Hostname: page-component-7479d7b7d-fwgfc Total loading time: 0 Render date: 2024-07-11T11:13:41.488Z Has data issue: false hasContentIssue false
  • English
  • Français

Antioxidant properties of vitamins in nutrition of broiler breeders and laying hens

Published online by Cambridge University Press:  12 July 2010

J.S.R. ROCHA ,
L.J.C. LARA ,
N.C. BAIÃO ,
R.J.C. VASCONCELOS ,
V.M. BARBOSA ,
M.A. POMPEU  and
M.N.S. FERNANDES
J.S.R. ROCHA*
Affiliation:
Escola de Veterinária, Universidade Federal de Minas Gerais, Caixa Postal 567, CEP 30123-970 – Belo Horizonte, MG, Brazil
L.J.C. LARA
Affiliation:
Escola de Veterinária, Universidade Federal de Minas Gerais, Caixa Postal 567, CEP 30123-970 – Belo Horizonte, MG, Brazil
N.C. BAIÃO
Affiliation:
Escola de Veterinária, Universidade Federal de Minas Gerais, Caixa Postal 567, CEP 30123-970 – Belo Horizonte, MG, Brazil
R.J.C. VASCONCELOS
Affiliation:
Escola de Veterinária, Universidade Federal de Minas Gerais, Caixa Postal 567, CEP 30123-970 – Belo Horizonte, MG, Brazil
V.M. BARBOSA
Affiliation:
Escola de Veterinária, Universidade Federal de Minas Gerais, Caixa Postal 567, CEP 30123-970 – Belo Horizonte, MG, Brazil
M.A. POMPEU
Affiliation:
Escola de Veterinária, Universidade Federal de Minas Gerais, Caixa Postal 567, CEP 30123-970 – Belo Horizonte, MG, Brazil
M.N.S. FERNANDES
Affiliation:
Escola de Veterinária, Universidade Federal de Minas Gerais, Caixa Postal 567, CEP 30123-970 – Belo Horizonte, MG, Brazil
*
Corresponding author: juliasrr@yahoo.com.br
Get access

Abstract

The reaction of free radicals with polyunsaturated fatty acids (PUFAs) initiates a chain-reaction process known as lipid peroxidation in living systems and oxidative rancidity in foods. PUFAs are more susceptible to oxidation, resulting in the formation of toxic products. As embryonic tissues are characterised by high concentration of PUFAs, the use of antioxidants in broiler breeder diets improves chick oxidative status. Eggs ‘in shell’ are considered resistant to oxidative rancidity, however studies showed that yolk lipids within table eggs oxidise during storage and this oxidation is influenced by time and temperature of storage and the degree of unsaturation of yolk fatty acids. Thus, experiments into supplementing laying hen diet with antioxidants have been conducted to preserve the table eggs nutritional value. The literature shows that vitamin E has antioxidant activity in the egg yolk, protecting embryonic tissues efficiently during incubation and in the first days of a chick's life. However, these studies have not considered the effect of this vitamin on incubation yield. Without this economic variable, the positive results observed in the embryo and for chick oxidative status have little value for application in the field, mainly because the concentrations recommended in studies are much higher than those used in practice. Other antioxidants, e.g. canthaxanthin, act in synergy with vitamin E, however, the high cost of these ingredients could prevent its use for broiler breeders. This review discusses the effect of vitamins (especially vitamin E) in broiler breeder's and laying hens nutrition on oxidative stability of embryonic tissues and table egg yolk lipids, respectively.

Keywords

lipid peroxidationvitamin Ecarotenoidfree radicalsPUFA
Type
Review Article
Information
World's Poultry Science Journal , Volume 66 , Issue 2 , June 2010 , pp. 261 - 270
Copyright
World's Poultry Science Association 2010

