{"title":"饲粮添加l -丝氨酸对热应激肉鸡肉质、特性和胫骨矿物质含量的影响","authors":"N. E. Ogbuagu, J. Ayo","doi":"10.12982/vis.2023.011","DOIUrl":null,"url":null,"abstract":"in heat-stressed broiler chickens. One hundred and twenty broiler chicks were allocated into four groups of 30 each. Group A (feed restriction), Group B (feed restriction + L-serine), Group C (ad libitum) and Group D (ad libitum + L-serine). Feed restriction (20%) was implemented on days 7–14, and L-serine (200 mg/kg) was provided orally from days 1–14. Seven broiler chickens were slaughtered from each group at 35 days old to determine meat drip loss, cooking loss and pH; and tibia bone weight, length, diameter, weight/length index, robusticity index, strength and proximate analysis. Serum samples were harvested for the determination of calcium and phosphorus concentrations. Temperature-humidity index in the pen (28.72 - 32.90) was above the thermoneutral zone indicating heat stress. The drip loss and cooking loss were lower in FR + L-serine and AL + L-serine groups compared to the controls. The tibia bone weight, length, weight/length index and breaking force were higher (P < 0.05) in FR + L-serine and AL + L-serine groups compared to the controls. The percentage composition of ash, calcium and phosphorus was relatively high in L-serine-administered groups. In conclusion, L-serine improved meat quality and tibia bone characteristics in broiler chickens exposed to heat stress","PeriodicalId":36378,"journal":{"name":"Veterinary Integrative Sciences","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Effects of L-serine administration on meat quality, characteristics and mineral content of tibia bone in heat-stressed broiler\",\"authors\":\"N. E. Ogbuagu, J. Ayo\",\"doi\":\"10.12982/vis.2023.011\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"in heat-stressed broiler chickens. One hundred and twenty broiler chicks were allocated into four groups of 30 each. Group A (feed restriction), Group B (feed restriction + L-serine), Group C (ad libitum) and Group D (ad libitum + L-serine). Feed restriction (20%) was implemented on days 7–14, and L-serine (200 mg/kg) was provided orally from days 1–14. Seven broiler chickens were slaughtered from each group at 35 days old to determine meat drip loss, cooking loss and pH; and tibia bone weight, length, diameter, weight/length index, robusticity index, strength and proximate analysis. Serum samples were harvested for the determination of calcium and phosphorus concentrations. Temperature-humidity index in the pen (28.72 - 32.90) was above the thermoneutral zone indicating heat stress. The drip loss and cooking loss were lower in FR + L-serine and AL + L-serine groups compared to the controls. The tibia bone weight, length, weight/length index and breaking force were higher (P < 0.05) in FR + L-serine and AL + L-serine groups compared to the controls. The percentage composition of ash, calcium and phosphorus was relatively high in L-serine-administered groups. In conclusion, L-serine improved meat quality and tibia bone characteristics in broiler chickens exposed to heat stress\",\"PeriodicalId\":36378,\"journal\":{\"name\":\"Veterinary Integrative Sciences\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-11-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Veterinary Integrative Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.12982/vis.2023.011\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Veterinary\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Veterinary Integrative Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.12982/vis.2023.011","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Veterinary","Score":null,"Total":0}
Effects of L-serine administration on meat quality, characteristics and mineral content of tibia bone in heat-stressed broiler
in heat-stressed broiler chickens. One hundred and twenty broiler chicks were allocated into four groups of 30 each. Group A (feed restriction), Group B (feed restriction + L-serine), Group C (ad libitum) and Group D (ad libitum + L-serine). Feed restriction (20%) was implemented on days 7–14, and L-serine (200 mg/kg) was provided orally from days 1–14. Seven broiler chickens were slaughtered from each group at 35 days old to determine meat drip loss, cooking loss and pH; and tibia bone weight, length, diameter, weight/length index, robusticity index, strength and proximate analysis. Serum samples were harvested for the determination of calcium and phosphorus concentrations. Temperature-humidity index in the pen (28.72 - 32.90) was above the thermoneutral zone indicating heat stress. The drip loss and cooking loss were lower in FR + L-serine and AL + L-serine groups compared to the controls. The tibia bone weight, length, weight/length index and breaking force were higher (P < 0.05) in FR + L-serine and AL + L-serine groups compared to the controls. The percentage composition of ash, calcium and phosphorus was relatively high in L-serine-administered groups. In conclusion, L-serine improved meat quality and tibia bone characteristics in broiler chickens exposed to heat stress