The Effect of Vitamin C and E Supplementation into Drinking Water on Carcass Characteristics, Meat Quality and Intestinal Microflora During Pre-Slaughter Feed Withdrawal in Broiler Chickens

Authors : Hacer KAYA

Pages : 47-55

Doi:10.56430/japro.1280038

View : 20 | Download : 12

Publication Date : 2023-06-30

Article Type : Research Paper

Abstract :This study investigates the effects of adding vitamin C and E to the drinking water on carcass characteristics, meat quality and intestinal microflora populations in broiler chickens during the 10-h pre-slaughter feed withdrawal insert ignore into journalissuearticles values(FW); period. As study materials, forty male broilers at the age of 42 days were used. The broilers were randomly divided into four groups: Control insert ignore into journalissuearticles values(non-vitamin, NV);, vitamin C insert ignore into journalissuearticles values(1000 mg/L, VC);, vitamin E insert ignore into journalissuearticles values(500 mg/L, VE); and vitamin combination insert ignore into journalissuearticles values(1000 mg/L VC+500 mg/L VE, VCE);. In the study, vitamin additions didn’t affect carcass characteristics, visceral weights and the pH values of the digestive system insert ignore into journalissuearticles values(P>0.05);. The addition of VC and VE increased the weight of the Bursa of Fabricius, and the addition of VE increased the weight of thymus insert ignore into journalissuearticles values(P<0.05);. Additions of vitamin decreased tendency of carcass contamination insert ignore into journalissuearticles values(P<0.01); and increased pH45min and pH24h of thigh meat and pH24h of breast meat insert ignore into journalissuearticles values(P<0.05, P<0.01, P<0.01, respectively);. While a* color intensity of breast and thigh meat increased with all vitamin supplements, L* and b* values of thigh meat decreased insert ignore into journalissuearticles values(P<0.01);. Vitamin supplements, especially VE, reduced the drip loss of breast and thigh meat insert ignore into journalissuearticles values(P<0.05); and the pathogenic microorganism populations of intestinal contents insert ignore into journalissuearticles values(P<0.01);. As a result, it is thought that the addition of 500 mg/L vitamin E to the drinking water of broiler chickens exposed to the pre-slaughter fasting period will be beneficial to improve meat quality and reduce intestinal pathogenic microorganism load. However, more extensive experimental studies are needed.
Keywords : Broiler, Feed withdrawal period, Intestinal microflora, Meat quality, Slaughter characteristics