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首页> 外文期刊>Revista Brasileira de Ciência Avícola >The Effects of Different Amount of Protein and Vitamin e Supplementation in Rations on Lipid and Antioxidant Metabolism of Broilers Exposed to Heat Stress
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The Effects of Different Amount of Protein and Vitamin e Supplementation in Rations on Lipid and Antioxidant Metabolism of Broilers Exposed to Heat Stress

机译：不同量的蛋白质和维生素E补充对热应激暴露于热应激的脂质和抗氧化剂代谢的影响

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Heat stress, causes economic losses and has negative effects on both broiler husbandry and animal welfare. Nutritional strategies are applied for minimizing the negative effects of heat stress. In the present study, at the finishing period (24-39 days of age) of heat stress, the effects of diet involving 21% and 19% proteins and vitamin E on lipid metabolism and antioxidant mechanism of action, aimed to be identified. This study was carried out in six groups as: HPC (24 o C heat + 21% crude protein (CP)), HPS (34 o C heat + 21% CP), LPC (24 o C heat + 19% CP), LPS (34 o C heat + 19% CP), HPSVE (34 o C heat + 21% CP + Vitamin E) and LPSVE (34 o C heat + 19% CP + vitamin E) groups. Superficial pectoral muscles (breast) and liver tissues were used for oxidative stress and antioxidant defence determinations. Triglyceride and cholesterol levels have also been determined in blood serums. During the research, it is found that heat stress increased serum triglyceride and cholesterol levels, where Vitamin E has recovered triglyceride levels limitedly and cholesterol levels significantly. It is also observed that the adverse effect of high temperature was directly related to oxidative stress. Protein levels and vitamin supplementation relatively ameliorated these adverse effects, suggesting the tissue specificity. Consequently, the importance of feeding strategies such as the presence of Vitamin E and protein ratios on broiler nutrition in heat stress was established.
机译：热应力，导致经济损失，对肉鸡饲养和动物福利产生负面影响。营养策略适用于最小化热应激的负面影响。在本研究中，在热应激的整理期（24-39天），饮食涉及21％和19％蛋白质和维生素E对脂质代谢的影响和抗氧化作用机制，旨在被鉴定。本研究以六组进行，如：HPC（24℃加热+ 21％粗蛋白（CP）），HPS（34 O C加热+ 21％CP），LPC（24℃加热+ 19％CP）， LPS（34℃加热+ 19％CP），HPSVE（34 O C加热+ 21％CP +维生素E）和LPSVE（34 o C加热+ 19％CP +维生素E）组。表面胸肌（乳房）和肝脏组织用于氧化应激和抗氧化防御测定。血液血清也确定了甘油三酯和胆固醇水平。在研究期间，发现热应激增加了血清甘油三酯和胆固醇水平，其中维生素E具有显着回收的甘油三酯水平和胆固醇水平。还观察到，高温的不利影响与氧化应激直接相关。蛋白质水平和维生素补充相对改善了这些不利影响，表明组织特异性。因此，建立了饲养策略的重要性，例如维生素E和蛋白质比对热应激中的肉鸡营养的存在。

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