Impact of Turmeric Curcuma longa on the Body Weight and Liver Function of Japanese Quails Exposed to Dietary Aflatoxins

Abstract

Background: The contamination of poultry feed with Aflatoxins (AF) is important in terms of economic damage to the poultry industry and public health. The objective of this study was to assess the impact of Turmeric Powder (TP), containing 2.96% of Total Curcuminoids (TCM) on reducing the adverse effects of dietary AF in Japanese quails. Methods: 180 male Japanese quails aged 22-55 days were divided into six groups, and were fed basic diet (group 1, controls), or basic diet contaminated with 4 mg/kg AF and/or TP doses as follows: 3 g/kg TP (group 2), 5 g/kg TP (group 3), 4 mg/kg AF (group 4), 4 mg/kg AF and 3 g/kg TP (group 5) or 4 mg/kg AF and 5 g/kg TP (group 6). Results: Adding TP to the quails diet that contained AF improved the liver antioxidant status, reduced Malondialdehyde (MDA) concentration, increased the serum SOD and CAT enzyme levels and improved the total antioxidant capacity (P<0.05). The addition of TP significantly reduced the adverse effects of AF on body weight loss, relative liver weight gain, decreased serum total protein, and increased the AST, ALT and ALP enzyme activities. It also reduced the severity of liver histological pathologies, such as fatty changes, biliary duct proliferation, periportal fibrosis, hyperemia, and leukocyte infiltration. Conclusion: The effect of TP on reducing the adverse effects of dietary AF may be attributed to its antioxidant properties. The AF-contaminated diet containing 5 g/kg TP (148 mg/kg TCM) was more effective in reducing the AF complications in the quails compared to 3 g/kg of TP (88.8 mg/kg TCM).

Selenium nanoparticles are more efficient than sodium selenite in reducing the toxicity of aflatoxin B1 in Japanese quail

“…This finding confirms the results of Karimi et al. ( 2020 ), who reported that a combination of AFB 1 , AFB 2 , AFG 1 and AFG 2 in the diet significantly reduced the activity of superoxide dismutase and GPx enzymes in the liver of broiler quails. Yang et al.…”

Supplementing growing quail diets with silymarin and curcumin to improve productive performance and antioxidant status and alleviate aflatoxin b1 adverse effects during the summer season

“…The results of SI agreed with Khaleghipour et al (2019) who reported that supplementing SI up to 1000mg SI/kg diets get greater BW and BWG when diet contained zero or 2.2 mg aflatoxin/kg. Improvement of BW by CR supplementation agreed with Karimi et al (2020) who reported that adding CR to quail diets (3gm and 5gm/kg diets) improved BW. Similarly, Kilany and Mahmoud (2014) reported that CR supplementation improved the final body.…”

“…On the contrast, the insignificant difference between zero and 250mg SI/kg diet levels agreed with Baradaran et al (2019) who reported that supplemented broiler diet with 100 mg SI /kg diet not affect significantly TAOC. Karimi et al (2020) reported that the addition of CR in quail diets improved antioxidant status. Kilany and Mahmoud (2014) reported that CR supplementation caused a significant decrease in MDA, on the other hand, it cause significant increase in GSH-Px.…”

“…Curcumin may protect liver of Japanese quail from damage (Emadi et al, 2015) and decrease malondialdehyde in the liver, muscle and serum (Sahin et al, 2012). Moreover, curcumin improved liver antioxidant ability and then reduced toxic effect of aflatoxin (Karimi et al, 2020). The experiment aimed to evaluate the ability of silymarin and curcumin as natural antioxidants to improve Japanese quail performance and alleviate harm effects of heat stress during summer season.…”

Experimental and clinical reports on anti‐inflammatory, antioxidant, and immunomodulatory effects ofCurcuma longaand curcumin, an updated and comprehensive review

“…The severity of liver histological pathologies including periportal fibrosis, hyperemia, and leukocyte infiltration were reduced in the treated group. 137 In cerium chloride (CeCl 3 , i.p. )-induced mouse brain injury, C. longa (100 mg/kg, p.o.…”