Growth, Serum Biochemical Indices, Antioxidant Status and Meat Quality of Broiler Chickens Fed Diet Supplemented with Sodium Stearoyl-2 Lactylate

This experiment was performed to examine the impact of sodium stearoyl-2lactylate (SSL) on growth, antioxidants enzymes and meat quality of broilers fed low energy diets. A total of 240 Arbor Acre broilers were randomly distributed into four groups in complete randomized experimental design. The experimental groups were as: 1) PC: control was fed with the diet without adding any emulsifier, 2) P1: Low energy diet (LED) + 0.025% SSL, 3) P2: LED + 0.05% SSL and 4) P3: LED + 0.1% SSL, respectively. Findings in our study demonstrated that chicks fed with P2 diet had greater (P< 0.05) average daily feed intake (ADFI), daily weight gain (ADG) and feed conversion ratio (FCR) compared to PC during 0-21 days. Moreover, during 21-42 days and overall experiment, the ADG and ADFI were statistically higher (P< 0.05) in P3 as compared to other groups. The better FCR during whole experimental period was observed in P3 comparing to control and other treatments. Weights of pancreas and thymus were significantly (P< 0.05) improved in P2 and P3, while spleen weight was higher (P <= 0.05) in P3 followed by P2 then P1 compared to PC. The birds treated with P3 showed the lowest (P <= 0.05) value of serum total cholesterol at 42 days of age. Values of breast muscle color were statistically (P <= 0.05) differed due to treatments. The group of P3 showed significantly decreased lightness (L*) and increased redness of breast muscle compared to other groups. In addition, serum concentration of malondialdehyde (MDA) depressed (P <= 0.05) and GSH-Px activity increased (P <= 0.05) in P3 comparing with other groups. It can be concluded that dietary supplementation of SSL (0.025-0.1%) in low energy diets exhibited similar or more effective effects on growth performance than the high metabolizable energy diet. However, the use of 0.1% SSL can be effective to improve the growth performance, meat quality and antioxidant status of broiler. (C) 2017 PVJ. All rights reserved