Characterization of heat stress affecting the growth performance, blood biochemical profile, and redox status in male and female broilers at market age

He, Shang; Yin, Qirun; Xiong, Yi; Li, Jing; Liu, Deyi

doi:10.1007/s11250-020-02422-3

Cited by 10 publications

(4 citation statements)

References 28 publications

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“…Heat stress reported having a negative influence on broiler chicken digestion, nutrient absorption, carcass characteristics, development of immune organs, immune response and survival [ 4 , 5 , 6 , 7 , 8 ]. Broilers exposed to acute heat stress at the market age have been reported to have lower growth performance accompanied by serum metabolites disorder and imbalance redox status [ 9 ]. Furthermore, meat quality was reported to be impaired in broilers subjected to chronic heat stress [ 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Blue-Green Algae (Spirulina platensis) Alleviates the Negative Impact of Heat Stress on Broiler Production Performance and Redox Status

Moustafa

Alsanie

Gaber

et al. 2021

Animals

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The modern broiler industry faces huge challenges to keep high production quality and quantity, especially under environmental heat stress conditions. The negative effect of heat stress on broiler productivity is mediated by oxidative stress induction. The blue-green alga (Spirulina platensis) has many applications in poultry nutrition with the high levels of bioactive antioxidant compounds, which can alleviate the oxidative stress damage induced by high ambient temperature. The current study was designed to investigate the effects of dietary Spirulina inclusion at different levels on growth performance, redox status, carcass traits, meat quality, blood hematology, and metabolites profile of broilers subjected to cyclic heat stress. A total of 300 one-day-old Cobb-500 broiler chicks were recruited. Starting from day 21 to 42 of age, birds were randomly divided into five treatment groups with 6 replicates × 10 birds per group, where the first one was provided with the basal diet and reared under normal thermal conditions (23 ± 1 °C) to serve as a negative control. Meanwhile, the other four groups were exposed to cyclic heat stress (34 ± 1 °C for 8 h per day) and were fed a basal diet supplemented with Spirulina at a concentration of 0, 0.5, 1 or 1.5%. Spirulina supplementation to heat-stressed broilers was able to alleviate the negative impacts of heat stress on the final average daily gain, body weight and feed conversion ratio, with the best impact observed among the chickens fed 1% Spirulina. Hematological results indicate increasing hemoglobin and hematocrit levels with Spirulina supplementation compared to the non-supplemented stressed group. Further, Spirulina supplementation significantly influenced blood lipid metabolites marked by reduced serum cholesterol and low-density lipoprotein (LDL), and increased high-density lipoprotein (HDL) levels. The lipid peroxidation level was reduced (p < 0.05), while the antioxidant enzyme activity was increased with Spirulina supplementation to the heat-stressed group. Spirulina supplementation at 0.5 or 1% improved carcass dressing, breast and leg percentages. It can be concluded that dietary Spirulina supplementation at 0.5 or 1% to broiler reared under heat stress conditions can effectively improve broiler production performance and balance the redox status.

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Section: Introductionmentioning

confidence: 99%

Blue-Green Algae (Spirulina platensis) Alleviates the Negative Impact of Heat Stress on Broiler Production Performance and Redox Status

Moustafa

Alsanie

Gaber

et al. 2021

Animals

View full text Add to dashboard Cite

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“…Additionally, it has been shown that chronic cold stress can decrease the activity of CuZn‐SOD in mouse red blood cells and increase the activity of CAT and GSH‐Px (Gumuslu et al, 2002). He, Yin, et al (2020) found that with the extension of heat stress time, the average daily feed intake, and average daily weight gain of broilers decreased and the total SOD and GSH‐Px decreased. The study found that heat stress increased the GSH‐Px and SOD of broilers on day 21 but significantly reduced the activity of serum GSH‐Px, SOD, and CAT on days 28 and 35 (Luo et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

