Effect of prolonged feeding of turkeys with a diet containing oxidized fat on morphological lesions of internal organs

• Autorzy: Szarek J , Zdunczyk Z. , Jankowski J. , Koncicki A. , Andrzejewska A. , Wojtacka J. , Babinska I.
• Języki publikacji: EN

Abstrakty

EN

Microscopic analyses investigated specimens of internal organs and muscles of 20 BUT-9 turkeys fed for 16 weeks with mixtures supplemented with fat of varying peroxide values: as high as 5, 50 100 and 150 mEq O2/kg. During the 4-week experiment period 2, 3, 4 and 5% fat (rapeseed oil and poultry fat at a proportion of 66:34 oxidized under controlled conditions) was added respectively to the feed. Supplementing the oxidized fat at PV 5 mEq O2/kg did not cause any morphological lesions in the internal organs of the turkey hens. However, an increase of up to 50 mEq O2/kg in the fat peroxide value of their diet resulted in retrogressive changes and disturbances in the blood supply to the liver and cross striated muscles. Fat at PV 100 mEq O2/kg resulted in a slight intensification of the above-mentioned changes mainly in these organs, however, fat oxidation of 150 mEq O2/kg led to a visible increase in the type and intensity of lesions as well as the areas in which they occurred (kidneys and alimentary tract). The observed morphological defects were lesions of a damaging and adaptive profile.

Słowa kluczowe

EN

poultry; turkey; animal feeding; diet supplementation; fat; oxidized fat; internal organ; pathomorphology; muscle; body growth rate; unsaturated fatty acid; nutritive value; feed intake; animal growth

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2006
• Tom: 62
• Numer: 12
• Opis fizyczny: p.1366-1370,fig.,ref.

Twórcy

autor

Szarek J

• University of Warmia and Mazury, Oczapowskiego St.13, 10-719 Olsztyn, Poland

autor

Zdunczyk Z.

autor

Jankowski J.

autor

Koncicki A.

autor

Andrzejewska A.

autor

Wojtacka J.

autor

Babinska I.

Bibliografia

• 1.Cabel M. C., Waldroup P. W., Shermer W. D., Calabotta D. F.: Effect of ethoxyquin feed preservative and peroxide level on broiler performance. Poult. Sci. 1988, 67, 1725-1730.
• 2.Carpenter K. J., L’Estrange J. K., Lea C. H.: Effects of moderate levels of oxidized fat in animal diets under controlled conditions. Proc. Nutr. Soc. 1966, 25, 25-31.
• 3.Dibner L. J., Atwell C. A., Kitchell M. L., Shermer W. D., Ivey F. J.: Feeding of oxidized fats to broilers and swine: effect on enterocyte turnover, hepatocyte proliferation and the gut associated lymphoid tissue. Anim. Feed Sci. Tech. 1996, 62, 1-13.
• 4.Halle I.: Effect of dietary fish oil and linseed oil on performance, egg components and fatty acid composition of egg yolk in laying hens. Arch. Geflügelk. 2001, 65, 13-21.
• 5.Hayam I., Cogan U., Mokady S.: Dietary oxidized oil enhance the activity of (Na+K+ ) ATPase and acetylcholinesterase and lowers the fluidity of rats erythrocyte membrane. J. Nutr. Biochem. 1993, 4, 563-568.
• 6.Jankowski J., Zduñczyk Z., Koncicki A., Juœkiewicz J., Faruga A.: Response of turkeys to diets containing fat differing in degree oxidation. J. Anim. Feed Sci. 2000, 9, 363-370.
• 7.Kanazawa K., Kanazawa E., Natake M.: Uptake of secondary autoxidation products of linoleic acid by the rat. Lipids 1985, 20, 412-419.
• 8.Koncicki A., Krasnodêbska-Depta A., Zduñczyk Z., Jankowski J., Szarek J.: Biological response of turkeys fed on mixtures with differentiated fat oxidation levels (in Polish). Zesz. Nauk Akad. Rol. Wroc³aw 2000, 376, 63-76.
• 9.Koncicki A., Krasnodêbska-Depta A., Zduñczyk Z., Jankowski J., Wróblewska M., Falkowska A.: Biochemical indices in blood and tissue of turkeys fed mixtures containing fat of different oxidation degree. Pol. J. Vet. Sci. 2000, 3, 81-86.
• 10.Lambert M. S., Avella M. A., Botham K. M., Mayes P. A.: Comparison of short-and long-term effect of different dietary fats on the hepatic uptake and metabolism chylomicron remnants in rats. Brit. J. Nutr. 1998, 79, 203-211.
• 11.Lopez-Varela S., Sanchez-Muniz F. J., Cuesta C.: Decreased food efficiency ratio, growth retardation and changes in liver composition in rats consuming thermoxidized and polymerized sunflower oil used for frying. Food Chem. Toxicol. 1995, 33, 181-189.
• 12.Lercker G.: Autoxidation process: Fat production and consumption, [in:] Galli C. (Editor), Plenum Press, New York 1987.
• 13.Leeson S., Caston L., Summers J. D.: Broiler response to diet energy. Poultry Sci. 1996, 75, 529-535.
• 14.NRC National Research Council. Nutrient Requirements of Poultry. National Academy Press, Washington, DC 1994.
• 15.Ozpinar A., Ormen A., Firat A.: Effect of oxidized oils in diets on lipid metabolism in broilers. Arch. Geflûgelk. 2001, 65, 219-223.
• 16.Sanchez-Muniz F. J., Lopez-Varela S., Garrido-Polonio M. C., Cuesta C.: Dietary effect on growth, liver peroxides, and serum lipoprotein lipids in rats fed a thermoxidized and polymerized sunflower oil. J. Sci. Food Agric. 1998, 76, 364-372.
• 17.Scheele C. W.: Effect of nutritional factors on the occurrence of ascites and heart failure syndrome. Proc. 9th Europ. Symp. Poultry Nutrition, Jelenia Góra (Poland) 1993, p. 215-230.
• 18.Sevenian E.: Toxicity of oxidized lipids, [in:] International Symposium on New Aspects of Dietary Lipids JUFoST. Goteborg, Sweden 1989.
• 19.Szarek J., Zduñczyk Z., Andrzejewska A., Juœkiewicz J.: The effect of prolonged feeding of rats with a diet containing oxidized fat on liver ultrastructural pattern. Proc. Internat. Sci. Conf. Kaunas (Lithuania) 1999, p. 165-169.
• 20.Szarek J., Zduñczyk Z., Andrzejewska A., PrzeŸdziecka D., Jankowski J., Koncicki A.: The effect of oxidized fat on the pathomorphological pattern of turkey liver. J. Vet. Pharmacol. Therapeutics 2000, 23 (suppl.), 30.
• 21.Zduñczyk Z., Juśkiewicz J., Wróblewska M., Frejnagel S., Koncicki A.: The response of rats on long-term feeding with diets containing oxidized fat. 1. Thermooxidative changes in fat, body weight gain, feed consumption and utilization. J. Anim. Feed Sci. 2000, 9, 137-146.