Study results 2 The effect of vitamin premix reduction on broiler performance at different ages did not significantly affect ADFI, BWG or FCR (see table below) (Moravej et al., 2012).
- Replacement of vitamin E with GPP resulted in lower cost per kg broiler feed. In conclusion, replacement of 75 ppm vitamin E with GPP improved antioxidant status and immune response of broilers at lower feed cost without any significant effect on histopathology of organs (see below). - The tables below show the results of the polyphenols on antioxidant activities and immunity (against Newcastle disease (ND) and infectious bursal disease (IBD)).
T1 – feed with no vitamin premix (VP), from 29 to 42 days of age; T2 – 33% VP, from 29 to 42 days of age; T3 – 33% VP from 29 to 35 days of age and no VP from 36 to 42 days of age; T4 - 66% VP, from 29 to 42 days of age; T5 – 66% VP from 29 to 35 days of age and no VP from 36 to 42 days of age; T6 – 100% VP, from 29 to 42 days of age; T7 – 100% VP from 29 to 35 days of age and no VP from 36 to 42 days of age 2.5 kg of vitamin premix contained (among other elements): 2700mg retinal, 18g tocopheryl acetate,
Alternatives
1. Compared to other species, poultry is the most efficient animal species in converting beta-carotene to vitamin A. As a result, supplementation of beta-carotenoids in case of reductions in direct dietary supply of vitamin A would be a better way of providing vitamin A to the animal. In poultry, the conversion of beta-carotene to vitamin A is as
Beta-carotene for vitamin A given below: 2.
1 mg β-carotene = 1667 IU vitamin A Polyphenols for vitamin E
Removal of vitamin E can be compensated by addition of polyphenols, plant compounds with anti-oxidant properties. The basic structure of these compounds includes a phenol group similar to that of vitamin E. Within the polyphenols there are compounds that have more hydroxyl groups attached to benzene rings per unit of weight than vitamin E, which gives them even a higher anti-oxidant potential. However, not all polyphenols are suitable as one-on-one replacements for the anti- oxidant function of vitamin E. Bioavailability, radical affinity, tissue distribution and metabolism must all be considered (Meyer-Wilson, 2015). The study of Iqbal et al. (2015) showed the effectiveness of grape polyphenols in replacing vitamin E (study results below).
Study results - A study was carried out to investigate the replacement effect of vitamin E (100 ppm) with Grape polyphenols (GPP) on antioxidant status, immune response, and organs histopathology in broilers from 1- to 35-d age (Iqbal et al., 2015).
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Concluding remarks Vitamin A - Reduction of vitamin premix inclusion rates (0.5% to 0.25%) does not affect performance during the finishing periods for broilers. - In poultry, carotenoids are potential alternatives to vitamin A, since they are efficiently converted to vitamin A. - Although not mentioned in this article, studies show that stressful environments such as heat stress affect vitamin A utilization – in such environments, it is important to consider this factor before reducing the inclusion levels.
Vitamin E
- Vitamin premix reduction or withdrawal during the finisher period has no significant effects on broiler performance. - Polyphenols (e.g. grape polyphenols) have been demonstrated to replace vitamin E up to above 50% (Iqbal et al., 2015) without compromising performance. However, the effectiveness of replacing vitamin E depends on the type of the polyphenol.
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