Evaluation of Iron-induced Oxidative Stress and its Amelioration by Certain Herbs in Broilers
Keywords:Broilers, herbs, iron, oxidative stress
AbstractA total of 225 male broiler chicks (Cobb strain) of day-old age were randomly divided into 15 groups consisting of 15 chicks in each group. Group 1 was maintained as basal diet control and group 2 on ferrous sulfate at 0.5% in feed throughout 6 wk as iron toxic control without any treatment. Groups 3-15 were maintained on FeSO4 at 0.5% in feed for the 4 wk (28 days) of study and thereafter administered with different herbs and their combinations for the remaining 2 wk. The blood samples were drawn from wing vein at the end of 4th and 6th weeks from the birds in each group for the assay of superoxide dismutase (SOD) and catalase. Sera samples were separated from the blood for the estimation of alanine transaminase (ALT) and serum creatinine. The birds were sacrificed at the end of 6th wk and tissues were collected for the assay of reduced glutathione (GSH) and thiobarbituric acid reactive substances (TBARS) in liver and kidney homogenates. The activities of SOD, catalase and ALT, and the concentration of TBARS and serum creatinine were increased significantly (P<0.05), while the concentration of tissue GSH was decreased significantly (P<0.05) in all the groups as compared to basal diet control and the values showed significant improvement in groups 3-15 that were treated during the last 2 weeks. It is concluded that iron induces toxicity by generating reactive oxygen species, and antioxidant herbs are useful in treating the iron-induced toxicity.
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