Evaluation of Iron-induced Oxidative Stress and its Amelioration by Certain Herbs in Broilers
2011
Effects of Iron and Herbs on Oxidative Stress in Broilers
Sample size: 225
publication
Evidence: moderate
Author Information
Author(s): Ramakrishnan V., Gopala Reddy A., Rajasekher A., Haritha C.
Primary Institution: College of Veterinary Science, Rajendranagar, Hyderabad, India
Hypothesis
Can certain herbs ameliorate iron-induced oxidative stress in broiler chicks?
Conclusion
Iron induces toxicity in broilers by generating reactive oxygen species, but antioxidant herbs can help treat this toxicity.
Supporting Evidence
- Iron increased oxidative stress markers significantly compared to control.
- Herbs improved antioxidant levels and reduced oxidative stress in treated groups.
- ALT and serum creatinine levels were significantly reduced after herb treatment.
Takeaway
Iron can be harmful to baby chickens, but some plants can help them feel better.
Methodology
Broiler chicks were divided into groups and treated with iron and various herbs over six weeks, with blood and tissue samples analyzed for oxidative stress markers.
Participant Demographics
225 male broiler chicks (Cobb strain), day-old age.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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