<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The study aimed to assess the effect of dietary inulin (1% dietary inclusion) supplements on broiler chickens’ meat antioxidant compounds. The experiment was carried out under heat-stress conditions, on 60 Ross 308 broiler chickens. The study took place in an experimental hall with digestibility pens and controlled humidity, ventilation and light regime. Each treatment (2 groups, C and E) was replicated 6 times with 5 chicks per replicate pen with ad libitum feeding and free water access. At 42 days old, 6 birds from each group were slaughtered and breast and thigh meat samples were collected. The presence of inulin in broiler chickens’ diets had a beneficial effect by increasing the iron and zinc concentrations in thigh samples. Regarding liposoluble antioxidants, the presence of inulin in diets from tissue samples had an antagonistic effect: increased concentrations of xanthophylls were registered in thigh meat and an adverse effect was noticed in breast meat while an inverse effect was noticed for vitamin E. At the thigh meat level, the antioxidant capacity was significantly improved under inulin influence. In conclusion, the nutritional quality of broilers meat (thigh meat) was improved, for the group fed with inulin-supplemented diets.</p>
</abstract>

The study aimed to assess the effect of dietary inulin (1% dietary inclusion) supplements on broiler chickens’ meat antioxidant compounds. The experiment was carried out under heat-stress conditions, on 60 Ross 308 broiler chickens. The study took place in an experimental hall with digestibility pens and controlled humidity, ventilation and light regime. Each treatment (2 groups, C and E) was replicated 6 times with 5 chicks per replicate pen with ad libitum feeding and free water access. At 42 days old, 6 birds from each group were slaughtered and breast and thigh meat samples were collected. The presence of inulin in broiler chickens’ diets had a beneficial effect by increasing the iron and zinc concentrations in thigh samples. Regarding liposoluble antioxidants, the presence of inulin in diets from tissue samples had an antagonistic effect: increased concentrations of xanthophylls were registered in thigh meat and an adverse effect was noticed in breast meat while an inverse effect was noticed for vitamin E. At the thigh meat level, the antioxidant capacity was significantly improved under inulin influence. In conclusion, the nutritional quality of broilers meat (thigh meat) was improved, for the group fed with inulin-supplemented diets.

Effect of dietary inulin on the antioxidant profile of broiler chickens’ meat raised in heat stress conditions

Archiva Zootechnica

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The study aimed to assess the effect of dietary inulin (1% dietary inclusion) supplements on broiler chickens’ meat antioxidant compounds. The experiment was...

Effect of dietary inulin on the antioxidant profile of broiler chickens’ meat raised in heat stress conditions

Online veröffentlicht: 27. Mai 2023

Seitenbereich: 5 - 14

DOI: https://doi.org/10.2478/azibna-2023-0001

Schlüsselwörter
broilers, inulin, liposoluble compounds, trace minerals, antioxidants

© 2023 Arabela Elena Untea et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Effect of dietary inulin on the antioxidant profile of broiler chickens’ meat raised in heat stress conditions

Online veröffentlicht: 27. Mai 2023

Seitenbereich: 5 - 14

DOI: https://doi.org/10.2478/azibna-2023-0001

Schlüsselwörterbroilers, inulin, liposoluble compounds, trace minerals, antioxidants

© 2023 Arabela Elena Untea et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
broilers, inulin, liposoluble compounds, trace minerals, antioxidants