The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens fed diets naturally contaminated with ochratoxin A.

The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens fed diets naturally contaminated with ochratoxin A. Arch Anim Nutr. 2019 Sep 16;:1-14 Authors: Mazur-Kuśnirek M, Antoszkiewicz Z, Lipiński K, Fijałkowska M, Purwin C, Kotlarczyk S Abstract The aim of this study was to determine the effect of a polyphenol product (PP) (Proviox) and vitamin E on the antioxidant status and meat quality of broiler chickens fed diets contaminated with ochratoxin A (OTA). One hundred and twenty ROSS 308 broiler chickens were randomly divided into six groups (10 replications, 2 birds per replication). Group I received an uncontaminated and unsupplemented diet, diets of groups II to VI were contaminated with OTA at 172 µg and 200 µg/kg for the starter and grower period, respectively. Furthermore, diets of groups III, IV and V were supplemented with vitamin E at 100, 200 and 100 mg, respectively, and to diets of groups V and VI additionally 100 and 2200 mg PP was added, respectively. Supplementation with PP and vitamin E had no significant effects on the growth performance, dressing percentage or carcass trait parameters of broiler chickens. In chickens exposed to stress, dietary supplementation with vitamin E and/or PP improved the total antioxidant status (p ≤ 0.05), enhanced the blood activity of antioxidant enzymes (p ≤ 0.01) and increased the concentrations of non-enzymatic antioxidants (p ≤ ...
Source: Archives of Animal Nutrition - Category: Nutrition Authors: Tags: Arch Anim Nutr Source Type: research