Effect of Adding Grape Pomace and Resveratrol on Some Physiological Traits and Gene Expression to Prevent Hemorrhagic Fatty Liver Syndrome in Laying Hens

Abstract

Abstract. This study was aimed to show the effect of adding different levels of grape pomace (GP) and resveratrol (RSV) to the diet of laying hens on production performance and antioxidant capacity. Seventy two laying hens (Lohmann Brown) were used to study cumulative production performance and antioxidant activites. The experimental diets were; the first treatment T1 (control), T2 (1% GP), T3 (0.5% GP), T4 (400 mg/kg RSV), T5 contained on high-energy, low-protein diet (HELP) without any additives. T6, (HELP + 1% GP), T7, (HELP + 0.5% GP) and T8 (HELP + 400 mg/kg RSV). The results showed that There were no significant differences in the type of diet in the concentration of glucose, cholesterol and HDL, while a significant decrease (P≤0.01) in cholesterol concentration was observed in favor of the addition treatments (grape pomace 1%), (grape pomace 0.5%) and (resveratrol). 400 mg/kg feed) compared to the treatment (without addition), the results of the study showed a significant decrease (P≤0.01) in the gene expression of the SOD gene in the addition and interference treatments in all experiment treatments compared to the control treatment. The results of the study also indicated a high Significant (P≤0.05) in IL-6 gene expression in favor of T8 treatment compared to the control treatment . In conclusion, differences in grape pomace and resveratrol levels demonstrate the unique ability of natural antioxidants to improve physiological traits and gene expression for the prevention of hemorrhagic fatty liver syndrome in laying hens.