The effect of different dietary levels of vitamin E and selenium on antioxidant status and immunological markers in serum of laying hens

Abstract

The effect of different dietary levels of selenium (Se) and vitamin E on egg production, the antioxidant status and the immune system response of hens was investigated in the current study. A total of 32 Lohman Brown hens were divided into four groups and were fed diets with 5% of soybean oil and two levels of Se (0.15 and 0.30 mg/kg) and vitamin E (30 and 60 mg/kg). During 10 weeks of experimental feeding, the body weights of hens and egg production were similar in all dietary treatments, but a higher Se content of diets contributed to a significant increase in egg weight. A higher vitamin E level significantly increased α-tocopherol concentrations (2.71 vs. 2.05 μg/mL, p = 0.001), superoxide dismutase (SOD) activity (43.3 vs. 39.9 U/mL, p = 0.049) and the ferric reducing ability of serum (FRAP) (123.0 vs. 105.7 μmol/L, p = 0.029). A higher Se content increased the concentrations of ascorbic acid (0.309 vs. 0.073 μg/L, p = 0.001), retinol (1.48 vs. 1.15 μg/mL, p = 0.001) and α-tocopherol (2.86 vs. 1.90 μg/mL, p = 0.001), the activity levels of catalase (3.40 vs. 2.98 U/L, p = 0.010) and SOD (43.4 vs. 30.8 U/mL, p = 0.040) as well as the total antioxidant status (TAS) of serum (0.38 vs. 0.28 mmol/L, p = 0.026). There were no significant differences in the concentrations of tumor necrosis factor-alpha (TNF-α) and interleukin-6 (IL-6) between treatments, while a higher vitamin E content of diets increased serum immunoglobulin A (IgA) concentrations (370.6 vs. 321.3 μg/mL, p = 0.026). Higher dietary levels of vitamin E and Se increased the serum concentrations of retinol (1.66 vs. 2.20 μg/mL, p = 0.013) and α-tocopherol (3.33 vs. 1.71, p = 0.014), but they had no effect on the other physiological parameters. It is recommended that the levels of both supplements, Se and vitamin E, be increased in laying hen diets as they have a beneficial effect on the serum concentrations of retinol and α -tocopherol.

Supplementation of Vitamin E Protects Chickens from Newcastle Disease Virus-Mediated Exacerbation of Intestinal Oxidative Stress and Tissue Damage

“…The vit. E supplementation has shown to increase the activity of antioxidant enzymes [48], which is also in accordance with the current study. These results indicate that vit.…”

The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

“…Turkeys were scalded at 61°C for 60 s, defeathered in a rotary drum picker for 25 s, and manually eviscerated. As described previously [30], the following indicators of blood plasma antioxidant status were determined: ascorbic acid concentration, the activities of catalase and superoxide dismutase (SOD), and the ferric reducing ability of plasma (FRAP).…”

Effects of Dietary Supplementation of Some Antioxidants on Liver Antioxidant Status and Plasma Biochemistry Parameters of Heat-Stressed Quail

“…In contrast, Jang et al (2014) showed that serum TAS of broilers under high temperature was not influenced by dietary vitamin E supplementation compared to the basal diet. In addition, Zdunczyk et al (2013) indicated that the supplementation of vitamin E and inorganic selenium in combination did not significantly affect serum TAS of laying hens.…”

“…Especially in recent years, the organic Se sources have been widely used as an alternative to the inorganic Se because organic Se is deposited into the animal tissue more efficiently than inorganic Se (Zdunczyk et al, 2013).…”