Role of oral phytogenic supplementation to protect cardiac, hepatic, nephrotic, and splenic oxidative stress in broiler chickens

Abstract

This study investigated the effects of adding essential oils of garlic, ginger, turmeric and cinnamon to drinking water on cardiac, hepatic, nephrotic, splenic oxidative status of broiler chickens. A batch of 200 one-day old Arbo acre broiler chicks was administered with Control (Water: no additive), 30ml/L of cinnamon, ginger, turmeric or garlic essential oils in drinking water for 42 days. At day 43, 3 broiler chickens/replicates were sampled randomly, sacrificed and eviscerated. The hearts, spleens, kidneys and livers were excised and assayed for glutathione peroxidase, total antioxidant activity, catalase, superoxide dismutase and lipid peroxidation using standard protocols. In spleen broiler chickens, all additive essential oils increased (p<0.05) total antioxidant activity. Catalase, superoxide dismutase and glutathione peroxidase significantly increased (p<0.05) in garlic, ginger and turmeric essential oils except cinnamon. In kidney broiler chickens, lipid peroxidation was significantly reduced (p<0.05) in all the additive essential oils. Garlic, cinnamon and ginger essential oils increased (p<0.05) catalase, superoxide dismutase and glutathione peroxidase in kidney broiler chickens. In liver broiler chickens, lipid peroxidation and glutathione peroxidase were higher (p<0.05) in cinnamon essential oil than other additive essential oils. Superoxide dismutase and catalase were higher (p<0.05) in turmeric essential oils. In heart broiler chickens, all the additive essential oils significantly decreased (p<0.05) lipid peroxidation and increased (p<0.05) total antioxidant activity. In conclusion, oral garlic, turmeric and ginger essential oils supplementation did not reduce lipid peroxidation in spleen whereas cinnamon essential oil caused lipid peroxidation in liver of broiler chickens.