Effect of different levels of alpha tocopherol on performance traits, serum antioxidant enzymes, and trace elements in Japanese quail ( Coturnix coturnix japonica ) under low ambient temperature

Abstract

-This study was designed to find the effect of vitamin E supplementation on growth, serum antioxidant enzymes, and some trace elements in Japanese quail (Coturnix coturnix japonica) under low ambient temperature. A total of 180 day-old Japanese quails were randomly divided into four groups and provided with 0 (group A), 50 (group B), 100 (group C), and 150 IU/kg (group D) vitamin E (dl-α-tocopherol acetate) under an average temperature of 9±0.5 °C for an experimental period of 42 days. The result showed that feed intake per day, body weight, weight gain per day, and feed conversion ratio did not differ significantly between the groups. Serum concentrations of superoxide and glutathione peroxidase were significantly high in birds supplemented with 150 mg/kg of vitamin E. The concentration of aspartate aminotransferase was not significantly affected between the control and treated groups; however, alanine transaminase concentration significantly reduced in group D. Zinc concentration in the blood increased significantly in group D, with no significant effect on copper and manganese between the control and treated groups. Vitamin E at the level of 150 IU/kg of feed improves the blood antioxidant status and zinc concentration, with no effect on the performance traits of quail reared under low ambient temperature.

Biological and biochemical characteristics of male reproductive system, serum metabolites and carcass quality of Japanese quails by the supplementation of Pinus ponderosa leaves and α‐tocopherol acetate

“…However, ALT was significantly ( p < .05) increased in supplementation groups as compared to control in Japanese quails. Similar findings were shown by Shah et al (). According to Adebiyi (), vitamin E supplementation had no significant ( p > .05) effect on AST.…”

“…In the current study, the supplementation of pine leaves with tocopherol acetate to Japanes qua i l increased SOD and reduced MDA levels proved the enhanced antioxidant activity. Similarly, α tocopherol acetate is the most effective antioxidant had refused the ROS and up‐regulated the GPx and CAT enzymes (Shah et al, ). Hasret and Turkay () also observed the levels of glutathione, SOD and catalase have been substantially increased ( p < .05) after the supplementation of fat‐soluble vitamin in turkey.…”

“…Alpha‐tocopherol acetate represents high‐quality biological chain breaking which prevents cell and subcell from lipoperoxidative damages by free radicals (Khan et al, ; Majid, Qureshi, & Khan, ). The α‐tocopherol acetate acts as a peroxyl radical scavenger, disabling the production of harmful unfastened radicals in tissues (Khan et al, ; Makker, Agarwal, & Sharma, ; Shah et al, ).…”

Determination of antioxidant potential of Acacia nilotica leaf extract in oxidative stress response system of Saccharomyces cerevisiae

“…The presence of phytol suggests the prolific antioxidant, antiradical and antityrosinase property of A. nilotica corresponding to higher efficacy in radical scavenging in vitro and in the stress response mechanism in S. cerevisiae mutants . In addition to phytol, the presence of α ‐tocopherol also significantly enhances the antioxidant potential by effective neutralization of oxidative stress generated by H 2 O 2 . The presence of fatty acids and fatty acid esters in ethanolic leaf extract of A. nilotica also suggests their contribution to bioactivities, especially towards ROS scavenging in S. cerevisiae mutants.…”

Dietary vitamin E improves meat quality and antioxidant capacity in broilers by upregulating the expression of antioxidant enzyme genes

“…Vitamin E acts as a bio-antioxidant in the membranes of cells and sub-cellular organelles (Machlin & Bendich 1987). Studies have shown that higher allowance of VE had beneficial effects in poultry (McIlroy et al 1993;Haq et al 1996;Khan et al 2016;Shah et al 2016). Similarly, the addition of α-tocopherol (VE) to animal diets is an effective means of improving the oxidative stability of meat, in addition to improving flavour (De Winne & Dirinck 1996;Sheldon et al 1997).…”