Tavakolinasab Fatemeh, Hashemi Mazaher
Department of Poultry Nutrition, Lorestan University, Khorramabad, Iran.
Department of Animal Nutrition, Lorestan University, Khorramabad, Iran.
J Anim Physiol Anim Nutr (Berl). 2025 May;109(3):753-765. doi: 10.1111/jpn.14091. Epub 2025 Jan 5.
This meta-analysis was performed to evaluate the effects of vitamin C (Vit C) supplementation on broiler performance, blood parameters, carcass characteristics and meat quality under heat stress. Based on searches conducted on PubMed, Scopus, Google Scholar and Web of Science, 35 studies published in authoritative journals from 1985 to 2023 were meta-analysed. Heterogeneity was explored by meta-regression analysis. The results of this meta-analysis showed that the body weight (BW, SMD = +0.339, p = 0.003) and average daily gain (ADG, SMD = +0.381, p = 0.001) were significantly higher in the group receiving Vit C supplementation under heat stress compared to the control group. However, Vit C supplementation did not have a significant effect on feed intake (FI, SMD = +0.084, p = 0.245), but the results were significant for the feed conversion ratio (FCR, SMD = -0.529, p = 0.001). Breast, thigh, abdominal fat, carcass drop loss, liver, gizzard, heart and spleen were not affected by Vit C supplementation, but it has a significant effect on wing weight (SMD = -3.77, p = 0.001). The use of Vit C supplementation decreased triglyceride (SMD = -0.527, p = 0.001), cholesterol (SMD = -0.976, p = 0.001) and blood glucose (SMD = -0.734, p = 0.02) concentrations in the broiler under heat stress. Breast meat quality (L*, a* and b*) was not affected by Vit C supplementation. In the current study, most of the responses had high heterogeneity (I > 50%). The findings of this meta-analysis demonstrated that, in broiler chickens under heat stress, adding Vit C supplementation to the feed can enhance performance. However, Vit C did not have a significant effect on carcass characteristics and the quality of the breast meat of broiler chickens. According to our meta-analysis results, utilisation of 250 mg/kg of Vit C is recommended as an effective growth promoter in broiler under heat stress, and as an antioxidant compound, it had a positive effect on reducing blood TG and TC.
本荟萃分析旨在评估在热应激条件下补充维生素C（Vit C）对肉鸡生产性能、血液参数、胴体特性和肉质的影响。基于对PubMed、Scopus、谷歌学术和科学网的检索，对1985年至2023年在权威期刊上发表的35项研究进行了荟萃分析。通过荟萃回归分析探讨异质性。本荟萃分析结果表明，在热应激条件下，补充Vit C的组的体重（BW，标准化均值差[SMD]=+0.339，p=0.003）和平均日增重（ADG，SMD=+0.381，p=0.001）显著高于对照组。然而，补充Vit C对采食量（FI，SMD=+0.084，p=0.245）没有显著影响，但对饲料转化率（FCR，SMD=-0.529，p=0.001）的影响显著。胸肉、大腿、腹部脂肪、胴体失重、肝脏、砂囊、心脏和脾脏不受补充Vit C的影响，但对翅重有显著影响（SMD=-3.77，p=0.001）。补充Vit C可降低热应激条件下肉鸡的甘油三酯（SMD=-0.527，p=0.001）、胆固醇（SMD=-0.976，p=0.001）和血糖（SMD=-0.734，p=0.02）浓度。胸肉品质（L*、a和b）不受补充Vit C的影响。在本研究中，大多数反应具有高度异质性（I>50%）。本荟萃分析的结果表明，在热应激条件下的肉鸡中，在饲料中添加Vit C可提高生产性能。然而，Vit C对肉鸡的胴体特性和胸肉品质没有显著影响。根据我们的荟萃分析结果，建议在热应激条件下的肉鸡中使用250mg/kg的Vit C作为有效的生长促进剂，并且作为一种抗氧化化合物，它对降低血液中的甘油三酯和总胆固醇有积极作用。
