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Effects of High Temperature on Multiple Parameters of Broilers In Vitro and In Vivo¹

Institute of Animal Science, Chinese Academy of Agricultural Science, State Key Laboratory of Animal Nutrition, Beijing, 100094, China

² Corresponding author: mhzhang{at}iascaas.net.cn

The effects of high temperature on multiple parameters of broilers were evaluated both in vitro and in vivo. In the in vitro study, the bilateral musculus fibularis longus muscles of 8 broilers were isolated and incubated at either 41.5 or 44.5°C. The greater incubation temperature increased mitochondrial H₂O₂ production by 28.0% (P < 0.0001), malondialdehyde concentration by 16.8% (P = 0.0368), and lactate concentration by 33.0% (P < 0.0001) and decreased mitochondrial Ca²⁺-ATPase activity by 19.6% (P = 0.0001). In the in vivo study, 180 four-week-old broilers were kept in 3 controlled-environment chambers for 3 wk. High temperature increased mitochondrial H₂O₂ production (P < 0.05) in liver, malondialdehyde concentration in liver and breast muscle, and lactate concentration in breast muscle (P < 0.05). In addition, it inhibited mitochondrial Ca²⁺-ATPase activity in muscle and liver (P < 0.05). High temperature also significantly decreased initial pH and increased L*, drip loss, and shear force of broiler breast muscle.

Key Words: high temperature • mitochondrial hydrogen peroxide • calcium-ATPase • broiler • breast meat quality

¹ Supported by grant 2004CB11750-7 from National Basic Research Program of China.

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