Antioxidant systems in chick embryo development. Part 1. Vitamin E, carotenoids and selenium

Abstract

Chick viability is known to be an important factor determining profitability of the poultry industry. Chick embryo tissues contain a high proportion of highly polyunsaturated fatty acids in the lipid fraction and therefore need antioxidant defence. The antioxidant system of the developing embryo and newly hatched chick includes the antioxidant enzymes (superoxide dismutase, glutathione peroxidase, catalase), water-soluble antioxidants (ascorbic acid, taurine, carnitine, glutathione, etc.), fat-soluble antioxidants (vitamin E, carotenoids, coenzyme Q) as well as selenium (Se). In fact, the high levels of endogenous antioxidants within the egg and embryonic tissues can clearly serve as a major adaptive mechanism for the protection of the tissue during the oxidative stress experienced at hatching. It has been shown that among different nutrients in the maternal diet which could significantly affect chick embryo development and their viability in the early posthatch life, natural antioxidants have been suggested to play a central role. Our data indicate that increased supplementation of the maternal diet can substantially increase concentrations of vitamin E, carotenoids (especially canthaxanthin) and Se in developing chick tissues and significantly decrease susceptibility to lipid peroxidation being effective nutritional tools to deal with various commercial stresses in poultry production.

Effects of egg weight and in ovo injection of <i>α</i>-tocopherol on chick development, hatching performance, and lipid-soluble antioxidant concentrations in quail chick tissues

“…The accumulation and concentration of lipid-soluble antioxidants in embryonic tissues may have adaptive significance in providing protection to PUFAs against peroxidation, particularly at hatching (Surai, 2002). It has been reported that large amounts of vitamin E accumulation may occur with a high PUFA in the lipid fraction of brain; therefore, lipids play an important role in vitamin E solubilisation and subsequent absorption (Surai, 2002;Surai et al, 2016). This observation was confirmed by Schaal (2008), who concluded that chicks injected with vitamin E had increased relative brain weight and brain total lipid level to protect lipid membranes from the harmful effects of radical oxygen species and allow for increased lipid utilisation for energy production.…”

“…Other isomers of vitamin E are found in the egg yolk and embryonic tissues, but at much lower concentrations. Furthermore, α-tocopherol exhibits its highest biological activity during the development of the embryo (Surai et al, 2016). Ionov et al (1994) reported that the concentration of α-tocopherol in the egg yolk of quail was 252.4 µg g −1 .…”

“…Hatching performance and chick weight may be influenced by the process of egg formation, which is affected by various factors such as egg weight (EW), egg quality, yolk nutrients, yolk antioxidant concentrations and variations in embryonic development (Surai et al, 2016). Eggs of different weights have different physical and chemical characteristics that affect embryo development depending on the concentrations of proteins, lipids, vitamins and antioxidants in the egg yolk (Burley and Vadehra, 1989).…”

“…Vitamin E is the major player in antioxidant defence at the cellular and subcellular levels (Surai et al, 2016) and is known to be the most effective natural lipid-soluble and chain-breaking antioxidant. Structural analyses of vitamin E have revealed that there are four tocopherol molecules (α, β, γ and δ) and four tocotrienols (α, β, γ and δ) with antioxidant activity.…”

Evaluation of feeding Indigofera zollingeriana leaf meal and Sardinella lemuru fish oil on lipids metabolism of local ducks

“…The high percentage of Indigofera zollingeriana leaf meal replace up to 11% protein soybean meal can increase the content of betacarotene in the diet of laying ducks. Carotenoids (beta carotene) provide antioxidant defenses in lipids (Surai et al, 2016). Moreover, the Sardinella lemuru fish oil rich in omega-3 fatty acids that most have double bonds so susceptible to oxidative degradation (Shahidi and Zhang, 2010).…”