Influence of modulated stress on the composition and quality of the broilers meat
https://doi.org/10.21323/2414-438X-2025-10-3-284-292
Abstract
The purpose of this work is to conduct comprehensive studies aimed at studying the effect of modulated stress of cage density in the poultry houses on the body of domestic cross-breed of the broilers “Smena-9”, in particular -on the chemical composition, some qualitative characteristics and antioxidant status of their muscle tissue. An experiment was conducted in the conditions of the physiological yard of the Federal Research Center for Animal Husbandry named after Academy Member L. K. Ernst in 2023 on 2 groups of the broilers (n = 40, N = 80) (control group and experimental group) of the domestic cross-breed of the broilers “Smena-9”. The control group was kept under the conditions of the cage density recommended for this cross-breed (Stress-). The poultry cage density in the experimental group (Stress +) was increased by 10 % from the 21st day of the poultry's life in order to create stress conditions. To study the effect of modulated stress on the composition and quality of meat, we conducted poultry slaughterings at the age of 24 (n = 10, N = 20), 34 (n = 10, N = 20) and 52 (n = 10, N = 20) days. Stress led to significant changes in the pH of the breast flesh: 45 minutes after slaughter, the index was 5.55 versus 5.59 units (p = 0.004), and 24 hours later — 5.44 versus 5.60 units. (p = 0.08). The values of the WHC of the experimental group were also lower than those in the control group on the 34th and 52nd days. The stress factor under study was not critical for the development of acute oxidative stress; the greatest changes were observed in age dynamics. There is a decrease in the pH of the breast flesh depending on the age aspect (p < 0.05) in both groups. On day 52, there was a significant (p < 0.01) decrease in TAC content in the breast of poultry of both groups, in the heart muscle in the control group (p = 0.06) and the experimental group (p < 0.001), there was an increase in the activity of SOD and catalase. The data obtained will allow the development of ways to regulate the quality of poultry products.
About the Authors
N. V. BogoluybovaRussian Federation
Nadezhda V. Bogoluybova, Doctor of Biological Sciences, Leading Researcher, Head of the Department of Physiology and Biochemistry of Agricultural Animals
60, Dubrovitsy, Podolsk Municipal District, Moscow region, 142132, Russia
R. V. Nekrasov
Russian Federation
Roman V. Nekrasov, Doctor of Agricultural Sciences, Chief Researcher, Head of the Department of Agricultural Animal Feeding, Professor of the Russian Academy of Sciences
60, Dubrovitsy, Podolsk Municipal District, Moscow region, 142132, Russia
A. A. Zelenchenkova
Russian Federation
Aloyna A. Zelenchenkova, Candidate of Agricultural Sciences, Senior Researcher, Head of the Laboratory of Fundamental Principles of Nutrition Agricultural Animals and Fish
60, Dubrovitsy, Podolsk Municipal District, Moscow region, 142132, Russia
N. S. Kolesnik
Russian Federation
Nikita S. Kolesnik, Junior Researcher, Laboratory of Fundamental Principles of Nutrition Agricultural Animals and Fish
60, Dubrovitsy, Podolsk Municipal District, Moscow region, 142132, Russia
P. D. Lahonin
Russian Federation
Pavel D. Lahonin, Junior Researcher, Laboratory of Fundamental Principles of Nutrition Agricultural Animals and Fish
60, Dubrovitsy, Podolsk Municipal District, Moscow region, 142132, Russia
Ju. A. Bogolyubova
Russian Federation
Julia A. Bogolyubova, Student
60, Dubrovitsy, Podolsk Municipal District, Moscow region, 142132, Russia
