Effects of dietary supplementation of iron as sulphates or glycine chelates on the productive performance and concentrations of acute-phase proteins and iron in the serum and liver tissues of broiler chickens

Abstract

Abstract The aim of the study was to determine the effects of inorganic (ferrous sulfate [FeSO4] and FeSO4 + phytase [FeSO4+F]) and organic forms of iron (ferrous glycine chelate [FeGly], Fe-Gly + phytase [Fe-Gly+F]) on the concentrations of C-reactive protein (CRP), serum amyloid A (SA), alpha- 1-acid glycoprotein (α-AGP), haptoglobin (Hp), transferrin (TRF) and iron in the blood and liver tissue of poultry. Ross 308 roosters were used in this study. The acute-phase protein (AP) levels in the chicken serum and liver tissues were assayed using the double-antibody sandwich ELISA kits for chickens. The iron levels in serum and liver samples were measured using flame atomic absorption spectrophotometry. The results showed that the serum and hepatic iron concentration in the chickens receiving Fe-Gly and Fe-Gly-F were significantly higher than those in the control group and in the chickens receiving iron in the form of sulphates. Further, serum CRP and SA concentrations were lower in the chickens from the supplemented groups than in those from the control. The hepatic CRP concentration was higher in the supplemented groups than in the control group. The serum and hepatic TRF concentration were highest in the chickens receiving FeSO4 and FeSO4-F. The hepatic Hp concentration was higher in the chickens receiving organic forms of iron than in the control chickens, whereas the serum Hp concentrations were similar across the groups. The highest α-1-AGP concentration was found in the livers of the chickens receiving Fe- Gly and Fe-Gly-F. Taken together, these findings suggest that iron had the most beneficial effects for poultry in terms of health, performance and immunity when added to the feed in the form of glycine chelate.