The antioxidative properties of thyme, cinnamon, and pomegranate oils in heat-stressed broilers
This study evaluated the effects of different feed additives on growth performance and heat stress mitigation in broiler chickens. Three hundred 1-d-old Cobb broiler chicks were randomly allocated into five treatments, each treatment contained six replicates (10 birds/replicate). Treatment 1 (-Contr...
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Elsevier
2025-07-01
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| Series: | Poultry Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579125004705 |
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| author | Dingfa Wang Mohamed Abdelhameed Mohamed Sayed Ali Elsayed Galal Abdelraheim Hassan Attaai Mohamed Nabil Makled Abdalla Hassan Hussein Ali Chen Wei Mohamed Ahmed Habib Mostafa Galal Abdelfattah Khaled Abouelezz |
| author_facet | Dingfa Wang Mohamed Abdelhameed Mohamed Sayed Ali Elsayed Galal Abdelraheim Hassan Attaai Mohamed Nabil Makled Abdalla Hassan Hussein Ali Chen Wei Mohamed Ahmed Habib Mostafa Galal Abdelfattah Khaled Abouelezz |
| author_sort | Dingfa Wang |
| collection | DOAJ |
| description | This study evaluated the effects of different feed additives on growth performance and heat stress mitigation in broiler chickens. Three hundred 1-d-old Cobb broiler chicks were randomly allocated into five treatments, each treatment contained six replicates (10 birds/replicate). Treatment 1 (-Control) was fed a basal diet (BD) under thermo-neutral conditions between d 1 and 42 of age. Treatment 2 (+Control) also fed the BD under thermo-neutral conditions from d 1 to 28 of age, followed by exposure to cyclic heat stress (HS; 36°C between 0900 and 1700 h, then to 24°C between 1700 and 0900 h daily) during the fifth week. During the fifth week, Treatments 3, 4, and 5 underwent the same HS regime and fed the same BD containing 15g/kg of thyme oil (TO), cinnamon oil (CO), and pomegranate oil (PO) from d 1 to 42, respectively. Compared to the thermoneutral control, HS control exhibited lower ADFI, higher FCR, increased mortality rate, altered plasma biochemicals, and reduced anti-oxidant capacity. Broilers supplemented with PO showed a 14.4 % increase in final BW and a 25.8 % in ADG during recovery period. FCR was improved by 16.9 %, and mortality dropped to 6 % compared to 10 % in the HS control, suggesting reduced losses under heat stress. TO and CO treatments also showed beneficial effects compared to the HS control group. The supplemented feed additives decreased plasma cholesterol, triglycerides, and malondialdehyde content, while increasing plasma glutathione peroxidase activity and total antioxidant capacity relative to the HS control. TO, CO, and PO treatments exhibited higher plasma superoxide dismutase activity compared to the HS control. All supplemented treatments showed lower H/L ratio compared to HS control (P < 0.05). The PO and TO treatments exhibited an increased jejunal villus/crypt ratio relative to the control groups. In conclusion, supplementing broiler diets with PO, TO, and CO can alleviate heat stress effects, improve growth performance, and potentially boost profitability for poultry farmers, with PO providing the most significant benefits in both thermoneutral and heat stress conditions. |
| format | Article |
| id | doaj-art-28c57878aea34852a20c5ebdb15eb6cf |
| institution | Kabale University |
| issn | 0032-5791 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj-art-28c57878aea34852a20c5ebdb15eb6cf2025-08-20T03:31:21ZengElsevierPoultry Science0032-57912025-07-01104710522810.1016/j.psj.2025.105228The antioxidative properties of thyme, cinnamon, and pomegranate oils in heat-stressed broilersDingfa Wang0Mohamed Abdelhameed Mohamed Sayed1Ali Elsayed Galal2Abdelraheim Hassan Attaai3Mohamed Nabil Makled4Abdalla Hassan Hussein Ali5Chen Wei6Mohamed Ahmed Habib7Mostafa Galal Abdelfattah8Khaled Abouelezz9Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, ChinaDepartment of Poultry Production, Faculty of Agriculture, Assiut University, Assiut 71526, EgyptDepartment of Poultry Production, Faculty of Agriculture, Assiut University, Assiut 71526, EgyptDepartment of Anatomy, Faculty of Veterinary Medicine, Assiut University, Assiut 71529, Egypt; Department of Anatomy and Histology, School of Veterinary Medicine, Badr University in Assiut, Assiut, EgyptDepartment