20.500.12556/RUL-165373 Comparison of high n-3 PUFA levels and cyclic heat stress effects on carcass characteristics, meat quality, and oxidative stability of breast meat of broilers fed low- and high-antioxidant diets This study investigated the individual and combined effects of a high dietary n-3 PUFA intake and cyclic heat stress (HS) on the carcass characteristics, meat quality, and oxidative stability of broiler breast meat and the potential of antioxidant supplementation (vitamins E, C, and selenium) to mitigate these effects. A total of 192 one-day-old male Ross 308 broilers were randomly assigned to 24 pens within two controlled environment chambers and fed with the following diets: a basal diet low in antioxidants according to NRC recommendations (NRC group), a basal diet according to Aviagen recommendations additionally supplemented with 200 IU/kg vitamin E, 250 mg/kg vitamin C, and 0.15 mg/kg selenium (HAOX group), and these two diets further supplemented with 5% linseed oil (NRC N-3 and HAOX N-3 groups). On day 22, the broilers were exposed to the following two environmental conditions: thermoneutral (TN, 21 °C) or cyclic HS (HS, 34 ± 1 °C, 7 h/d) in a 2 × 2 × 2 factorial design. A high intake of n-3 PUFAs significantly decreased growth performance, dressing percentage, and breast yield, while the incidence of pale, soft, and exudative (PSE) meat characteristics and malondialdehyde (MDA) levels increased. Cyclic HS reduced body weight (BW) and average daily feed intake (ADFI), but had limited effects on meat quality. No interactions between n-3 PUFAs and HS were observed for any measurements. High antioxidant supplementation increased breast yield, improved meat quality, and reduced oxidative stress, as evidenced by an enhanced antioxidant activity and lower MDA levels. In conclusion, n-3 PUFAs had a negative effect on both the carcass characteristics and meat quality of broilers, while HS primarily affected only carcass characteristics, with neither stressor having severe adverse effects. High levels of antioxidants could mitigate the negative effects of dietary- and heat-induced oxidative stress by enhancing the oxidative stability of broiler meat. broilers n-3 PUFAs cyclic heat stress antioxidants oxidative stress meat quality meat oxidative stability perutnina pitovni piščanci prehrana živali kakovost mesa antioksidanti true false true Angleški jezik Slovenski jezik Članek v reviji 2024-12-04 13:15:22 2024-12-04 13:15:23 2024-12-05 04:02:28 0000-00-00 00:00:00 2024 0 0 21 str. iss. 22, art. 3314 Vol. 14 2024 0000-00-00 Zaloznikova Objavljeno apc 0000-00-00 0000-00-00 0000-00-00 636.5.084/.087 2076-2615 10.3390/ani14223314 215669251 animals-14-03314-v2.pdf animals-14-03314-v2.pdf 1 DA091DA428A36ED9E18F303C9FA683B7 a4890e1b9b9689d5e8f6091c526745ca469fb9de62a30fa07ea33d9597601497 e6a501b5-b239-11ef-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=196507 https://www.mdpi.com/2076-2615/14/22/3314 1 ff9b7930-b238-11ef-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=196506 Biotehniška fakulteta 0 0 0