Dietary Alpha Lipoic Acid Improves Body Composition, Meat Quality and Decreases Collagen Content in Muscle of Broiler Chickens

  • El-Senousey, H.K. (College of Animal Science and Technology, Northwest A & F University) ;
  • Fouad, A.M. (College of Animal Science and Technology, Northwest A & F University) ;
  • Yao, J.H. (College of Animal Science and Technology, Northwest A & F University) ;
  • Zhang, Z.G. (College of food and bioengineering, Shandong Polytechnic University) ;
  • Shen, Q.W. (College of Animal Science and Technology, Northwest A & F University)
  • Received : 2012.08.07
  • Accepted : 2012.10.17
  • Published : 2013.03.01


A total of 192 broiler chicks were used to evaluate the influence of dietary ${\alpha}$-lipoic acid (ALA) on growth performance, carcass characteristics and meat quality of broiler chickens with the purpose of developing a strategy to prevent the occurrence of pale, soft, and exudative (PSE) meat and to improve the meat quality of broilers. At 22 d of age, birds were allocated to 4 ALA treatments (0, 400, 800, and 1200 ppm). The results showed that dietary ALA significantly decreased average feed intake (AFI), average daily gain (ADG), final live body weight (BW) and carcass weight (p<0.05), while no difference in feed conversion ratio (FCR) was detected among chickens fed with and without ALA. Abdominal fat weight significantly decreased (p<0.05) for broilers fed 800 and 1200 ppm ALA. However when calculated as the percentage of carcass weight there was no significant difference between control and ALA treatments. Meat quality measurements showed that dietary ALA regulated postmortem glycolysis and improved meat quality as evidenced by increased muscle pH and decreased drip loss of meat (p<0.05). Although ALA did not change the tenderness of meat as indicated by meat shear force, dietary ALA decreased collagen content and mRNA expression of COL3A1 gene (p<0.05). In conclusion, the results indicate that dietary ALA may contribute to the improvement of meat quality in broilers.


Supported by : Northwest Agriculture and Forestry University


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