Meat quality of heat stress exposed broilers and effect of protein and vitamin E

1. This study was designed to determine the effects of heat stress exposure on broiler fattening performance, meat quality and microbial counts. 2. Six groups were established: CHP (24°C + 210 g/kg crude protein (CP)), SHP (34°C + 210 g/kg CP), CLP (24°C + 190 g/kg CP), SLP (34°C + 190 g/kg CP), SHPVE (34°C + 210 g/kg CP + Vitamin E) and SLPVE (34°C + 190 g/kg CP + Vitamin E) groups. 3. It was determined that the body weights of the male animals included in Group CHP displayed statistically significant differences in comparison to those of Groups SHP, CLP and SLP. Furthermore, it was ascertained that the values of Group CLP also displayed statistically significant differences in comparison to those of Groups CHP, SHP and SLP. The feed consumptions in Groups CHP and CLP were significantly different from those of the remaining groups, excluding Group SHP. The highest feed conversion rate was determined in Group SHPVE. 4. When evaluated for chicken drumstick TBA values, Group CHP differed significantly from ...