Effects of phytogenic additives on meat quality traits in broiler chickens1

Abstract

Phytogenics have been reported to improve growth performances in farm animals and are thereby considered as potential key solutions for antibiotic-free livestock nutrition. Yet, their effects on meat quality are still not well defined; therefore, the aim of this study was to determine the effects of 5 experimental phytogenic additives (3 dietary and 2 water supplements) on growth and meat quality in broilers. One-day-old broiler chicks (n = 576) were assigned to 48 floor pens and divided into 6 treatments (Control, AV/HGP/16 premix [AVHGP], Superliv concentrate premix [SCP], bacteriostatic herbal growth promotor [BHGP], AV/SSL/12 [AVSSL], and Superliv Gold [SG]) in a complete randomized design (8 pens/treatment with 12 birds/pen, and 96 birds/group). Feed intake and BW were recorded, and birds were processed at 42 d to evaluate carcass traits. Breast muscle tissues were excised to determine stress- and antioxidant-related genes expression. Both AVSSL- and SG-treated broilers produced heavier (P < 0.05) slaughter weights compared with the control-fed broilers, whereas AVSSL supplementation decreased (P < 0.05) fat pad size and increased (P < 0.05) breast weights compared with the control-fed broilers. Although pH and a* values remained unchanged, L* was decreased (P < 0.05) in all treatment and b* was reduced (P < 0.05) in SG when compared with controls. The trained sensory panelists detected more (P < 0.05) green herb flavor in the breast meat from AVHGP than SCP, SG, and control birds. The expression of superoxide dismutase 2, extracellular signal-regulated kinase 1/2, and JNK gene was upregulated in AVHGP and BHGP compared with the control (P < 0.05). Together, these results indicated that phytogenic additives might improve meat quality of broilers through modulation of stress- and antioxidant-related pathways.

Keywords: antioxidation; gene expression; meat quality; phytogenics; sensory.