1Stress and Oxidative Stress in Animals Research Unit of Mahasarakham University, Thailand
2Bioveterinary Research Unit of Mahasarakham University, Thailand
3Faculty of Veterinary Sciences, Mahasarakham University, Maha Sarakham44000, Thailand
*Corresponding Author: Worapol Aengwanich, Stress and Oxidative Stress in Animals Research Unit of Mahasarakham University, Thailand, Email: worapol.a@msu.ac.th
Online published on 11 October, 2024.
Vitamin C (VitC) is a widely used antioxidant in poultry production. However, there is some ambiguity about the effects of VitC in reducing oxidative stress in poultry when they are under heat stress. Therefore, the objective of this study was to investigate the effects of VitC on reducing oxidative stress and nitric oxide (NO) formation which affects the viability of the broiler finisher blood cells (BFBC).
BFBC were maintained at temperature at 41°C and the temperature increasing from 41°C to 45°C. At 41°C to 45°C, BFBC supplemented with VitC solution at concentrations of 0, 25, 50 and 75 μgmol. Then, total antioxidant power (FRAP), malondialdehyde (MDA), hydrogen peroxide (H2O2), NO in supernatant and the viability of BFBC were measured.
It was found that MDA and NO levels were increased at high ambient temperature (P<0.05). At the same time, the viability of BFBC was decreased (P<0.05). Vitamin C at the concentration of 50 μgmol could reduce MDA and NO better than at other concentrations (P<0.05) and increased the viability of BFBC (P<0.05). This phenomenon indicated that VitC reduced oxidative stress and NO levels, which were important factors for BFBC viability at high ambient temperature.
Broiler finisher blood cell (BFBC), Heat stress, Nitric oxide, Oxidative stress, Vitamin C
