A technical report on the potential effects of heat stress on antioxidant enzymes activities, performance and small intestinal morphology in broiler chickens administered probiotic and ascorbic acid during the hot summer season

Abstract

Thermal stress is an environmental factor that negatively affects poultry production globally. It elicits behavioural and physiological changes in broiler chickens, hence the need to find ways of ameliorating its detrimental effects which are mainly expressed as oxidative stress. This study was designed as an intervention on the effect of heat stress during the hot summer season in broiler chickens’ production using probiotic and ascorbic acid as anti-stress agents. From the results, probiotic and/or ascorbic acid were effective in enhancing the antioxidant enzyme activities and performance of the broiler chickens. This study stands as a basis for application in animal production trials with a larger sample size.

Oxidative stress negatively affects the welfare of broiler chickens leading to poor productivity and even death. This study examined the negative effect of heat stress on antioxidant enzyme activities, small intestinal morphology and performance in broiler chickens administered probiotic and ascorbic acid during the hot summer season, under otherwise controlled conditions. The study made use of 56 broiler chickens; which were divided into control; probiotic (1 g/kg); ascorbic acid (200 mg/kg) and probiotic + ascorbic acid (1 g/kg and 200 mg/kg, respectively). All administrations were given via feed from D1 to D35 of this study. Superoxide dismutase, glutathione peroxidase and catalase activities were highly significant (p < 0.0001) in the treatment groups compared to the control. Performance indicators (water intake and body weight gain) were significantly higher (p < 0.05) in the probiotic and probiotic + ascorbic acid group. The height of duodenal, jejunal and ileal villi, and goblet cell counts of broiler chickens were significantly different in the treatment groups. In conclusion, the study showed that heat stress negatively affects the levels of endogenous antioxidant enzymes, performance and the morphology of small intestinal epithelium, while the antioxidants were efficacious in ameliorating these adverse effects.