Comparison of Physiological Changes in Broiler Chicken Fed with Dietary Processed Sulfur

Shin, Jangsik; Kim, Mina K.; Lee, Sang‐Han

doi:10.11002/kjfp.2013.20.2.278

Cited by 15 publications

(10 citation statements)

References 14 publications

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“…위 및 근육의 합성에 이용된다 (Matin et al, 2013). 그러므로 육계에 0.2%의 식이유황을 급여하면 성장이 높아지며, 폐사 율이 감소되었다고 하였으며 (Shin et al, 2013), 오리에서는 유기황 0.03%의 급여로 고기에서 보수력과 불포화지방산 함량이 증대되었다고 하였다 (Hwang et al, 2017). 또한 산란 계 사료에 식이유황 0.1% 수준으로 급여시 계란의 점도, 난 백높이 및 저장기간이 향상되었으며, 난각강도와 두께를 개 선하였다 (Park et al, 2010).…”

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“…또한 산란계에서 주령이 증가함에 따라 체내에 축적되는 유기황의 농도는 감소되므로 (Jacob, 1983) (Brunetti et al, 1995), 세포성 면역세포인 CD3+, CD4+ 및 CD8+를 분석하였다. CD4+는 FITC-conjugated mouse anti- (Shin et al, 2013;Jiao et al, 2017), 35∼40주령의 산란계에 유기황을 0.1% 급 여시 산란율, 난중 및 사료요구율에 미치는 영향은 없었다 (Park et al, 2010). 또한 29∼40주령에도 유기황 0.15% 급여 로 산란율이 개선하는 경향을 보였지만 처리구 간에 유의성 은 없다고 하였다 (Kim et al, 2013 a,b Value with the different letters in the row are significantly different at 5% level.…”

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Effects of Dietary Organic Sulfur on Performance, Egg Quality and Cell-mediated Immune Response of Laying Hens

Lim¹,

Choe²,

Kang³

et al. 2018

Korean J. Poult. Sci.

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This study aimed to evaluate the dietary effect of organic sulfur (OS) supplementation on performance, egg quality and serum constituents in laying hens. A total of 360 Lohmann brown laying hens at the age of 31 weeks were distributed into four treatments having five replicates of 18 hens each until 54 weeks. The hens were fed four levels (0.0, 0.1, 0.2 and 0.4%) of OS with basal diet. The number of eggs was investigated daily, and egg quality was confirmed every 8 weeks. Sulfur content in eggs, interleukin 2 (IL-2), T help cells (CD4+) and cytotoxicity cells (CD8+) were measured at the termination of the experiment. The result of the study showed that egg production tended to increase with 0.4% OS in diet after 39 weeks of age and, there was a significant effect (P<0.05) from 47 to 54 weeks of age. Egg quality traits of albumen height and haugh unit increased significantly (P<0.05) owing to the addition of OS to the diet. The polyunsaturated fatty acids in yolk were gradually increased while saturated fatty acids were decreased with increasing levels in OS (P<0.05). Total sulfur concentration in the eggs increased significantly (P<0.05) in treatments fed OS. Moreover, albumin, AST and HDL cholesterol levels in serum improved significantly (P<0.05) owing to the addition of OS. The IL-2 concentration and the ratio of CD4+ and CD8+ in blood were generally higher (P<0.05) at 0.4% OS. Therefore, it can be recommended that supplementary OS diet affected the performance, egg quality and stimulated immune response in laying hens.

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Effects of Dietary Organic Sulfur on Performance, Egg Quality and Cell-mediated Immune Response of Laying Hens

Lim¹,

Choe²,

Kang³

et al. 2018

Korean J. Poult. Sci.

