Effect of Non-oxidized and Oxidized Soybean Oil Supplemented with Two Levels of Antioxidant on Broiler Performance

Abstract

A study was designed to determine the effects on broiler performance of two levels of antioxidant (ethoxyquin) in poultry rations containing two levels of oxidized and non-oxidized soybean oil. One hundred and eighty, day old broiler chicks were randomly divided into six experimental groups comprising thirty chicks on each treatment. Six experimental rations having 2% nonoxidized soybean oil, 2% and 3% oxidized soybean oil, all three supplemented with normal (125 g/t) or higher (175 g/t) level of ethoxyquin, were formulated for both starter (0-28 days) and finisher (29-42 days) phases. These rations were randomly fed to six experimental groups having 30 birds on each ration and three replicates on each treatment. Weight gain and feed conversion ratio (FCR) of chicks fed 2% non-oxidized and 2% oxidized soybean oil were statistically non-significant. Weight gain in groups fed 3% oxidized oil was significantly lower than non-oxidized group while FCR was significantly lower than both groups. Weight gain in the higher level ethoxyquin group was significantly better than lower level, while feed intake and FCR were statistically non-significant in both levels of ethoxyquin. Acid and Thiobarbituric Acid (TBA) values in the three groups differed significantly with the lower in non-oxidized group and highest in the 3% oxidized group. Higher level of ethoxyquin significantly lower acid and TBA values compared to lower level of ethoxyquin. Thus it can be concluded that oxidation of oil reduces its feeding value and that the addition of ethoxyquin is beneficial.

Growth performance, oxidative stress and immune status of newly weaned pigs fed peroxidized lipids with or without supplemental vitamin E or polyphenols

“…Malondialdehyde is a three-carbon cytotoxic molecule, produced by peroxidation of polyunsaturated fatty acids [49]. The serum concentrations of MDA, as a marker of lipid peroxidation status, have been shown to increase due to the consumption of peroxidized oil as reported in previous studies [9,14,16,30]. In the present study, serum MDA concentrations decreased with feeding with peroxidized oil when measured on day 14 and 35, and MDA levels were higher on day 35 than day 14.…”

“…On the other hand, there may be a threshold beyond which the impact of peroxidized lipids manifests itself. The fact that detrimental effects of dietary peroxidized soybean oil was expressed more in the long term is supported by Anjum et al [14] and Lu et al [30] in broilers and pigs, respectively. DeRouchey et al [36], Liu et al [11] and Rosero et al [12] reported reductions in ADFI in pigs when feeding peroxidized lipids and these effects were dose-dependent.…”

“…Studies evaluating the impact of peroxidized oils in livestock have shown variable results, including no effects on growth performance of rabbits [6], a reduction in feed intake in sheep [7], pigs, and broilers [8], a reduction in growth of pigs [9][10][11][12][13], broilers [8,14,15], and rats [16], increased morbidity and mortality in pigs [17], reduced oxidative stability of pork [18], no oxidative effects of sheep meat [19], alteration of the nutritional quality of chicken and rabbit meat [20], and compromised oxidative status in animals [4,[14][15][16]21] causing degradation of cellular components, including protein, lipids, and DNA [15,21].…”

The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens fed low-quality oil

“…According to Lu et al (2014), the antioxidants ethoxyquin and propyl gallate, administered individually or in combination with vitamin E, were more effective than a vitamin E dose of 200 mg kg −1 . In contrast, Anjum et al (2002) and Tavarez et al (2011) did not report an improvement in the performance of broiler chickens fed diets containing rancid soybean oil supplemented with propyl gallate and ethoxyquin. Dietary stressors like oxidised feeds are a source of free radicals, which induce oxidative stress in birds (Lu et al, 2014).…”

“…The quality of oil as a source of energy in poultry diets influences growth performance and the health status of flocks. Low-quality oil added to broiler chicken diets decreases productivity (Anjum et al, 2002;McGill et al, 2011), increases mortality (Anjum et al, 2004) and decreases the quality of animal products (Zhang et al, 2011). Diets rich in polyunsaturated fatty acids (PUFAs) increase susceptibility to lipid peroxidation and decrease the antioxidant capacity of animals.…”