Abstract
The paper presents the effects of temperature and feed composition on the stability of lipids in breast and thigh muscles of COBB 500 meat hybrids. The chickens were reared in accordance with the technological procedure. The diet of experimental groups contained Proenergol in combination with Energol; the diet of control group chickens contained Proenergol and soybean oil. In the control groups and in half of the experimental groups, the temperature was reduced in agreement with the technological procedure, while it was kept at the constant level of 31 °C in other groups. The feeding continued up to the age of 42 days. The level of lipid oxidation was determined using malondialdehyde assays. No differences between individual groups of chickens were found in the breast muscle. In the thigh muscle, the introduction of Energol resulted in non-significant differences between the control and chickens kept in heat stress conditions. Negative correlation between lipid oxidation and live weight was established in control chickens fed soybean oil (p < 0.05). This correlation was positive (p < 0.05) in young male chicks fed Energol and kept at constantly increased temperature.
Highlights
The paper presents the effects of temperature and feed composition on the stability of lipids in breast and thigh muscles of COBB 500 meat hybrids
In the control groups and in half of the experimental groups, the temperature was reduced in agreement with the technological procedure, while it was kept at the constant level of 31 °C in other groups
Fatty acids were supplied into the feed mixtures in the form of Proenergol plus soybean oil, or Proenergol plus Energol
Summary
The paper presents the effects of temperature and feed composition on the stability of lipids in breast and thigh muscles of COBB 500 meat hybrids. Negative correlation between lipid oxidation and live weight was established in control chickens fed soybean oil (p < 0.05). This correlation was positive (p < 0.05) in young male chicks fed Energol and kept at constantly increased temperature. The spectrum of fatty acids received through the diet affects the metabolism and subsequently the lipid composition of meat and other edible parts of broiler carcasses (Du et al 2000; Lauridsen et al 1997). A reduction in plasmatic proteins is important (Donkoh 1989) as well as a decrease in plasma and tissue concentration of mineral components such as iron, zinc and copper, which are connected with the lipid oxidation (Velí‰ek 1999). Diet supplementation with antioxidant vitamins as a means of alleviating the effects of heat stress is currently under consideration (Sahin et al 2001)
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