Title:A hőstressz káros hatása a brojler antioxidáns státuszára és ezen hatás csökkentése takarmányozással II. rész A hőstressz csökkentése takarmányozási módszerekkel Irodalmi áttekintés
Gálné Remenyik, Judit
SUMMARY The aim of the second part of the study is to review the possible nutritional tools that can be used for reducing the adverse effects of heat stress. Based on the scientific findings the following conclusions were drown: 5% animal fat (poultry fat) addition to the compound feed significantly decreased the heat production of broilers under heat stress. Feed additives which have direct or indirect anti oxidant effects can increase the protection against lipid peroxidation. Vitamin C (150–500 mg/kg feed), Vitamin A (4–15 mg/kg feed) and Vitamin E (250–500 mg/kg feed) can also be used alone or with other elements, for example chrome (200–400 µg/kg feed) and /or zinc (20–60mg/kg feed) to improve the production parameters of the broilers. Electrolytes or univalent ion supplementation in the drinking water or diet increases the water intake, also improving the resistance of the broilers against heat stress. Based on the scientific findings so far, betain (1-1.5 g/kg feed) supplementation decreases the heat production of broilers and improves the production parameters. The adverse effects of heat stress on the production parameters of broilers has been proved by many studies, but these nutritional possibilities also need to be confirmed and made univocal by further systematic studies.