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

ARAÚJO, J.M. (2006) Química de Alimentos: Teoria e Prática, 3rd edition. Viçosa: Editora UFV, 478 p.Google Scholar
BÖHM, F., EDGE, R., LAND, E.J., MCGARVEY, D.J. and TRUSCOTT, T.G. (1997) Carotenoids enhance vitamin E antioxidant efficiency. Journal of the American Chemical Society 119: 621-622.CrossRefGoogle Scholar
BOTSOGLOU, N.A., FLOROU-PANERI, P., NIKOLAKAKIS, I., GIANNENAS, I., DOTAS, V., BOTSOGLOU, E.N. and AGGELOPOULOS, S. (2005) Effect of dietary saffron (Croxus sativus L.) on the oxidative stability of egg yolk. British Poultry Science 46: 701-707.CrossRefGoogle Scholar
CHAMPE, P.C., HARVEY, R.A. and FERRIER, D.R. (2006) Via das pentoses-fosfato e NADPH, in: Bioquímica Ilustrada, 3rd edition. Porto Alegre: Artmed, pp. 143-154.Google Scholar
CHERIAN, G., TRABER, M.G., GOEGER, M.P. and LEONARD, S. W. (2007) Conjugated linoleic acid and fish oil in laying hen diets: effects on egg fatty acids, thiobarbituric acid reactive substances, and tocopherols during storage. Poultry Science 86: 953-958.CrossRefGoogle ScholarPubMed
COMBS, G.F. JR (1976) Differential Effects of High Dietary Levels of Vitamin A on the Vitamin E-Selenium Nutrition of Young and Adult Chickens. Journal of Nutrition 106: 967-975CrossRefGoogle Scholar
FRANCHINI, A., SIRRI, F., TALLARICO, N., MINELLI, G., IAFFALDANO, N. and MELUZZI, A. (2002) Oxidative stability and sensory and functional properties of eggs from laying hens fed supranutritional doses of vitamins E and C. Poultry Science 81: 1744-1750.CrossRefGoogle ScholarPubMed
GALOBART, J., BARROETA, A.C., BAUCELLS, M.D., CODONY, R. and TERNES, W. (2001a) Effect of dietary supplementation with rosemary extract and alfa-tocoferil acetate on lipid oxidation in eggs enriched with ω3-fatty acids. Poultry Science 80: 460-467.CrossRefGoogle ScholarPubMed
GALOBART, J., BARROETA, A.C., BAUCELLS, M.D., CORTINAS, L. and GUARDIOLA, F. (2001b) Alfa-tocoferol transfer efficiency and lipid oxidation in fresh and spray-dried eggs enriched with ω3-fatty acids. Poultry Science 80: 496-1505.Google Scholar
GALOBART, J., BARROETA, A.C., BAUCELLS, M.D. and GUARDIOLA, F. (2001c) Lipid oxidation in fresh and spray-dried eggs enriched with ω3 e ω6 polyunsaturated fatty acids during storage as affected by dietary vitamin E and canthaxantin suplementation. Poultry Science 80: 327-337.CrossRefGoogle Scholar
GALOBART, J., BARROETA, A.C., CORTINAS, L., BAUCELLS, M.D. and CODONY, R. (2002) Accumulation of alfa-tocoferol in eggs enriched with ω3 and ω6 polyunsatured fatty acids. Poultry Science 81: 1873-1876.CrossRefGoogle Scholar
GIAMPIETRO, A., SCATOLINI, A.M., BOIAGO, M.M., SOUZA, H.B.A., PIZZOLANTE, C.C and LIMA, T.M.A. (2008) Estudo da metodologia de TBARS em ovos. Produção Animal - Avicultura 13: 18.Google Scholar
GROBAS, S., MÉNDEZ, J., BOTE, C.L., DE BLAS, C. and MATEOS, G.G. (2002) Effect of vitamin E and suplementation on egg yolk alfa-tocopherol concentration. Poultry Science 81: 376-381.CrossRefGoogle Scholar
GUEDES, M.C. (2006) Química e bioquímica da peroxidação lipídica. I. Formação de radicais livres: espécies reativas de oxigênio. Revista Científica do IMAPES 4: 19-24Google Scholar
GURR, M.I., HARWOOD, J.L. and FRAYN, K.N. (2002) Lipid Transport. In: Lipid Biochemistry, An Introduction, 5th edition. Oxford: Blackwell Science, pp. 170-213.CrossRefGoogle Scholar
HOGG, N. and KALYANARAMAN, B. (1999) Nitric oxide and lipid peroxidation. Biochimica et Biophysica Acta 1411: 378-384.CrossRefGoogle ScholarPubMed
KARADAS, F., PAPPAS, A.C., SURAI, P.F. and SPEAKE, B.K. (2005) Embryonic development within carotenoid-enriched eggs influences the post-hatch carotenoid status of the chicken. Comparative Biochemistry and Physiology - Part B: Biochemistry & Molecular Biology 141: 244-251.CrossRefGoogle ScholarPubMed
