title: Effects of a dietary antioxidant blend and vitamin E on growth performance, oxidative status, and meat quality in broiler chickens fed a diet high in oxidants.
abstract: The aim of the study was to determine the effects of a dietary antioxidant blend (AB) and vitamin E on performance, oxidative status, and meat quality. Cobb 500 male broilers (n = 1,200, d 0) were randomly distributed into 6 treatments with 10 replicate pens. Treatments included 1) HO: high oxidant diet, vitamin E at 10 IU/kg, 3% oxidized soybean oil, 3% polyunsaturated fatty acid (PUFA) source; 2) VE: the HO diet with vitamin E at 200 IU/kg; 3) AOX: the HO diet with AB at 135 mg/kg; 4) VE+AOX: the HO diet with vitamin E at 200 IU/kg and AB at 135 mg/kg; 5) SC: standard control; and 6) PC: positive control, the SC diet with AB at 135 mg/kg. From d 0 through d 21, high oxidant diet treatment birds had greater BW, ADG, and ADFI than the SC birds; the AOX birds had better G:F on d 10 and 42, and from d 0 to 42 than SC birds (P < 0.05). The plasma TBA reactive substance level was lower in the AOX birds than the VE treatment birds in all phases (P < 0.05). High oxidant diet treatment birds had greater α-1-acid glycoprotein levels on d 10 than SC and PC birds (P < 0.05). The AOX, PC, and SC birds had a greater level of uric acid than the HO and VE+AOX birds on d 10. Superoxide dismutase expression in the liver was less with the HO treatment compared with the SC treatment on d 7 (P < 0.05). The vitamin E concentration in the breast muscle was greatest in the VE birds, whereas vitamin A concentration was greater in the PC birds compared with the SC birds on d 21 (P < 0.05). Compared with VE and AOX, the HO treatment had greater drip loss (P < 0.05). In conclusion, dietary addition of AOX was effective in improving growth, moderately restored the whole body antioxidant capability, and reduced drip loss.
authors.affiliation: Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg 24061.
authors.forename: T
authors.initials: T
authors.lastname: Lu
authors.affiliation: Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg 24061.
authors.forename: A F
authors.initials: AF
authors.lastname: Harper
authors.affiliation: Novus International Inc., St. Charles, MO 63304.
authors.forename: J
authors.initials: J
authors.lastname: Zhao
authors.affiliation: Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg 24061 RDalloul@vt.edu.
authors.forename: R A
authors.initials: RA
authors.lastname: Dalloul
mesh_terms: D000821:Animal Feed / Q000592:standards; D000818:Animals; D000975:Antioxidants; D030161:Avian Proteins / Q000235:genetics / Q000378:metabolism; D002645:Chickens / Q000254:growth & development / Q000502:physiology*; D019587:Dietary Supplements; D004305:Dose-Response Relationship, Drug; D005015:Ethoxyquin / Q000378:metabolism*; D005786:Gene Expression Regulation; D008297:Male; D008460:Meat / Q000032:analysis / Q000592:standards*; D010084:Oxidation-Reduction; D010088:Oxidoreductases / Q000235:genetics / Q000378:metabolism; D011435:Propyl Gallate / Q000378:metabolism*; D011897:Random Allocation; D014810:Vitamin E / Q000378:metabolism*
chemical_list: D000975:Antioxidants; D030161:Avian Proteins; D014810:Vitamin E; D011435:Propyl Gallate; D005015:Ethoxyquin; D010088:Oxidoreductases
keywords: antioxidant; broiler chicken; meat quality; oxidative status; performance