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“…MDA is a major oxidation product of peroxidized polyunsaturated fatty acids and an important indicator of lipid peroxidation [48]. Dietary MSM has been known to show the wide spectrum of antioxidant activity in humans [49], pigs [50], Pekin ducks [14], and broiler chickens [51,52]. In this sense, our observation that dietary SS decreased MDA concentration in serum samples might suggest the quenching activity of diet-origin sulfur per se in oxidative stress.…”

Section: Discussionmentioning

confidence: 77%

Effects of Dietary Organic and Inorganic Sulfur on Laying Performance, Egg Quality, Ileal Morphology, and Antioxidant Capacity in Laying Hens

Kim¹,

Lee²,

Kim³

et al. 2021

Preprint

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The present study was conducted to investigate the comparative effects of organic and inorganic forms of sulfur, methyl sulfonyl methane (MSM) and sodium sulfate (SS), on laying performance, egg quality, ileal morphology, ileal volatile fatty acids, and antioxidant and stress markers in various biological samples in aged laying hens. A total of 144, 73-week-old Lohman Brown-Lite laying hens were randomly assigned to one of three experimental diets: basal diet (CONT), CONT + 0.2% MSM (MSM), and CONT + 0.3% SS (SS). The trial lasted for 12 weeks. MSM and SS groups contained 0.07% of sulfur, either organic or inorganic. Dietary MSM did not affect egg production and feed conversion ratio at 12 weeks compared with the CONT group. Dietary sulfur did not affect egg quality except for Haugh unit at 4 weeks which was lowered (P &lt; 0.05) in the SS group. Compared with the CONT group, higher (P &lt; 0.05) villus height and crypt depth ratio was observed in the SS group. None of dietary sulfur affected the percentages of short-chain fatty acids in the ileum. Total antioxidant capacity of liver increased (P &lt; 0.05) in laying hens fed MSM- and SS-added diets compared with the CONT group. The MSM and SS groups lowered (P &lt; 0.05) malondialdehyde (MDA) concentration in serum samples compared with the CONT. Finally, dietary MSM had the lowest (P &lt; 0.05) MDA concentrations in yolk samples. Taken together, our study showed that dietary organic and inorganic sulfur have positive effects on ileal morphology and antioxidant capacity in laying hens. However, SS-mediated inhibition in laying performance needs to be clarified.

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“…Broiler chicks fed 30 g onion/kg body weight had a significantly higher HDL-C but lower TG concentrations than those in a CON group, which was due to onion containing the sulfur compounds S -methylcysteine sulfoxide and S -allylcysteine suiloxide ( Goodarzi et al , 2013 ). High concentrations of cholesterol in the blood can cause abnormalities in the immune mechanism and in immune cells inside blood vessels, inducing atherosclerosis ( Shin et al , 2013 ). The AI in the S group was significantly lower than that in the CON ( p <0.05), suggesting that the meat from pigs fed processed sulfur prevents atherosclerosis.…”

Section: Resultsmentioning

confidence: 99%

Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork

Yang¹,

Kim²,

Yeon³

et al. 2015

Korean Journal for Food Science of Animal Resources

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This study was performed to investigate the effect of dietary processed sulfur supplementation on water-holding capacity, color, and lipid profiles of pork according to the level of dietary processed sulfur (0%, CON; 0.3%, S). The pigs were slaughtered at an average final weight of 120 kg, and the longissimus dorsi muscles were collected from the carcasses. As results, pork processed with sulfur had significantly higher moisture and ash contents compared to those of CON but lower crude fat, pH, expressible drip, lower redness and yellowness, and greater lightness. Pork processed with sulfur showed significantly lower total lipid content, triglycerides, and atherosclerosis index but significantly higher high-density lipoprotein cholesterol. Feeding processed sulfur significantly lowered myristic acid, heptadecanoic acid, and stearic acid contents, whereas monounsaturated fatty acids and oleic acids were significantly higher compared to those in the CON. Higher amounts of polyunsaturated fatty acids and n-6 fatty acids were observed in the pork processed with sulfur than that of the CON. Therefore, supplementing pigs with dietary sulfur improved nutrient and meat quality.

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Comparison of Physiological Changes in Broiler Chicken Fed with Dietary Processed Sulfur

Cited by 15 publications

References 14 publications

Effects of Dietary Organic Sulfur on Performance, Egg Quality and Cell-mediated Immune Response of Laying Hens

Effects of Dietary Organic Sulfur on Performance, Egg Quality and Cell-mediated Immune Response of Laying Hens

Effects of Dietary Organic and Inorganic Sulfur on Laying Performance, Egg Quality, Ileal Morphology, and Antioxidant Capacity in Laying Hens

Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork

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