Effects of vitamin A on carcass and meat quality of broilers

ABSTRACT: This study evaluated the level and length of time of vitamin A supplementation and its effects on carcass and cuts yield, meat quality, and myopathies in 42-day-old broilers. A total of 1,920 birds were divided into 6 groups, and each group received a different level of vitamin A: 0; 6,000...

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Autores principales:	Vaneila Daniele Lenhardt Savaris, Jomara Broch, Cleison de Souza, Nilton Rohloff Junior, André Sanches de Avila, Clauber Polese, Cristine Kaufmann, Paulo Levi de Oliveira Carvalho, Paulo Cesar Pozza, Flávio Medeiros Vieites, Ricardo Vianna Nunes
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	retinol white striping wooden breast TBARS meat characteristics Animal culture SF1-1100
Acceso en línea:	https://doaj.org/article/b45735facab94050ab4310cdd7fb00df
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spelling	oai:doaj.org-article:b45735facab94050ab4310cdd7fb00df2021-11-24T04:22:26ZEffects of vitamin A on carcass and meat quality of broilers0032-579110.1016/j.psj.2021.101490https://doaj.org/article/b45735facab94050ab4310cdd7fb00df2021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S0032579121005125https://doaj.org/toc/0032-5791ABSTRACT: This study evaluated the level and length of time of vitamin A supplementation and its effects on carcass and cuts yield, meat quality, and myopathies in 42-day-old broilers. A total of 1,920 birds were divided into 6 groups, and each group received a different level of vitamin A: 0; 6,000; 16,000; 26,000; 36,000 and 46,000 IU/ kg. From d 1 to 21, the treatments were distributed among 16 replicates with 20 birds. From the 22nd d on, 8 repetitions remained with the initial treatment and the others received diets with no vitamin A supplementation. Twelve birds were slaughtered per treatment to evaluate carcass and cuts yield, shear force, cooking loss, water holding capacity, and the presence of substances reactive to thiobarbituric acid. The remaining birds were slaughtered and evaluated in loco for Wooden Breast (WB) and White Striping (WS). Wings weight was affected by vitamin A levels. The duration of the vitamin A supplementation process had effects on the weight of breast, legs with a dorsal portion, and meat color in the yellow intensity (b*). Incidence of WB had higher scores in birds supplemented until 42 d of age. WS showed a quadratic response and a lower response with supplementation of 29,700 IU/ kg. Even for WS, a higher occurrence of the normal score was found in birds supplemented until 21 d of age. Minimal quadratic responses were obtained for normal, moderate, and severe scores, in supplementations of 29,301; 29,959, and 29,827 IU/ kg, respectively. WB had lower occurrence rates in birds supplemented until 21 d of age. Consequently, the severe score was more frequent when supplementation was provided until 42 d of age. The level of vitamin A and the length of time during which this supplementation was provided had influence on cuts yield, meat color and the incidence of WB and WS of the 42-day-old birds.Vaneila Daniele Lenhardt SavarisJomara BrochCleison de SouzaNilton Rohloff JuniorAndré Sanches de AvilaClauber PoleseCristine KaufmannPaulo Levi de Oliveira CarvalhoPaulo Cesar PozzaFlávio Medeiros VieitesRicardo Vianna NunesElsevierarticleretinolwhite stripingwooden breastTBARSmeat characteristicsAnimal cultureSF1-1100ENPoultry Science, Vol 100, Iss 12, Pp 101490- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	retinol white striping wooden breast TBARS meat characteristics Animal culture SF1-1100
spellingShingle	retinol white striping wooden breast TBARS meat characteristics Animal culture SF1-1100 Vaneila Daniele Lenhardt Savaris Jomara Broch Cleison de Souza Nilton Rohloff Junior André Sanches de Avila Clauber Polese Cristine Kaufmann Paulo Levi de Oliveira Carvalho Paulo Cesar Pozza Flávio Medeiros Vieites Ricardo Vianna Nunes Effects of vitamin A on carcass and meat quality of broilers
description	ABSTRACT: This study evaluated the level and length of time of vitamin A supplementation and its effects on carcass and cuts yield, meat quality, and myopathies in 42-day-old broilers. A total of 1,920 birds were divided into 6 groups, and each group received a different level of vitamin A: 0; 6,000; 16,000; 26,000; 36,000 and 46,000 IU/ kg. From d 1 to 21, the treatments were distributed among 16 replicates with 20 birds. From the 22nd d on, 8 repetitions remained with the initial treatment and the others received diets with no vitamin A supplementation. Twelve birds were slaughtered per treatment to evaluate carcass and cuts yield, shear force, cooking loss, water holding capacity, and the presence of substances reactive to thiobarbituric acid. The remaining birds were slaughtered and evaluated in loco for Wooden Breast (WB) and White Striping (WS). Wings weight was affected by vitamin A levels. The duration of the vitamin A supplementation process had effects on the weight of breast, legs with a dorsal portion, and meat color in the yellow intensity (b*). Incidence of WB had higher scores in birds supplemented until 42 d of age. WS showed a quadratic response and a lower response with supplementation of 29,700 IU/ kg. Even for WS, a higher occurrence of the normal score was found in birds supplemented until 21 d of age. Minimal quadratic responses were obtained for normal, moderate, and severe scores, in supplementations of 29,301; 29,959, and 29,827 IU/ kg, respectively. WB had lower occurrence rates in birds supplemented until 21 d of age. Consequently, the severe score was more frequent when supplementation was provided until 42 d of age. The level of vitamin A and the length of time during which this supplementation was provided had influence on cuts yield, meat color and the incidence of WB and WS of the 42-day-old birds.
format	article
author	Vaneila Daniele Lenhardt Savaris Jomara Broch Cleison de Souza Nilton Rohloff Junior André Sanches de Avila Clauber Polese Cristine Kaufmann Paulo Levi de Oliveira Carvalho Paulo Cesar Pozza Flávio Medeiros Vieites Ricardo Vianna Nunes
author_facet	Vaneila Daniele Lenhardt Savaris Jomara Broch Cleison de Souza Nilton Rohloff Junior André Sanches de Avila Clauber Polese Cristine Kaufmann Paulo Levi de Oliveira Carvalho Paulo Cesar Pozza Flávio Medeiros Vieites Ricardo Vianna Nunes
author_sort	Vaneila Daniele Lenhardt Savaris
title	Effects of vitamin A on carcass and meat quality of broilers
title_short	Effects of vitamin A on carcass and meat quality of broilers
title_full	Effects of vitamin A on carcass and meat quality of broilers
title_fullStr	Effects of vitamin A on carcass and meat quality of broilers
title_full_unstemmed	Effects of vitamin A on carcass and meat quality of broilers
title_sort	effects of vitamin a on carcass and meat quality of broilers
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/b45735facab94050ab4310cdd7fb00df
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Effects of vitamin A on carcass and meat quality of broilers

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