of Poultry Production, Faculty of Agriculture, Assiut University, Assiut 71526, EgyptFaculty of Agriculture, South Valley University, Qena, EgyptInstitute of Animal Science, Key Laboratory of Animal Nutrition and Feed Science in South China, Guangdong Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Guangzhou 510640, ChinaDepartment of Poultry Production, Faculty of Agriculture, Assiut University, Assiut 71526, EgyptDepartment of Poultry Production, Faculty of Agriculture, Assiut University, Assiut 71526, EgyptTropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; Department of Poultry Production, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt; Corresponding author at: Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China.This study evaluated the effects of different feed additives on growth performance and heat stress mitigation in broiler chickens. Three hundred 1-d-old Cobb broiler chicks were randomly allocated into five treatments, each treatment contained six replicates (10 birds/replicate). Treatment 1 (-Control) was fed a basal diet (BD) under thermo-neutral conditions between d 1 and 42 of age. Treatment 2 (+Control) also fed the BD under thermo-neutral conditions from d 1 to 28 of age, followed by exposure to cyclic heat stress (HS; 36°C between 0900 and 1700 h, then to 24°C between 1700 and 0900 h daily) during the fifth week. During the fifth week, Treatments 3, 4, and 5 underwent the same HS regime and fed the same BD containing 15g/kg of thyme oil (TO), cinnamon oil (CO), and pomegranate oil (PO) from d 1 to 42, respectively. Compared to the thermoneutral control, HS control exhibited lower ADFI, higher FCR, increased mortality rate, altered plasma biochemicals, and reduced anti-oxidant capacity. Broilers supplemented with PO showed a 14.4 % increase in final BW and a 25.8 % in ADG during recovery period. FCR was improved by 16.9 %, and mortality dropped to 6 % compared to 10 % in the HS control, suggesting reduced losses under heat stress. TO and CO treatments also showed beneficial effects compared to the HS control group. The supplemented feed additives decreased plasma cholesterol, triglycerides, and malondialdehyde content, while increasing plasma glutathione peroxidase activity and total antioxidant capacity relative to the HS control. TO, CO, and PO treatments exhibited higher plasma superoxide dismutase activity compared to the HS control. All supplemented treatments showed lower H/L ratio compared to HS control (P < 0.05). The PO and TO treatments exhibited an increased jejunal villus/crypt ratio relative to the control groups. In conclusion, supplementing broiler diets with PO, TO, and CO can alleviate heat stress effects, improve growth performance, and potentially boost profitability for poultry farmers, with PO providing the most significant benefits in both thermoneutral and heat stress conditions.http://www.sciencedirect.com/science/article/pii/S0032579125004705Thermal stressVillus morphologyAntioxidative capacityPhytogenic supplementBroiler chicken |
| spellingShingle | Dingfa Wang Mohamed Abdelhameed Mohamed Sayed Ali Elsayed Galal Abdelraheim Hassan Attaai Mohamed Nabil Makled Abdalla Hassan Hussein Ali Chen Wei Mohamed Ahmed Habib Mostafa Galal Abdelfattah Khaled Abouelezz The antioxidative properties of thyme, cinnamon, and pomegranate oils in heat-stressed broilers Poultry Science Thermal stress Villus morphology Antioxidative capacity Phytogenic supplement Broiler chicken |
| title | The antioxidative properties of thyme, cinnamon, and pomegranate oils in heat-stressed broilers |
| title_full | The antioxidative properties of thyme, cinnamon, and pomegranate oils in heat-stressed broilers |
| title_fullStr | The antioxidative properties of thyme, cinnamon, and pomegranate oils in heat-stressed broilers |
| title_full_unstemmed | The antioxidative properties of thyme, cinnamon, and pomegranate oils in heat-stressed broilers |
| title_short | The antioxidative properties of thyme, cinnamon, and pomegranate oils in heat-stressed broilers |
| title_sort | antioxidative properties of thyme cinnamon and pomegranate oils in heat stressed broilers |
| topic | Thermal stress Villus morphology Antioxidative capacity Phytogenic supplement Broiler chicken |
| url | http://www.sciencedirect.com/science/article/pii/S0032579125004705 |
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