Effect of resveratrol on growth performance, rectal temperature and serum parameters of yellow‐feather broilers under heat stress

Abstract

This study investigated the effect of dietary resveratrol supplementation on growth performance, rectal temperature, and serum parameters of yellow‐feather broilers under heat stress. A total of 480 yellow‐feather broilers (28‐day‐old) were randomly allotted to five groups with six replicates. A thermoneutral group (TN) (24 ± 2°C) received a basal diet and another four heat‐stressed groups (37 ± 2°C for 8 hr/day and 24 ± 2°C for the remaining time) were fed the basal diet or basal diet with 200, 350, and 500 mg/kg resveratrol for 14 consecutive days. The results revealed that resveratrol supplementation improved average daily gain (p = 0.001), and decreased (p < 0.05) rectal temperature from d 3 when compared with heat‐stressed group without resveratrol. In addition, supplementation with resveratrol at 350 or 500 mg/kg lowered (p < 0.05) the contents of corticosterone, adrenocorticotropic hormone, cholesterol, triglycerides, uric acid, malonaldehyde, and activities of aspartate aminotransferase, alanine aminotransferase, and lactate dehydrogenase, increased (p < 0.05) the levels of triiodothyronine, the ratio of triiodothyronine to thyroxine, total protein, glutathione, and activities of alkaline phosphatase, total superoxide dismutase, catalase, and glutathione peroxidase, though with few fluctuation. In conclusion, supplementation with resveratrol can improve the growth performance by positively regulating serum metabolic parameters and alleviating tissue oxidant damage of broilers under heat stress.

The Wolff–Chaikoff effect ameliorates heat stress in rats

“…In addition, peripheral vasodilation (decreased peripheral vascular resistance) proceeds this temporary hyperthyroidism and leads to elevated HR. Hyperthermia in animals is known to raise the activity of circulating free radicals and concurrently results in compromised TAO [29]. The alleviation of hyperthermia by KI in the current experiment accompanied by resistance to TAO decline (as compared to the CN group) is consistent with our previous work [30] showing an improved antioxidant status in rats when hyperthermia (elicited by similar HS conditions) was mitigated.…”

Effects of dietary supplemented of γ-amino butyric acid on growth performance, blood biochemical indices and intestinal morphology of yellow-feathered broilers exposed to a high temperature environment

“…This research clearly confirms that GABA can reduce the negative impact on blood biochemical indices caused by a high temperature. The possible mechanism might be that additive suppressed the expression of HSPs, which improves insulin sensitivity, leading to glycolysis and fat synthesis, and regulation of serum GLU, T-CHO, and TG contents under heat stress (He et al 2019). However, no significant differences appeared in the levels of TG, which was not the same as previous research (Zhang et al 2012).…”

Impact of Heat Stress on Poultry Health and Performances, and Potential Mitigation Strategies

“…Previous studies have shown that supplementation of resveratrol (400 mg/kg of feed) enhanced the antioxidant capacity in the broilers during heat stress [ 106 ]. Supplementation of resveratrol at 300 or 500 mg/kg of feed improved the average daily gain, decreased the rectal temperature, lowered the level of corticosterone, adrenocorticotropin hormone, cholesterol, and MDA in yellow-feather broilers under heat stress [ 107 ]. Additionally, in the same study, resveratrol also increased the level of triiodothyronine, glutathione, total superoxide dismutase, catalase, and glutathione peroxidase during heat stress [ 107 ].…”

“…Supplementation of resveratrol at 300 or 500 mg/kg of feed improved the average daily gain, decreased the rectal temperature, lowered the level of corticosterone, adrenocorticotropin hormone, cholesterol, and MDA in yellow-feather broilers under heat stress [ 107 ]. Additionally, in the same study, resveratrol also increased the level of triiodothyronine, glutathione, total superoxide dismutase, catalase, and glutathione peroxidase during heat stress [ 107 ]. Resveratrol also improved different gut health parameters such as microbial profile, villus-crypt structure, and expression of the tight junction and adherence junction related genes in the heat-stressed broilers [ 108 ] Interestingly, resveratrol improved meat quality in the heat-stressed broilers by increasing the muscle total antioxidant capacity (T-AOC) and activity of antioxidant enzymes (catalase, GSH-Px) [ 109 ].…”