Effect of gut stress induced by oxidized wheat gluten on the growth performance, gut morphology and oxidative states of broilers

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Excerpt

Stress is any biological response elicited when an animal perceives a threat to its homoeostasis (Moberg, 2000). Gut is the first part of the body that exposed to damage of oxidized dietary ingredients (Dibner, Atwell, Kitchell, Shermer, & Ivey, 1996). Xie et al. (2014) reported that advanced oxidation protein products induce intestinal epithelium cell death and intestinal damage via a redox‐mediated pathway. Oxidative modified proteins also lead duodenum and jejunum to generate more reactive oxygen species (ROS) and induce redox imbalance in vivo (Tang, Wu, Le, & Shi, 2012). Thus, we hypothesized that oxidized dietary protein might induce gut stress state of broiler.
Wheat gluten (WG) is a kind of storage protein, accounting up to 8% and 20% in wheat seed and bran respectively. The wheat will be stored for several years before it was added to feed. Free radicals generated during cereal storage or feed processing (Howell, Saeed, Basu, Temple, & Garg, 1999; Sun‐Waterhouse, Zhao, & Waterhouse, 2014) could lead to oxidative reaction of protein. However, whether the oxidized wheat gluten (OG) has any adverse effect on gut health of broiler remains unclear. This study was designed to investigate the influence of OG on the growth performance, and whether OG could induce stress state of broiler's gut.
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