A. N. Singin
Russian Federation
Aleksandr N. Singin, Student
60, Dubrovitsy, Podolsk Municipal District, Moscow region, 142132, Russia
References
1. Vaarst, M., Steenfeldt, S., Horsted, K. (2015). Sustainable development perspectives of poultry production. World's Poultry Science Journal, 71(4), 609–620. https://doi.org/10.1017/S0043933915002433
2. Betti, M., Perez, T., Zuidhof, M., Renema, R. (2009). Omega-3-enriched broiler meat: 3. Fatty acid distribution between triacylglycerol and phospholipid classes. Poultry Science, 88(8), 1740–1754. https://doi.org/10.3382/ps.2008-00449
3. Fisinin, V. (2023). Increasing meat and egg production. Animal Husbandry of Russia, 1, 12–14. (In Russian)
4. Tsyndrina, Yu. (2024). Poultry market: Trends and opportunities for development. Animal Husbandry of Russia, S3, 2–4. (In Russian)
5. Petracci, M., Mudalal, S., Soglia, F., Cavani, C. (2015). Meat quality in fast-growing broiler chickens. World's Poultry Science Journal, 71(2), 363–374. https://doi.org/10.1017/S0043933915000367
6. Gonzalez-Rivas, P. A., Chauhan, S. S., Ha, M., Fegan, N., Dunshea, F. R., Warner, R. D. (2019). Effects of heat stress on animal physiology, metabolism, and meat quality: A review. Meat Science, 162 Article 108025. https://doi.org/10.1016/j.meatsci.2019.108025
7. Surai, P.F., Fisinin, V.I. (2016). Vitagenes in poultry production: Part 1. Technological and environmental stresses. World's Poultry Science Journal, 72(4), 721–733. https://doi.org/10.1017/S0043933916000714
8. Bogolyubova, N. V. Nekrasov, R. V. Zelenchenkova, A.A. (2022). Antioxidant status and quality of poultry and animal meat under stress and its correction with the use of various adaptogens (review). Agricultural Biology, 57(4), 628–663. https://doi.org/10.15389/agrobiology.2022.4.628eng
9. del Bosque, C.I.E., Grahl, S., Nolte, T., Mörlein, D. (2022). Meat quality parameters, sensory properties and consumer acceptance of chicken meat from dual-purpose cross-breeds fed with regional faba beans. Foods, 11(8), Article 1074. https://doi.org/10.3390/foods11081074
10. Tavaniello, S., Slawinska, A., Prioriello, D., Petrecca, V., Bertocchi, M., Zampiga, M. et.al. (2020). Effect of galactooligosaccharides delivered in ovo on meat quality traits of broiler chickens exposed to heat stress. Poultry Science, 99(1), 612–619. https://doi.org/10.3382/ps/pez556
11. Zaboli, G., Huang, X., Feng, X., Ahn, D.U. (2019). How can heat stress affect chicken meat quality? — A review. Poultry Science, 98(3), 1551–1556. https://doi.org/10.3382/ps/pey399
12. Goo, D., Kim, J.H., Park, G.H., Reyes, J.B.D., Kil, D.Y. (2019). Effect of heat stress and stocking density on growth performance, breast meat quality, and intestinal barrier function in broiler chickens. Animals, 9(3), Article 107. https://doi.org/10.3390/ani9030107
13. Choi, J., Kong, B., Bowker, B. C., Zhuang, H., Kim, W. K. (2023). Nutritional strategies to improve meat quality and composition in the challenging conditions of broiler production: A review. Animals, 13(8), Article 1386. https://doi.org/10.3390/ani13081386
14. Weimer, S. L., Zuelly, S., Davis, M., Karcher, D. M., Erasmus, M. A. (2022). Differences in carcass composition and meat quality of conventional and slow-growing broiler chickens raised at 2 stocking densities. Poultry Science, 101(6), Article 101833. https://doi.org/10.1016/j.psj.2022.101833
15. Barbut, S., Leishman, E. M. (2022). Quality and processability of modern poultry meat. Animals, 12(20), Article 2766. https://doi.org/10.3390/ani12202766
