Heat stress and vitamin E in diets for broilers as a mitigating measure
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta Scientiarum. Animal Sciences (Online) |
Texto Completo: | https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/27456 |
Resumo: | This review aimed to identify the importance of vitamin E dietary supplementation to broilers subjected to heat stress in relation to metabolism, growth performance and quality of animal products and its effects on immune system. Vitamin E is the concentration of tocopherol and tocotrienol, which can be found in natural or synthetic form. This vitamin is essential for the integrity of reproductive, muscular, circulatory, nervous and immune systems of the animals. In order to reduce the harmful effects of high temperatures in poultry production, vitamin E supplementation is a viable alternative for the sector. Some studies indicate its potential antioxidant effect able to modulate inflammatory responses and physiological adjustments to mitigate the undesirable effects of exposure of broilers to high temperatures. Moreover, it has been found increased viability of animals due to the greater activation of the immune system, and improved quality of animal products given to the deposition in tissues with consequent nutritional enrichment of meat products. |
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Acta Scientiarum. Animal Sciences (Online) |
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Heat stress and vitamin E in diets for broilers as a mitigating measureantioxidantperformanceimmunitymeat qualitysupplementation.This review aimed to identify the importance of vitamin E dietary supplementation to broilers subjected to heat stress in relation to metabolism, growth performance and quality of animal products and its effects on immune system. Vitamin E is the concentration of tocopherol and tocotrienol, which can be found in natural or synthetic form. This vitamin is essential for the integrity of reproductive, muscular, circulatory, nervous and immune systems of the animals. In order to reduce the harmful effects of high temperatures in poultry production, vitamin E supplementation is a viable alternative for the sector. Some studies indicate its potential antioxidant effect able to modulate inflammatory responses and physiological adjustments to mitigate the undesirable effects of exposure of broilers to high temperatures. Moreover, it has been found increased viability of animals due to the greater activation of the immune system, and improved quality of animal products given to the deposition in tissues with consequent nutritional enrichment of meat products.Editora da Universidade Estadual de Maringá2015-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionRevisão, pesquisa originalapplication/pdfhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/2745610.4025/actascianimsci.v37i4.27456Acta Scientiarum. Animal Sciences; Vol 37 No 4 (2015); 419-427Acta Scientiarum. Animal Sciences; v. 37 n. 4 (2015); 419-4271807-86721806-2636reponame:Acta Scientiarum. Animal Sciences (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/27456/pdf_121Dalólio, Felipe SantosAlbino, Luiz Fernando TeixeiraLima, Héder José D`avillaSilva, Jadir Nogueira daMoreira, Joerleyinfo:eu-repo/semantics/openAccess2015-10-26T17:11:06Zoai:periodicos.uem.br/ojs:article/27456Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSciPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/oaiactaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com1807-86721806-2636opendoar:2015-10-26T17:11:06Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Heat stress and vitamin E in diets for broilers as a mitigating measure |
title |
Heat stress and vitamin E in diets for broilers as a mitigating measure |
spellingShingle |
Heat stress and vitamin E in diets for broilers as a mitigating measure Dalólio, Felipe Santos antioxidant performance immunity meat quality supplementation. |
title_short |
Heat stress and vitamin E in diets for broilers as a mitigating measure |
title_full |
Heat stress and vitamin E in diets for broilers as a mitigating measure |
title_fullStr |
Heat stress and vitamin E in diets for broilers as a mitigating measure |
title_full_unstemmed |
Heat stress and vitamin E in diets for broilers as a mitigating measure |
title_sort |
Heat stress and vitamin E in diets for broilers as a mitigating measure |
author |
Dalólio, Felipe Santos |
author_facet |
Dalólio, Felipe Santos Albino, Luiz Fernando Teixeira Lima, Héder José D`avilla Silva, Jadir Nogueira da Moreira, Joerley |
author_role |
author |
author2 |
Albino, Luiz Fernando Teixeira Lima, Héder José D`avilla Silva, Jadir Nogueira da Moreira, Joerley |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Dalólio, Felipe Santos Albino, Luiz Fernando Teixeira Lima, Héder José D`avilla Silva, Jadir Nogueira da Moreira, Joerley |
dc.subject.por.fl_str_mv |
antioxidant performance immunity meat quality supplementation. |
topic |
antioxidant performance immunity meat quality supplementation. |
description |
This review aimed to identify the importance of vitamin E dietary supplementation to broilers subjected to heat stress in relation to metabolism, growth performance and quality of animal products and its effects on immune system. Vitamin E is the concentration of tocopherol and tocotrienol, which can be found in natural or synthetic form. This vitamin is essential for the integrity of reproductive, muscular, circulatory, nervous and immune systems of the animals. In order to reduce the harmful effects of high temperatures in poultry production, vitamin E supplementation is a viable alternative for the sector. Some studies indicate its potential antioxidant effect able to modulate inflammatory responses and physiological adjustments to mitigate the undesirable effects of exposure of broilers to high temperatures. Moreover, it has been found increased viability of animals due to the greater activation of the immune system, and improved quality of animal products given to the deposition in tissues with consequent nutritional enrichment of meat products. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-10-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Revisão, pesquisa original |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/27456 10.4025/actascianimsci.v37i4.27456 |
url |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/27456 |
identifier_str_mv |
10.4025/actascianimsci.v37i4.27456 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/27456/pdf_121 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Animal Sciences; Vol 37 No 4 (2015); 419-427 Acta Scientiarum. Animal Sciences; v. 37 n. 4 (2015); 419-427 1807-8672 1806-2636 reponame:Acta Scientiarum. Animal Sciences (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta Scientiarum. Animal Sciences (Online) |
collection |
Acta Scientiarum. Animal Sciences (Online) |
repository.name.fl_str_mv |
Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
actaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com |
_version_ |
1799315361338753024 |