Effects of oxidised oil and vitamin E on performance and some blood traits of heat-stressed male broilers

Bayraktar, Hakan; Altan, Özge; Açıkgöz, Zümrüt; Baysal, S; Şeremet, Çiğdem

doi:10.4314/sajas.v41i3.12

Cited by 11 publications

(12 citation statements)

References 50 publications

(82 reference statements)

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“…Also the increase of cholesterol in LPS group is not significant as the decrease caused by Vitamin E on triglyceride amounts. Our findings are also similar to previous studies showing that heat stress inclined to enhance the cholesterol and triglyceride amounts while Vitamin E tended to decrease them (Azzi & Stocker, 2000;Bayraktar et al, 2011).…”

Section: The Effects Of Different Amount Of Protein and Vitamin E Supsupporting

confidence: 82%

The Effects of Different Amount of Protein and Vitamin e Supplementation in Rations on Lipid and Antioxidant Metabolism of Broilers Exposed to Heat Stress

Erol

İmik

Gümüş

et al. 2017

Rev. Bras. Cienc. Avic.

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Heat stress, causes economic losses and has negative effects on both broiler husbandry and animal welfare. Nutritional strategies are applied for minimizing the negative effects of heat stress. In the present study, at the finishing period (24-39 days of age) of heat stress, the effects of diet involving 21% and 19% proteins and vitamin E on lipid metabolism and antioxidant mechanism of action, aimed to be identified. This study was carried out in six groups as: HPC (24 Superficial pectoral muscles (breast) and liver tissues were used for oxidative stress and antioxidant defence determinations. Triglyceride and cholesterol levels have also been determined in blood serums. During the research, it is found that heat stress increased serum triglyceride and cholesterol levels, where Vitamin E has recovered triglyceride levels limitedly and cholesterol levels significantly. It is also observed that the adverse effect of high temperature was directly related to oxidative stress. Protein levels and vitamin supplementation relatively ameliorated these adverse effects, suggesting the tissue specificity. Consequently, the importance of feeding strategies such as the presence of Vitamin E and protein ratios on broiler nutrition in heat stress was established.

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Section: The Effects Of Different Amount Of Protein and Vitamin E Supsupporting

confidence: 82%

The Effects of Different Amount of Protein and Vitamin e Supplementation in Rations on Lipid and Antioxidant Metabolism of Broilers Exposed to Heat Stress

Erol

İmik

Gümüş

et al. 2017

Rev. Bras. Cienc. Avic.

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“…Oxidised oils contain high level of oxygenated radicals and thus increase the amount of free radicals in the biological system of animals upon consumption. Positive signs of oxidative stress were demonstrated with slight increase in plasma MDA and higher GSH-Px activity when thermallyoxidised oil was fed to broilers (Bayraktar et al, 2011). In the same study, the addition of 200 mg kg -1 vitamin E to the diet partially ameliorated the negative effect of dietary oxidised oil on broilers.…”

Section: Effect Of Antioxidants On Parameters Of Oxidative Stressmentioning

confidence: 70%

“…Vitamin E supplementation in broiler diet increased the stability of membrane-bound lipids and delayed the oxidation of red oxymyoglobin to brown metmyoglobin; thus improving the colour stability of meat (Bayraktar et al, 2011). The strong antioxidant activity observed for α-tocopherol in cooked meat reiterates the fact that vitamin E can remain active at high temperatures (Maraschiello et.…”

Section: Meat Colour Water Holding Capacity and Phmentioning

confidence: 98%

“…Diets containing high level of polyunsaturated fatty acids (PUFAs) are more susceptible to oxidation during storage and therefore produce oxygenated radicals which cause oxidative stress upon consumption by the animal (Bayraktar et al, 2011;Surai, 2007). It is evident that dietary oxidised oil could lead to growth depression in poultry (Jankowski et al, 2000;Engberg et al, 1996;Dibner et al, 1996a;Sheehy et al, 1994;Cabel et al, 1988).…”

