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Growth performance and physiological state of turkeys fed diets with higher content of lipid oxidation products, selenium, vitamin E and vitamin A

Published online by Cambridge University Press:  18 September 2007

Z. Zduńczyk ,
J. Jankowski  and
A. Koncicki
Z. Zduńczyk*
Affiliation:
Institute of Animal Reproduction and Food Research PAS, Tuwima 10, 10-747 Olsztyn, Poland
J. Jankowski
Affiliation:
Chair of Poultry Science, University of Warmia and Mazury, 10-718 Olsztyn, Poland
A. Koncicki
Affiliation:
Department of Poultry Diseases, University of Warmia and Mazury, 10-719 Olsztyn, Poland
*
*Corresponding author: e-mail: zez@pan.olsztyn.pl
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Abstract

The work comments on the results of four experiments on biological responses of growing turkeys to fresh or oxidized fat applied in a concentrate mixture in amounts from 2% at the beginning (1–4 weeks) to 5% in the end period of fattening (13–16 weeks). The content of fat with a high peroxide value (50–150 meq O2/kg), which contained simultaneously a higher content of selenium (0.3 mg/kg), vitamin E (30–40 mg/kg) and vitamin A (1200–15000 IU/kg) caused reduction in body weight gain of turkeys, mainly as a result of lowered feed intake. Enriching diets with fat of a very high degree of oxidation (100–150 meq O2/kg) did not result in worsening of the turkeys' health condition, but considerably lowered their vitamin E reserves. Symptoms of muscular dystrophy and changes in biochemical and enzymatic indices in serum and liver were not observed. However, a decrease in the activity of lactic dehydrogenase in liver lesion of hepatocytes was noted, that was partially confirmed in microscopic assay and ultrastructural characteristics of liver. The rise in temperature (from 23°C to 30°C) in the rearing pens reduced the effect of the turkey feeding, while not, at the same time increasing a negative effect of oxidized fat on the fattening results. Products of fat oxidation increased the birds' susceptibility to virus infections causing haemorrhagic intestinal inflammation.

Keywords

fatoxidative productsantioxidantsturkeygrowthfeeding efficiency
Type
Reviews
Information
World's Poultry Science Journal , Volume 58 , Issue 3 , September 2002 , pp. 357 - 364
Copyright
Copyright © Cambridge University Press 2002

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