PROTECTIVE EFFECT OF ARTIFICIAL AND NATURAL ANTIOXIDANTS ON PRODUCTION PERFORMANCE AND ANTIOXIDANT STATUS OF HEN LAYER EXPOSED TO OXIDATIVE STRESS INDUCED

Abstract

Abstract This study was carried out at the Poultry Research Station State Board of Agricultural Research (Ministry of Agriculture, Abu-Ghraib). The study lasted for 8 weeks (56 day) carried out from 24/4/2011 to 18/6/2011, the experiment were tested by randomly distributed 240 Lohman brown layer at 57 Week of age in to 6 treatment with two replicate treatment (20 hens/ Repli). The treatments were as follows: T1: basic ration with tap water, hens in T2, T3, T4, and T5 present treated water with hydrogen peroxide at rate of 0.5% and 300 mg/kg of Vit. E and C, and 0.5 g/ kg of grape seed and rosemary leaf respectively, T6 hens group only treated water with hydrogen peroxide at rate of 0.5%. The results obtained showed: H2O2 treatment showed significant deterioration in some productive traits such as decrease in egg production, feed consumption and egg mass, and significant deterioration in feed conversion ratio, H2O2 treatment caused significant decrease in the catalase, glutathione peroxidase activity in blood plasma, and levels of hem- iron, and significant increase in the peroxide value, malondialdehyde concentration and free fatty acids percentage in liver tissue, the above changes indicated the ability of H2O2 (0.5%) in the induction of oxidative stress in laying hens. Antioxidants treatment showed significant improvements, of some performance traits such as increase in egg production, feed intake and egg mass and significant improvement of feed conversion ratio. Antioxidants treatment caused significant increases in catalase, glutathione peroxidase activity in blood plasma, and levels of hem- iron, and significant decrease in the peroxide value, malondialdehyde concentration and free fatty acids percentage in liver tissue, the above changes indicated the capacity of antioxidants treatment in the induction ability in preventing oxidative stress or to reduce the effects of oxidative stress and the ability in improve these traits in laying hens. The results showed significant improvement in glutathione peroxidase (GSH-PX) activity in blood plasma, malondialdehyde concentration and levels of hem- iron, for the natural antioxidants treatment as compared with the commercial antioxidants treatment, the above assisted the high ability of the natural antioxidants treatment compared with the commercial antioxidants treatment. The results revealed there were higher significant increase in malondialdehyde concentration in yolk egg during cold storage periods (1, 14, 28 and 42 days) for H2O2 treatment compared with the control treatment and other treatments, and The grape seeds, rosemary treatments recorded lower significant and decrease in malondialdehyde concentration in yolk egg during refrigeration storage periods, and followed by vitamin E treatment, and then vitamin C treatment led to significant decrease in malondialdehyde concentration in yolk egg as compared with the control treatment and hydrogen peroxide treatment. It can be concluded that addition of grape seeds, rosemary in the ration of laying hens have high antioxidant activity in inhibition of lipid oxidation in yolk egg fresh and during cold storage.