Effects of in ovo injection of L-ascorbic acid on growth performance, carcass composition, plasma antioxidant capacity, and meat quality in broiler chickens1,2,3.

The current study was designed to investigate the effects of the in ovo injection of different dosages of L-ascorbic acid (AA) on posthatch growth performance, carcass characteristics, plasma antioxidant capacity, and meat quality in broiler chickens. A total of 2,220 Ross 708 broiler hatching eggs containing live embryos at 17 D of incubation were subjected to 1 of 6 treatments (trt): non-injected control, saline-injected control, or saline containing 3, 6, 12 or 36 mg of AA. An Inovoject m semi-automatic multi-egg injector was used to inject a 100 μL volume of sterile saline (0.85%) alone or containing the different AA dosage into each egg. After hatch, 14 male hatchlings from each trt group were randomly selected and placed in each of 10 replicate floor pens for growth performance evaluation through 45 D posthatch. Chicks from the 3 and 6 mg AA trt groups had a higher average daily BW gain and a higher feed intake compared to the saline-injected control group during the grower phase. Chicks in the 12 mg AA trt group exhibited a better feed efficiency in the late finisher phase and the entire growing phase than those in the saline-injected control group. Higher thigh and leg percentages were observed in chicks from the 3 and 6 mg AA trt groups than in the non-injected control group. Compared to the non-injected or saline-injected control groups, birds in the 12 mg AA trt group were observed to have a lower plasma malondialdehyde content during the grower and finisher phases, and breast muscle tenderness was elevated in chicks from the 36 mg AA trt group. Taken together, these results suggest that the in ovo injection of AA (3 to 12 mg per egg) have lasting positive effects on the posthatch growth, leg muscle development, and systemic antioxidant capacity of broilers. Higher injected dosages of AA (36 mg per egg) may also have the potential to improve broiler meat quality.