KOUTSOS, E.A., CLIFFORD, A.J., CALVERT, C.C. and KLASING, K.C. (2003) Maternal carotenoid status modifies the incorporation of dietary carotenoids into immune tissues of growing chickens (Gallus gallus domesticus). Journal of Nutrition 133: 1132-1138.CrossRefGoogle ScholarPubMed
LEESON, S. (2007) Vitamin requirements: is there basis for re-evaluating dietary specifications? World's Poultry Science Journal 63: 255-266.CrossRefGoogle Scholar
LIMA, E.S. and ABDALLA, D.S.P. (2001) Peroxidação lipídica: mecanismos e avaliação em amostras biológicas. Revista Brasileira de Ciências Farmacêuticas 37: 293-303.Google Scholar
MELLUZI, A., SIIRI, F., MANFREDA, G., TALLARICO, N. and FRANCHINI, A. (2000) Effects of dietary vitamin E on the quality of table eggs enriched with n-3 long chain fatty acids. Poultry Science 79: 539-545.CrossRefGoogle Scholar
NELSON, D.L. and COX, M.M. (2002) A glicólise e o catabolismo das hexoses, in: Lehninger Princípios de Bioquímica, 3rd edition. São Paulo: SARVIER, pp. 409-440.Google Scholar
SILVA, F.A.M., BORGES, M.F.M. and FERREIRA, M.A. (1999) Métodos para avaliação do grau de oxidação lipídica e da capacidade antioxidante. Química Nova 22: 94-103.CrossRefGoogle Scholar
SOUZA, R.A., SOUZA, P.A., SOUZA, R.C. and NEVES, A.C.R.S. (2008) Efeito da utilização de Carophyll Red nos índices reprodutivos de matrizes de frangos de corte. Revista Brasileira de Ciência Avícola 10: 32.Google Scholar
SURAI, A.P., SURAI, P.F., STEINBERG, W., WAKEMAN, W.G., SPEAKE, B.K. and SPARKS, N.H.C. (2003) Effect of canthaxanthin content of the maternal diet on the antioxidant system of the developing chick. British Poultry Science 44: 612-619.CrossRefGoogle ScholarPubMed
SURAI, P.F. (2000) Effect of selenium and vitamin E content of the maternal diet on the antioxidant system of the yolk and the developing chick. British Poultry Science 41: 235-243.CrossRefGoogle ScholarPubMed
SURAI, P.F. (1999) Tissue-specific changes in the activities of antioxidant enzymes during the development of the chicken embryo. British Poultry Science 40: 397-405.CrossRefGoogle ScholarPubMed
SURAI, P.F., IONOV, I.A., KUKLENKO, T.V., KOSTJUK, I.A., ACPHERSON, A.M., SPEAKE, B.K., NOBLE, R.C. and SPARKS, N.H.C. (1998) Effect of supplementing the hen's diet with vitamin A on the accumulation of vitamins A and E, ascorbic acid and carotenoids in the egg yolk and in the embryonic liver. British Poultry Science 39: 257-263.CrossRefGoogle Scholar
SURAI, P.F., NOBLE, R.C. and SPEAKE, B.K. (1999a) Relationship between vitamin E content and susceptibility to lipid peroxidation in tissues of the newly hatched chick. British Poultry Science 40: 406-410.CrossRefGoogle ScholarPubMed
SURAI, P.F. and SPARKS, N.H.C. (2001) Comparative evaluation of two maternal diets on fatty acids, vitamin E and carotenoids in the chick embryo. British Poultry Science 42: 252-259.CrossRefGoogle ScholarPubMed
SURAI, P.F., SPEAKE, B.K., NOBLE, R.C. and SPARKS, N.H.C. (1997) Antioxidant systems of the developing chicken embryo: gluthathione peroxidase. British Poultry Science 38(Suppl.): S19-S20.Google Scholar
SURAI, P.F., SPEAKE, B.K., NOBLE, R.C. and SPARKS, N.H.C. (1999b) Tissue-specific antioxidant profiles and susceptibility to lipid peroxidation of the newly hatched chick. Biological Trace Element Research 68: 63-78.CrossRefGoogle ScholarPubMed
SURAI, P.F., SPEAKE, B.K. and SPARKS, N.H.C. (2001) Carotenoids in avian nutrition and embryonic development. 1. Absorption, availability and levels in plasma and egg yolk. Journal of Poultry Science 38: 1-27.CrossRefGoogle Scholar
VANNUCCHI, H., MOREIRA, E.A.M., CUNHA, D.F., JUNQUEIRA-FRANCO, M.V.M., BERNARDES, M.M. and JORDÃO, A.A. JR (1998) Papel dos nutrientes na peroxidação lipídica e no sistema de defesa antioxidante. Medicina Ribeirão Preto 31: 31-44.CrossRefGoogle Scholar
WILSON, J.X., LUI, E.M. and DEL MAESTRO, R.F. (1992) Developmental profiles of antioxidant enzymes and trace metals in chick embryo. Mechanisms of Ageing and Development 65: 51-64.CrossRefGoogle ScholarPubMed