Effects of Conjugated Linoleic Acid and Chromium on Growth Performance, Carcass Performance, Meat Quality and Fat Deposition of Heat-Stressed Broilers

XU Aixuan; YANG Jian; CHEN Zhiyong; ZHANG Zhengfan; HUANG Yanling

doi:10.3969/j.issn.1006-267x.2021.03.024

2021 , Vol. 33 >Issue 3: 1418 - 1429

DOI: https://doi.org/10.3969/j.issn.1006-267x.2021.03.024

Effects of Conjugated Linoleic Acid and Chromium on Growth Performance, Carcass Performance, Meat Quality and Fat Deposition of Heat-Stressed Broilers

XU Aixuan ,
YANG Jian ,
CHEN Zhiyong ,
ZHANG Zhengfan ,
HUANG Yanling

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College of Animal Science and Technology, Southwest Minzu University, Key Laboratory of Animal Science of National Civil Affairs Commission, Chengdu 610041, China

Received date: 2020-08-14

Online published: 2021-03-18

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Abstract

This experiment was conducted to investigate the effects of conjugated linoleic acid (CLA) and chromium (chromium propionate) on growth performance, carcass performance, meat quality and fat deposition of heat-stressed broilers. A 2×3 two factor randomized experiment design was adopted, and set 2 CLA levels (0 and 1%) and 3 chromium levels (0, 0.2 and 0.4 mg/kg). A total of 216 one-day-old female broiler chicks (Cobb 500) were randomly divided into 6 groups with 6 replicates per group and 6 broilers per replicate. The ambient temperature was maintained at 32 to 34 ℃, and the temperature of broilers (anal temperature) was measured every weekend to ensure that they were in a state of heat stress. The experiment lasted for 42 days. The results showed as follows: 1) dietary CLA and chromium and their interaction had no significant effects on the average daily feed intake, average daily gain and feed to gain ratio of heat-stressed broilers (P>0.05). 2) Dietary CLA significantly increased the leg muscle percentage of heat-stressed broilers (P<0.05), and had a tendency to increase the dressing percentage (P=0.071), but had no significant effects on the breast muscle percentage and eviscerating percentage (P>0.05). Dietary chromium had a tendency to decrease the breast muscle percentage of heat-stressed broilers (P=0.099). The interaction between CLA and chromium had no significant effects on the carcass performance of heat-stressed broilers (P>0.05). 3) Dietary CLA significantly decreased the yellowness (b^*) value in breast muscle and leg muscle and brightness (L^*) value in breast muscle of heat-stressed broilers (P<0.05), but had no significant effects on the other meat quality indexes (P>0.05). Dietary 0.2 mg/kg chromium significantly increased the pH_{24 h} in breast muscle, and dietary chromium had no significant effects on the leg muscle meat quality indexes (P>0.05). The interaction between CLA and chromium had no significant effects on the indexes of meat quality in breast muscle and leg muscle of heat-stressed broilers (P>0.05). 4) Dietary CLA significantly decreased the abdominal fat percentage and leg muscle intramuscular fat content of heat-stressed broilers (P<0.05). Dietary chromium had a tendency to decrease the abdominal fat percentage of heat-stressed broilers (P=0.097), but had no significant effects on the contents of intramuscular fat in breast muscle and leg muscle (P>0.05). The interaction between CLA and chromium had a tendency to decrease the abdominal fat percentage of heat-stressed broilers (P=0.071), among them, 1% CLA+0.2 mg/kg chromium combination had the best effect. 5) Dietary CLA and chromium significantly increased the liver chromium content of heat-stressed broilers (P<0.05). The interaction between CLA and chromium had significant effects on the liver chromium content of heat-stressed broilers (P<0.05). In conclusion, dietary CLA have no significant effects on the growth performance of heat-stressed broilers, but improve the carcass performance and promote the deposition of chromium in live; dietary chromium have no significant effects on the growth performance and carcass performance of heat-stressed broilers, but increase the pH_{24 h} in breast muscle, and tend to reduce the abdominal fat percentage; the interaction between CLA and chromium tend to reduce the abdominal fat percentage, and 1% CLA+0.2 mg/kg chromium combination has the best effect.

Key words： conjugated linoleic acid; chromium; growth performance; carcass performance; meat quality; fat deposition; heat-stressed broilers

Cite this article

XU Aixuan , YANG Jian , CHEN Zhiyong , ZHANG Zhengfan , HUANG Yanling . Effects of Conjugated Linoleic Acid and Chromium on Growth Performance, Carcass Performance, Meat Quality and Fat Deposition of Heat-Stressed Broilers[J]. Chinese Journal of Animal Nutrition, 2021 , 33(3) : 1418 -1429 . DOI: 10.3969/j.issn.1006-267x.2021.03.024

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