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

<p>To improve the quality of poultry meat and increase the health-promoting properties, poultry nutrition used additives such as phytobiotic substances and amino acids. The aim of this study was to analyze the possibility of improving production rates and meat quality by simultaneously supplementing broiler diets with garlic extract and β-alanine. A total of 1050 ROSS 308 broiler chickens were part of the experiment. The chickens were divided into several groups: the control group without additives (Control), groups with 0.5% garlic extract (G05) or 2% garlic extract (G2), groups with 0.5% added β-alanine (B0.5) or 2% added β-alanine (B2), and groups with both 0.5% added garlic extract and 0.5% added β-alanine (BG0.5) or 2% garlic extract and 2% added β-alanine (BG2). Each group was further divided into six replicates, with each replicate consisting of 25 birds. After 35 days of rearing, the chickens were slaughtered, and analyses were conducted on breast and leg muscle chemistry, bioactive peptide content, and the oxidative status indicator dimalondialdehyde in muscles stored under refrigeration until day 10.The results showed significant improvements in certain aspects. The BG05 group exhibited an increase in final body weight (P&lt;0.001) and improved feed utilization (P&lt;0.001). The β-alanine-supplemented groups showed higher levels of protein (P&lt;0.001), carnosine (P&lt;0.001), and anserine (P&lt;0.001) in both breast and leg muscles. Additionally, leg muscles showed increased levels of protein (P&lt;0.001), carnosine (P&lt;0.001),and anserine (P&lt;0.001).Notably, the BG05 group contained lower levels of MDA in both breast and leg muscles (P&lt;0.001).</p>
</abstract>

To improve the quality of poultry meat and increase the health-promoting properties, poultry nutrition used additives such as phytobiotic substances and amino acids. The aim of this study was to analyze the possibility of improving production rates and meat quality by simultaneously supplementing broiler diets with garlic extract and β-alanine. A total of 1050 ROSS 308 broiler chickens were part of the experiment. The chickens were divided into several groups: the control group without additives (Control), groups with 0.5% garlic extract (G05) or 2% garlic extract (G2), groups with 0.5% added β-alanine (B0.5) or 2% added β-alanine (B2), and groups with both 0.5% added garlic extract and 0.5% added β-alanine (BG0.5) or 2% garlic extract and 2% added β-alanine (BG2). Each group was further divided into six replicates, with each replicate consisting of 25 birds. After 35 days of rearing, the chickens were slaughtered, and analyses were conducted on breast and leg muscle chemistry, bioactive peptide content, and the oxidative status indicator dimalondialdehyde in muscles stored under refrigeration until day 10.The results showed significant improvements in certain aspects. The BG05 group exhibited an increase in final body weight (P<0.001) and improved feed utilization (P<0.001). The β-alanine-supplemented groups showed higher levels of protein (P<0.001), carnosine (P<0.001), and anserine (P<0.001) in both breast and leg muscles. Additionally, leg muscles showed increased levels of protein (P<0.001), carnosine (P<0.001),and anserine (P<0.001).Notably, the BG05 group contained lower levels of MDA in both breast and leg muscles (P<0.001).

Dietary supplementation broilers with β-alanine and garlic extract improves production results and muscle oxidative status

Animal Science Papers and Reports

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

To improve the quality of poultry meat and increase the health-promoting properties, poultry nutrition used additives such as phytobiotic substances and amino...

Dietary supplementation broilers with β-alanine and garlic extract improves production results and muscle oxidative status

Publié en ligne: 13 janv. 2024

Pages: 359 - 376

Accepté: 12 déc. 2023

DOI: https://doi.org/10.2478/aspr-2023-0017

© 2023 Wojciech Wójcik et al., published by Sciendo

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