Nurettin AYDİLEK, NİHAT DENEK, ŞAHİN ÇADIRCI, HAKİM ÇELİK, ABDULLAH CAN, SEYRANİ KONCAGÜL

Effect of free choice feeding as to protein levels on oxidative status in the broilers exposed to heat stres

Çalışmada yüksek sıcaklık altında yetiştirilen broyler piliçlerde serbest seçmeli yemlemenin oksidatif stres üzerine etkisi araştırıldı. 21 günlük 24 adet Ross 308 ırkı broyler piliçler sıcaklık ve beslenme rejimi yönünden farklı ve her birinde 6 adet olmak üzere 4 eşit gruba ayrıldı. Broylerlerin ilk iki grubu 22oC’de (1 ve 2. grup), son iki grubu da 30oC (3 ve 4. grup) olmak üzere 2 farklı sıcaklık grubuna ayrıldı. Her sıcaklık grubundaki piliçlere beslenme yönünden geleneksel (1 ve 3. grup) ve serbest seçmeli yemleme (2 ve 4. grup) uygulandı. Serbest seçmeli yemleme uygulanan piliçlerin %18 ve %23 ham protein içeren yemleri seçmelerine izin verildi. Yedinci haftanın sonunda plazmada bazı oksidan (lipit hidroperoksit, total oksidan kapasite ve oksidatif stres indeksi), antioksidan (total antioksidan kapasite, total serbest sülfhidril grubu, seruloplazmin) parametreler ile performans parametreleri (yem tüketimi, canlı ağırlık artışı, yemden yararlanma oranı, ortalama günlük protein alımı) ölçüldü. Yüksek sıcaklık uygulamasının lipit hidroperoksit seviyesi, total oksidan kapasite ve oksidatif stres indeksini artırarak oksidatif strese neden olduğu ve performansı düşürdüğü görüldü. Diğer taraftan sıcaklık stresinin total antioksidan kapasite ve total serbest sülfidril seviyesini azaltmadığı, hatta artan oksidatif strese karşın serüloplazmin seviyesini artırdığı gözlendi. Serbest seçmeli yemleme uygulaması ise hiçbir grupta ne performansı ne de oksidatif ve antioksidatif parametreleri etkilemedi. Sonuç olarak; yüksek sıcaklık stresinin her iki beslenme uygulamasında oksidatif stresi artırdığı, serbest seçmeli yem uygulamasının ise oksidatif stresi azaltan herhangi bir etkisinin olmadığı gözlenmiştir.

Anahtar Kelimeler:

protein içeriği, etlik piliç, seruloplazmin, civciv, ham protein, diyetler, yemden yararlanma, yem alımı, sıcaklık stresi, lipit, canlı ağırlık artışı, oksitlenme, kümes hayvanları, protein konsantreleri, protein alımı, sınırsız yemleme

Sıcaklık stresine maruz broylerlerde protein yönünden seçmeli yemleme uygulamasının oksidatif strese etkisi

This study was conducted to evaluate the effects of free choice feeding on oxidative stress in broilers exposed to high temperature. At 21 days of age, 24 male Ross 308 strain chicks were divided into four groups of six with respect to feed composition and temperature regimen. Broilers were evenly divided into two environmental rooms with temperatures set at 22oC (group 1 and 2) and 30oC (group 3 and 4). The experiment consisted of 2 dietary treatments per temperature. Half of the birds in each room were feed according to traditional nutrition procedure (group 1 and 3) and the other half were feed according to free choice feeding system (group 2 and 4). For the free choice feeding systems, birds were allowed to choose between diets containing 18% or 23% crude protein. At the end of the 7th week, some oxidant (lipid hydroperoxide, total oxidant status and oxidative stress index) and antioxidant (total antioxidant capacity, total free sulfhydryl groups and ceruloplasmin) in the plasma and performance (feed consumption, body weight gain, feed convertion ratio and average daily protein intake) parameters were measured. High temperature treatment disrupted performance and oxidative status by elevated lipid hydroperoxide level, total oxidant status and oxidative stress index. On the other hand, antioxidant parameters such as total antioxidant capacity and free sulfhydryl level did not decrease, moreover, ceruloplasmin levels increased in response to elevated oxidative stress in broilers exposed to heat stress. As for free choice feeding, it did not affect oxidative status and performance parameters in any of the groups. These results suggest that high temperature treatment increased the oxidative stress in both feeding treatment groups. Free choice feeding failed to ameliorate oxidative stress caused by high temperatures in broilers.

Keywords:

protein content, broilers, ceruloplasmin, chicks, crude protein, diets, feed conversion efficiency, feed intake, heat stress, lipids, liveweight gain, oxidation, poultry, protein concentrates, protein intake, unrestricted feeding,

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