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De Grande A, Ducatelle R, Leleu S, Rapp C, Torres C, Petracci M, De Smet S, Michiels J, Haesebrouck F, Van Immerseel F, Delezie E. Effects of the dietary zinc source and vitamin E level on live weight and carcass yield and meat quality in male broilers reared under chronic cyclic heat stress conditions in the finisher phase. Front Physiol 2022; 13:992689. [PMID: 36277189 PMCID: PMC9584640 DOI: 10.3389/fphys.2022.992689] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Accepted: 09/12/2022] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to evaluate the effect of the interaction of the zinc source (ZnSO4 vs. zinc amino acid complex) and vitamin E level (50 IU/kg vs. 100 IU/kg) on meat yield and quality in broilers subjected to chronic cyclic heat stress in the finisher phase. A total of 1224 one-day-old male Ross 308 broilers were randomly distributed among four dietary treatments. Each treatment contained nine replicates of 34 birds, housed in floor pens in a temperature- and lighting-controlled room. Treatments were organized in a 2 × 2 factorial arrangement: two sources of zinc, 60 mg/kg of Zn as ZnSO4 or 60 mg/kg of Zn as zinc amino acid complexes (ZnAA), combined with two levels of vitamin E (50 or 100 IU/kg). From day 28 until day 37 (finisher phase), all birds were subjected to chronic cyclic heat stress (32 ± 2°C for 6 h daily). In the present study, it was observed that replacing ZnSO4 with ZnAA increased breast meat weight and yield of broilers reared under chronic cyclic heat stress conditions, whereas total slaughter yield was not affected. Moreover, it was observed that replacing ZnSO4 with ZnAA resulted in breast meat with a lower drip and thawing loss and a higher marinade uptake. In conclusion, replacing ZnSO4 with more readily available ZnAA can improve breast meat yield and increase the water-holding capacity of breast meat of broilers exposed to chronic cyclic heat stress at the end of the production cycle. However, as no thermoneutral group was included in the present study, the observed effects of the zinc source cannot be generalized as a solution for heat stress. Moreover, the beneficial effects of ZnAA on breast meat yield and quality seem to be independent of the vitamin E level, and increasing vitamin E level has no additional beneficial effects.
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Affiliation(s)
- Annatachja De Grande
- Research Institute for Agriculture, Fisheries and Food (ILVO), Merelbeke, Belgium
- Department of Pathobiology, Pharmacology and Zoological Medicine, Ghent University, Merelbeke, Belgium
- *Correspondence: Annatachja De Grande,
| | - Richard Ducatelle
- Department of Pathobiology, Pharmacology and Zoological Medicine, Ghent University, Merelbeke, Belgium
| | - Saskia Leleu
- Research Institute for Agriculture, Fisheries and Food (ILVO), Merelbeke, Belgium
| | | | | | - Massimiliano Petracci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Stefaan De Smet
- Department of Animal Sciences and Aquatic Ecology, Ghent University, Ghent, Belgium
| | - Joris Michiels
- Department of Animal Sciences and Aquatic Ecology, Ghent University, Ghent, Belgium
| | - Freddy Haesebrouck
- Department of Pathobiology, Pharmacology and Zoological Medicine, Ghent University, Merelbeke, Belgium
| | - Filip Van Immerseel
- Department of Pathobiology, Pharmacology and Zoological Medicine, Ghent University, Merelbeke, Belgium
| | - Evelyne Delezie
- Research Institute for Agriculture, Fisheries and Food (ILVO), Merelbeke, Belgium
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De Grande A, Ducatelle R, Delezie E, Rapp C, De Smet S, Michiels J, Haesebrouck F, Van Immerseel F, Leleu S. Effect of vitamin E level and dietary zinc source on performance and intestinal health parameters in male broilers exposed to a temperature challenge in the finisher period. J Anim Physiol Anim Nutr (Berl) 2020; 105:777-786. [PMID: 33377569 DOI: 10.1111/jpn.13492] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2020] [Revised: 07/22/2020] [Accepted: 09/23/2020] [Indexed: 12/17/2022]
Abstract
