Influence of Hawthorn (Crataegus tanacetifolia) Fruit Vinegar Supplementation on Meat Quality and Gut MicrobiotainHeat-StressedBroilers

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dc.contributor.authorKaya, Hacer
dc.contributor.authorKamiloğlu, Aybike
dc.date.accessioned2026-09-01T15:47:37Z
dc.date.available2026-09-01T15:47:37Z
dc.date.issued2026
dc.departmentBayburt Üniversitesi
dc.description.abstractThis 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.
dc.description.sponsorshipGümüşhane Üniversitesi, GU, (B0421.01.01)
dc.identifier.doi10.24323/akademik-gida.1970697
dc.identifier.endpage21
dc.identifier.issn1304-7582
dc.identifier.issue1
dc.identifier.scopus2-s2.0-105045227636
dc.identifier.scopusqualityQ4
dc.identifier.startpage9
dc.identifier.urihttps://doi.org/10.24323/akademik-gida.1970697
dc.identifier.urihttps://hdl.handle.net/20.500.12403/8358
dc.identifier.volume24
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSidas Medya A.S.
dc.relation.ispartofAkademik Gida
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_Scopus_20260820
dc.subjectAlıç Meyve Sirkesi
dc.subjectBağırsak Mikroflorası
dc.subjectBroiler Chickens
dc.subjectEt Kalitesi
dc.subjectEtlik Piliç
dc.subjectHawthorn Fruit Vinegar
dc.subjectHeat Stress
dc.subjectIntestinal Microflora
dc.subjectIsı Stresi
dc.subjectMeat Quality
dc.titleInfluence of Hawthorn (Crataegus tanacetifolia) Fruit Vinegar Supplementation on Meat Quality and Gut MicrobiotainHeat-StressedBroilers
dc.title.alternativeAlıç (Crataegus tanacetifolia) Meyve Sirkesi Takviyesinin Isı Stresi Altındaki Etlik Piliçlerde Et Kalitesi ve Bağırsak Mikrobiyotası Üzerindeki Etkisi
dc.typeArticle

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