Background: This study aimed to investigate the possibility of producing broiler meat rich in long-chain n-3 polyunsaturated fatty acids especially eicosapentaenoic acid (EPA, C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3) with preventing lipid oxidation of the produced meat by supplementing the diets with linseed oil or fish oil along with vitamin E (Vit. E) or sweet chestnut tannins (SCT) as antioxidants. A total of 144 1-day-old Cobb broiler chicks were divided into six treatments with three replicates, eight chicks each. The treatments were basal diets containing 2 g linseed oil/100 g (T1), 2 g linseed oil/100 g + 200 mg Vit. E/kg (T2) and 2 g linseed oil/100 g + 2 g SCT/ kg (T3), 2 g fish oil/100 g (T4), 2 g fish oil/100 g + 200 mg Vit. E/kg (T5), and 2 g fish oil/100 g + 2 g SCT/kg (T6) for 5 weeks. Fatty acid composition, thiobarbituric acid (TBA), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were determined. Results: Dietary 2 g fish oil/100 g elevated (P ≤ 0.001) long-chain omega-3 polyunsaturated fatty acids in broiler meat mainly EPA and DHA. At the same time, dietary fish oil resulted in a significant decrease (P ≤ 0.001) in αlinolenic acid in broiler meat (6%). However, total omega-3 fatty acids in meat were higher (P ≤ 0.001) with dietary fish oil than with dietary linseed oil. The ratio of n-6:n-3 PUFA was decreased (P ≤ 0.001) in the meat of broilers fed diets containing 2 g fish oil/100 g compared with broilers fed diets containing 2 g linseed oil/100 g. The two sources of antioxidant decreased (P ≤ 0.05) TBA value and increased (P ≤ 0.05) the DPPH radical scavenging activity in broiler meat compared to the diet without antioxidant. No significant differences observed between chicks fed 2 g SCT/kg or 200 mg Vit. E/kg on TBA and DPPH radical scavenging activity. Conclusions: It is concluded that inclusion of 2 g fish oil/100 g in broiler diets elevated levels of long-chain omega-3 PUFA mainly EPA and DHA, but decreased n-6:n-3 ratio. Moreover, the addition of 2 g SCT/kg diet or 200 mg Vit. E/kg diet as antioxidant sources inhibited lipid oxidation and enhanced antioxidant activity value in broiler meat, and each of them had the same effect.

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Alagawany (2021) Early life thermal stress modulates hepatic expression of thermotolerance related genes and physiological responses in two rabbit breeds,

The objective of this study was to investigate the beneficial effects of early age thermal conditioning and lighting regime to reduc adverse effects of hot weather condition, especially on the oxidative stress and immune function of Muscovy ducks. Experimental design was a 2 × 2 (4 groups of 160 ducks) during summer season. Ducks were divided into two equal groups. The control group, maintained under normal ambient temperature, the second group were exposed to early age thermal conditioning (exposed to temperature of 39±1°C for 6 h at 5th day of age and then subjected to normal ambient temperature. Each group of the previous groups were divided into subgroups at beginning 4 week of age. The first subgroup was subjected to normal day light (16 h light, 8h dark) and the second subgroup was subjected to intermittent light regime of 4h light 2h dark (make 16h light, 8h dark). Blood samples were collected at 12 weeks of age for assay of some blood parameters. The obtained results could be summarized as follows: Body temperature was significantly decreased by both early-age thermal conditioning or intermittent light regime. Plasma lysozyme concentration of Muscovy ducks were insignificantly increased in early heat exposed group compared to the control group. However, it significantly increased in intermittent light regime group. Corticosterone level and Hetrophil/lymphocyte ratio decreased in both thermally-conditioned and intermittent light groups compared to control group. Plasma malondialdehyde was significantly decreased in early heat exposed group compared to the control group. However, it insignificantly decreased in intermittent light regime group compared to control group. Superoxide dismutase and catalase enzymes increased in both thermally-conditioned and intermittent light groups compared to control group. It is concluded that a combination of early age thermal conditioning and intermittent light regime reduces oxidative stress and improves immune responses and this combination can be considered as bio-stimulation methods for the birds to reduc the negative effects of high ambient temperature.

Composición nutricional, consumo e índices de palatabilidad relativa de los frutos de tres acacias en la alimentación de ovejas y cabrasIntake, nutritional composition and index relative palatability of fruits three acacias in feeding sheep and goats SUMMARYThe aim of this study was to determine the nutritional composition of Acacia farnesiana, Acacia macilenta and Acacia cochliacantha fruits and determine the intake (FI) the relative palatability index (PI) and its correlation with the nutritional composition of fruit in sheep and goats. Sixteen females of sheep and goats were used: eight sheep (F1 Dorper X Pelibuey body weight 18.5 ± 1.5 kg) and eight Creole goats (body weight 20.6 ± 1.8 kg). Animals were housed in individual pens (1.0 X 1.20 m) and fed on fruits (ad libitum) of the three acacias and corn stover (CS) for 24 hours during 15 days of experiment. Neutral and acid detergent fiber content, total phenols (TP) and condensed tannins (CT) were different (P < 0.01) between the fruits species. Fruits of A. farnesiana and A. cochliacantha had the highest (P < 0.01) intake by goats, and sheep consumed more fruits of A. cochliacantha. On average, the FI was increased in goats (P < 0.05), but the IP was increased in sheep (P < 0.01). The FI and IP were positively correlated with protein content (P < 0.01) and TP (P < 0.05) and negatively with the content of acid and neutral detergents fibers (P < 0.01). It could be concluded that the fruits of A. cochliacantha and A. farnesiana have more nutritional value for sheep and goats because of their lower content of neutral and acid detergent fiber and highest palatability index observed.