THE EFFECT OF USING DIFFERENT LEVELS OF VITAMIN E ON THE ANTIOXIDANTS STATUS OF BROILER CHICKENS

H. Zain; A. Tatar; O. M.  Alabi; M.  Samiei Zafarghandi

doi:10.59807/jlsar.v4i1.58

Authors

H. Zain Biology Department, Universiti Pendidikan Sultan Idris, Perak Malaysia
https://orcid.org/0000-0002-7627-4046
A. Tatar Department of Animal Science, Animal Science and Food Technology Faculty, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
https://orcid.org/0000-0002-1426-6120
O. M. Alabi Animal Science and Fisheries Management Unit, Agriculture Programme, Bowen University, Iwo, Nigeria.
https://orcid.org/0000-0002-4434-7968
M. Samiei Zafarghandi Pishgam Sepand Alborz Co, Karaj, Iran.
https://orcid.org/0009-0002-0762-0408

https://doi.org/10.59807/jlsar.v4i1.58

Keywords:

Vitamin E, Liver Tissue, MDA, Free Fatty Acids, Lipid Profile

Abstract

This study was conducted at the Poultry Research Station of the Livestock Research Department in the Agricultural Research Department. (126) One-day-old chicks were used in the study, with an average starting weight of 38 g from Ross 308 strain. The chicks were distributed randomly into 3 treatments, and each treatment contained three replicates. 14 chicks for each replicate, where the first treatment was control, and the chickens in the second and third treatments were given vitamin E at a level of 350 and 600 mg / kg feed, respectively, as the continuous lighting system was followed (24 hours / day) in the hall until the end of the experiment, which reached 42 days and the temperature was 35 m throughout the study. The results of the study showed a significant (P<0.01) in fat oxidation in liver tissue in vitamin E treatments (350 and 600 mg/kg feed) decreased significantly (P<0.05) in the level of malondialdehyde, the level of free fatty acids and the peroxide value compared with the control treatment, which indicates the role of the additives used in protecting against infection. The effect of exposure to high temperature and its ability to improve the studied traits.

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