Effect of dietary inulin on the antioxidant profile of broiler chickens’ meat raised in heat stress conditions

Abstract The study aimed to assess the effect of dietary inulin (1% inclusion) supplements on broiler chickens’ meat antioxidant compounds. experiment was carried out under heat-stress conditions, 60 Ross 308 chickens. took place in an experimental hall with digestibility pens and controlled humidity, ventilation light regime. Each treatment (2 groups, C E) replicated 6 times 5 chicks per replicate pen ad libitum feeding free water access. At 42 days old, birds from each group were slaughtered breast thigh samples collected. presence diets had a beneficial by increasing iron zinc concentrations samples. Regarding liposoluble antioxidants, tissue antagonistic effect: increased xanthophylls registered adverse noticed while inverse for vitamin E. level, capacity significantly improved influence. In conclusion, nutritional quality broilers (thigh meat) improved, fed inulin-supplemented diets.