Effects of different levels of 0.0 Glutamine (ZG), 0.25 (LG), 0.50 (MG) and 1 percent (HG) were investigated on performance, quality and characteristics meat, Blood parameters and Carcass characteristics of broiler chickens under heat stress condition. No significant differences were observed between the treatments for feed intake and feed conversion ratio during the starter period, grower period, or entire experiment (P > 0.05). During the grower period, only 0.5% glutamine-fed birds had higher body weight gain than others (P < 0.05). For the entire period, body weight gain of 0.5% glutamine-fed birds was greater than that of 0.00% and 0.25% glutamine-fed ones (P <0.05).None of the blood parameter, carcass characteristics and meat quality affected by dietary treatments at week 6 of age (P>0.05). It was concluded that although dietary Glutamine consumption can improve the performance of broiler chickens during the grower and whole period under heat stress, but it doesn’t affect the performance during starter period or blood parameter at week 6 of age.
Keywords: broiler chickens, heat stress, performance, Glutamine.
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Dear Mustafa, thanks a lot for your article. The antistress action of glutamine is caused by central position of these amino acids in transferring of amino groups. So, in this way glutamine is highly increasing their spectra of biochemical reactions, responsible for antistress action. You can support glutamine by betaine and carnitine. Probably these substances can give a synergic effect. Best wishes to you.
I understand that the report of Prof. Youssef is consistent with my considerations.
Based on the author's conclusion, it was concluded that although dietary Glutamine consumption can improve the performance of broiler chickens during the grower and whole period under heat stress, but it doesn’t affect the performance during starter period or blood parameter at week 6 of age. Thus, the lack of significant effect during the starter period may be due to high temperature requirements for broilers (34-32) compared to the grower period (~28ºC) after 3 weeks of age. Thus, the critical or broken point for heat stress in broilers in greater than 29ºC after 3 weeks of age.
Good work, with seemingly coherent results. There is a single issue where I would like to make a consideration, regarding the fact that the performance of the birds in the phase from 0 to 21 days, contrary to what happened in the 22 to 42 days, was not influenced by the levels of glutamine. I believe that this variation of results would be related to the fact that the temperature of 32 º represents a lower intensity of stress when applied in the phase of 0 to 21 days, compared to the phase of 22 to 42 days.