16. Liu, Z., Liu, Y., Xing, T., Li, J., Zhang, L., Jiang, Y. et al. (2022). Transcriptome analysis reveals the mechanism of chronic heat stress on meat quality of broilers. Journal of Animal Science and Biotechnology, 13(1), Article 110. https://doi.org/10.1186/s40104-022-00759-3
17. Liao, H., Zhang, L., Li, J., Xing, T., Gao, F. (2022). Acute stress deteriorates breast meat quality of Ross 308 broiler chickens by inducing redox imbalance and mitochondrial dysfunction. Journal of Animal Science, 100(9), Article skac221. https://doi.org/10.1093/jas/skac221
18. Bogolyubova, N. V., Nekrasov, R. V., Zelenchenkova, A. A., Kolesnik, N. S., Lahonin, P. D., Rykov, R. A. et.al. (2024). Chemical composition and broiler meat quality when using melanin. Theory and Practice of Meat Processing, 9(2), 12–20. https://doi.org/10.21323/2414-438X-2024-9-2-108-116
19. Kurćubić, V., Stajić, S., Miletić, N., Stanišić, N. (2022). Healthier meat products are fashionable — Consumers love fashion. Applied Sciences, 12(19), Article 10129. https://doi.org/10.3390/app121910129
20. Teixeira, A., Rodrigues, S. (2021). Consumer perceptions towards healthier meat products. Current Opinion in Food Science, 38, 147–154. https://doi.org/10.1016/j.cofs.2020.12.004
21. Livingston, M. L., Pokoo-Aikins, A., Frost, T., Laprade, L., Hoang, V., Nogal, B. et.al. (2022). Effect of heat stress, dietary electrolytes, and vitamins E and C on growth performance and blood biochemistry of the broiler chicken. Frontiers in Animal Science, 3, Article 807267. https://doi.org/10.3389/fanim.2022.807267
22. Erensoy, K., Sarıca, M., Noubandiguim, M., Karaçay, N. (2024). The effects of varying stocking densities during the first 10 days on the performance, welfare, slaughter and meat quality characteristics of broiler chickens in the subsequent period. Tropical Animal Health and Production, 56(8), Article 286. https://doi.org/10.1007/s11250-024-04104-w
23. Dias, R. C., Krabbe, E. L., Bavaresco, C., Stefanello, T. B., Kawski, V. L., Panisson, J. C. et.al. (2020). Effect of strain and nutritional density of the diet on the water-protein ratio, fat and collagen levels in the breast and legs of broilers slaughtered at different ages. Poultry Science, 99(4), 2033–2040. https://doi.org/10.1016/j.psj.2019.11.033
24. Gao, J., Chen, N., Cheng, J., Yuan, Z., Zeng, W., Lu, H. et.al. (2025). Influence of slaughter age on meat quality, metabolite and volatile organic compound changes in Lueyang black-bone chickens. Poultry Science, 104(9), Article 105390. https://doi.org/10.1016/j.psj.2025.105390
25. Mancinelli, A.C., Baldi, G., Soglia, F., Mattioli, S., Sirri, F., Petracci, M. et.al. (2023). Impact of chronic heat stress on behavior, oxidative status and meat quality traits of fast-growing broiler chickens. Frontiers in Physiology, 14, Article 1242094. https://doi.org/10.3389/fphys.2023.1242094
26. Bennato, F., Ianni, A., Martino, C., Grotta, L., Martino, G. (2021). Evaluation of chemical composition and meat quality of breast muscle in broilers reared under light-emitting diode. Animals, 11(6), Article 1505. https://doi.org/10.3390/ani11061505
27. Zampiga, M., Laghi, L., Zhu, C., Mancinelli, A. C., Mattioli, S., Sirri, F. (2021). Breast muscle and plasma metabolomics profile of broiler chickens exposed to chronic heat stress conditions. Animal, 15(7), Article 100275. https://doi.org/10.1016/j.animal.2021.100275
28. Estevez, M., Petracci, M. (2019). Benefits of magnesium supplementation to broiler subjected to dietary and heat stress: improved redox status, breast quality and decreased myopathy incidence. Antioxidants, 8(10), Article 456. https://doi.org/10.3390/antiox8100456
