Responses of quail to dietary Vitamin E and zinc picolinate at different environmental temperatures

Şahin, Kazım; Onderci, Muhittin; Şahin, Nurhan; Gülcü, Funda; Yildiz, Nihat; Avcı, Mehmet; Küçük, Ömer

doi:10.1016/j.anifeedsci.2005.11.009

Cited by 27 publications

(19 citation statements)

References 26 publications

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“…Zinc supplementation is efficient for increasing the zinc content in eggs (Zhong et al, 2007). In addition, the supplementation with zinc can lead to some other positive effects because it can improve animal performance and alleviate lipid oxidation in animals reared under heat stress (Sahin et al, 2006a;Sahin and Kucuk, 2003). Finally, Zn supplementation has been reported to increase the selenium content in meat while not affecting oxidative stability (Bou et al, 2005c).…”

Section: Mineral Supplementationmentioning

confidence: 98%

Dietary Strategies to Improve Nutritional Value, Oxidative Stability, and Sensory Properties of Poultry Products

Bou

Codony

Tres

et al. 2009

Critical Reviews in Food Science and Nutrition

115

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Consumers demand both safer and more nutritious food products exempt of non-natural origin preservatives or other food additives. In this frame, products with lower fat content and/or a higher ratio in unsaturated fatty acids, especially n-3 fatty acids, are desired because these lipids can help prevent the development of cardiovascular and inflammatory pathologies. The intake of meat products is of interest because they are an excellent source of vitamins and minerals. In addition, the shelf-life of meat products can be extended by the presence of natural antioxidants coming from different sources such as plant extracts. Therefore, different strategies have been studied to improve the nutritional value, oxidative stability, and sensory characteristics of meat products and eggs through different mineral and natural dietary supplements. In comparison to other strategies, dietary supplements present the advantage that first the living animals may efficiently distribute the compounds throughout the tissues and second, the dietary supplementation is safer because the resulting enriched meat products and eggs ensure tolerable amounts in humans. Poultry meats and eggs are widely consumed and their fatty acid profile and tocopherol content can be easily modified through different dietary strategies thus being excellent models to improve their nutritional value and oxidative stability.

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Section: Mineral Supplementationmentioning

confidence: 98%

Dietary Strategies to Improve Nutritional Value, Oxidative Stability, and Sensory Properties of Poultry Products

Bou

Codony

Tres

et al. 2009

Critical Reviews in Food Science and Nutrition

115

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“…Zinc protects pancreatic tissue against oxidative damage, may improve nutrient digestibility and therefore improve production parameters. Studies noted increased FI, WG and decreased FCR in broilers and quails Kucuk, 2008;Sahin et al, 2003;Sahin et al, 2006;Sahin et al, 2009). Zinc may play an important role in suppressing free radicals because it works as a cofactor (Cu/Zn-SOD) and also inhibits NADPH-dependent lipid peroxidation (Prasad & Kucuk, 2002) and thus improved antioxidant status: increased serum Vitamin C and E concentration (Sahin et al, 2006) and decreased MDA level Kucuk, 2008).…”

Section: Vitamin Ementioning

confidence: 99%

Impact of selected antioxidant vitamins (Vitamin A, E and C) and micro minerals (Zn, Se) on the antioxidant status and performance under high environmental temperature in poultry. A review

Horváth

Babinszky

2018

Acta Agriculturae Scandinavica, Section A — Animal Science

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The aim of this review was to discuss the effects of heat stress on antioxidant status and performance in poultry. Based on the recent literature data, the following conclusions can be drawn: (1) Heat stress can cause harmful effects in birds (e.g. increased ROS (Reactive Oxygen Spices) production and lipid peroxidation, decreased vitamin concentrations, changed enzyme activity) and consequently in production parameters (e.g. feed intake, body weight and feed conversion ratio). (2) Diets containing high Vitamin A (9000-15 000 IU/kg diet), E (150-500 mg/ kg diet), C (150-500 mg/kg diet) and Zn (30/60 mg/kg diet) and Se (0.1-1 mg/kg diet) can decrease the amounts of free radicals, support enzyme activity and prevent lipid peroxidation in poultry.(3) Application of antioxidant vitamins and micro minerals in poultry nutrition is more effective in combination than separately. ARTICLE HISTORY

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“…Furthermore, induced metallothionein production may be other mechanism for Zn exerting its antioxidant property. Metallothionein is a cysteine rich protein that scavenges the free radicals such as hydroxyl (Sahin et al, 2006). According to the role of Zn in CuZnSOD enzyme, we expected higher activity for this enzyme in blood, but lower blood SOD activity was observed for this enzyme.…”

Section: Introductionmentioning

confidence: 81%

“…tances (Sahin et al, 2006). Dietary Zn supplementation has improved the growth rate and feed efficiency of broiler under heat stress .…”

Section: Introductionmentioning

confidence: 99%

“…Several strategies are available to alleviate the negative effects of high environmental temperature on poultry performance. Recently, several studies have shown that antioxidant nutrient supplementation, especially vitamins C and E, are effective in preventing the deleterious effects of heat stress and their dietary inclusion have been proposed to avoid the negative effects of environmental stress (Sahin et al, 2006). The Zn is a micronutrient that participates in the antioxidant defense system and is required for the activity of over 300 enzymes and participates in many enzymatic and metabolic functions in the body (Sahin et al, 2009).…”

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confidence: 99%

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Short communication. Dietary supplementation effects of zinc acetate and magnesium sulfate on performance and antioxidant status of broilers under continuous heat stress

Norouzi‬¹,

Daneshyar²,

Farhoomand³

2013

Span. j. agric. res.

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Responses of quail to dietary Vitamin E and zinc picolinate at different environmental temperatures

Cited by 27 publications

References 26 publications

Dietary Strategies to Improve Nutritional Value, Oxidative Stability, and Sensory Properties of Poultry Products

Dietary Strategies to Improve Nutritional Value, Oxidative Stability, and Sensory Properties of Poultry Products

Impact of selected antioxidant vitamins (Vitamin A, E and C) and micro minerals (Zn, Se) on the antioxidant status and performance under high environmental temperature in poultry. A review

Short communication. Dietary supplementation effects of zinc acetate and magnesium sulfate on performance and antioxidant status of broilers under continuous heat stress

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