caa a22 4500 397569556 CHVBK 20180308164837.0 cr unu---uuuuu 161202e199604 xx s 000 0 eng 10.3382/ps.0750505 doi (NATIONALLICENCE)oxford-10.3382/ps.0750505 Chronic Heat Exposure Enhances Fat Deposition and Modifies Muscle and Fat Partition in Broiler Carcasses [Elektronische Daten] [HACINA AIN BAZIZ, P. A. GERAERT, J.C.F. PADILHA, SOLANGE GUILLAUMIN] The effect of chronic heat exposure on carcass quality of broilers: proportion of lean and fat tissues, fat content, and fatty acid composition, was investigated. One hundred and eight 4-wk-old male chickens were brooded in individual battery cages in two controlled-environment rooms at constant ambient temperature (22 or 32 C) until 7 wk of age. They were equally distributed into three treatments: 22 C, ad libitum feeding (22AL); 32 C, ad libitum feeding (32AL); and 22 C, pair-feeding on the daily feed intake of heat-exposed chickens (22PF). At 7 wk of age, heat-exposed chickens (32AL) had a lower body weight gain than the other birds: −47% compared to 22AL and −31% compared to 22PF. At 32 C, broilers exhibited a lower breast to body weight proportion: 11.9 vs 13.4% for 22AL. Abdominal, subcutaneous, and intermuscular fat deposits were enhanced in hot conditions, respectively, 15, 21, and 22% compared to 22AL and 58, 64, and 33% compared to 22PF. However, lipid contents of abdominal, subcutaneous, intermuscular, and intramuscular tissues were not affected by heat exposure but were significantly reduced in the 22PF birds. In heat-exposed birds, although saturated fatty acid proportions, particularly palmitic acid (C16:0), were increased, unsaturated fatty acids as a percentage of total fatty acids were decreased, especially oleic (C18:1) and linoleic (C18:2) acids in fat tissues. Consequently, under ad libitum feeding conditions, heat exposure significantly decreased the unsaturated to saturated fatty acid ratio in the abdominal and subcutaneous fat tissues, but not in intermuscular and intramuscular fats. © 1996 Poultry Science Association, Inc. Metabolism and Nutrition nationallicence heat exposure nationallicence growth nationallicence fatness nationallicence fatty acid composition nationallicence broiler nationallicence BAZIZ HACINA AIN Institut Technique des Petits Elevages, Birkhadem BP 02, Alger, Algérie aut GERAERT P. A. Station de Recherches Avicoles, Institut National de la Recherche Agronomique, 37380 Nouzilly, France and aut PADILHA J.C.F. Universidade Federal Santa Catarina, 88040-900 Florianopolis, Brasil aut GUILLAUMIN SOLANGE Station de Recherches Avicoles, Institut National de la Recherche Agronomique, 37380 Nouzilly, France and aut Poultry Science Oxford University Press 75/4(1996-04), 505-513 0032-5791 75:4<505 1996 75 ps https://doi.org/10.3382/ps.0750505 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.3382/ps.0750505 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- BAZIZ HACINA AIN Institut Technique des Petits Elevages, Birkhadem BP 02, Alger, Algérie aut NATIONALLICENCE 700 1- GERAERT P. A. Station de Recherches Avicoles, Institut National de la Recherche Agronomique, 37380 Nouzilly, France and aut NATIONALLICENCE 700 1- PADILHA J.C.F. Universidade Federal Santa Catarina, 88040-900 Florianopolis, Brasil aut NATIONALLICENCE 700 1- GUILLAUMIN SOLANGE Station de Recherches Avicoles, Institut National de la Recherche Agronomique, 37380 Nouzilly, France and aut NATIONALLICENCE 773 0- Poultry Science Oxford University Press 75/4(1996-04), 505-513 0032-5791 75:4<505 1996 75 ps Metadata rights reserved CC BY-NC-4.0 http://creativecommons.org/licenses/by-nc/4.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-oxford