AI Article Synopsis

  • The study examines how dietary supplementation with SK and varying stocking densities affect antioxidant levels, meat quality, and growth in native Korean chickens.
  • Results showed that SK supplementation reduced oxidative stress indicated by lower malondialdehyde levels and higher antioxidant enzymes, while low stocking density negatively impacted some antioxidant levels.
  • Overall, SK improved body weight gain, meat quality (higher water holding capacity, lower cooking loss), and reduced corticosterone levels, showcasing its potential to mitigate stress effects in poultry management.

Article Abstract

Stocking density stress is one of the most common management stressors in the poultry industry. The present study was designed to investigate the effect of dietary (SK; 0 and 20 mg/kg diet) and stocking density (SD; 14 and 16 chickens/m) on the antioxidant status, meat quality, and growth performance of native Korean chickens. There was a lower concentration of malondialdehyde (MDA) and a higher concentration of catalase, superoxide dismutase (SOD), and total antioxidant capacity in the serum and leg muscle with the supplementation of SK. The concentration of MDA was increased and concentrations of SOD were decreased in the leg muscle of chickens in low SD treatments. The SK-supplemented treatments showed an increased 3-ethylbenzothiazoline-6-sulfonate-reducing activity of leg muscles. The higher water holding capacity of breast muscle and a lower cooking loss and pH were shown in the SK-supplemented treatments. The addition of dietary SK resulted in a greater body weight gain and greater spleen and bursa Fabricius weight, as well as lower feed intake and abdominal fat. The low SD and supplementation of SK increased the concentrations of cholesterol. The concentration of glucose was increased in the low SD treatment. Corticosterone level was decreased in the SK-supplemented and low SD treatments. In conclusion, SK supplementation reduced the oxidative stress and increased meat quality and antioxidant status of chickens apart from the SD stress.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305197PMC
http://dx.doi.org/10.3390/foods10071505DOI Listing

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