Influence of Hawthorn (Crataegus tanacetifolia) Fruit Vinegar Supplementation on Meat Quality and Gut MicrobiotainHeat-StressedBroilers
Küçük Resim Yok
Tarih
2026
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Sidas Medya A.S.
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study investigated the influence of the consumption of hawthorn (Crataegus tanacetifolia) fruit vinegar (HFV), a fermented product, on meat quality and gut microbiota in broiler chickens under cyclic heat stress (HS). A total of 300 one-day-old male Ross 308 chicks were divided into six groups with five replicates of ten birds, following a 2×3 factorial design with two temperatures (24 and 35°C) and three HFV supplementing levels (0, 2, and 4 mL/L) after one-week acclimation. Broilers in the thermoneutral groups were kept at 24°C, while HS groups experienced 35°C for 8 hours daily from day 21. Feed and water were provided ad libitum under a 24-hour lighting program. HS increased breast pH, reduced b* color value, raised ?SFA and ?MUFA levels, and lowered ?UFA and ?PUFA ratios. Supplementing 4 mL/L HFV increased breast L* color value and ?SFA level while reducing ?UFA ratio. The 2 mL/L HFV dose decreased ?MUFA and increased ?PUFA levels. Overall, HFV supplementation improved meat quality and beneficially altered fatty acid composition in heat-stressed broiler breasts. These results suggest that HFV supplementation may be a practical natural additive for broilers under cyclic heat stress and provide new evidence regarding its combined effects on meat quality and intestinal microbiota. Content of this journal is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Açıklama
Anahtar Kelimeler
Alıç Meyve Sirkesi, Bağırsak Mikroflorası, Broiler Chickens, Et Kalitesi, Etlik Piliç, Hawthorn Fruit Vinegar, Heat Stress, Intestinal Microflora, Isı Stresi, Meat Quality
Kaynak
Akademik Gida
WoS Q Değeri
Scopus Q Değeri
Q4
Cilt
24
Sayı
1
