Effects of L-serine administration on meat quality, characteristics and mineral content of tibia bone in heat-stressed broiler

in heat-stressed broiler chickens. One hundred and twenty chicks were allocated into four groups of 30 each. Group A (feed restriction), B restriction + L-serine), C (ad libitum) D libitum L-serine). Feed (20%) was implemented on days 7–14, L-serine (200 mg/kg) provided orally from 1–14. Seven chickens slaughtered each group at 35 old to determine meat drip loss, cooking loss pH; tibia bone weight, length, diameter, weight/length index, robusticity strength proximate analysis. Serum samples harvested for the determination calcium phosphorus concentrations. Temperature-humidity index pen (28.72 - 32.90) above thermoneutral zone indicating heat stress. The lower FR AL compared controls. breaking force higher (P < 0.05) percentage composition ash, relatively high L-serine-administered groups. In conclusion, improved quality characteristics exposed stress