Impact of selected antioxidant vitamins (Vitamin A, E and C) and micro minerals (Zn, Se) on the antioxidant status and performance under high environmental temperature in poultry. A review

Horváth, Márta; Babinszky, L.

doi:10.1080/09064702.2019.1611913

Cited by 28 publications

(35 citation statements)

References 52 publications

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“…Several previous studies have also reported that heat stress induces ROS in various cells types (Davidson and Schiestl, 2001; Katschinski et al, 2000). For instance, a review by Horváth and Babinszky (2018) stated that heat stress can lead to harmful impacts on birds including increase in the production of ROS, the formation of MDA as an indicator for lipid peroxidation, and decreased vitamin concentrations (Horváth and Babinszky, 2018). It has also been suggested that overproduction of ROS is caused by the reduction of mitochondrial respiratory chain activity due to heat stress (Yang et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

The effect of heat stress on hematological parameters and oxidative stress among bakery workers

et al. 2020

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Heat stress causes physiological changes, and changes in hematological parameters and hormonal levels in the human body, known as thermal strain. This study was conducted to determine the effect of exposure to heat stress on hematological parameters and oxidative stress in the bakers of Shahroud City, Iran. A total of 163 bakery workers (exposed group) and 135 office workers (unexposed group) with a minimum of 1-year working experience were selected. Exposure to heat stress was measured using ISO-7243 criteria on the hottest days of the year (late July and August). Wet-bulb globe temperature (WBGT) was calculated based on indoor environments. Oxidative stress indices including malondialdehyde (MDA), nitric oxide (NO), total antioxidant capacity (TAC) in the bakers' and office workers’ serum and hematological parameters were measured. Statistical analysis was done through independent t-test, and multivariate linear regression using SPSS v24. Analysis of hematological parameters showed that about 70% and 68% of the bakers had abnormal mean cell volume (MCV) and white blood cell (WBC) count, respectively, while only around 12% of them had abnormal mean cell hemoglobin concentration (MCHC). The counts of red blood cells (RBC), WBC, lymphocytes (LYM), and MCV showed significant differences in different occupational groups ( p < 0.05). The levels of MDA and NO were significantly higher in bakers with WBGT more than the threshold value ( p < 0.05). The WBGT index for assessing heat stress can be used as a predictor variable for MDA and NO levels. In addition, heat stress exposure could be a risk factor for abnormal WBC, RBC, LYM, and MCV.

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Section: Discussionmentioning

confidence: 99%

The effect of heat stress on hematological parameters and oxidative stress among bakery workers

et al. 2020

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“…In Experiment 3, various nutritional intervention strategies to reduce oxidative stress in tissue were combined and tested in a commercial relevant situation where birds were fed a corn-soy based diet with no oxidized fat but exposed to mild heat stress during the grow out period to mimic environmental conditions that could lead to oxidative stress ( Slimen et al, 2014 ; Akbarian et al, 2016 ; Lu et al, 2017 ). The harmful effects of heat stress in birds could be attributed through disruption of mitochondrial function, increased oxidative stress and lipid peroxidation, decreased vitamin levels and altered enzyme activity leading to reduced production performance ( Horváth and Babinszky, 2018 ). In this study, there were no differences ( P > 0.05) between the treatment groups with respect to live weight, or carcass weight and yield ( Table 6 ).…”

Section: Resultsmentioning

confidence: 99%

“… Kumbhar et al (2018) reported that dietary combination of Se and Vitamin E (rather than used individually) was effective in increasing the catalase, SOD, as well as glutathione peroxidase activities thereby reducing malondialdehyde level or oxidative stress in breast muscle tissue from birds under heat stress. Horváth and Babinszky (2018) reported that high levels of vitamin A, E, C, and Zn as well as Se can support enzyme activity, reduce oxidative stress, and improve production performance in birds under heat stress. Interestingly, the antioxidant benefits from vitamins and microminerals were greater when combined in diets for birds under heat stress ( Horváth and Babinszky, 2018 ).…”

Section: Resultsmentioning

confidence: 99%

“… Horváth and Babinszky (2018) reported that high levels of vitamin A, E, C, and Zn as well as Se can support enzyme activity, reduce oxidative stress, and improve production performance in birds under heat stress. Interestingly, the antioxidant benefits from vitamins and microminerals were greater when combined in diets for birds under heat stress ( Horváth and Babinszky, 2018 ). When different dietary interventions to reduce oxidative stress are combined, the benefits could be expressed at different points and sources of oxidative stress such as, at dietary fat sources, during cellular level conversion of superoxides to hydrogen peroxide and then to water in mitochondria, cytoplasm as well as extracellular space.…”

Section: Resultsmentioning

confidence: 99%

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Nutritional Intervention Strategies Using Dietary Antioxidants and Organic Trace Minerals to Reduce the Incidence of Wooden Breast and Other Carcass Quality Defects in Broiler Birds

Kuttappan¹,

Manangi²,

Bekker³

et al. 2021

Front. Physiol.

