Effect of Organic and Inorganic Chromium Supplementation on Meat Quality of Heat-Stressed Broiler Chicks

This study examined the effect of different levels of dietary organic and inorganic chromium (Cr) on meat quality of broiler chicks reared under heat stress condition. Four hundred and twenty Ross male chickens in heat stress condition (33±3°C) were allocated to seven treatments in a completely randomized design. Treatments were supplemented with 0 (control), 500, 1000 or 1500 µg kg^-1 Cr in the form of Cr nicotinate and Cr chloride. Twelve chicks from each treatment were slaughtered at 42 d, to evaluate moisture, protein, lipid, pH and lipid oxidation of thigh and breast meat. Moisture, lipid and pH of meat were not affected by supplemental Cr. Breast meat protein was significantly (p<0.05) increased by the Cr supplementation especially organic Cr. Storage time increased lipid oxidation of meat (p<0.01). Lipid oxidation of breast and thigh muscle for two days of storage were affected by supplemental Cr and decreased (p<0.05). Results of the present study showed that supplementation of diet with Cr can improve the meat quality of broiler chicks in heat stress condition.