schliessen

Filtern

 

Bibliotheken

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

ABSTRACT 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... Full description

Journal Title: Revista Brasileira de Ciência Avícola 01 June 2017, Vol.19(2), pp.289-296
Main Author: Erol, Hs
Other Authors: Imik , Gumus , Halici
Format: Electronic Article Electronic Article
Language: Portugiesisch
Subjects:
ID: ISSN: 1806-9061 ; DOI: 10.1590/1806-9061-2016-0404
Zum Text:
SendSend as email Add to Book BagAdd to Book Bag
Staff View
recordid: scielo_sS1516_635X2017000200289
title: The Effects of Different Amount of Protein and Vitamin e Supplementation in Rations on Lipid and Antioxidant Metabolism of Broilers Exposed to Heat Stress
format: Article
creator:
  • Erol, Hs
  • Imik
  • Gumus
  • Halici
subjects:
  • Agriculture, Dairy & Animal Science
  • Ornithology
  • Heat Stress
  • Broiler
  • Protein
  • Vitamin E
  • Oxidative Stress
ispartof: Revista Brasileira de Ciência Avícola, 01 June 2017, Vol.19(2), pp.289-296
description: ABSTRACT 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 (24oC heat + 21% crude protein (CP)), HPS (34oC heat + 21% CP), LPC (24oC heat + 19% CP), LPS (34oC heat + 19% CP), HPSVE (34oC heat + 21% CP + Vitamin E) and LPSVE (34oC heat + 19% CP + vitamin E) groups. 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.
language: por
source:
identifier: ISSN: 1806-9061 ; DOI: 10.1590/1806-9061-2016-0404
fulltext: fulltext_linktorsrc
issn:
  • 1806-9061
  • 18069061
url: Link


@attributes
ID259751174
RANK0.07
NO1
SEARCH_ENGINEprimo_central_multiple_fe
SEARCH_ENGINE_TYPEPrimo Central Search Engine
LOCALfalse
PrimoNMBib
record
control
sourcerecordidS1516_635X2017000200289
sourceidscielo_s
recordidTN_scielo_sS1516_635X2017000200289
sourcesystemOther
dbid
0GPN
1SCD
display
typearticle
titleThe Effects of Different Amount of Protein and Vitamin e Supplementation in Rations on Lipid and Antioxidant Metabolism of Broilers Exposed to Heat Stress
creatorErol, Hs ; Imik ; Gumus ; Halici
ispartofRevista Brasileira de Ciência Avícola, 01 June 2017, Vol.19(2), pp.289-296
identifierISSN: 1806-9061 ; DOI: 10.1590/1806-9061-2016-0404
subjectAgriculture, Dairy & Animal Science ; Ornithology ; Heat Stress ; Broiler ; Protein ; Vitamin E ; Oxidative Stress
descriptionABSTRACT 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 (24oC heat + 21% crude protein (CP)), HPS (34oC heat + 21% CP), LPC (24oC heat + 19% CP), LPS (34oC heat + 19% CP), HPSVE (34oC heat + 21% CP + Vitamin E) and LPSVE (34oC heat + 19% CP + vitamin E) groups. 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.
languagepor
oafree_for_read
source
version3
lds50peer_reviewed
links
openurl$$Topenurl_article
openurlfulltext$$Topenurlfull_article
linktorsrc$$Uhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2017000200289&lng=en&tlng=en$$EView_full_text_in_Scielo_(Access_to_full_text_may_be_restricted)
search
creatorcontrib
0Erol, Hs
1Imik
2Gumus
3Halici
titleThe Effects of Different Amount of Protein and Vitamin e Supplementation in Rations on Lipid and Antioxidant Metabolism of Broilers Exposed to Heat Stress
description

ABSTRACT 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 (24oC heat + 21% crude protein (CP)), HPS (34oC heat + 21% CP), LPC (24oC heat + 19% CP), LPS (34oC heat + 19% CP), HPSVE (34oC heat + 21% CP + Vitamin E) and LPSVE (34oC heat + 19% CP + vitamin E) groups. 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.

subject
0Agriculture, Dairy & Animal Science
1Ornithology
2Heat Stress
3Broiler
4Protein
5Vitamin E
6Oxidative Stress
general
0Portuguese
1Fundação APINCO de Ciência e Tecnologia Avícolas
210.1590/1806-9061-2016-0404
3SciELO
4SciELO Complete
sourceidscielo_s
recordidscielo_sS1516_635X2017000200289
issn
01806-9061
118069061
rsrctypearticle
creationdate2017
addtitleRevista Brasileira de Ciência Avícola
searchscope
0scielo_full
1scielo14
2scielo12
scope
0scielo_full
1scielo14
2scielo12
lsr45$$EView_full_text_in_Scielo_(Access_to_full_text_may_be_restricted)
tmp01
0SciELO
1SciELO Complete
tmp02
0GPN
1SCD
startdate20170601
enddate20170601
lsr40Revista Brasileira de Ciência Avícola, 01 June 2017, Vol.19 (2), pp.289-296
doi10.1590/1806-9061-2016-0404
citationpf 289 pt 296 vol 19 issue 2
lsr30VSR-Enriched:[issn, eissn]
sort
titleThe Effects of Different Amount of Protein and Vitamin e Supplementation in Rations on Lipid and Antioxidant Metabolism of Broilers Exposed to Heat Stress
authorErol, Hs ; Imik ; Gumus ; Halici
creationdate20170601
lso0120170601
facets
frbrgroupid8342987657339433012
frbrtype5
newrecords20181022
languagepor
topic
0Agriculture, Dairy & Animal Science
1Ornithology
2Heat Stress
3Broiler
4Protein
5Vitamin E
6Oxidative Stress
collection
0SciELO
1SciELO Complete
prefilterarticles
rsrctypearticles
creatorcontrib
0Erol, Hs
1Imik
2Gumus
3Halici
jtitleRevista Brasileira de Ciência Avícola
creationdate2017
toplevelpeer_reviewed
delivery
delcategoryRemote Search Resource
fulltextfulltext_linktorsrc
addata
aulast
0Erol
1Imik
2Gumus
3Halici
aufirstHs
auinitH
auinit1H
au
0Erol, Hs
1Imik
2Gumus
3Halici
atitleThe Effects of Different Amount of Protein and Vitamin e Supplementation in Rations on Lipid and Antioxidant Metabolism of Broilers Exposed to Heat Stress
jtitleRevista Brasileira de Ciência Avícola
risdate20170601
volume19
issue2
spage289
epage296
pages289-296
issn
01806-9061
11516635X
formatjournal
genrearticle
ristypeJOUR
abstract

ABSTRACT 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 (24oC heat + 21% crude protein (CP)), HPS (34oC heat + 21% CP), LPC (24oC heat + 19% CP), LPS (34oC heat + 19% CP), HPSVE (34oC heat + 21% CP + Vitamin E) and LPSVE (34oC heat + 19% CP + vitamin E) groups. 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.

pubFundação APINCO de Ciência e Tecnologia Avícolas
doi10.1590/1806-9061-2016-0404
urlhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2017000200289&lng=en&tlng=en
oafree_for_read
eissn1516635X
date2017-06-01