ABSTRACT The aim of this study was to determine the effect of a polyphenol product (PP) (Proviox) and vitamin E on the antioxidant status and meat quality of broiler chickens exposed to high temperature. The experimental materials comprised 120 ROSS 308 broilers (6 treatments, 10 replications, 2 birds per replication). Dietary supplementation with vitamin E and PP was applied in the following experimental design: group I (negative control) – without supplementation; group II (positive control) – without supplementation; group III – supplementation with 100 mg vitamin E/kg; group IV – 200 mg vitamin E/kg; group V – 100 mg vitamin E/kg and 100 mg PP/kg; group VI – 200 mg PP/kg. In groups II–VI, broiler chickens aged 21–35 d were exposed to increased temperature (34°C for 10 h daily). In chickens exposed to high temperature, dietary supplementation with antioxidants, mostly PP, improved growth performance parameters, including body weight, body weight gain and feed intake until 28 d of age. Vitamin E added to broiler chicken diets at 200 mg/kg and vitamin E combined with PP was most effective in improving the total antioxidant status of birds, enhancing blood antioxidant enzyme activities and increasing vitamin E concentrations in the liver and breast muscles. Broilers fed diets supplemented with 200 mg/kg of vitamin E alone and vitamin E in combination with PP were characterised by a higher percentage content of breast muscles in the carcass. Dietary supplementation with antioxidants improved the water-holding capacity of meat, reduced natural drip loss and increased the crude ash content of meat. The breast muscles of chickens fed diets supplemented with PP had a lower contribution of yellowness. The breast muscles of chickens receiving diets with 100 mg vitamin E/kg(group III) and diets supplemented with PP (groups V and VI) were characterised by the highest concentrations of polyunsaturated fatty acids. The PP can be a valuable component of diets for broiler chickens exposed to high temperature.

中文翻译：

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多酚和维生素E对高温下肉鸡抗氧化状态和肉质的影响

摘要 本研究的目的是确定多酚产品 (PP) (Proviox) 和维生素 E 对暴露于高温的肉鸡的抗氧化状态和肉质的影响。实验材料包括 120 只 ROSS 308 肉鸡（6 个处理，10 个重复，每个重复 2 只鸡）。在以下实验设计中应用了维生素 E 和 PP 的膳食补充剂：I 组（阴性对照）——不补充；第二组（阳性对照）——无补充；第三组 – 补充 100 毫克维生素 E/公斤；第四组 – 200 毫克维生素 E/公斤；V组 – 100 mg维生素E/kg和100 mg PP/kg；VI组 – 200 mg PP/kg。在第 II-VI 组中，21-35 天龄的肉鸡暴露在升高的温度下（每天 34°C 10 小时）。在暴露于高温的鸡中，日粮中添加抗氧化剂，主要是 PP，改善了生长性能参数，包括体重、体重增加和 28 日龄前的采食量。在肉鸡日粮中添加 200 mg/kg 的维生素 E 和维生素 E 与 PP 结合在改善鸡的总抗氧化状态、增强血液抗氧化酶活性和增加肝脏和胸部肌肉中维生素 E 的浓度方面最有效。肉鸡饲喂单独添加 200 mg/kg 维生素 E 和维生素 E 与 PP 组合的日粮的特征是胴体中胸肌的含量更高。膳食中添加抗氧化剂可提高肉类的持水能力，减少自然滴水损失并增加肉类的粗灰分含量。饲喂添加了 PP 的日粮的鸡的胸部肌肉对黄色的影响较小。接受 100 mg 维生素 E/kg 日粮（III 组）和补充 PP 日粮（V 和 VI 组）的鸡的胸部肌肉的特点是多不饱和脂肪酸浓度最高。PP 可以成为暴露于高温的肉鸡日粮的重要组成部分。