Effect of prolonged feeding of turkeys with a diet containing oxidized fat on morphological lesions of internal organs

• Autorzy: Szarek J , Zdunczyk Z. , Jankowski J. , Koncicki A. , Andrzejewska A. , Wojtacka J. , Babinska I.
• Języki publikacji: EN

Abstrakty

EN

Microscopic analyses investigated specimens of internal organs and muscles of 20 BUT-9 turkeys fed for 16 weeks with mixtures supplemented with fat of varying peroxide values: as high as 5, 50 100 and 150 mEq O2/kg. During the 4-week experiment period 2, 3, 4 and 5% fat (rapeseed oil and poultry fat at a proportion of 66:34 oxidized under controlled conditions) was added respectively to the feed. Supplementing the oxidized fat at PV 5 mEq O2/kg did not cause any morphological lesions in the internal organs of the turkey hens. However, an increase of up to 50 mEq O2/kg in the fat peroxide value of their diet resulted in retrogressive changes and disturbances in the blood supply to the liver and cross striated muscles. Fat at PV 100 mEq O2/kg resulted in a slight intensification of the above-mentioned changes mainly in these organs, however, fat oxidation of 150 mEq O2/kg led to a visible increase in the type and intensity of lesions as well as the areas in which they occurred (kidneys and alimentary tract). The observed morphological defects were lesions of a damaging and adaptive profile.

Słowa kluczowe

EN

poultry; turkey; animal feeding; diet supplementation; fat; oxidized fat; internal organ; pathomorphology; muscle; body growth rate; unsaturated fatty acid; nutritive value; feed intake; animal growth

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2006
• Tom: 62
• Numer: 12
• Strony: 1366-1370
• Opis fizyczny: p.1366-1370,fig.,ref.

Twórcy

autor

Szarek J

• University of Warmia and Mazury, Oczapowskiego St.13, 10-719 Olsztyn, Poland

autor

Zdunczyk Z.

autor

Jankowski J.

autor

Koncicki A.

autor

Andrzejewska A.

autor

Wojtacka J.

autor

Babinska I.

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