Influence of dietary genistein and polyunsaturated fatty acids on lipid peroxidation and fatty acid composition of meat in quail exposed to heat stress

• Published in: Tropical animal health and production 2021-11, Vol.53 (5), p.494-494, Article 494
• Main Authors: Orhan, Cemal, Sahin, Nurhan, Sahin, Kazim, Kucuk, Osman
• Format: Article
• Language: English
• Subjects: Biomedical and Life Sciences; Diet; Factorial design; Fatty acid composition; Fatty acids; Feed conversion; Feed efficiency; Genistein; Heat stress; Heat tolerance; Life Sciences; Lipid peroxidation; Lipids; Malondialdehyde; Meat; Muscles; Peroxidation; Polyunsaturated fatty acids; Regular Articles; Thigh; Veterinary Medicine/Veterinary Science; Vitamin E; Zoology
• ISSN: 0049-4747; 1573-7438
• DOI: 10.1007/s11250-021-02933-7

This experiment was conducted to investigate the effects of polyunsaturated fatty acids (PUFA) and genistein on performance and meat fatty acid profiles in quail exposed to heat stress. A total of 360 Japanese quail were divided into 12 groups in a 2 × 2 × 3 factorial design; each group comprised 30 quail with five replicates and were kept either at 22 ± 2 °C for 24 h/day (Thermoneutral, TN) or 34 ± 2 °C for 8 h/day (08:00 to 17:00 h) followed by 22 °C for 16 h (heat stress, HS) conditions. The diet contained either two levels of PUFA at 15 or 45% of total fat or three levels of genistein at 0, 400, or 800 mg/kg. Bodyweight gain, feed intake, and feed efficiency were lower ( p  ≥ 0.01) for quail reared under heat stress and fed low PUFA. Increasing dietary genistein in a linear manner improved the productive performance ( p