| ABSTRACT Heat stress, causes economic losses and has negative effects on both broiler husbandry and animal welfare. Nutritional strategies are applied for minimizing the negative effects of heat stress. In the present study, at the finishing period (24-39 days of age) of heat stress, the effects of diet involving 21% and 19% proteins and vitamin E on lipid metabolism and antioxidant mechanism of action, aimed to be identified. This study was carried out in six groups as: HPC (24oC heat + 21% crude protein (CP)), HPS (34oC heat + 21% CP), LPC (24oC heat + 19% CP), LPS (34oC heat + 19% CP), HPSVE (34oC heat + 21% CP + Vitamin E) and LPSVE (34oC heat + 19% CP + vitamin E) groups. Superficial pectoral muscles (breast) and liver tissues were used for oxidative... |