Effect of season on slaughter performance, meat quality, muscle amino acid and fatty acid composition, and metabolism of pheasants (Phasianus colchicus)

Liang

Yan

et al. 2022

Animal Science Journal

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This study aimed to investigate the effect of summer and winter on slaughter performance, muscle quality, flavor-related substance content, and gene expression levels related to the fat metabolism of pheasants. One-hundred 1-day-old pheasants were fed for 5 months starting in March and July and then, respectively, slaughtered in summer (August) and winter (December). The results revealed that compared with summer, winter not only increased pheasant live weight, dressed percentage, fulleviscerated yield, and muscle yield (p < 0.05) but also enhanced the activities of SOD and CAT in serum (p < 0.05). Winter significantly increased meat color, the contents of inosinic acid, and flavor amino acid in muscle. Amino acid contents in leg muscles of pheasants in winter were significantly higher than in summer except for histidine (p < 0.05). Winter increased the contents of muscle mono-unsaturated fatty acid, reducing saturated fatty acid. Summer improved fat synthesis in liver, promoted the deposition of triglycerides and cholesterol, and reduced the expression levels of fat metabolism-related genes in muscle, while winter increased the expression levels of genes related to muscle fat metabolism to provide energy for body and affect muscle fatty acid profile. Overall, pheasants fed in winter had better sensory quality and flavor than summer.

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“…There are many studies that have revealed the effect of heat stress on broiler growth performance, including mass gain, feed intake, and feed conversion ratio (He et al, 2020;Emami et al, 2021). Broilers are highly heat stress-sensitive (Nassar and Elsherif, 2018) and lose their immune system function, which leads to death (Hirakawa et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Meta-Analysis and Systematic Review of the Thermal Stress Response: Gallus gallus domesticus Show Low Immune Responses During Heat Stress

et al. 2022

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Heat stress, which affects broiler growth performance and immunity, is a major concern in the poultry industry. This meta-analysis aimed to demonstrate the significant effect of heat stress on broiler mass gain and immunoglobulin levels, which regulates the mortality rate of broilers. A total of 2,585 studies were downloaded from PubMed, Web of Science, and Google Scholar from January 1, 2015, to September 1, 2021. Eventually, 28 studies were selected based on specific criteria. The results for body mass gain, total mass of immune organs (thymus, spleen, and bursa of Fabricius), immunoglobulin (IgA, IgG, and IgM) levels, and mortality rate were analyzed using odds ratio or the random-effects model (REM) at a confidence interval (CI) of 95%. Compared to the control, heat stress significantly decreased body mass gain (10 trials: REM = 1.35, 95% CI: 1.21, 1.50). Compared to that in the control, heat stress significantly increased immunoglobulin levels: IgA (7 trials: REM = 1.69, 95% CI: 0.90, 3.16), IgG (6 trials: REM = 1.24, 95% CI: 0.85, 1.81), IgM (8 trials: REM = 0.69, 95% CI: 0.44, 1.08), and heat stress also increased the broiler mortality rate (6 trials: REM = 0.06, 95% CI: 0.01, 0.27). However, there were no significant changes in the immune organs between the control and heat-stressed groups. In conclusion, heat stress remarkably alters the mass gain and immunoglobulin levels of broilers, which may be a cause of the high mortality rate.

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Characterization of heat stress affecting the growth performance, blood biochemical profile, and redox status in male and female broilers at market age

Cited by 10 publications

References 28 publications

Blue-Green Algae (Spirulina platensis) Alleviates the Negative Impact of Heat Stress on Broiler Production Performance and Redox Status

Blue-Green Algae (Spirulina platensis) Alleviates the Negative Impact of Heat Stress on Broiler Production Performance and Redox Status

Effect of season on slaughter performance, meat quality, muscle amino acid and fatty acid composition, and metabolism of pheasants (Phasianus colchicus)

Meta-Analysis and Systematic Review of the Thermal Stress Response: Gallus gallus domesticus Show Low Immune Responses During Heat Stress

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