Changes in free amino acid concentrations in the blood, brain and muscle of heat-exposed chicks

K. Ito, E. Erwan, M. Nagasawa, Mitsuhiro Furuse, Vishwajit Surchowdhury

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

1. An experiment was conducted to analyse the changes in free amino acid concentrations in the blood, brain and muscle of chicks in response to 15 or 30 min exposure to high ambient temperature (HT).

2. Food intake and body weight were not affected, while rectal temperature was significantly increased by short-term HT exposure.

3. Several free amino acid concentrations increased in the blood, brain and muscle even with short-term HT, whereas levels of a few amino acids declined significantly. As well as the nonessential amino acids, essential amino acids also significantly increased with exposure to HT.

4. 3-Methylhistidine, a marker of proteolysis, significantly declined in the muscle of HT chicks, implying a reduction of protein breakdown under HT.

5. These results indicate that alteration of protein metabolism may occur in chicks even with short-term heat exposure.

Original languageEnglish
Pages (from-to)644-652
Number of pages9
JournalBritish Poultry Science
Volume55
Issue number5
DOIs
Publication statusPublished - Sep 19 2014

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free amino acids
ambient temperature
Hot Temperature
chicks
brain
heat
Amino Acids
Muscles
muscles
Temperature
blood
Brain
amino acids
protein metabolism
essential amino acids
Essential Amino Acids
proteolysis
food intake
Proteolysis
Proteins

All Science Journal Classification (ASJC) codes

  • Food Science
  • Animal Science and Zoology

Cite this

Changes in free amino acid concentrations in the blood, brain and muscle of heat-exposed chicks. / Ito, K.; Erwan, E.; Nagasawa, M.; Furuse, Mitsuhiro; Surchowdhury, Vishwajit.

In: British Poultry Science, Vol. 55, No. 5, 19.09.2014, p. 644-652.

Research output: Contribution to journalArticle

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