title: An extra-virgin olive oil rich in polyphenolic compounds has antioxidant effects in meat-type broiler chickens.
abstract: The aim of this study was to extend the knowledge on the antioxidant effect of extra-virgin olive oil (EVOO) in the liver of broiler chickens not subjected to any form of insult. A total of 120 male broiler chickens (Hubbard strain) were divided into three groups and fed ad libitum with three isoenergetic diets from hatching until slaughter age (49 days) on a completely randomized design. The dietary treatments consisted of 2.5% added oil or fat from three sources as follows: diet containing sunflower oil (SFO); diet containing lard (LRD), and diet containing extra-virgin olive oil (EVOO). The activity of the main antioxidative enzymes, superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GS-Px) and glutathione S-transferase (GST), and lipid peroxidation as thiobarbituric acid-reactive substances (TBARS) content, was measured in the liver of chickens. The susceptibility to undergo lipid peroxidation was assessed by exposing liver homogenate to 30 °C or to an ascorbate/iron mixture as pro-oxidant system. Dietary oil or fat type improved significantly (P < 0.05) the body weight and gain as well as feed efficiency in birds fed EVOO compared to those fed with the other treatments. Supplementing EVOO in the diet significantly (P < 0.05) reduced lipid peroxidation by increasing antioxidant defense system. These findings, besides adding more results on the antioxidant effect of extra-virgin olive oil on liver of other experimental model other than rats and humans, could be significant for animal welfare, with consequent benefits for both producers and consumers.
authors.affiliation: Department of Emergency and Organ Transplantation (DETO), Section of Veterinary Science and Animal Production, University of Study of Bari 'Aldo Moro', Valenzano, 70010, Bari, Italy.
authors.forename: Vincenzo
authors.initials: V
authors.lastname: Tufarelli
authors.affiliation: Department of Emergency and Organ Transplantation (DETO), Section of Veterinary Science and Animal Production, University of Study of Bari 'Aldo Moro', Valenzano, 70010, Bari, Italy.
authors.forename: Vito
authors.initials: V
authors.lastname: Laudadio
authors.affiliation: Department of Veterinary Medicine, University of Bari 'Aldo Moro', Valenzano, 70010, Bari, Italy. elisabetta.casalino@uniba.it.
authors.forename: Elisabetta
authors.initials: E
authors.lastname: Casalino
mesh_terms: D000821:Animal Feed; D000818:Animals; D000975:Antioxidants / Q000032:analysis / Q000494:pharmacology*; D002374:Catalase / Q000378:metabolism; D002645:Chickens / Q000378:metabolism*; D005979:Glutathione Peroxidase / Q000378:metabolism; D005982:Glutathione Transferase / Q000378:metabolism; D015227:Lipid Peroxidation / Q000187:drug effects*; D008099:Liver / Q000187:drug effects* / Q000201:enzymology / Q000378:metabolism; D008297:Male; D008460:Meat; D000069463:Olive Oil / Q000737:chemistry / Q000494:pharmacology*; D059808:Polyphenols / Q000032:analysis / Q000494:pharmacology*; D017382:Reactive Oxygen Species / Q000378:metabolism; D013482:Superoxide Dismutase / Q000378:metabolism
chemical_list: D000975:Antioxidants; D000069463:Olive Oil; D059808:Polyphenols; D017382:Reactive Oxygen Species; D002374:Catalase; D005979:Glutathione Peroxidase; D013482:Superoxide Dismutase; D005982:Glutathione Transferase
keywords: Antioxidative status; Chickens; Diet; Extra-virgin olive oil; Liver