The effects of vitamin E on the antioxidant system, egg production, and egg quality in heat stressed laying hens

Çalışmada ısı stresine bağlı azalan savunma mekanizmasını desteklemek amacıyla antioksidan bir ajan olan E vitamini farklı dozlarda yumurtacı diyetlerine ilave edilerek, ısı stresi sonucu gelişen olumsuzluklar üzerine etkisi araştırılmıştır. Çalışmada; aynı ortam koşullarına sahip 2 kümes kullanılmıştır. Tüm hayvanlar adaptasyon açısından, üç hafta süre ile % 45 bağıl nem ve 21 °C oda ısısında tutulmuşlardır. Dördüncü hafta deneme grubunun ısısı 35 °C’ye, nem de % 65’e yükseltilmiştir. Tüm hayvanlardan stres öncesi, sırası ve sonrasında kan alınmıştır. E vitamini analizleri HPLC ile yapılmıştır. Biyokimyasal parametreler spektrofotometrik yöntemlerle belirlenmiştir. Deneme gruplarında stres sırasında plazma MDA, eritrosit MDA, GSH-Px, CAT, SOD ve yumurta sarısı MDA konsantrasyonlarındaki artış ve plazma E vitaminindeki düşüş istatistiki olarak önemli bulunmuştur (P ≤ 0,05). Aynı şekilde yumurta kalitesine belirleyen parametrelerde deneme gruplarında stres sırasında düşmüştür. Sonuç olarak, ısı stresinin kanatlılarda antioksidan savunma sistemini olumsuz yönde etkilediği saptanmıştır. Isı stresinin, yem tüketimi ve yumurta verimini azalttığı görülmüştür. Yem tüketimi azalmasının canlı ağırlık kaybının artmasına neden olduğu belirlenmiştir. Diyetlere ilave edilen ekstra E vitamininin ısı stresinden kaynaklanan olumsuzlukları azalttığı gözlemlenmiştir.

Isı stresi oluşturulan yumurta tavuklarında oral vitamin E'nin antioksidan aktivite, yumurta verimi ve yumurta kalitesine etkisi

An experiment was carried out to investigate the effect of vitamin E on the metabolic impact of heat stress in hens. The study included 150 Leghorn laying hens, which were assigned to 2 groups and initially subjected to the same environmental conditions. Diets were based on standard layer rations with 30, 80, or 105 mg of vitamin E/kg. All birds were kept in 45% relative humidity (RH) and at a room temperature of 21 °C for first 3 weeks for adaptation. In the fourth week the temperature and RH were increased to 35 °C and 65%, respectively, in the experimental group. Before, during, and after exposure to heat stress blood samples were taken from both groups. Vitamin E analyses were determined by HPLC. Biochemical parameters were analyzed spectrophotometrically. Statistically significant (P ≤ 0.05) increases in plasma malondialdehyde (MDA), erythrocyte MDA, glutathione peroxidase (GSH-Px), catalase (CAT), superoxide dismutase (SOD), and egg yolk MDA concentration, and a decrease in plasma vitamin E were seen in the experimental group during heat stress. Egg quality parameters also decreased in the experimental group during heat stress. Dietary supplementation with higher levels of vitamin E alleviated some of the metabolic consequences of heat stress; there was no evidence of a beneficial effect on egg production during heat stress within the dietary range investigated.

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