Abstract
ABSTRACTThis study investigated the effects of glutamine (Gln) on meat quality, skeletal muscle antioxidant capacity and Gln metabolism in heat-stressed broilers. Three hundred 42-day-old broilers were randomly divided into five groups: a control group (23 ± 1°C), which was fed basal diet, and four experimental groups (34 ± 1°C), supplemented with 0, 5, 10, and 20 g Gln/kg of basal diet. The experiment lasted for 24 h. Compared with the control group, acute heat stress caused a significant reduction (p < .05) in meat pH, water-holding capacity (WHC), gumminess and hardness, and a significant increase (p < .05) in cooking loss (CL) and lightness (L*) values. However, dietary Gln (20 g/kg) increased (p < .05) meat pH, WHC, gumminess and hardness, but decreased (p < .05) meat CL and L* values in the acute heat-stressed group. In breast and thigh muscles, the acute heat stress group exhibited significantly (p < .05) higher concentrations of malondialdehyde (MDA), but significantly (p < .05) lower levels of Gln, glutamate and glutaminase than the control group; dietary 20 g/kg Gln significantly decreased (p < .05) MDA concentrations, while it increased (p < .05) glutathione, glutathione peroxidas, T-AOC, Gln, glutamate, and glutaminase levels in acute heat-stressed groups. Gln could increase meat quality by improving antioxidative capacity and Gln metabolism in heat-stressed broilers.
Highlights
The quality and palatability of broiler meat are increasingly concern to consumers worldwide
This study investigated the effects of glutamine (Gln) on meat quality, skeletal muscle antioxidant capacity and Gln metabolism in heat-stressed broilers
Previous studies by our group indicated that dietary supplementation with Gln significantly improves performance, serum parameters and carcass characteristics of broilers during heat exposure, suggesting that Gln may have potential functions in improving antioxidation and Gln metabolism in broilers (Dai et al 2011, 2012; Hu, Bai, Shah, Dai et al 2016; Hu, Bai, Shah, Wen et al 2016)
Summary
The quality and palatability of broiler meat are increasingly concern to consumers worldwide. Acute heat stress as a result of high ambient temperatures in summer can significantly decrease chicken meat quality by inducing oxidative rancidity, which reduces the nutrition, flavour, appearance and consistency of meat products (Tang et al 2013; Wang et al 2013; Chand et al 2014; Hu, Bai, Shah, Dai et al 2016). Improving the oxidative stability and oxidative status of meat is considered to be one of the best ways to alleviate these detrimental effects. Synthetic antioxidants are considered to improve the meat quality of heat-stressed broilers; the negative effects of these agents on the animals (at high doses) has been questioned (Vossen et al 2011). Amino acids, which are the basic components of proteins, play a key role in maintaining both human and animal health, some of which have specific functions that include oxidative stability and antistress actions (Dai et al 2011)
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