Pathology
Reza Sayrafi; Navideh Mirzakhani; Reza Mobaseri
Volume 8, Issue 3 , September 2017, , Pages 231-236
Abstract
The aim of this study was to evaluate the protective effects of the turmeric in comparison to vitamin E on bursal damages induced by salinomycin in broiler chickens. In this study, forty one day-old broiler chicks were randomly divided into four treatment groups: 1- basal diet as control, 2- ...
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The aim of this study was to evaluate the protective effects of the turmeric in comparison to vitamin E on bursal damages induced by salinomycin in broiler chickens. In this study, forty one day-old broiler chicks were randomly divided into four treatment groups: 1- basal diet as control, 2- basal diet plus salinomycin, 3- basal diet plus salinomycin (SLM) and vitamin E (Vit. E) and 4- basal diet plus salinomycin and turmeric powder. The chicks were treated for two weeks. At the end of the experiment, the bursal tissues were removed and fixed in 10% formalin solution. Tissue sections were stained with hematoxylin and eosin stain for histopathological studies. Light microscopic observations showed that, SLM diminished cortex thickness of bursal tissue, enhanced its medulla zone and caused severe lymphocytic necrosis. In addition, SLM led to fibrosis of interstitium along with sever edema of medulla zone in the bursal tissue of the chicken. Administration of Vit. E and TP significantly inhibited the SLM-induced derangements and comparing the Vit. E and TP showed no significant differences. The results of this study indicated that the turmeric may protect bursa of Fabricius against toxicity induced by salinomycin in chicks.
Clinical Pathology
Payam Baghban Kanani; Mohsen Daneshyar; Javad Aliakbarlu; Fatemeh Hamian
Volume 8, Issue 2 , June 2017, , Pages 163-169
Abstract
Two hundred and fifty male 1-day-old broiler chicks (Ross 308) were used to investigate the effects of dietary supplementation of turmeric and cinnamon powders on meat quality and lipid peroxidation of broilers under heat stress condition. The five treatment groups were control (recommended temperature ...
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Two hundred and fifty male 1-day-old broiler chicks (Ross 308) were used to investigate the effects of dietary supplementation of turmeric and cinnamon powders on meat quality and lipid peroxidation of broilers under heat stress condition. The five treatment groups were control (recommended temperature for Ross 308), heat stressed (32 ± 1 ˚C from 9:00 AM to 5:00 PM during finisher period) and heat stressed birds fed with 0.50% turmeric, 0.50% cinnamon and a blend of cinnamon and turmeric (0.25% turmeric + 0.25% cinnamon). The results showed that there were no significant differences between the treatments for ether extract, ash and crude protein contents of thigh meat at 42 day of age (p > 0.05). Heat stress decreased the pH value and dry matter (DM) content of thigh meat, whereas the consumption of all experimental diets (turmeric, cinnamon and both of them) compensated the decreased pH and DM values due to heat stress to some extent but could not restore them to the level of control treatment (p< 0.01). Furthermore, the thigh meat lightness was increased under heat stress (p < 0.05). The thiobarbituric acid reactive substances and free radicals scavenging activity were increased in thigh meat of broilers reared under heat stress (p < 0.05), while these parameters were reduced by the combination of both plants (p < 0.01). It was concluded that heat stress reduces antioxidant properties and quality of thigh meat and dietary supplementation of turmeric and cinnamon powders together can remove the detrimental effects of heat stress on meat quality.
