Effect of garlic oil supplementation on the glutathione redox system of broiler chickens fed with T-2 toxin contaminated feed

Zs Ancsin, M. Erdélyi, K. Balogh, J. Szabó-Fodor, M. Mézes

Research output: Article

4 Citations (Scopus)

Abstract

The aim of present study was to investigate whether garlic essential oil with natural organosulfur compounds that possess free radical scavenging activity is able to alleviate the adverse effects of T-2 toxin. In a two-weeks feeding trial with 14-day old Cobb cockerels (n=15 per group) housed in batteries, twelve experimental treatments were applied. The basal diet was experimentally contaminated with T-2 toxin at concentrations of 0, 0.52, 1.05 or 2.05 mg/kg and at each contamination level garlic oil was added at a dosage rate of 0, 0.3 or 1.5 g/kg, respectively. The experimental diets were fed for 14 days. In the first week of the trial, production traits showed numerically lower body weights, a lower feed intake, and subsequently higher feed to gain ratios in the animals exposed to T-2 toxin-contaminated diets. This effect became non-significant in the second week. Garlic oil supplementation at the lower dose of 0.3 mg/kg resulted in a significantly lower body weight gain at the highest T-2 toxin contamination level. The malondialdehyde concentration did not show any dose-related changes. The level of reduced glutathione was significantly higher in blood plasma as a result of the lower (0.3 g/kg) garlic oil supplementation and as an effect of T-2 toxin challenge in red blood cell haemolysate. Glutathione peroxidase activity showed the same trend. The results showed that the lower (0.3 g/kg) but not the higher (1.5 g/kg) dose of garlic oil supplementation had desirable effects on the measured redox parameters, eliminating some of the adverse effects of feeding T-2 toxin contaminated diet.

Original languageEnglish
Pages (from-to)73-81
Number of pages9
JournalWorld Mycotoxin Journal
Volume6
Issue number1
DOIs
Publication statusPublished - febr. 1 2013

ASJC Scopus subject areas

  • Food Science
  • Toxicology
  • Public Health, Environmental and Occupational Health

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