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Effects of Dietary Acetyl-L-Carnitine on Meat Quality and Lipid Metabolism in Arbor Acres Broilers
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 Title & Authors
Effects of Dietary Acetyl-L-Carnitine on Meat Quality and Lipid Metabolism in Arbor Acres Broilers
Zhang, Yong; Ma, Qiugang; Bai, Xiumei; Zhao, Lihong; Wang, Qiang; Ji, Cheng; Liu, Laiting; Yin, Haicheng;
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 Abstract
An experiment was conducted to evaluate the effects of dietary acetyl-L-carnitine (ALC) on growth performance, carcass characteristics, meat quality and lipid metabolism in broilers. A total of 240 one-day-old male Arbor Acres broilers were randomly allocated to 4 dietary treatments (0, 300, 600, and 900 mg/kg dietary ALC supplementation, respectively). Compared with the control treatment, addition of ALC resulted in lower (linear effect, p<0.05) ADG and AFI. Abdominal fat percentage decreased (linear effect, p<0.05) as dietary ALC was increased, but there was no effect on dressing percentage, breast muscle percentage or thigh muscle percentage. Breast muscle pH value 24 h post-mortem increased (linear effect, p<0.05), but there were no significant differences among treatments. However, thigh muscle pH value increased (linear effect, p<0.05) as dietary ALC was increased. Breast and thigh muscle values increased (linear effect, p<0.05), and breast and thigh muscle values decreased (linear effect, p<0.05) with increased ALC in the diet. In addition, breast and thigh muscle shear force value decreased (linear effect, p<0.05) as dietary ALC was increased. Total cholesterol, triglyceride, low-density lipoprotein cholesterol and lipoprotein lipase decreased (linear effect, p<0.05) and free fatty acid and lipase in serum increased (linear effect, p<0.05) with increased ALC in diets.
 Keywords
Acetyl-L-carnitine;Carcass Characteristics Meat Quality;Lipid Metabolism;Broiler;
 Language
English
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