The effect of different levels of vitamin C and chromium on growth performance, carcass characteristics, digestive organs, immunity, blood constituents, liver enzymes, cecal microflora, meat sensory taste and fatty acid profile of breast meat in broilers

Abstract

BackgroundAntioxidants such as vitamin C (VC) and chromium (Cr), which effectively scavenge free radicals, may improve functional characteristics of the intestine and may reduce intestinal diseases. Cr absorption increases in the presence of VC. In poultry, VC is mainly derived from glucose; hence, Cr is an important component for glucose tolerance. We evaluated the synergistic effects of these two antioxidants together.ObjectivesThis study aims to investigate two levels of VC and two levels of Cr and their interaction on growth performance, carcass characteristics, digestive organs, immunity, blood constituents, liver enzymes, cecal microflora, meat sensory taste and fatty acid profile of breast meat in broilers.MethodsTwo levels of VC (250 and 500 mg/kg dry matter [DM]) and two levels of Cr (700 and 1400 μg/kg DM) were added to a basic diet for 42 days in five treatments. The 2 × 2 plus 1 (control group) factorial experiment was performed in a completely randomised design for 42 days using 360 one‐day‐old male chicks.ResultsVery low‐density lipoprotein, high‐density lipoprotein, low‐density lipoprotein, total cholesterol and triglyceride level, liver enzymes, antibody titer against sheep red blood cells, fat content, odour, chewing ability, elasticity and oral sensation traits were affected by combination of VC and Cr.ConclusionsCombination of VC and Cr can increase unsaturated fatty acids and decrease saturated fatty acids, as well as improve cecal microbial flora, and may be useful as antioxidant compounds and non‐antimicrobial stimulants for economic growth. The use of 250 mg/kg of VC and 700 μg/kg of Cr is recommended in broiler diets.

Effects of Combinations of Dietary Vitamin C and Acetylsalicylic Acid on Growth Performance, Carcass Traits and, Serum and Immune Response Parameters in Broilers

“…At the intestinal level, in all the treated groups, the E. coli count was lower, significantly decreasing with increasing levels of both ASA and VC. This aligns with the findings of Nosrati et al and Fahmideh et al when using vitamin C [55,61] and those of Konieczka et al, which indicated the potential of ASA and vitamin E in modulating the inflammatory cascades in LPS inflammation [62].…”

“…It showed an increase in groups treated with the higher ASA level (100 mg) compared with the untreated group and the group treated with the lower ASA level (50 mg). While ASA is generally considered safe in poultry nutrition, information on tolerance to high levels of acetylsalicylic acid (400 mg) suggests that it leads to an increase in the liver-to-body weight ratio, which is consistent with the presented study [55]. Mohan et al [57] showed that at dose of 10 mg/kg, ASA could be toxic for broilers.…”

“…Lactate dehydrogenase is also an index of liver damage, and the trial results showed an increase in the relative weight of the liver at higher ASA levels (100 mg). No effect was detected from the intake of VC, as reported by Fahmideh et al [55]. Creatine kinase (CK) is an indicator of muscle damage as well as liver damage and is used to predict wooden breast in poultry [56].…”