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  • Title: Dietary Curcumin Improves Energy Metabolism, Brain Monoamines, Carcass Traits, Muscle Oxidative Stability and Fatty Acid Profile in Heat-Stressed Broiler Chickens.
    Author: Salah AS, Ahmed-Farid OA, Nassan MA, El-Tarabany MS.
    Journal: Antioxidants (Basel); 2021 Aug 09; 10(8):. PubMed ID: 34439513.
    Abstract:
    The aim of the present study was to elucidate the impacts of dietary curcumin supplementation on energy metabolism, brain monoamines and muscle oxidative stability in heat-stressed broilers. In total, 120 day-old chicks were allocated into three equal groups of four replicates. The first group (T1) was maintained on a thermoneutral condition, while the second group (T2) was subjected to 8 h of thermal stress (34 °C), and both groups fed the basal diet with no supplement. The third group (T3) was exposed to the same thermal stress conditions and fed the basal diet supplemented with curcumin (100 mg kg-1 diet). The dietary curcumin supplementation significantly increased the breast yield (p = 0.004), but reduced the percentage of abdominal fat (p = 0.017) compared with the T2 group. The addition of curcumin to broiler diets significantly improved the levels of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) in breast and thigh muscles compared with the T2 group (p < 0.05). The curcumin-supplemented group showed significantly lower levels of malondialdehyde in the breast and thigh muscles than that of the T2 group (p = 0.001 and 0.015, respectively). The dietary curcumin supplementation significantly improved the levels of ATP and CoQ10 in liver tissues (p = 0.012 and 0.001, respectively) and brain serotonin (p = 0.006) as compared to the T2 group. Meanwhile, the heat-stressed group showed significantly higher levels of ADP and Na,K-ATPase in the liver tissues than that of the other experimental groups (p = 0.011 and 0.027, respectively). It could be concluded that dietary curcumin supplementation may improve carcass yield, energy biomarkers, brain serotonin and muscle oxidative stability of heat-stressed broiler chickens.
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