Abstract
Heat stress is one of the most important health dilemmas that faces poultry industry characterized by high degrees of economic losses. The presented work, here, was carried out to evaluate the effects of grape pomace (GP) on decreasing the levels of oxidative stress induced by heat stress in broilers. For that purpose, 150 chicks were randomly assigned into three groups (50 chicks/group). One group received no treatment, the control group (G1). The second group (G2) was provided with 25 gm (2.5%) of GP/kg of ration. The third group (G3) was given 50 gm (5%) of GP/kg of ration. The results indicated that the levels of MDA in fresh meat samples (G3) were significantly (p˂0.05) the lowest than those from other meat samples of the G2 and G1. Frozen meat samples (G2 and G3) had significantly (p˂0.05) lesser levels of MDA than those from G1. In the case of MDA from the plasmas of chickens, their levels were significantly (p˂0.05) the lowest in the G3 followed by G2 than those from other plasma samples of G1.
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