Effects of methionine as free amino acid and dipeptide on productive efficiency and meat quality of broilers under acute and chronic heat stress
Fabiana Cristina Belchior de Sousa A , Ana Paula Del Vesco B , Vittor Zancanela C , Thais Pacheco Santana B , Angélica de Souza Khatlab
A , Víctor Emanuel Meneses Feitosa B , Claudson Oliveira Brito B , Leandro Teixeira Barbosa B and Eliane Gasparino A *
+ Author Affiliations
- Author Affiliations
A Animal Science Department, Universidade Estadual de Maringá, Maringá, Paraná, Brazil.
B Animal Science Department, Universidade Federal de Sergipe, São Cristóvão, Sergipe, Brazil.
C Center of Graduation in Animal Science. Universidade Federal de Sergipe, Nossa Senhora da Glória, Sergipe, Brazil.
Animal Production Science 62(4) 342-357 https://doi.org/10.1071/AN20592
Submitted: 11 November 2020 Accepted: 22 November 2021 Published: 21 December 2021
© 2022 The Author(s) (or their employer(s)). Published by CSIRO Publishing
Abstract
Context: Methionine in the form of free amino acid has been widely studied in broilers challenged by heat stress (HS). However, the effects of methionine dipeptide in broilers subjected to HS are not known.
Aims: To evaluate the effects of methionine as free amino acid and dipeptide on the performance, oxidative status, plasma parameters and meat quality of broilers subjected to acute and chronic HS.
Methods: Broilers were evaluated at the following three experimental periods: 24 h of evaluation (21–22 days of age); 10 days of evaluation (22–32 days of age); and 20 days of evaluation (22–42 days of age). Broilers were divided into two groups; one group was raised in thermal comfort, and the other group was raised in continuous HS of 30°C. In both groups, animals received a diet without methionine supplementation (MD), with supplementation of methionine as free amino acid (dl-M), and with supplementation of methionine as dipeptide (dl-MM).
Key results: HS reduced body weight gain after 10 and 20 days of evaluation. Broilers under HS condition fed the MD diet had the highest concentrations of thiobarbituric acid reactive substances (TBARS) at 22 days of age and carbonylated proteins (CP) at 32 days of age. At 42 days of age, broilers fed the MD diet had higher concentrations of TBARS and CP. At 32 days of age, broilers under HS had lower high-density lipoprotein and higher low-density lipoprotein concentrations. In breast meat, broilers in thermal comfort fed the dl-M or dl-MM diets had a lower cooking loss. Broilers in HS fed the dl-M diet had the lowest cooking loss. HS reduced the pH of the meat of legs.
Conclusions: The acute and chronic HS affect the broiler performance in different ways. Methionine supplementation contributes to reduce the effects of HS. There were no notable differences between the supplementation of dl-M or dl-MM.
Implications: Productivity and the quality of the chicken meat are the most important attributes of the production. The ambient temperature can influence these parameters. The methionine in its most varied forms, due to its direct and indirect antioxidant function, has been shown to be an effective source of protection for the animal in adverse conditions such as during HS.
Keywords: amino acids, cooking loss, high temperatures, lipid metabolism, meat quality, peptides, oxidation, thawing loss.
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