Efficiency of synthetic antioxidants mixture additive in turkey hens’ diet
Anna Czech
Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Akademicka 13, 20-950 LublinKatarzyna Ognik
Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Akademicka 13, 20-950 LublinRobert Chachaj
Lohmann Animal Health Polska. Sp. z o.o., Królewska 6, 05-825 Grodzisk MazowieckiAbstract
The research was aimed at determining the influence of supplementing turkey hens complete feed with synthetic antioxidants on the performance, carcass yield and blood biochemical
parameters. The experiment was conducted on 120 turkey hens Big-6. From 6 to 16 weeks of life the birds had free access to feed and water. Group I (control) was fed a complete mixture. Birds from group II received a complete feed supplemented with antioxidant L100 (BHT, propyl gallate, etoxyquin, citric acid). Feed intake, body weight of the birds and their mortality during transportation as well as WEO were noted. In blood samples (taken at the end of the 9, 13 and 16 weeks of birds life), the content of TP, GLU, CHOL, HDL and LDL-chol. and TG was determined. At the end of the trial, the birds were slaughtered and a simplified dissection was carried out. Dressing percentage, content of breast meat in the carcass, content of leg meat, leaf fat as well as giblets, were calculated. The synthetic antioxidants mixture supplement resulted in no substantial increase in performance. The results of blood analyses showed, however, that the supplement of synthetic antioxidants mixture improved indicators of the lipid profile in turkey hens’ blood.
Keywords:
turkey hens, antioxidants, rearing effects, bloodReferences
Bartosz G., 2004. Druga twarz tlenu. PWN, Warszawa.
Cerolini S., Pizzi F., Gliozzi T., Maldjian A., Zaniboni L., Parodi L., 2003. Lipid manipulation of chicken semen by dietary means and its relation to fertility: a review. World's Poult. Sci. J.,
59, 65–75.
Faruga A., Jankowski J., 1996. Indyki – hodowla i użytkowanie. PWRiL, Warszawa.
Florou-Paneri P., Palatos G., Govaris A., Botsoglou D., Giannenas I., Ambrosiadis I., 2005. Oregano herb versus oregano essential oil as feed supplements to increase the oxidative stability
of turkey meat. Int. Poult. Sci., 4(11), 866–871.
Ganong W., 2005. Review of medical physiology. McGrow-Hill.
Grela E.R., Sembratowicz I., Czech A., 1998. Immunostymulacyjne działanie ziół. Med. Wet., 54(3), 152–158.
Jang A., Liu X. D., Shin M. H., Lee B. D, Lee S. K., Lee J. H., Jo C., 2008. Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal. herb extract mix. Poult. Sci.,
87, 2382–2389.
Karpińska-Tymoszczyk M., Danowska-Oziewicz M., Borowski J., 2004. The effect of oxidized fat added to feed mixture on selected quality attributes of turkey meat. Pakistan J. Nutr., 3(4),
213–221.
Knapik-Czajka M., 1998. Rola wybranych antyoksydantów pokarmowych w ochronie frakcji LDL przed utlenieniem. Bromat. Chem. Toksykol., 31(2), 93–99.
Marcinčák S., Cabadaj R., Sopelka P., Šoltýsová L., 2008. Antioxidative effect of oregano supplemented to broilers on oxidative stability of poultry meat. Slov. Vet. Res., 45(2), 61–66.
Noguchi N., 1998. Action of vitamins as antioxidant against oxidative modification of low density lipoprotein. Biofactors, 7(1–2), 41–51.
Normy żywienia drobiu, 2005. PAN IFiZZ, Jabłonna.
Ognik K., Sembratowicz I. 2007. Influence of Biostymina and Bioaron C on some anti-oxidation and immune indices of turkey-hens' blood. Polish J. Environ. Stud., 16(3A), 209–212.
Weitzel F., Ursini F., Wendel A. 1989. Dependence of mouse liver phospholipid hydroperoxide glutathione peroxidase on dietary selenium. [In:] Selenium in biology and medicine. Ed.
A. Wendel, Springer – Verlag, Berlin, 29–33.
Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin
Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin
Lohmann Animal Health Polska. Sp. z o.o., Królewska 6, 05-825 Grodzisk Mazowiecki
License
From 2022 articles are made available under Creative Commons Attribution 4.0 International licence (CC BY 4.0). Articles published before 2022 are available under Creative Commons Attribution – Non-commercial use – No derivative works 4.0 International licence (CC BY-NC-ND 4.0).
Submission of the paper implies that it has not been published previously, that it is not under consideration for publication elsewhere.
