Poultry Response to Heat Stress: Its Physiological, Metabolic, and Genetic Implications on Meat Production and Quality Including Strategies to Improve Broiler Production in a Warming World.
Poultry Response to Heat Stress: Its Physiological, Metabolic, and Genetic Implications on Meat Production and Quality Including Strategies to Improve Broiler Production in a Warming World.
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家禽对热压力的反应：其生理，代谢和遗传对肉类生产和质量的影响，包括改善温暖世界中肉鸡生产的策略。
DOI：
10.3389/fvets.2021.699081
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发表时间：
2021
影响因子：
3.2
通讯作者：
Zhang L
中科院分区：
文献类型：
--
作者：
Nawaz AH;Amoah K;Leng QY;Zheng JH;Zhang WL;Zhang L
由于最近最具挑战性的环境压力源——热应激（HS）对鸟类的负面影响，在过去几十年里，为了满足高增长的需求和提供粮食安全，家禽产量不断增加，这引起了人们的广泛关注。家禽业采取了不同的环境策略，例如使用环境控制棚舍和现代通风系统。然而，这样的策略并不是长久之计，而且对农民来说，实践成本太高。HS的有害影响包括生长减缓，肉品质恶化，因为它降低了保水能力，pH值和增加肉中的滴漏损失，从而改变了鸡肉的正常颜色，味道和质地。HS通过损害蛋白质合成和增加肉类中不需要的脂肪而导致肉质差。先前的研究表明，HS通过改变其对肌生成调节因子、胰岛素生长因子-1和热休克蛋白的影响，对骨骼肌的生长发育产生负面影响。本文的研究重点在三个方面：(1)确定热应激导致鸡肉产量和品质损失的机制；(2)探讨HS引发的生理、代谢和遗传变化对世界家禽业的影响；(3)找出未来研究需要解决的研究空白。
The continuous increase in poultry production over the last decades to meet the high growing demand and provide food security has attracted much concern due to the recent negative impacts of the most challenging environmental stressor, heat stress (HS), on birds. The poultry industry has responded by adopting different environmental strategies such as the use of environmentally controlled sheds and modern ventilation systems. However, such strategies are not long-term solutions and it cost so much for farmers to practice. The detrimental effects of HS include the reduction in growth, deterioration of meat quality as it reduces water-holding capacity, pH and increases drip loss in meat consequently changing the normal color, taste and texture of chicken meat. HS causes poor meat quality by impairing protein synthesis and augmenting undesirable fat in meat. Studies previously conducted show that HS negatively affects the skeletal muscle growth and development by changing its effects on myogenic regulatory factors, insulin growth factor-1, and heat-shock proteins. The focus of this article is in 3-fold: (1) to identify the mechanism of heat stress that causes meat production and quality loss in chicken; (2) to discuss the physiological, metabolic and genetic changes triggered by HS causing setback to the world poultry industry; (3) to identify the research gaps to be addressed in future studies.
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DOI：
10.3390/ani5040411
发表时间：
2015-12-03
期刊：
Animals : an open access journal from MDPI
影响因子：
--
作者：
Chen Y;Arsenault R;Napper S;Griebel P
通讯作者：
Griebel P
影响因子：
2.5
作者：
Attia, Youssef A.;Al-Harthi, Mohammed A.;Elnaggar, Asmaa Sh.
通讯作者：
Elnaggar, Asmaa Sh.
影响因子：
2.7
作者：
Ashraf, S.;Zaneb, H.;Rehman, H.
通讯作者：
Rehman, H.
影响因子：
4.9
作者：
Bell RA;Al-Khalaf M;Megeney LA
通讯作者：
Megeney LA
影响因子：
4.4
作者：
CAHANER, A;DEEB, N;GUTMAN, M
通讯作者：
GUTMAN, M