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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

BACKGROUND: Antioxidants 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...

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Autores principales: Nadaf Fahmideh, Matin, Seidavi, Alireaza, Bouyeh, Mehrdad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650247/
https://www.ncbi.nlm.nih.gov/pubmed/37861177
http://dx.doi.org/10.1002/vms3.1300
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author Nadaf Fahmideh, Matin
Seidavi, Alireaza
Bouyeh, Mehrdad
author_facet Nadaf Fahmideh, Matin
Seidavi, Alireaza
Bouyeh, Mehrdad
author_sort Nadaf Fahmideh, Matin
collection PubMed
description BACKGROUND: Antioxidants 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. OBJECTIVES: This 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. METHODS: Two 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. RESULTS: Very 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. CONCLUSIONS: Combination 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.
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spelling pubmed-106502472023-10-20 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 Nadaf Fahmideh, Matin Seidavi, Alireaza Bouyeh, Mehrdad Vet Med Sci POULTRY BACKGROUND: Antioxidants 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. OBJECTIVES: This 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. METHODS: Two 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. RESULTS: Very 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. CONCLUSIONS: Combination 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. John Wiley and Sons Inc. 2023-10-20 /pmc/articles/PMC10650247/ /pubmed/37861177 http://dx.doi.org/10.1002/vms3.1300 Text en © 2023 The Authors. Veterinary Medicine and Science published by John Wiley & Sons Ltd. https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by-nc-nd/4.0/ (https://creativecommons.org/licenses/by-nc-nd/4.0/) License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non‐commercial and no modifications or adaptations are made.
spellingShingle POULTRY
Nadaf Fahmideh, Matin
Seidavi, Alireaza
Bouyeh, Mehrdad
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
title 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_short 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
title_sort 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
topic POULTRY
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650247/
https://www.ncbi.nlm.nih.gov/pubmed/37861177
http://dx.doi.org/10.1002/vms3.1300
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