Performance, immune response, and oxidative status in broiler chicken fed oxidized oil and Otostgia persica leaf extract

Abstract

The aim of this study was to determine the effect of vitamin E (α-Toc) and Otostgia persica leaf extract (OPLE) on the performance, immune response, and oxidative status in broiler chicken fed oxidised oil. A total of 350 one-day-old male broiler chickens were randomly attributed to seven dietary treatments. Broilers were fed diets containing fresh oil or oxidised oil without supplement, and diets containing oxidised oil supplemented with 200 mg/kg α-Toc, 100 or 200 mg/kg OPLE, 200 mg/kg α-Toc+ 100 mg/kg OPLE, and 200 mg/kg α-Toc + 200 OPLE mg/kg for six weeks. The plasma oxidative status was evaluated by measuring the superoxide dismutase (SOD) and glutathione peroxidase (GPx) activity in plasma. Lipid peroxidation in thigh meat was measured by thiobarbituric acid-reactive substances (TBARs). Inclusion of antioxidants in the diet containing oxidised oils or fresh oil was increased body weight, feed intake, and weight gain (p < .05). The dietary antioxidants had no effect on plasma GPx in birds fed oxidised oil. Dietary supplementation with OPLE and α-Toc increased SOD activity and reduced TBARs in the thigh meat of broilers fed with a diet containing oxidised oil (p < .05). Birds fed with the dietary oxidised oil revealed lower titres of antibody against the sheep red blood cell (p < .05), and immune response was significantly improved by the supplementary OPLE. Serum cholesterol, triacylglycerols, and HDL were not affected by the inclusion of antioxidants and the type of oil. In conclusion, Otostgia persica leaf extract combined with α-Toc could reduce the negative effects of oxidised oil in the diets of broiler.