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Poultry and Laboratory Animal Nutrition
Asian-Australasian Journal of Animal Sciences 2010;23(12): 1639-1644.
DOI: https://doi.org/10.5713/ajas.2010.10168    Published online October 25, 2010.
Effects of Dietary Acetyl-L-Carnitine on Meat Quality and Lipid Metabolism in Arbor Acres Broilers
Yong Zhang, Qiugang Ma, Xiumei Bai, Lihong Zhao, Qiang Wang, Cheng Ji, Laiting Liu, Haicheng Yin
An experiment was conducted to evaluate the effects of dietary acetyl-L-carnitine (ALC) on growth performance, carcass characteristics, meat quality and lipid metabolism in broilers. A total of 240 one-day-old male Arbor Acres broilers were randomly allocated to 4 dietary treatments (0, 300, 600, and 900 mg/kg dietary ALC supplementation, respectively). Compared with the control treatment, addition of ALC resulted in lower (linear effect, p<0.05) ADG and AFI. Abdominal fat percentage decreased (linear effect, p<0.05) as dietary ALC was increased, but there was no effect on dressing percentage, breast muscle percentage or thigh muscle percentage. Breast muscle pH value 24 h post-mortem increased (linear effect, p<0.05), but there were no significant differences among treatments. However, thigh muscle pH value increased (linear effect, p<0.05) as dietary ALC was increased. Breast and thigh muscle a* values increased (linear effect, p<0.05), and breast and thigh muscle b* values decreased (linear effect, p<0.05) with increased ALC in the diet. In addition, breast and thigh muscle shear force value decreased (linear effect, p<0.05) as dietary ALC was increased. Total cholesterol, triglyceride, low-density lipoprotein cholesterol and lipoprotein lipase decreased (linear effect, p<0.05) and free fatty acid and lipase in serum increased (linear effect, p<0.05) with increased ALC in diets.
Keywords: Acetyl-L-carnitine; Carcass Characteristics Meat Quality; Lipid Metabolism; Broiler

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