Effects of Dietary Gallic Acid on Growth Performance, Meat Quality, Antioxidant Capacity, and Muscle Fiber Type-Related Gene Expression in Broiler Chickens Challenged with Lipopolysaccharide

Effects of Dietary Gallic Acid on Growth Performance, Meat Quality, Antioxidant Capacity, and Muscle Fiber Type-Related Gene Expression in Broiler Chickens Challenged with Lipopolysaccharide

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In this study, broilers were selected as the research object to investigate the effects and mechanisms of dietary gallic acid (GA) supplementation on growth performance, meat quality, antioxidant capacity, and muscle fiber-related gene expression.A total of 750 one-day-old healthy 817 male sensationnel kiyari crossbred broiler chickens were divided into five treatment groups, with six replicates per group.Birds in the control (CON) group and LPS-challenged treatment (LPS) group were fed a basal diet, and birds in the other three treatment groups received the basal diet with 150, 300, or 450 mg/kg added GA (GA150, GA300, GA450).

On days 14, 17, and 20, chickens in the LPS, GA150, GA300, and GA450 groups received intramuscular injections of LPS, while chickens in the CON group received saline.The results showed that the addition of GA to the diet could effectively increase the average daily gain (ADG) of broilers from 1 to 50 days of age, and had a trend (p = 0.078) of increasing the average daily feed intake (ADFI).

Adding 450 mg/kg GA to the diet significantly reduced (p p p p p p p p p p MyHC) I and MyHC IIa in pectoral muscles and significantly decreased (p MyHC IIx.In summary, the dietary addition korpskaft of GA can alleviate the effect of the stress response on the growth performance of broiler chickens and improve antioxidant capacity and meat quality.The appropriate amount of dietary GA at each stage was 300 mg/kg.