Saeed Seifi; Parisa Sedighara; Afsaneh Mohajer
Volume 13, Issue 4 , December 2022, , Pages 507-512
Abstract
In the recent years, the use of medicinal plants to reduce the effects of mycotoxins in foods and feeds has been considered. This study was conducted to investigate the effects of Aloe vera on performance, serum biochemical parameters and liver histopathology in laying hens fed on aflatoxin B1 (AFB1)-contaminated ...
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In the recent years, the use of medicinal plants to reduce the effects of mycotoxins in foods and feeds has been considered. This study was conducted to investigate the effects of Aloe vera on performance, serum biochemical parameters and liver histopathology in laying hens fed on aflatoxin B1 (AFB1)-contaminated diet. Seventy-two White Leghorns (Hy-Line W-36) were randomly allocated to four treatments. 1) basal diet (control), 2) control plus 1.00 mg kg-1 AFB1, 3) control diet plus 1.00 mg kg-1 AFB1 + 100 ppm Aloe vera powder, and 4) control diet plus 1.00 mg kg-1 AFB1 + 300 ppm Aloe vera powder. Each treatment consisted of three replicates of 6 birds. Egg weight and Haugh units were not affected by AFB1. Egg production and eggshell thickness were lower for groups fed 1.00 mg kg-1 AFB1. Egg production, egg weight and eggshell thickness were improved by incorporation of Aleo vera in the AFB1 contaminated feed but were not significant. Chickens fed AFB1 had significantly lower aspartate aminotransferase (AST), alanine aminotransferase (ALT) and uric acid and higher cholesterol than other groups. Aloe vera powder improved levels of cholesterol, uric acid, AST, and ALT. AFB1 also caused histopathological changes in liver tissues, such as vacuolar degeneration, fatty infiltration, and necrosis. The addition of Aloe vera powder to the aflatoxin containing diet reduced the severity of lesions in liver. The data demonstrated the ability of Aloe vera to reduce the adverse effects of AFB1 exposure in laying hens.
Razieh Partovi; Saeed Seifi; Mahdieh Pabast; Afsaneh Mohajer; Parisa Sadighara
Volume 11, Issue 2 , June 2020, , Pages 159-163
Abstract
Poultry meat is very susceptible to oxidation because of the high concentration of polyunsaturated fatty acids, which negatively affects the quality and nutritional values of chicken meat. Coccidiosis is the most common parasitic disease of poultry. Intending to limit anti-parasites usage in poultry ...
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Poultry meat is very susceptible to oxidation because of the high concentration of polyunsaturated fatty acids, which negatively affects the quality and nutritional values of chicken meat. Coccidiosis is the most common parasitic disease of poultry. Intending to limit anti-parasites usage in poultry feed and also because of the concerns about antibiotic resistance and residues in poultry products, there is a need for research to discover natural alternatives. The effect of nanocurcumin on antioxidant profile (carotenoid and vitamin E contents, lipid oxidation and antioxidant capacity) and pH of broiler chicken breast meat infected with Eimeria species was investigated. Fifty, one-day-old male Ross 308 broiler chickens were assigned to five treatments including non-infected and non-medicated control (NNC), infected non-supplemented control (INC), infected and medicated with nanocurcumin 300 mg kg-1 feed (NCRM1), infected and medicated with nanocurcumin 400 mg kg-1 feed (NCRM2) and infected and antibiotic medicated group. Infection with Eimeria acervulina, E. maxima, and E. tenella decreased vitamin E and carotenoid contents of chicken breast meat significantly. The NCRM2 had significantly enhanced carotenoid and vitamin E levels in chicken breast meat, so there was no significant difference between NCRM2 and NNC group. No significant change was observed in pH value among groups. Malondialdehyde value of breast meat was significantly lower in NCRM1 and NCRM2 than the INC group. The NCRM2 and NCRM1 showed the best antioxidant capacity even better than NNC. In conclusion, nanocurcumin could be a potential feed additive that can increase oxidant stability of broiler chicken breast meat.