Data/hora: 28/05/2024 15:13:30

Provedor de dados: 	Acta Scientiarum: Animal Sciences	
País: 	Brazil	
Título: 	Heat stress and vitamin E in diets for broilers as a mitigating measure	
Autores: 	Dalólio, Felipe Santos; Albino, Luiz Fernando Teixeira; Lima, Héder José D`avilla; Silva, Jadir Nogueira da; Moreira, Joerley.	
Data: 	2015-10-01	
Ano: 	2015	
Palavras-chave: 	Nutrição Animal; Nutrição de não ruminantes; Produção animal antioxidant; Performance; Immunity; Meat quality; Supplementation.	
Resumo: 	This review aimed to identify the importance of vitamin E dietary supplementation to broilers subjected to heat stress in relation to metabolism, growth performance and quality of animal products and its effects on immune system. Vitamin E is the concentration of tocopherol and tocotrienol, which can be found in natural or synthetic form. This vitamin is essential for the integrity of reproductive, muscular, circulatory, nervous and immune systems of the animals. In order to reduce the harmful effects of high temperatures in poultry production, vitamin E supplementation is a viable alternative for the sector. Some studies indicate its potential antioxidant effect able to modulate inflammatory responses and physiological adjustments to mitigate the undesirable effects of exposure of broilers to high temperatures. Moreover, it has been found increased viability of animals due to the greater activation of the immune system, and improved quality of animal products given to the deposition in tissues with consequent nutritional enrichment of meat products.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/27456

10.4025/actascianimsci.v37i4.27456	
Editor: 	Editora da Universidade Estadual de Maringá	
Relação: 	http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/27456/pdf_121	
Formato: 	application/pdf	
Fonte: 	Acta Scientiarum. Animal Sciences; v. 37, n. 4 (2015); 419-427

Acta Scientiarum. Animal Sciences; v. 37, n. 4 (2015); 419-427

1807-8672

1806-2636