Abstract
The aim of this study was to determine the effect of vitamin E and polyphenols on the antioxidant potential and meat quality of broiler chickens fed diets supplemented with low-quality oil. The experimental materials comprised 120 male Ross 308 broilers (six treatments, 10 replications, two birds per replication). Dietary supplementation with vitamin E and/or polyphenols was applied in the following experimental design: group I (negative control) – without supplementation without low-quality oil; group II (positive control) – without supplementation low-quality oil; group III – supplementation with 100 mg kg of vitamin E low-quality oil; group IV – 200 mg kg of vitamin E low-quality oil; group V – 100 mg kg of vitamin E and 100 mg kg of polyphenols low-quality oil; group VI – 200 mg kg of polyphenols low-quality oil. Rapeseed oil oxidised under laboratory conditions was added to the diets of broiler chickens from groups II to VI. The applied antioxidants had no effect on the growth performance of chickens fed oxidised oil. Increased dietary inclusion levels of vitamin E and/or polyphenols improved the antioxidant status in the blood and increased the content of non-enzymatic antioxidants in the liver and breast muscles of broilers fed low-quality oil. The tested antioxidants had no influence on carcass quality parameters in chickens fed oxidised oil. However, birds fed diets with the addition of vitamin E were characterised by a higher gizzard weight and higher pH of gizzard digesta. Dietary supplementation with vitamin E and polyphenols or polyphenols alone contributed to a lighter colour and lower pH of breast muscles and an increase in the content of fat and ash in the breast muscles of broilers fed oxidised oil. The breast muscles of birds given 100 or 200 mg kg of supplemental vitamin E were characterised by higher concentrations of n-6 polyunsaturated fatty acids (PUFAs) and hypocholesterolemic fatty acids (DFAs), a more desirable ratio, and a lower atherogenicity index (AI). Polyphenols combined with vitamin E can be a valuable component of diets for broiler chickens when the problem of low-quality oil occurs.
Highlights
The quality of oil as a source of energy in poultry diets influences growth performance and the health status of flocks
Broiler mortality was not recorded in groups receiving diets supplemented with 100 mg kg−1 of vitamin E and vitamin E combined with polyphenols
The addition of polyphenols to diets increased GSH-Px activity in the blood of broiler chickens (p ≤ 0.01) compared with birds fed diets without antioxidants containing low-quality oil and diets supplemented with vitamin E
Summary
The quality of oil as a source of energy in poultry diets influences growth performance and the health status of flocks. Diets rich in polyunsaturated fatty acids (PUFAs) increase susceptibility to lipid peroxidation and decrease the antioxidant capacity of animals. Rancid lipids that undergo auto-oxidation processes contain free-radical-generating substances that exert adverse effects on the health status of birds. Oxidation reactions produce harmful peroxides that are converted into hydrocarbons, ketones, alcohols, organic acids and aldehydes (Baião and Lara, 2005) including malondialdehyde (MDA) with mutagenic and carcinogenic properties. Oxidation reactions decrease the content of vitamins A and E and carotenoids (Bayraktar et al, 2011; Koch and Hill, 2016). Increased production of reactive oxygen species (ROS) disrupts redox balance and contributes to oxidative stress with harmful implications for health (Koch and Hill, 2016)
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