29. Vaganov, E.G., Tikhonov, S.L., Tikhonova, N.V., Miftakhutdinov, A.V. (2016). isgnostics of stresses in poultry farming and the quality of meat in the poultry with various stress resistance. Polzunovskiy Vestnik, 1, 34–39. (In Russian)
30. Liu, Y., Liu, Z., Xing, T., Li, J., Zhang, L., Jiang, Y., Gao, F. (2023). Insight on the meat quality and carbonylation profile of breast muscle of broilers in response to chronic heat stress: A proteomic research. Food Chemistry, 423, Article 136437. https://doi.org/10.1016/j.foodchem.2023.136437
31. Lu, Z., He, X., Ma, B., Zhang, L., Li, J., Jiang, Y. et.al. (2017). Chronic heat stress impairs the quality of breast-muscle meat in broilers by affecting redox status and energy-substance metabolism. Journal of Agricultural and Food Chemistry, 65(51), 11251–11258. https://doi.org/10.1021/acs.jafc.7b04428
32. Brylina, M. (2020). “Green” approach to the improvement of-performance and quality of broilers meat Compound Feed, 11, 78–80. (In Russian)
33. Tan, G. -Y., Yang, L., Fu, Y. -Q., Feng, J. -H., Zhang, M. H. (2010). Effects of different acute high ambient temperatures on function of hepatic mitochondrial respiration, antioxidative enzymes, and oxidative injury in broiler chickens. Poultry Science, 89(1), 115–122. https://doi.org/10.3382/ps.2009-00318
34. Slawinska, A., Mendes, S., Dunislawska, A., Siwek, M., Zampiga, M., Sirri, F. et.al. (2019). Avian model to mitigate gut-derived immune response and oxidative stress during heat. Biosystems, 178, 10–15. https://doi.org/10.1016/j.biosystems.2019.01.007
35. Jastrebski, S. F., Lamont, S. J., Schmidt, C. J. (2017). Chicken hepatic response to chronic heat stress using integrated transcriptome and metabolome analysis. PlOS One, 12(7), Article e0181900. https://doi.org/10.1371/journal.pone.0181900
36. Barbut, S. (2024). Measuring water holding capacity in poultry meat. Poultry Science, 103(5), Article 103577. https://doi.org/10.1016/j.psj.2024.103577
37. Mir, N. A., Rafiq, A., Kumar, F., Singh, V., Shukla, V. (2017). Determinants of broiler chicken meat quality and factors affecting them: A review. Journal of Food Science and Technology, 54(10), 2997–3009. https://doi.org/10.1007/s13197-017-2789-z
38. Son, J., Kim, H.-J., Hong, E.-C., Kang, H.-K. (2022). Effects of stocking density on growth performance, antioxidant status, and meat quality of finisher broiler chickens under high temperature. Antioxidants, 11(5), Article 871. https://doi.org/10.3390/antiox11050871
39. Pu, X., Liang, Y., Lian, J., Xu, M., Yong, Y., Zhang, H. et.al. (2025). Effects of dietary dihydroartemisinin on growth performance, meat quality, and antioxidant capacity in broiler chickens. Poultry Science, 104(1), Article 104523. https://doi.org/10.1016/j.psj.2024.104523
40. Che, S., Susta, L., Barbut, S. (2023). Effects of broiler chilling methods on the occurrence of pale, soft, exudative (PSE) meat and comparison of detection methods for PSE meat using traditional and Nix colorimeters. Poultry Science, 102(10), Article 102907. https://doi.org/10.1016/j.psj.2023.102907
41. Chen, X., Zeng, D., Zeng, X., Zeng, Q. (2024). Effects of complex antioxidants added to chicken diet on growth performance, serum biochemical indices, meat quality, and antioxidant capacity. Animals, 14(3), Article 360. https://doi.org/10.3390/ani14030360
Review
For citations:
Bogoluybova N.V., Nekrasov R.V., Zelenchenkova A.A., Kolesnik N.S., Lahonin P.D., Bogolyubova J.A., Singin A.N. Influence of modulated stress on the composition and quality of the broilers meat. Theory and practice of meat processing. 2025;10(3):284-292. https://doi.org/10.21323/2414-438X-2025-10-3-284-292