Effects of Zinc Amino Acid Complex Supplementation on Welfare, Carcass Traits, Tibia Health, Meat Quality and Myopathies in Broilers

Abstract

BackgroundWith the growing global demand for broiler meat, enhancing production efficiency is essential, and trace minerals like zinc (Zn) play a key role. As a crucial element in many enzymes, Zn supports metabolism, antioxidant defence and hormone regulation.ObjectivesThis study investigated the effects of zinc amino acid complex supplementation to diet on welfare, carcass traits, bone health, meat quality and myopathies of broilers.MethodsA total of 120,320 one-day-old mixed-sex Ross 308 broiler chicks were divided into two dietary groups (control and zinc amino acid complex). The control (CONT) group was fed a basal diet containing 120 mg/kg zinc from an inorganic source (ZnSO4), whilst the ZnAA group received the same basal diet supplemented with 50 mg/kg zinc from an organic source (zinc amino acid complex, ZnAA).ResultsZnAA supplementation had no significant effect on carcass yield or organ weights. However, the occurrence of C-quality footpad lesions was significantly reduced in the ZnAA group, whilst the total proportion of B+C quality footpads remained unchanged. The ZnAA group showed significantly lower incidences of severe myopathies in breast, such as spaghetti meat (SM) and wooden meat (WM), compared to the control group. Whilst there were no significant changes in tibia properties, ZnAA supplementation positively affected the dry matter and protein content of broiler meat. However, no significant effects were observed on the fatty acid composition. Although ZnAA supplementation did not significantly alter DPPH radical scavenging activity (DPPH RSA), it appeared to positively influence total antioxidant status (TAS) and oxidative stress index (OSI).ConclusionZnAA supplementation significantly reduced myopathy incidence and improved footpad health, whilst enhancing the dry matter and protein content of broiler meat, highlighting its potential to improve poultry welfare and meat quality.