The effects of moderately oxidised dietary oil with or without vitamin E supplementation on performance, nutrient digestibility, some blood traits, lipid peroxidation and antioxidant defence of male broilers

Açıkgöz, Zümrüt; Bayraktar, Hakan; Altan, Özge; Akhisaroglu, Serpil Tanriverdi; Kırkpınar, Figen; Altun, Zekiye

doi:10.1002/jsfa.4311

Cited by 25 publications

(18 citation statements)

References 58 publications

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“…According to Kanner (2007) and Hamilton and Kirstein (2008) this result could be related with the pre-stabilisation of fat with antioxidant before diet manufacture, and an adequate level of fat soluble vitamins and minerals from the raw materials and the vitamin/mineral mixture (which provides 20 and 60 ppm of α-tocopherol and Zn, respectively) included in the diets. However, while some works have reported a reduction in negative effects of highly-oxidised diets on animal performance when antioxidants were supplemented (Lin et al, 1989;Bitam et al, 2004), most works in the literature did not record any positive effect on growth performance from their additional supplementation (Schiavone et al, 2010;Açikgöz et al, 2011). These results reveal that when the usual stabilisation of oil and vitamin and mineral supplementation to meet animal requirements takes place, the additional inclusion of α-tocopherol and Zn seems to be unnecessary to ensure an adequate performance.…”

Section: Resultsmentioning

confidence: 79%

Effect of oxidation state of dietary sunflower oil and dietary zinc and α -tocopheryl acetate supplementation on performance of fattening rabbits

et al. 2011

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Twelve diets were formulated using the same raw materials and including 3% of sunflower oil at 3 different oxidation levels [fresh (F), peroxidised (P; 55°C for 11 d; 83 meq O 2 /kg oil) and highly-oxidised (O; 140°C for 31 h; ρ-anisidine value of 125)], with 2 levels of α-tocopherol supplementation (0 and 100 ppm), and 2 levels of Zn supplementation (0 and 200 ppm). A trial with 900 growing rabbits was carried out in order to study the effect of the oxidation and protection level of supplemented oil on the performance of animals from weaning (28 d) to 63 d of age. Another coetaneous trial was performed to study the effect of the oxidation level of sunflower oil (F, P and O) on caecal activity around weaning, using 120 suckling rabbits randomly re-allocated into 12 litters of 10 kits (4 litters per diet) from 17 to 44 d of age. Four rabbits per litter were slaughtered at 30 and 44 d (16 rabbits/treatment and age). Full gastro-intestinal tract and caecum were weighed and pH, dry matter (DM), ammonia nitrogen (NH 3 ) and volatile fatty acids concentration (VFA) values in caecal content were measured. No effect was observed either in the mortality rate, body weight gain, feed intake or conversion rate throughout the growing period when peroxidised or oxidised oils were included in the diet, being on average 32%, 45.1 g/d, 107.6 g DM/d and 2.44, respectively. Dietary supplementation with α-tocopherol and/or Zn had no effect on the mortality rate, feed intake and performance of rabbits during the fattening period. Daily weight gain just after weaning (28 to 30 d of age) was higher for kits receiving the diet supplemented with F and O diets than those with the P diet (55, 50 and 35 g/d, respectively; P<0.05), but no further effect on performance was observed. Young rabbits fed with the P diet showed lower DM percentage in caecum at 30 d of age (-9.5%; P<0.05) than those with F or O diets. Caecum of young rabbits fed with the O diet presented lower NH 3 content at 30 d of age that those given F diet (-38%; P<0.05) and higher total VFA and acetic acid concentration (+36 and +34 %, respectively; P<0.05). Therefore, and although many questions are still open, oxidised oils could be considered as a possible energy source for rabbit nutrition.

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Section: Resultsmentioning

confidence: 79%

Effect of oxidation state of dietary sunflower oil and dietary zinc and α -tocopheryl acetate supplementation on performance of fattening rabbits

et al. 2011

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“…() and Açlkgöz et al . () reported that oxidized oil did not affect the protein digestibility in rats or in broilers, respectively. However, in the current study, dry matter, protein and energy ADC were observed with increasing dietary oxidized oil inclusion.…”

