Next Article in Journal
Nitric Oxide and Hydrogen Sulfide in Higher Plants under Physiological and Stress Conditions
Previous Article in Journal
A Comprehensive Insight on the Health Benefits and Phytoconstituents of Camellia sinensis and Recent Approaches for Its Quality Control
Previous Article in Special Issue
Effects of Dietary Supplementation with dl-Methionine and dl-Methionyl-dl-Methionine in Breeding Pigeons on the Carcass Characteristics, Meat Quality and Antioxidant Activity of Squabs
Open AccessArticle

Benefits of Magnesium Supplementation to Broiler Subjected to Dietary and Heat Stress: Improved Redox Status, Breast Quality and Decreased Myopathy Incidence

IPROCAR Research Institute, Food Technology, University of Extremadura, 10003 Cáceres, Spain
Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 47521 Cesena, Italy
Author to whom correspondence should be addressed.
Antioxidants 2019, 8(10), 456;
Received: 2 August 2019 / Revised: 3 October 2019 / Accepted: 4 October 2019 / Published: 7 October 2019
(This article belongs to the Special Issue Antioxidants in Poultry Nutrition and Reproduction)
Poultry is highly sensitive to oxidative reactions. Oxidative reactions have attracted considerable attention from animal and food scientists because of the adverse effects of these reactions on animal welfare, performance and food quality. Despite its implication in multiple biological functions magnesium (Mg) supplementation is typically overlooked in broiler diets. The objective of this study was to evaluate the effect of Mg supplementation (0.3%) using a commercial product (Optibreast®) on production parameters, the redox status and meat quality in broilers challenged with dietary (oxidized oil) and heat stress. The incidence of myopathies, namely, wooden breast (WB) and white striping (WS) was also assessed. Mg supplementation had a clear interaction with the absorption/accumulation of Ca in blood and breast muscle but this effect had no negative influence on any of the production parameters under study. Mg supplementation had positive effects on particular meat quality traits such as water holding capacity (WHC) and color. WHC may have other positive effects in turn on relevant sensory traits such as juiciness. Mg supplementation protected against protein oxidation in liver and plasma of broilers. This effect may be related to the increased activity of catalase in such tissues. Mg supplementation reduced the incidence of WS and WB myopathies to almost half the occurrence of such defects in animals fed a control diet. Further studies with a larger number of animals and the application of advanced proteomic/metabolomic tools are required to (1) corroborate the positive influence of Mg on myopathy incidence and (2) identify the underlying molecular basis of the proposed mechanisms. View Full-Text
Keywords: oxidative stress; poultry; magnesium; meat quality; myopathy oxidative stress; poultry; magnesium; meat quality; myopathy
Show Figures

Graphical abstract

MDPI and ACS Style

Estevez, M.; Petracci, M. Benefits of Magnesium Supplementation to Broiler Subjected to Dietary and Heat Stress: Improved Redox Status, Breast Quality and Decreased Myopathy Incidence. Antioxidants 2019, 8, 456.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Back to TopTop