![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
1. Heat shock proteins (HSPs) are highly conserved proteins, shown to protect organisms against physical and physiological stress.
2. TEX-OE® is a patented total extract of the fruit of Opuntia ficus indica, which has been demonstrated to accelerate the development of HSPs in several animal species.
3. One-day-old commercial broiler chicks were treated with TEX-OE®; HSP was measured by enzyme-linked immunosorbent assay (ELISA), and a large commercial field trial investigated key performance indicators (KPIs) in treated versus untreated controls chicks.
4. TEX-OE® significantly increased HSP concentrations in treated chicks versus controls. Final cumulative mortality, liveweight and percentage factory-rejects were better than in controls.
5. The accelerated HSP response may enable chicks to cope with early stressors, which is reflected in improved KPIs.