Vitamin C prevents the effects of high rearing temperatures on the quality of broiler thigh meat

dc.contributor.authorFerreira, I. B. [UNESP]
dc.contributor.authorMatos Junior, J. B. [UNESP]
dc.contributor.authorSgavioli, S. [UNESP]
dc.contributor.authorVicentini, T. I. [UNESP]
dc.contributor.authorMorita, V. S. [UNESP]
dc.contributor.authorBoleli, I. C. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2015-10-21T20:25:03Z
dc.date.available2015-10-21T20:25:03Z
dc.date.issued2015-05-01
dc.description.abstractWe investigated the effects of incubation temperatures and vitamin C injections into eggs (treatments: 37.5 degrees C, 39 degrees C, 39 degrees C+vitamin C) on resultant chick pectoralis major and sartorius muscle fiber hypertrophy, as well as their effects on the quality of breast and over-thigh meat of broilers reared under cold, control, or hot temperatures. Incubation at 39 degrees C increased the shear force and reduced meat redness in breast meat (P < 0.05). Vitamin C prevented these high temperature incubation effects [shear force (kgf cm(-2)): 37.5 degrees C = 2.34, 39 degrees C = 2.79, 39 degrees C+vitamin C = 2.44; redness: 37.5 degrees C = 2.64, 39 degrees C = 1.90, 39 degrees C+vitamin C = 2.30], but reduced water content (37.5 degrees C = 74.81%, 39 degrees C = 74.53%, 39 degrees C+vitamin C = 69.39%) (P < 0.05). Cold rearing temperatures increased breast meat redness (a*:cold = 2.78, control = 2.12, hot = 1.98), while hot rearing temperatures reduced the muscle fiber area (cold = 5.413 mu m(2), control = 5.612 mu m(2), hot = 4.448 mu m(2)) (P < 0.05) without altering meat quality (P > 0.05). Hot rearing temperatures increased the cooking loss (cold = 30.10%, control = 33.66%, hot = 37.01%), shear force (cold = 3.05 kgf cm(-2), control = 3.43 kgf cm(-2), hot = 4.29 kgf cm(-2)) and redness (a*:cold = 4.63, control = 3.55, hot = 3.20) in the over-thigh meat of broilers from eggs incubated at 37.5 degrees C, increasing the area of muscle fibers, while cold rearing temperatures diminished cooking loss and shear force, reducing the muscle fiber area (P < 0.05). Incubation at 39 degrees C and 39 degrees C+vitamin C prevented the effects of hot and cold rearing temperatures, by diminishing and increasing the muscle fiber area, respectively.en
dc.description.affiliationSao Paulo State Univ, Sch Agr &Vet Sci, Dept Anim Morphol &Physiol, BR-14884900 Sao Paulo, Brazil
dc.description.affiliationUnespDepartment of Animal Morphology and Physiology, School of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal, 14884-900 São Paulo, Brazil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdFAPESP: 2010/15280-0
dc.format.extent841-851
dc.identifierhttp://ps.oxfordjournals.org/content/94/5/841
dc.identifier.citationPoultry Science. Oxford: Oxford Univ Press, v. 94, n. 5, p. 841-851, 2015.
dc.identifier.doi10.3382/ps/pev058
dc.identifier.issn0032-5791
dc.identifier.lattes6898054718775223
dc.identifier.urihttp://hdl.handle.net/11449/129126
dc.identifier.wosWOS:000353347200003
dc.language.isoeng
dc.publisherOxford Univ Press
dc.relation.ispartofPoultry Science
dc.relation.ispartofjcr2.216
dc.relation.ispartofsjr1,112
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectHeat stressen
dc.subjectMeaten
dc.subjectMuscle growthen
dc.subjectPoultryen
dc.subjectVitamin Cen
dc.titleVitamin C prevents the effects of high rearing temperatures on the quality of broiler thigh meaten
dc.typeArtigo
dcterms.licensehttp://www.oxfordjournals.org/access_purchase/self-archiving_policyb.html
dcterms.rightsHolderOxford Univ Press
unesp.author.lattes6898054718775223
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Agrárias e Veterinárias, Jaboticabalpt
unesp.departmentMorfologia e Fisiologia Animal - FCAVpt

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