Section: Discussionmentioning

confidence: 96%

Nutriphysiological and cytological responses of juvenile channel catfish (Ictalurus punctatus) to dietary oxidized fish oil

et al. 2012

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An 86-day growth trial was conducted to investigate the effect of dietary oxidized fish oil on the growth and cytopathology of juvenile channel catfish (Ictalurus punctatus). Four diets containing 0 g kg À1 (control: fresh fish oil), 30 g kg À1 (low-oxidized oil group), 60 g kg À1 (medium-oxidized oil group) and 90 g kg À1 (high-oxidized oil group) graded oxidized oil levels with the same dietary lipid level (90 g kg À1 diet) were evaluated. The results show that the specific growth rate decreased with increasing dietary oxidized oil level (P < 0.05). All examined liver and kidney tissues in all dose groups exhibited what appeared as dosedependent cellular modifications. In addition, lipid droplet accumulation in the hepatocytes of fish in all dose groups was increased, and their localizations were distinctly different between all dose groups. The ultrastructural changes suggest the progression of mitochondrial vacuolation, especially in the renal tubules, in all dose groups. These results reveal a previously underappreciated effect of dietary oxidized fish oil on channel catfish kidneys. Overall, a series of nutriphysiological responses were adversely affected by exposure to dietary oxidized fish oil, and the corresponding interference patterns on the metabolism and transport of nutrients within cells were observed.

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“…The basic structural difference between them is the number of double bonds of the side chain. This results in a change in biological activity of vitamin E. In general, α-tocopherol is considered as a standard of comparison for determining the activity of other forms of vitamin E (Açıkgöz et al, 2011). Vitamin E can be found in natural or synthetic form, and is present in vegetable oils, egg, liver, and some vegetables and in general in green leaves.…”

Section: Vitamin In the Feed For Broilers And Ways Of Supplymentioning

confidence: 99%

<b>Heat stress and vitamin E in diets for broilers as a mitigating measure

Dalólio

Albino

Lima

et al. 2015

Acta Sci. Anim. Sci.

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ABSTRACT. This review aimed to identify the importance of vitamin E dietary supplementation to broilers subjected to heat stress in relation to metabolism, growth performance and quality of animal products and its effects on immune system. Vitamin E is the concentration of tocopherol and tocotrienol, which can be found in natural or synthetic form. This vitamin is essential for the integrity of reproductive, muscular, circulatory, nervous and immune systems of the animals. In order to reduce the harmful effects of high temperatures in poultry production, vitamin E supplementation is a viable alternative for the sector. Some studies indicate its potential antioxidant effect able to modulate inflammatory responses and physiological adjustments to mitigate the undesirable effects of exposure of broilers to high temperatures. Moreover, it has been found increased viability of animals due to the greater activation of the immune system, and improved quality of animal products given to the deposition in tissues with consequent nutritional enrichment of meat products.Keywords: antioxidant, performance, immunity, meat quality, supplementation.Estresse térmico por calor e vitamina E em rações para frangos de corte como medida atenuante RESUMO. Objetivou-se, com esta revisão, identificar a importância da suplementação de vitamina E às rações de frangos de corte submetidos a estresse por calor, em relação ao metabolismo, ao desempenho produtivo e à qualidade dos produtos de origem animal, bem como seus efeitos no sistema imune das aves. A vitamina E corresponde à concentração de tocoferol e de tocotrienol, podendo ser encontrada na forma natural ou sintética. É sabido que, essa vitamina, é essencial para a integridade reprodutiva, muscular, circulatória, nervosa e imunológica dos animais. Para reduzir os efeitos prejudiciais das altas temperaturas na produção avícola, a suplementação de vitamina E apresenta-se como alternativa viável para o setor. Alguns estudos indicam seu potencial efeito antioxidante capaz de modular respostas inflamatórias e ajustes fisiológicos para atenuar os efeitos indesejáveis da exposição das aves a elevadas temperaturas. Além disso, tem sido verificado aumento da viabilidade dos animais, pela maior ativação do sistema imune, e melhora na qualidade dos produtos de origem animal, devido à sua capacidade de deposição nos tecidos, com consequente enriquecimento nutricional dos produtos cárneos.Palavras chave: antioxidante, desempenho, imunidade, qualidade da carne, suplementação.

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The effects of moderately oxidised dietary oil with or without vitamin E supplementation on performance, nutrient digestibility, some blood traits, lipid peroxidation and antioxidant defence of male broilers

Abstract: The results showed that a milder oxidative stress occurred by supplementation of moderately oxidised oil to the diet of broilers and vitamin E supplementation had been helpful in alleviating lipid peroxidation.

Cited by 25 publications

References 58 publications

Effect of oxidation state of dietary sunflower oil and dietary zinc and α -tocopheryl acetate supplementation on performance of fattening rabbits

Effect of oxidation state of dietary sunflower oil and dietary zinc and α -tocopheryl acetate supplementation on performance of fattening rabbits

Nutriphysiological and cytological responses of juvenile channel catfish (Ictalurus punctatus) to dietary oxidized fish oil

<b>Heat stress and vitamin E in diets for broilers as a mitigating measure

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