title: Vitamin C prevents the effects of high rearing temperatures on the quality of broiler thigh meat1.
abstract: We investigated the effects of incubation temperatures and vitamin C injections into eggs (treatments: 37.5ºC, 39ºC, 39ºC+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 39ºC 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)): 37.5ºC = 2.34, 39ºC = 2.79, 39ºC+vitamin C = 2.44; redness: 37.5ºC = 2.64, 39ºC = 1.90, 39ºC+vitamin C = 2.30], but reduced water content (37.5ºC = 74.81%, 39ºC = 74.53%, 39ºC+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 μm(2), control = 5.612 μm(2), hot = 4.448 μm(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 37.5ºC, 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 39ºC and 39ºC+vitamin C prevented the effects of hot and cold rearing temperatures, by diminishing and increasing the muscle fiber area, respectively.
authors: Department of Animal Morphology and Physiology, School of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal, 14884-900 São Paulo, Brazil.
authors: I B
authors: IB
authors: Ferreira
authors: Department of Animal Morphology and Physiology, School of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal, 14884-900 São Paulo, Brazil.
authors: J B
authors: JB
authors: Matos Junior
authors: Department of Animal Morphology and Physiology, School of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal, 14884-900 São Paulo, Brazil.
authors: S
authors: S
authors: Sgavioli
authors: Department of Animal Morphology and Physiology, School of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal, 14884-900 São Paulo, Brazil.
authors: T I
authors: TI
authors: Vicentini
authors: Department of Animal Morphology and Physiology, School of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal, 14884-900 São Paulo, Brazil.
authors: V S
authors: VS
authors: Morita
authors: Department of Animal Morphology and Physiology, School of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal, 14884-900 São Paulo, Brazil icboleli@fcav.unesp.br.
authors: I C
authors: IC
authors: Boleli
mesh_terms: D000821:Animal Feed / Q000032:analysis; D000822:Animal Husbandry; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D001205:Ascorbic Acid / Q000008:administration & dosage / Q000494:pharmacology*; D001835:Body Weight; D002645:Chickens / Q000254:growth & development; D003080:Cold Temperature; D004032:Diet / Q000662:veterinary; D004435:Eating; D006358:Hot Temperature / Q000009:adverse effects*; D008460:Meat / Q000592:standards*; D010063:Ovum
chemical_list: D001205:Ascorbic Acid
keywords: heat stress; meat; muscle growth; poultry; vitamin C