The objective of this study was to evaluate the interaction of zinc source (ZnSO4 vs. zinc amino acid complex) and vitamin E level (50 IU vs. 100 IU) on performance and intestinal health of broilers exposed to a temperature challenge in the finisher period. A total of 1224 day old male Ross 308 broilers were randomly distributed among 4 dietary treatments (9 replicates per treatment). Dietary treatments were organized in a 2 × 2 factorial arrangement: two sources of zinc, 60 mg/kg of Zn as ZnSO4 .7H2 O or 60 mg/kg of Zn as zinc amino acid complexes (ZnAA) combined with two levels of vitamin E (50 or 100 IU/kg). Zinc and vitamin E were added to a wheat/rye-based diet that was designed to create a mild nutritional challenge. From day 28 until day 36 (finisher period), all birds were subjected to chronic cyclic high temperatures (32°C ± 2°C and RH 55-65% for 6 h daily). The combination of ZnAA and 50 IU/kg of vitamin E improved weight gain in the starter (day 0-10), finisher (day 28-36) and overall period (day 0-36) and feed conversion ratio in the starter (day 0-10) and finisher phase (day 28-36). Providing Zn as ZnAA significantly improved villus length and villus/crypt ratio in the starter, grower and finisher period and decreased infiltration of T-lymphocytes and ovotransferrin leakage in the finisher period. In conclusion, providing broilers with a diet supplemented with ZnAA and a vitamin E level of 50 IU/kg, resulted in better growth performance as compared to all other dietary treatments. Interestingly, under the conditions of this study, positive effects of ZnAA on performance did not occur when vitamin E was supplemented at 100 IU/kg in feed. Moreover, providing zinc as zinc amino acid complex improved intestinal health.
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Affiliation(s)
- Annatachja De Grande
- Department of Pathology, Bacteriology and Avian Diseases, Ghent University, Merelbeke, Belgium.,Research Institute for Agriculture, Fisheries and Food (ILVO), Animal Sciences Unit, Merelbeke, Belgium
| | - Richard Ducatelle
- Department of Pathology, Bacteriology and Avian Diseases, Ghent University, Merelbeke, Belgium
| | - Evelyne Delezie
- Research Institute for Agriculture, Fisheries and Food (ILVO), Animal Sciences Unit, Merelbeke, Belgium
| | | | - Stefaan De Smet
- Department of Animal Sciences and Aquatic Ecology, Ghent University, Ghent, Belgium
| | - Joris Michiels
- Department of Animal Sciences and Aquatic Ecology, Ghent University, Ghent, Belgium
| | - Freddy Haesebrouck
- Department of Pathology, Bacteriology and Avian Diseases, Ghent University, Merelbeke, Belgium
| | - Filip Van Immerseel
- Department of Pathology, Bacteriology and Avian Diseases, Ghent University, Merelbeke, Belgium
| | - Saskia Leleu
- Research Institute for Agriculture, Fisheries and Food (ILVO), Animal Sciences Unit, Merelbeke, Belgium
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Steen L, Neyrinck E, De Mey E, De Grande A, Telleir D, Raes K, Paelinck H, Fraeye I. Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham. Meat Sci 2020; 164:108093. [PMID: 32120224 DOI: 10.1016/j.meatsci.2020.108093] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 02/21/2020] [Accepted: 02/21/2020] [Indexed: 10/24/2022]
Abstract
The effect of tumbling time (5 h30, 19 h and 26 h) and raw ham quality (superior, inferior or mixed quality) on the quality of polyphosphate-free cooked ham was investigated. The water holding capacity and total yield of the polyphosphate-free tumbled hams were dependent on both tumbling time and ham quality. Higher values of both parameters were obtained with an increase in tumbling time from 5 h30 to 19 h and with superior hams. The exudate after 19 h and 26 h tumbling showed a higher gel forming ability compared to 5 h30, which, in case of polyphosphate-free cooked hams produced with mixed and inferior meat quality, resulted in a better sliceability (less holes). However, tumbling time did not affect hardness, which was only influenced by ham quality, resulting in a softer polyphosphate-free cooked ham produced with inferior ham quality compared to the other quality classes.
