Dietary sodium butyrate alleviates the oxidative stress induced by corticosterone exposure and improves meat quality in broiler chickens

The present study was to investigate the effects of dietary microencapsulated sodium butyrate (SB) and acute pre-slaughter stress, mimicked by subcutaneous corticosterone (CORT) administration, on BW, carcass characteristics, muscle antioxidant status, and meat quality of broiler chickens. A total of 120 1-d-old broiler chickens were fed a control diet (without SB) or a 0.4-g microencapsulated SB/kg diet. On 42 d, half of the birds from each treatment were given 1 single subcutaneous injection of CORT (4 mg/kg of BW in corn oil) to mimic acute stress, whereas the other half were injected with the same amount of corn oil (sham control). Three hours later, BW loss was determined and breast meat samples were collected. The results showed that the BW of the CORT-challenged groups lost much more than the sham control group (P < 0.001), whereas it was alleviated by the dietary microencapsulated SB (P < 0.05). Meanwhile, the catalase activity was decreased and malondialdehyde level was increased by the stress (P < 0.05), and the microencapsulated-SB diet significantly inhibited this effect (P < 0.05). Lower pH values and higher yellowness values were also observed in CORT-challenged chickens (P < 0.05), and the microencapsulated-SB diet treatment partially exerted a preventive effect. Microencapsulated SB significantly decreased the contents of saturated fatty acids and C18:0 (P < 0.01 and P < 0.001), and increased C20:0 and C20:4 contents. However, the effect of the stress treatment on fatty acid composition was insignificant (P > 0.05). In addition, diet and stress did not significantly influence carcass characteristics and the chemical composition of breast meat (P > 0.05). These results suggest that microencapsulated SB was favorable for chickens in the presence of stress, which may be partially ascribed to the ability of SB to decrease catabolism and oxidative injury of tissues.