Supplementation with free methionine or methionine dipeptide improves meat quality in broilers exposed to heat stress
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ORIGINAL ARTICLE
Supplementation with free methionine or methionine dipeptide improves meat quality in broilers exposed to heat stress Andressa de Freitas Dionizio1 • Ange´lica de Souza Khatlab2 • Claudete Regina Alcalde3 • Eliane Gasparino3 • Andresa Carla Feihrmann4
Revised: 11 December 2019 / Accepted: 15 May 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract This study aimed to evaluate the effect of methionine dipeptide supplementation on the meat quality of broilers subjected to heat stress. A completely randomized 3 9 2 factorial design with four repetitions of each treatment was used. Three diets, unsupplemented (U), supplemented with methionine (M), and supplemented with methionine dipeptide (MM), were fed to 96 broilers subjected to thermal comfort (TC) or heat stress (HS, 32 °C for 24 h) conditions antemortem. Meat quality parameters, total antioxidant capacity (TAC), protein and lipid oxidation, and ryanodine receptor type 3 (RYR3) gene expression in breast muscle of 35-day-old broilers were evaluated. Methionine supplementation (M and MM) enhanced the nutritional quality of breast meat. Diet had a significant effect on breast meat pH, color (a*), and nitrogen and lipid contents. Interaction effects of diet and HS on TAC and protein oxidation were not observed. Diet and HS influenced lipid oxidation of breast meat after 7 days of refrigerated storage. High RYR3 expression was observed in breast meat of broilers subjected to heat stress and fed the U diet. No differences were observed between M and MM diets in any of the parameters evaluated. The results showed that both sources of methionine (M and MM) can & Andressa de Freitas Dionizio [email protected] 1
Postgraduate Program in Food Science, Maringa´ State University, Maringa´, PR CEP 87020-900, Brazil
2
Postgraduate Program in Animal Science, Maringa´ State University, Maringa´, PR CEP 87020-900, Brazil
3
Department of Zootechnics, Maringa´ State University, Maringa´, PR CEP 87020-900, Brazil
4
Department of Food Engineering, Maringa´ State University, Maringa´, PR CEP 87020-900, Brazil
be supplemented in broiler diets with beneficial effects on breast yield and meat nutritional quality. In addition, HS has made chickens more susceptible to biomolecule oxidation, and MM can potentiate chicken TAC. Further study is needed to better understand the effects of MM on broilers. Keywords Heat stress Methionine Dipeptide Antioxidant Oxidation
Introduction Ambient temperature is one of the most important factors in broiler production. When temperature exceed the thermal comfort zone, broilers can suffer heat stress, leading to considerable economic losses (Lara and Rostagno 2013). Heat stress affects digestion and nutrient absorption in broilers by altering the expression of genes encoding digestive enzymes (Wang et al. 1997). In an attempt to dissipate heat, birds increase blood flow to the periphery of the body in detriment to the intestine. The low supply of blood and oxygen to gut tissues impairs the i
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