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Affiliation(s)
- Liselot Steen
- KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium
| | - Ellen Neyrinck
- Ghent University Campus Kortrijk, Department of Food Technology, Safety and Health, Research Unit VEG-i-TEC, Graaf Karel de Goedelaan 5, B-8500 Kortrijk, Belgium
| | - Eveline De Mey
- KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium
| | - Annatachja De Grande
- Ghent University Campus Kortrijk, Department of Food Technology, Safety and Health, Research Unit VEG-i-TEC, Graaf Karel de Goedelaan 5, B-8500 Kortrijk, Belgium
| | - Danny Telleir
- KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium
| | - Katleen Raes
- Ghent University Campus Kortrijk, Department of Food Technology, Safety and Health, Research Unit VEG-i-TEC, Graaf Karel de Goedelaan 5, B-8500 Kortrijk, Belgium
| | - Hubert Paelinck
- KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium
| | - Ilse Fraeye
- KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium.
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De Grande A, Leleu S, Delezie E, Rapp C, De Smet S, Goossens E, Haesebrouck F, Van Immerseel F, Ducatelle R. Dietary zinc source impacts intestinal morphology and oxidative stress in young broilers. Poult Sci 2019; 99:441-453. [PMID: 32416829 PMCID: PMC7587869 DOI: 10.3382/ps/pez525] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Accepted: 09/04/2019] [Indexed: 12/15/2022] Open
Abstract
Zinc is an essential nutritional trace element for all forms of life as it plays an important role in numerous biological processes. In poultry, zinc is provided by in-feed supplementation, mainly as zinc oxide or zinc sulfate. Alternatively zinc can be supplemented as organic sources, which are characterized by using an organic ligand that may be an amino acid, peptide, or protein to bind zinc and have a higher bioavailability than inorganic zinc sources. There are limited number of studies directly comparing the effects of inorganic vs. organic zinc sources on performance and intestinal health in broilers. Therefore, a digestibility and a performance study were conducted to evaluate and compare the effect of an amino acid-complexed zinc source vs. an inorganic zinc source on intestinal health. The experiment consisted of 2 treatments: either a zinc amino acid complex or zinc sulfate was added to a wheat–rye based diet at 60 ppm Zn, with 10 replicates (34 broilers per pen) per treatment. Effects on performance, intestinal morphology, microbiota composition, and oxidative stress were measured. Supplementing zinc amino acid complexes improved the zinc digestibility coefficient as compared to supplementation with zinc sulfate. Broilers supplemented with zinc amino acid complexes had a significantly lower feed conversion ratio in the starter phase compared to birds supplemented with zinc sulfate. A significantly higher villus length was observed in broilers supplemented with zinc amino acid complexes at days 10 and 28. Supplementation with zinc amino acid complexes resulted in a decreased abundance of several genera belonging to the phylum of Proteobacteria. Plasma malondialdehyde levels and glutathione peroxidase activity showed an improved oxidative status in broilers supplemented with zinc amino acid complexes. In conclusion, zinc supplied in feed as amino acid complex is more readily absorbed, potentially conferring a protective effect on villus epithelial cells in the starter phase.
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Affiliation(s)
- Annatachja De Grande
- Department of Pathology, Bacteriology and Avian Diseases, Ghent University, B-9820 Merelbeke, Belgium; Research Institute for Agriculture, Fisheries and Food (ILVO), Animal Sciences Unit, B-9090 Merelbeke, Belgium
| | - Saskia Leleu
- Research Institute for Agriculture, Fisheries and Food (ILVO), Animal Sciences Unit, B-9090 Merelbeke, Belgium
| | - Evelyne Delezie
- Research Institute for Agriculture, Fisheries and Food (ILVO), Animal Sciences Unit, B-9090 Merelbeke, Belgium
| | - Christof Rapp
- Zinpro Corporation, 5831 PJ Boxmeer, The Netherlands
| | - Stefaan De Smet
- Department of Animal Sciences and Aquatic Ecology, Ghent University, B-9000 Ghent, Belgium
| | - Evy Goossens
- Department of Pathology, Bacteriology and Avian Diseases, Ghent University, B-9820 Merelbeke, Belgium
| | - Freddy Haesebrouck
- Department of Pathology, Bacteriology and Avian Diseases, Ghent University, B-9820 Merelbeke, Belgium
| | - Filip Van Immerseel
- Department of Pathology, Bacteriology and Avian Diseases, Ghent University, B-9820 Merelbeke, Belgium.
| | - Richard Ducatelle
- Department of Pathology, Bacteriology and Avian Diseases, Ghent University, B-9820 Merelbeke, Belgium
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