Effects of Lactobacillus Reuteri E81 Added into Rations of Chukar Partridges (Alectoris Chukar) Fed Under Heat Stress Conditions on Fattening Performance and Meat Quality

E Tekce,Ç Takma,B Bayraktar,M Gül,K Çinar,E Dertli,V Aksakal,A Kamiloğlu,H Kaya

doi:10.1590/1806-9061-2019-1246

Abstract

ABSTRACT This study investigated the effects of the addition of Lactobacillus reuteri E81 (LRE) into rations of chukar partridges (Alectoris chukar) fed under heat stress (HS) conditions on fattening performance and meat quality. This study included 256 chukar partridges aged 1 day. The study comprised an adaptation period of 7 days and a fattening period of 35 days and included 8 different groups with 32 animals in each group. Each group was further divided into four subgroups with eight animals in each subgroup. At the end of the study, the best results in terms of fattening performance in the non-HS groups were obtained in the LRE 600 ppm group and in the HS groups, SLRE 200 ppm had the best effect on average live weight and average live weight increase, whereas SLRE 400 ppm had the best effect on FCR (p<0.05). The analysis of the samples collected from chukar partridges on day 21 showed that, there was no effect on the colour parameters and Thiobarbituric acid reactive substances (TBARS) level in the LRE in the HS and non- HS groups, whereas the meat pH level decreased in the SLRE 400 ppm group (p<0.05). The analysis of the samples collected on day 42 showed that there was no effect on colour parameters in the HS and non-HS groups. TBARS level decreased at the dose of LRE 200 ppm in the non-HS group, and the meat pH level decreased in both HS and non-HS groups (p<0.05).

Highlights

Global warming has become a major problem worldwide that adversely affects poultry yield
The present study investigated the effects of Lactobacillus reuteri E81 (LRE) added at various doses (200, 400 and 600 ppm) into rations of chukar partridges (Alectoris chukar) fed under heat stress (HS) conditions on fattening performance (Body weight [BW], daily body weight increase [DBWG], feed utilisation ration [Feed conversion ratio (FCR)] and feed consumption [FC) and meat quality
In the HS groups (37°C), the SLRE 200 ppm and SLRE 400 ppm groups had the best results in terms of BW and DBWG and FCR, respectively (p

Summary

Introduction

Global warming has become a major problem worldwide that adversely affects poultry yield. When the ambient temperature of a poultry house exceeds the thermoneutral levels, HS is exerted owing to the disruption of the balance between body temperature and heat emitted from the body to ensure hemostasis (Nardone et al, 2010, Ezzat et al, 2011). Reactive oxygen species (ROS) are formed because of increased levels of mitochondria and oxidative stress due to disruption of pro-oxidant/antioxidant balance. Such ROS metabolism results in lipid peroxidation and oxidative damages in protein and DNA structure (Sarıca et al, 2015)

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Discussion

Conclusion