Effects of high temperature on multiple parameters of broilers in vitro and in vivo

被引：66

作者：

Feng, J. ^{[1
]}

Zhang, M. ^{[1
]}

Zheng, S. ^{[1
]}

Xie, P. ^{[1
]}

Ma, A. ^{[1
]}

机构：

[1] Chinese Acad Agr Sci, Inst Anim Sci, State Key Lab Anim Nutr, Beijing 100094, Peoples R China

来源：

POULTRY SCIENCE | 2008年 / 87卷 / 10期

关键词：

high temperature; mitochondrial hydrogen peroxide; calcium-ATPase; broiler; breast meat quality;

D O I：

10.3382/ps.2007-00358

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 [畜牧学];

摘要：

The effects of high temperature on multiple parameters of broilers were evaluated both in vitro and in vivo. In the in vitro study, the bilateral musculus fibularis longus muscles of 8 broilers were isolated and incubated at either 41.5 or 44.5 degrees C. The greater incubation temperature increased mitochondrial H2O2 production by 28.0% (P < 0.0001), malondialdehyde concentration by 16.8% (P = 0.0368), and lactate concentration by 33.0% (P < 0.0001) and decreased mitochondrial Ca2+-ATPase activity by 19.6% (P = 0.0001). In the in vivo study, 180 four-week-old broilers were kept in 3 controlled-environment chambers for 3 wk. High temperature increased mitochondrial H2O2 production (P < 0.05) in liver, malondialdehyde concentration in liver and breast muscle, and lactate concentration in breast muscle (P < 0.05). In addition, it inhibited mitochondrial Ca2+-ATPase activity in muscle and liver (P < 0.05). High temperature also significantly decreased initial pH and increased L*, drip loss, and shear force of broiler breast muscle.

引用

页码：2133 / 2139

页数：7

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