How can heat stress affect chicken meat quality? - a review

• Published in: Poultry science Vol. 98; no. 3; pp. 1551 - 1556
• Main Authors: Zaboli, Gholamreza, Huang, Xi, Feng, Xi, Ahn, Dong U
• Format: Journal Article
• Language: English
• Published: England Poultry Science Association, Inc 01.03.2019
• Subjects: acidosis; adrenal cortex hormones; Animals; blood; body temperature; Body Temperature Regulation - physiology; breathing; broiler chickens; calcium; carbon dioxide; chicken meat; Chickens - physiology; denaturation; energy expenditure; enzymes; feed conversion; glycogen; heat stress; Heat-Shock Response - physiology; Hot Temperature - adverse effects; Hydrogen-Ion Concentration; immune response; intestinal microorganisms; lactic acid; Meat - analysis; meat quality; Muscle Proteins - chemistry; Muscle, Skeletal - metabolism; Muscle, Skeletal - physiopathology; muscles; myocytes; Oxidative Stress; proteins; reactive oxygen species; secretion; skeletal muscle; slaughter; water holding capacity; meat quality; heat stress; anaerobic metabolism; broiler; acid-base imbalance

ABSTRACT Heat stress is one of the most important environmental stressors for the poultry industry in the world. Reduced growth rate, low feed efficiency, impaired immunological responses, changes in intestinal microflora, and deterioration of meat quality are the consequences of acute or chronic he...