Níveis das vitaminas A e E em dietas de frangos de corte de 1 a 42 dias de idade

Toledo, Geni Salete de; Kloeckner, Paulo; Lopes, Juarez Morbini; Costa, Paulo Tabajara Chaves

doi:10.1590/s0103-84782006000200041

Cited by 10 publications

(5 citation statements)

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“…Vitamins also act as immunomodulators in the endogenous metabolism for improving immune function and resistance to infection in poultry and other domestic animals (Kraemer et al, 2008 formula, about 0.1 to 0.5% on average though correspond from 1 to 3% of the total cost of feed, and the vitamins E and A may amount to 50% of the total cost of the vitamin supplement (Toledo et al, 2006). The requirements of fat-soluble vitamins (A, D, E and K) are those that vary most between recommended and adopted commercial levels.…”

Section: Vitamin In the Feed For Broilers And Ways Of Supplymentioning

confidence: 99%

<b>Heat stress and vitamin E in diets for broilers as a mitigating measure

Dalólio

Albino

Lima

et al. 2015

Acta Sci. Anim. Sci.

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ABSTRACT. This review aimed to identify the importance of vitamin E dietary supplementation to broilers subjected to heat stress in relation to metabolism, growth performance and quality of animal products and its effects on immune system. Vitamin E is the concentration of tocopherol and tocotrienol, which can be found in natural or synthetic form. This vitamin is essential for the integrity of reproductive, muscular, circulatory, nervous and immune systems of the animals. In order to reduce the harmful effects of high temperatures in poultry production, vitamin E supplementation is a viable alternative for the sector. Some studies indicate its potential antioxidant effect able to modulate inflammatory responses and physiological adjustments to mitigate the undesirable effects of exposure of broilers to high temperatures. Moreover, it has been found increased viability of animals due to the greater activation of the immune system, and improved quality of animal products given to the deposition in tissues with consequent nutritional enrichment of meat products.Keywords: antioxidant, performance, immunity, meat quality, supplementation.Estresse térmico por calor e vitamina E em rações para frangos de corte como medida atenuante RESUMO. Objetivou-se, com esta revisão, identificar a importância da suplementação de vitamina E às rações de frangos de corte submetidos a estresse por calor, em relação ao metabolismo, ao desempenho produtivo e à qualidade dos produtos de origem animal, bem como seus efeitos no sistema imune das aves. A vitamina E corresponde à concentração de tocoferol e de tocotrienol, podendo ser encontrada na forma natural ou sintética. É sabido que, essa vitamina, é essencial para a integridade reprodutiva, muscular, circulatória, nervosa e imunológica dos animais. Para reduzir os efeitos prejudiciais das altas temperaturas na produção avícola, a suplementação de vitamina E apresenta-se como alternativa viável para o setor. Alguns estudos indicam seu potencial efeito antioxidante capaz de modular respostas inflamatórias e ajustes fisiológicos para atenuar os efeitos indesejáveis da exposição das aves a elevadas temperaturas. Além disso, tem sido verificado aumento da viabilidade dos animais, pela maior ativação do sistema imune, e melhora na qualidade dos produtos de origem animal, devido à sua capacidade de deposição nos tecidos, com consequente enriquecimento nutricional dos produtos cárneos.Palavras chave: antioxidante, desempenho, imunidade, qualidade da carne, suplementação.

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Section: Vitamin In the Feed For Broilers And Ways Of Supplymentioning

confidence: 99%

<b>Heat stress and vitamin E in diets for broilers as a mitigating measure

Dalólio

Albino

Lima

et al. 2015

Acta Sci. Anim. Sci.

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“…Their requirements are low, but if they are not met, the antioxidant system may be compromised, causing serious consequences for the animal's metabolism (SURAI et al, 2006). Vitamin E plays several roles in the body, affecting meat quality, cellular respiration and nucleic acid metabolism, and also acting as a potent antioxidant for unsaturated fatty acids and vitamin A (TOLEDO et al, 2006). Suhajda et al (2000) reported that since the association of selenium with vitamin E was established, along with the modulating effect of glutathione peroxidase and antioxidants on the actions of free radicals and peroxides, the investigation of these elements has intensified.…”

Section: Introductionmentioning

confidence: 99%

Biometric viscera and blood parameters of meat quails supplemented with inorganic selenium and vitamin E

Zancanela

Furlan

Pozza

et al. 2017

Rev. bras. saúde prod. anim.

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SUMMARY This study aimed to evaluate biometric viscera and blood parameters of quails at 14 and 35 days of age, supplemented with different levels of inorganic selenium and vitamin E. A completely randomized design was used in a 4×4 factorial scheme (inorganic Se = 0.1125, 0.2250, 0.3375 and 0.4500 mg/kg diet x VE = 10, 23, 36 and 49 IU/kg feed). In the 0-14 days experiment, 2,400 newborn quail were used, distributed in 16 treatments and three replications of 50 birds each. In the 14-35 days experiment, 1,680 14 day-old quails were used with same treatments and three replicates of 35 birds each. At 14 days, the relative spleen weights (P=0.0203) increased linearly as a function of the VE level, while at 35 days, the relative weight of the bursa (P=0.0390) increased linearly as a function of Se concentration. At 14 days, there was a vitamin x mineral interaction (p=0.0097) affecting total cholesterol (TC), and a quadratic effect (P = 0.0138) related to Se and linear reduction levels (P=0.0275) as a function of VE. At 35 days, the TC concentrations (P=0.0055) and triglycerides (TG, P = 0.0220) showed a quadratic effect for Se. The linear increase in spleen weight and bursa after 14 and 35 days respectively suggests an improved immune response as a function of VE and Se supplementation. To achieve the lowest concentration of TC and TG at 35 days of age, supplementation of 0.26 and 0.29 mg/Se/kg/feed, respectively, is recommended.

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“…Como a maioria das vitaminas não é sintetizada em quantidades suficientes para atender a demanda fisiológica do organismo, elas devem ser obtidas da dieta e, embora os suplementos vitamínicos correspondam à pequena porcentagem da fórmula (0,1 a 0,5%), as vitaminas podem representar de 1-3% do custo da ração, sendo que a A e E chegam a corresponder a 50% do custo total do suplemento vitamínico (TOLEDO et al, 2006).…”

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