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Journals / Akademik Gıda / 2026 / Cilt: 24 Sayı: 1

Influence of Hawthorn (Crataegus tanacetifolia) Fruit Vinegar Supplementation on Meat Quality and Gut Microbiota in Heat-Stressed Broilers

Alıç (Crataegus tanacetifolia) Meyve Sirkesi Takviyesinin Isı Stresi Altındaki Etlik Piliçlerde Et Kalitesi ve Bağırsak Mikrobiyotası Üzerindeki Etkisi

Hacer Kaya(Gümüşhane University, Kelkit Aydın Doğan Vocational School, Department of Veterinary,)0000-0001-9024-8525
Aybike Kamiloğlu(Bayburt University, Faculty of Engineering, Food Engineering Department)0000-0002-6756-0331
Pages
9–21
Publication Date
2026-06-14
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Overall, HFV supplementation improved meat quality and beneficially altered fatty acid composition in heat-stressed broiler breasts.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study investigated the influence of the consumption of hawthorn (Crataegus tanacetifolia) fruit vinegar (HFV), a fermented product, on meat quality and gut microbiota in broiler chickens under cyclic heat stress (HS).
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Key Findings & Data:A total of 300 one-day-old male Ross 308 chicks were divided into six groups with five replicates of ten birds, following a 2×3 factorial design with two temperatures (24 and 35°C) and three HFV supplementing levels (0, 2, and 4 mL/L) after one-week acclimation.
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Conclusion & Impact:Overall, HFV supplementation improved meat quality and beneficially altered fatty acid composition in heat-stressed broiler breasts.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Etlik piliç · Alıç meyve sirkesi · Bağırsak mikroflorası

Abstract

This study investigated the influence of the consumption of hawthorn (Crataegus tanacetifolia) fruit vinegar (HFV), a fermented product, on meat quality and gut microbiota in broiler chickens under cyclic heat stress (HS). A total of 300 one-day-old male Ross 308 chicks were divided into six groups with five replicates of ten birds, following a 2×3 factorial design with two temperatures (24 and 35°C) and three HFV supplementing levels (0, 2, and 4 mL/L) after one-week acclimation. Broilers in the thermoneutral groups were kept at 24°C, while HS groups experienced 35°C for 8 hours daily from day 21. Feed and water were provided ad libitum under a 24-hour lighting program. HS increased breast pH, reduced b* color value, raised ΣSFA and ΣMUFA levels, and lowered ΣUFA and ΣPUFA ratios. Supplementing 4 mL/L HFV increased breast L* color value and ΣSFA level while reducing ΣUFA ratio. The 2 mL/L HFV dose decreased ΣMUFA and increased ΣPUFA levels. Overall, HFV supplementation improved meat quality and beneficially altered fatty acid composition in heat-stressed broiler breasts. These results suggest that HFV supplementation may be a practical natural additive for broilers under cyclic heat stress and provide new evidence regarding its combined effects on meat quality and intestinal microbiota.

Özet

Bu çalışmada, döngüsel ısı stresi (HS) altındaki etlik piliçlerde fermente bir ürün olan alıç (Crataegus tanacetifolia) meyve sirkesi (HFV) tüketiminin et kalitesi ve bağırsak mikrobiyotası üzerindeki etkisi araştırılmıştır. Toplam 300 adet bir günlük erkek Ross 308 civciv, bir haftalık alışma döneminden sonra, iki sıcaklık (24 ve 35°C) ve üç HFV takviye seviyesi (0,2 ve 4 mL/L) içeren 2×3 faktöriyel tasarıma göre, on civcivlik beş tekrarlı altı gruba ayrılmıştır. Termoneutral gruplardaki etlik piliçler 24°C’de tutulurken, HS grupları 21. günden itibaren günde 8 saat 35°C›ye maruz bırakıldı. 24 saatlik aydınlatma programı uygulandı. Yem ve su ad-libitum olarak sağlandı. Döngüsel HS, göğüs pH’ını artırdı, b* renk değerini azalttı, ΣSFA ve ΣMUFA düzeylerini yükseltti, ΣUFA ve ΣPUFA oranlarını düşürdü. 4 mL/L düzeyindeki HFV takviyesi, göğüs L* renk değeri ile ΣSFA düzeyini artırırken ΣUFA oranını düşürdü. 2 mL/L düzeyindeki HFV dozu, ΣMUFA düzeyini düşürdü ve ΣPUFA oranını artırdı. Genel olarak, HFV takviyesi, sıcaklık stresi altındaki piliçlerde et kalitesini iyileştirdi ve yağ asidi bileşimini olumlu yönde değiştirdi. Bu sonuçlar, HFV takviyesinin döngüsel ısı stresi altındaki etlik piliçlerde pratik bir doğal katkı olabileceğini ve et kalitesi ile bağırsak mikrobiyotası üzerindeki birleşik etkilerine ilişkin yeni kanıtlar sunduğunu göstermektedir.

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Cite This Article

Kaya, H., Kamiloğlu, A. (2026). Influence of Hawthorn (Crataegus tanacetifolia) Fruit Vinegar Supplementation on Meat Quality and Gut Microbiota in Heat-Stressed Broilers. Akademik Gıda, Cilt: 24 Sayı: 1, 9–21. https://doi.org/10.24323/akademik-gida.1970697

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