Section: Nutritional Factorsmentioning

confidence: 99%

“…However, various improved levels of broiler performance have been observed with supplementation of natural, synthetic and/or combination of both dietary antioxidants (Table 2). Bayraktar et al (2011) and Zhang et al (2011) reported that the body weight and feed conversion ratio (FCR) of broilers fed oxidised oil supplemented with vitamin E were not adversely affected. However, these subjective observations depend on the supplemental level of vitamin E and the length of time of supplementation (Sheehy et al, 1991).…”

Section: Efficacy Of Dietary Antioxidants On Broiler Performancementioning

confidence: 99%

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Efficacy of Dietary Antioxidants on Broiler Oxidative Stress, Performance and Meat Quality: Science and Market

Salami

Majoka

Saha

et al. 2015

Avian Biology Research

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Several production factors could exacerbate the biological formation of free radicals which, in turn, cause oxidative stress that impair the health, overall performance and meat quality of broiler chickens. Such factors could have a nutritional, pathological, physiological or environmental origin. The modern drive towards intensive commercial poultry production has elevated the exposure risk of broilers to these factors. In contrast, it has been demonstrated in many studies that dietary antioxidants could combat oxidative stress and improve broiler performance as well as meat quality. Interestingly, these efficacy claims have generated much attention from several feed additive companies which has spurred the development of certain commercial antioxidant products available in the global market. Information from recent studies suggests that both natural and synthetic antioxidants can be effective for augmenting broiler performance and meat quality particularly under conditions of oxidative stress. However, legislative restrictions may hinder the inclusion of high amounts of synthetic antioxidants required to achieve potency in oxidative-stressed broilers. The efficacy of dietary antioxidants depends on the age of the birds, dose and duration of supplementation. Moreover, supplementation of individual antioxidants on average seems to offer a better performance improvement than does a combination of antioxidants. Nonetheless, research efforts aimed at finding the right proportion of combining dietary antioxidants will offer tremendous economic benefits especially with the reduced use of costly synthetic vitamin E. This article gives further insights into research areas that could enhance the effective supplementation of antioxidants in broilers.

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The Effect of Palm Oil-Fried Street Kokor on Liver and Kidney Biomarkers of Swiss Albino Mice

et al. 2020

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Background. Foods fried with oils at streets contain many harmful substances for health. Locally fried foods are consumed commonly in our society, yet their health effect is not studied. Objective. To assess the effect of palm oil-fried street kokor on liver and kidney biomarkers of Swiss Albino mice. Methods. Thirty-two male and female Swiss Albino mice with the age of 10-12 weeks old were divided randomly into four groups of eight members with equal male and female subgroups. The control group (group I) received only a standard pellet, and the experimental groups (group II, group III, and group IV) received 10%, 20%, and 30% kokor of their daily food consumption, respectively. At the end of the 6th week, they were sacrificed by thoracoabdominal incision after anesthetizing by diethyl ether. Blood was taken from each mouse by cardiac puncture and analyzed for liver and kidney function tests. Result. The serum levels of liver damage biomarkers (alanine transaminase (ALT) and aspartate transaminase (AST)) and kidney damage biomarkers (urea and creatinine) of experimental groups were increased significantly relative to the control groups ( P < 0.05 ). Level of biochemical profiles increased as the dose of kokor increased. Conclusions. Palm oil-fried street kokor damaged the liver and kidney of the mice, and the damage was exacerbated as the dose of kokor increased.

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Effects of oxidised oil and vitamin E on performance and some blood traits of heat-stressed male broilers

Cited by 11 publications

References 50 publications

The Effects of Different Amount of Protein and Vitamin e Supplementation in Rations on Lipid and Antioxidant Metabolism of Broilers Exposed to Heat Stress

The Effects of Different Amount of Protein and Vitamin e Supplementation in Rations on Lipid and Antioxidant Metabolism of Broilers Exposed to Heat Stress

Efficacy of Dietary Antioxidants on Broiler Oxidative Stress, Performance and Meat Quality: Science and Market

The Effect of Palm Oil-Fried Street Kokor on Liver and Kidney Biomarkers of Swiss Albino Mice

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