Effects of dietary Vitamin C and ?-lipoic acid supplementation on antioxidant metabolism in liver and drumstick meat tissues for heat stress-exposed broilers [Sicaklik Stresine Maruz Kalan Broylerlerin Rasyonuna Katilan Vitamin C ve ?-Lipoik Asidin Karaci?er ile But Etinde Antioksidan Metabolizma Üzerine Etkisi]

Abstract

The present study was aimed to investigate the effect of adding vitamin C (L-ascorbic acid) or ?-lipoic acid to the diet of broilers exposed to heat stress on antioxidant metabolism in liver and drumstick muscle tissues. In the study, four groups were established: Control (basal diet + 24°C temperature), Stress (basal diet + 34°C temperature), Vit C (basal diet + 250 mg L-ascorbic acid/kg ration + 34°C temperature and ALA (basal diet + 250 mg ?-lipoic acid/kg ration + 34°C temperature). Catalase (CAT) and superoxide dismutase (SOD) activities with lipid peroxidation (LPO) and glutathione (GSH) levels were determined in the liver and drumstick meat tissues of the animals slaughtered at the end of the study. It was determined that heat stress negatively affected CAT and SOD activities with LPO and GSH levels in liver and drumstick meat tissues. Vitamin C significantly restored hepatic CAT and SOD activities with LPO levels, and drumstick CAT and SOD activities with LPO levels. ?-lipoic acid significantly restored hepatic SOD activity with LPO and GSH levels, and drumstick LPO and GSH levels. In conclusion, while heat stress negatively affects antioxidant metabolism in liver and drumstick meat tissues, it has been determined that the antioxidant effects of vitamin C and ?-lipoic acid supplementation may vary depending on the tissues.