Effects of Dietary Vitamin E, Vitamin C, Selenium and Their Combination on Carcass Characteristics, Oxidative Stability and Breast Meat Quality of Broiler Chickens Exposed to Cyclic Heat Stress.

Abstract

Simple SummaryHigh ambient temperatures present challenging environmental factors in the poultry meat industry, causing heat stress. Heat stress impairs animal health and welfare, growth performance, and productivity, and deteriorates meat quality and its oxidative stability, resulting in economic losses. To mitigate the negative effects of heat stress, several nutritional strategies have been proposed, with vitamin and mineral supplementation being one of the most promising. Several studies reported that the addition of vitamins E and C, as well as selenium, to broiler diets improved the production performance and meat quality of broilers reared under heat stress. Due to the synergistic effects of these antioxidants against the oxidative damage to lipids, combined supplementation could be even more effective in alleviating the symptoms of heat stress on meat quality than supplementation alone, but this has not yet been studied. The results of the present study indicate positive effects of the supplementation with vitamin E on the oxidative stability of breast meat. However, no synergistic effects of the added antioxidants on the measured parameters were observed.The present study was conducted to investigate the effects of dietary supplementation with vitamin E, vitamin C, and Se, alone or in combination, on carcass characteristics, oxidative stability and meat quality parameters of breast meat from broilers exposed to cyclic heat stress (HS), and stored under different conditions. A total of 120 one-day-old male Ross 308 broilers were randomly assigned to six dietary treatments: NRC (minimal nutrition requirements), AVI (commercial nutritional recommendations for Ross 308 broilers), AVI + vitE (as AVI + 200 IU vitamin E/kg feed), AVI + vitC (as AVI + 250 mg vitamin C/kg feed), AVI + Se (as AVI + 0.2 mg Se/kg feed), and AVI + ECSe (as AVI + vitE + vitC + Se). From day 26 onwards, all birds were exposed to a high ambient temperature (31 °C) for 8 h per day. The results showed that dietary vitamin E alone or in combination with vitamin C and Se significantly increased the α-tocopherol content and decreased the malondialdehyde (MDA) content in breast meat. Although no obvious synergistic effects of the added antioxidants were observed, the addition of higher levels of vitamin E, vitamin C and Se to broiler diets had no adverse effects on carcass traits, oxidative stability and meat quality parameters when supplemented either alone or in combination.