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Keywords:

  • heat stress;
  • quail;
  • oxidative stress;
  • antioxidant;
  • vitamin E;
  • vitamin C;
  • lipoic acid;
  • superoxide dismutase;
  • catalase;
  • lipid peroxidation;
  • glutathione

Summary

Antioxidant vitamins are commonly used as colorant, preventive, sweetener, nutritive and antioxidant materials in food industry. Thus, many studies have been conducted in recent years. We have performed the present study to understand the effects of α-lipoic acid (ALA), vitamin C and E, added into rations of Japanese quails, on chronic heat stress. This study was carried out in five groups as: control, stress, ALA, vitamin E and vitamin C groups. Heat stress is applied to all groups except the control group. Superficial pectoral muscles tissues were used for biochemical determinations. During the research, it is found that heat stress exerted undesired effects such as increasing lipid peroxidation (LPO) level indicating oxidative stress in Japanese quails. In addition, superoxide dismutase (SOD) and catalase (CAT) enzyme activities and glutathione (GSH) amounts were studied to understand the behaviour of defence mechanism. While stress increased LPO ratio, it was determined that all antioxidant added into the ration decreases LPO significantly (p < 0.05). In addition, it was determined that all of antioxidants added into ration effectively restored SOD activity and LPO ratio which heat stress affected negatively. Interestingly, vitamin C did not adjust GSH ratio in contrast to vitamin E and ALA, where vitamin E and C did not perform any positive effect on heat stress decreased CAT activity. Finally, it can be thought that antioxidant vitamins relatively ameliorated these undesired affects caused by stress factors given.