The Effect of Cold Water and Stocking Density on Oxidative Metabolism in Broiler Chickens During Hot Dry Season

Authors : Ece KOÇ YILDIRIM, Mehmet KAYA, Evrim DERELİ FİDAN
Pages : 133-139
Doi:10.36483/vanvetj.1256926
View : 125 | Download : 74
Publication Date : 2023-07-29
Article Type : Research Paper
Abstract :The present experiment was conducted to investigate the effect of drinking water temperature and stocking density insert ignore into journalissuearticles values(SD); on oxidative metabolism in the heart, liver, bursa fabricius, and thymus in broiler chickens raised under heat stress. The experiment comprised of 360 one-day-old Ross 308 male broiler chickens randomly divided to 6 experimental groups with 4 replicates in each group. Experimental treatments included three different SD insert ignore into journalissuearticles values(low = 12 birds/m2, medium = 15 birds/m2 or high = 18 birds/m2); and two different drinking water temperature insert ignore into journalissuearticles values(10oC or 31oC); in a 3 x 2 factorial arrangement. At the end of the experiment insert ignore into journalissuearticles values(42 days of age);, two birds per replicate were euthanized for sample collection. The results indicated high SD increased oxidative damage and caused an increase in MDA formation in the heart, liver and thymus. On the other hand, cold water ameliorated the oxidative damage due to the high SD in the thymus. In the study, the statistically non-significant interaction was generally determined between cage stocking density and cold drinking water on the antioxidant system. Besides, while cold water administration increased CAT activity in heart and thymus tissues, decreased GSH activity. In conclusion, drinking water temperature and stocking density are key environmental factors effecting oxidative metabolism when broilers under high temperature conditions; however, more studies are needed in terms of the interactive effects of water temperature and stocking density on antioxidant enzymes under current conditions.
Keywords : Barınak, Oksidatif stres, Su, Tavuk, Yüksek sıcaklık

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