Chemuniqué Poultry

Drip loss

The team at Chemuniqué has access to world-class research and researchers at a number of international events throughout the year. Our partnerships with leading, scientifically innovative, international organisations enables us to deliver high-quality, results-driven products and solutions, empowering us with a global reach.

Here is some of the latest research on broiler meat quality that we think you might find interesting!

Zinc amino acid complex improves performance of broilers in heat stress conditions

by Annatachja De Grande et al., 2019, as presented at the 22nd European Symposium on Poultry Nutrition (ESPN).

Problem statement

Heat stress impairs animal welfare, performance, and meat quality, which results in large economic losses in the poultry industry.

Over time, the percentage of fresh poultry meat sold in the South African market has increased. This is very positive for producers, as there is a R10/kg price difference between fresh and frozen poultry meat, but it also places an increased emphasis on fresh meat quality and shelf life.

Literature data

Nutritional interventions through supplementation of minerals and vitamins, such as zinc and vitamin E, might reduce the negative impact of heat stress in poultry.

Stress in broilers, such as heat stress and pre-slaughter management, may cause changes in muscle metabolism which result in changes in the final pH of the meat. The pH is a detemining factor for other characteristics of the poultry meat, including colour, water-holding capacity and tenderness.

Aim of the study

This study aimed to compare the effect of supplying zinc (Zn) either from ZnSO4 or from a zinc-amino-acid complex (ZnAA) in a chronic, cyclic heat stress model.

Zinc plays an important role in the reduction of oxidative stress in animals. In this study two sources of Zn were compared in broilers exposed to cyclic heat stress, and their growth performance and meat quality was measured at the end of the study.

Materials and methods

In vivo trial

  • Wheat-rye based diet fed as pellets.
  • 60 ppm zinc provided from ZnSO4 or ZnAA.
  • 4 treatment groups (9 replicates of 34 broilers).

Heat stress model

Chronic cyclic heat stress model (32°C ± 2°C, 55%–65%relative humidity for 6 hours a day), initiated from day 28 to day 36 (finisher phase).


Performance parameters

FCR finisher period in heat stress conditions

Figure 1 Feed conversion ratio for the finisher period (day 28 to day 36) in heat stress conditions.
a,b Different superscripts indicate that means differ significantly (P<0,05); Zinc * Vit E (P=0,025)

Heat stress model

Figure 2 Mean live weight at slaughter age (day 36).
a,b Different superscripts indicate that means differ significantly (P<0,05); Zinc * Vit E (P=0,013)

Carcass yield and meat quality

In this study, the zinc amino acid complex significantly improved the breast meat yield compared to the zinc sulphate. It also reduced the drip-loss percentage over 24 hours. Improvements such as these can have major economic benefits for poultry producers.

Table 1 Breast meat yield expressed as percentage of total carcass weight (mean ± SD); drip loss (24h) and thawing loss expressed as a percentage of the initial weight (mean ± SD).


Carcass yield (%)

Breast meat yield (%)

24 h drip loss (%)

Thawing loss (%)

ZnSO4 (50 IU VE)

71,66 ± 1,46

32,05b ± 1,01

5,29b ± 2,43

10,92b ± 4,80

ZnAA (50 IU VE)

72,10 ± 1,93

33,60a ± 0,57

3,88a ± 1,28

7,77a ± 5,26

ZnSO4 (100 IU VE)

71,02 ± 1,71

32,45b ± 1,52

5,58b ± 2,87

10,94b ± 4,67

ZnAA (100 IU VE)

71,28 ± 0,98

33,01a ± 0,94

4,30a ± 1,31

8,37a ± 3,07

Zinc * Vit E#










Vit E#





#P-value represents the interaction between the zinc source and vitamin E concentration, the main effect of the zinc source and the main effect of vitamin E concentration.
a,b means in the same column without common superscripts differ significantly (P<0,05).


That’s why we are the proud distributors of Zinpro Performance Minerals® in South Africa!

Metal amino acid complex

Zinpro® Availa® Zn 120

For more information

contact Natasha Snyman

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