased hatchability, yolk-free hatching weight and chick quality, and decreased yolk weight and feed access time at hatch. Both T3 and T4 improved carcass yield and meat quality, and T3 increased serum total antioxidant status at 42 days afer hatching. The results demonstrated that in ovo βA feeding improved hatching characteristics, and βA administration in ovo or in feed improved carcass yield and meat quality without affecting growth performance.
Highlights
Productivity in poultry depends on embryonic development, post-hatch growth, meat production and egg yield
Studies have shown in ovo (Kadam et al, 2008; Elwan et al, 2019; Kop‐Bozbay & Ocak, 2019; Tavaniello et al, 2020) and post-hatch amino acid feeding (Kralik et al, 2014, 2015; Kop‐Bozbay & Ocak, 2020) to be effective in meeting the nutrient requirements of birds around the time of hatching and to reduce the detrimental consequences that are associated with the hatching process
Carnosine is a dipeptide molecule that is composed of the amino acids beta-alanine and histidine
Summary
Productivity in poultry depends on embryonic development, post-hatch growth, meat production and egg yield. The concentration of carnosine in the skeletal muscles of animals depends on the species, age, muscle type, nutritional status and, significantly, the composition of the diet (Wu, 2020). Carnosine has an antioxidative effect because of its ability to bind metal ions and eliminate various types of free radicals (Kralik et al, 2014). This antioxidant activity of carnosine can increase the stability of meat in storage. Because carnosine has hypoglycemic, hypotensive, antidepressant-like activity and anti-ageing effects, it contributes to the nutritional quality of meat (Boldyrev et al, 2013)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
