Biomedical subjects
Publications and source records attributed to Israt Jahan Kaderi.
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BACKGROUND: Amino acids are fundamental in sustaining physiological homeostasis during stress conditions. l-citrulline (l-Cit), a non-essential amino acid (NEAA) and metabolic precursor of arginine, has been reported to exert beneficial effects on the health and performance of broiler chickens. OBJECTIVE: This study aimed to investigate the effects of dietary supplementation with varying inclusion levels of l-Cit on growth performance, meat quality, plasma biochemical indices, and thermoregulatory responses in broiler chickens. METHODS: A total of 120 one-day-old chickens of the Lohman meat (Indian River) strain were randomly allocated to four dietary treatments, and each treatment included 30 birds in 3 replicates each. A 7-day feeding trial was conducted, beginning at 21 days of age. The control group (T0) was fed only a basal diet, while l-Cit was administered through the drinking water at concentrations of 0.5 % (T1), 0.75 % (T2), and 1.0 % (T3) to the respective treatment groups, in addition to the basal diet. RESULTS: Dietary inclusion of l-Cit significantly affected broiler performance and physiology. The T2 group demonstrated the highest body weight gain and lowest feed conversion ratio (FCR) compared with T0, T1, and T3 (p < 0.05). Organ development was increased in T2, with significant increases in bursa, heart, and liver indices, alongside reduced abdominal fat (p < 0.05). Meat quality improved through reduced drip loss and elevated muscle pH, particularly in T2. Plasma biochemical analysis showed lower cholesterol, triglycerides, and LDL in all l-Cit groups, with optimal in T2 (p < 0.05), while HDL and uric acid remained unaffected. Moreover, rectal temperature decreased significantly across l-Cit groups (p < 0.05). CONCLUSION: Overall, this study suggests that a diet supplemented with 0.75 % l-Cit (T2), which could be a promising amino acid without affecting meat quality or consumer preferences, may improve growth performance, meat quality, the lipid profile (blood plasma), and thermoregulation in broilers.