ASSESSMENT OF MEAT OXIDATIVE STABILITY, NUTRITIONAL AND FATTY ACID COMPOSITIONS OF EARLY AGE ACCLIMATED AND GENETICALLY THERMORESISTANT BROILERS

This study explores the implication of early-age heat conditioning (EHC) and genetic thermotolerance on fatty acid compositions and oxidative stability in broiler meat quality. We employed an early heat stress strategy, involving a 24-hour exposure to 39±1°C on the fifth-day post-hatch, to acclimatise broiler chicks. Three groups were compared: control (C), acclimated (Ac), and naked neck (NN). The acclimated group exhibited significant changes in fatty acid composition compared to the control. The concentration of oleic acid (C18:1 n9) in the acclimated group was higher by approximately 8.5% compared to the control group. Similarly, linoleic acid (C18:2 n6) increased with a fold change of about 12%. The essential fatty acids like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) also showed notable increases, with a more balanced n-6/n-3 ratio. In terms of meat composition, Ac and NN demonstrated increased levels of ash and minerals, while maintaining comparable protein contents to C. The percentage differences in these fatty acids highlight the impact of EHC on improving the nutritional broilers’ meat quality. Furthermore, lipid peroxidation was significantly reduced in the Ac group, with thiobarbituric reactive substances (TBARS) concentrations at 0.100 mg/kg, a 56% reduction compared to that of controls 0.227 mg/kg. This reduction underscores the effectiveness of EHC in enhancing meat's oxidative stability. These results suggest that early-age heat stress acclimatization and genetic thermotolerance strategies can play a key role in enhancing the quality and nutritional value of broiler meat, offering a sustainable method to counter the challenges posed by increasing global temperatures in poultry production.