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Wooden breast (WB) is a degenerative myopathy seen in modern broiler birds resulting in quality downgrade of breast fillets. Affected filets show increased toughness both before as well as after cooking and have decreased water holding capacity and marinade pick up compared to normal fillets. Although the exact etiology is unknown, the circulatory insufficiency and increased oxidative stress in the breast muscles of modern broiler birds could be resulting in damage and degeneration of muscle fibers leading to myopathies. Three independent experiments were conducted to evaluate the effect of various dietary interventions on the incidence of WB when birds are exposed to oxidative stress associated with feeding oxidized fat and mild heat stress. Feed additives such as dietary antioxidant [Ethoxyquin (ETX)], mineral methionine hydroxy analog chelate (MMHAC) of Zn, Cu, and Mn, and organic selenium (Org Se) were tested at recommended levels. In experiment 1, ETX reduced (P < 0.05) the incidence of severe WB induced by oxidized fat diet. The magnitude of improvement in percentage of normal (no WB) filets and reduction in muscle lipid peroxidation was greater (P < 0.05) when ETX and MMHAC were fed together as shown by experiment 2. In birds exposed to mild heat stress (Experiment 3), feeding MMHAC by itself reduced (P < 0.05) tissue damage by reducing incidence of tibial head lesions, skin scratches, breast blisters, in addition to increasing the incidence of normal (no WB) fillets. When MMHAC was combined with ETX and Org Se, further improvement (P < 0.05) in normal (no WB) filets was observed. In summary, under different oxidative stress conditions, dietary intervention programs that contain ETX, MMHA-Zn, -Cu, and -Mn and Org Se can improve performance and increase carcass integrity, reducing problems, such as WB, either independently or with additive effect. This effect is most likely attained by simultaneously improving the exogenous and endogenous antioxidant status, reducing oxidative stress, and improving tissue healing process of the bird.

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“…Of interest, is the adoption of nutritional manipulations as a measure to ameliorate heat stress in poultry production. Nutritional intervention involves feed formulation to meet metabolic requirements as well as the inclusion of feed additives, such as vitamins, minerals, antioxidants, amino acids, probiotics, prebiotics, organic acids, essential oils and electrolytes (10)(11)(12)(13). These strategies are targeted at minimizing metabolic heat generation, improving water balance, electrolytes and nutrient intake, reduction in energy losses and attenuating reactive oxidative species production (5,14,8), since it has been ascertained that the initiation of heat stress is tightly associated with induction of oxidative stress (15,16).…”

Section: Introductionmentioning

confidence: 99%

Dietary L-Citrulline supplementation modulates nitric oxide synthesis and anti-oxidant status of laying hens during summer season

Uyanga

Jiao

Zhao

et al. 2020

Preprint

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Background L-Citrulline (L-Cit), a non-protein amino acid, has been implicated in several physiological functions including anti-inflammatory, anti-oxidative, and hypothermic roles, however, there is paucity of information with regards to its potential in poultry production. This study was designed to investigate the effects of dietary L-Cit supplementation on the production performance, nitric oxide production and anti-oxidant status of laying hens during summer periods. Hy-line laying hens (n = 288, 34 weeks old) were allotted to four treatment with 6 replicates of 12 chickens each. Dietary treatments of control (basal diets), 0.25%, 0.50% and 1.00% L-Cit supplementation were fed to chickens for eight (8) weeks. Production performance, egg quality characteristics, nitric oxide production and antioxidant properties were measured. Blood samples were collected at 4th and 8th weeks of experiment. ResultsAir temperature monitoring indicated average minimum and maximum recordings of 25.02 0 C and 31.01 0 C respectively. Dietary supplementation with L-Cit did not significantly (P > 0.05) influence the production performance, plasma biochemistry and rectal temperatures of laying hens. Egg shape index was increased with L-Cit diet, similarly, albumen heights and Haugh units also tended (P < 0.10) to improve with higher L-Cit supplementation. Plasma nitric oxide (NO x ) concentration was observed to increase with highest contents at 1% L-Cit supplementation. Likewise, nitric oxide synthase (NOS) enzyme activity for both total NOS (tNOS) and inducible NOS (iNOS) were upregulated with increasing L-Cit levels, although, tNOS was not affected at week 4. Anti-oxidant enzymes including catalase and superoxide dismutase (SOD) were increased with L-Cit supplementation, however, SOD activity was unchanged at week 4. Total anti-oxidant capacity increased with L-Cit groups at week 8. L-Cit supplementation attenuated the extent of lipid peroxidation measured by malondialdehyde levels, and also inhibited glutathione peroxidase activity. ConclusionDietary L-Cit supplementation enhanced nitric oxide synthesis, promoted antioxidant defense systems, and tended to improve internal egg quality traits of laying hens during summer season. 1% Production performanceEgg production and egg weights were recorded daily from different replicates, while body weights and feed intake were recorded on a weekly basis throughout the experimental period. Data computed were feed conversion ratio, laying rate, and egg mass based on the data recorded.Air and rectal temperature monitoring

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Impact of selected antioxidant vitamins (Vitamin A, E and C) and micro minerals (Zn, Se) on the antioxidant status and performance under high environmental temperature in poultry. A review

Cited by 28 publications

References 52 publications

The effect of heat stress on hematological parameters and oxidative stress among bakery workers

The effect of heat stress on hematological parameters and oxidative stress among bakery workers

Nutritional Intervention Strategies Using Dietary Antioxidants and Organic Trace Minerals to Reduce the Incidence of Wooden Breast and Other Carcass Quality Defects in Broiler Birds

Dietary L-Citrulline supplementation modulates nitric oxide synthesis and anti-oxidant status of laying hens during summer season

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