Abstract
In hot areas, heat stress (HS) is one of the most prominent stressors in the broiler industry. To provide comprehensive information about the effect of N-acetyl cysteine (NAC) on hamartiology, biochemistry, and thyroid hormones in broilers under thermoneutral (TN) (22 4 ° C) and heat stress (HS) (34 2 ° C), The current study was carried out. A total of 80 one-day-old Cobb broiler chicks were used, with 20 birds in each group receiving either a control (basal diet) or a NAC (100 mg/Kg diet). Chronic HS at 42 days resulted in a considerable decrease in HGB, PCV, RBCs, total protein, Albumin, serum T3 and T4, while greatly increasing H/L, triglycerides, cholesterol, LDL-cholesterol, uric acid, AST, ALT, ALP, TBIL, DBIL, and creatinine. When compared to HSC broilers at 42 d old, NAC supplementation greatly increased PCV content with a substantial decrease in total leukocytic count, heterophils, and H/L ratio with an increase in lymphocytes and monocytes. When compared to HSC population, chickens given NAC had a significant decrease in serum AST, ALP, ALT and triglyceride levels, as well as a significant increase in serum T3 concentration.
Highlights
Broilers are genetically selected for rapid growth and high feed productivity, according to the poultry industry
At 42 days, 4 mL of blood was collected from the wing vein and allowed to clot before being centrifuged at 3000 rpm for 15 minutes to separate serum, which was stored in Eppendorf tubes (1.5 mL) stored at -20°C for estimation of total protein, albumin, AST, ALT, ALP, total and direct bilirubin, uric acid, creatinine, Total cholesterol (TC), Triacylglycerol (TAG), High-density lipoprotein (HDL-C), and LDL-C were measured using colorimetric techniques and the process outlined by Spinreact Co., Spain [16]
When compared to the thermoneutral control group (TNC) group, heat stress control (HSC) broilers had a significant decrease (P
Summary
Broilers are genetically selected for rapid growth and high feed productivity, according to the poultry industry. Because of their rapid metabolic rates and lack of sweat glands, they are extremely sensitive to high ambient temperatures [1] that can lead to high mortality [2]. Oxidative stress caused by HS has been identified as a primary factor in the pathogenesis of so many diseases, the reduction of production. JBAS Volume 2, Issue II, 2021 results, and the oxidative deterioration of poultry meat [4]. Due to the high cost of cooling poultry homes, dietary manipulations are becoming more popular as potential approaches to alleviating the detrimental effects of elevated air temperatures in poultry [5]
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