4. Shortage of food and nutrients, especially animal
protein sources, is one of the most important
nutritional problems of the world, especially in third
world countries. Poultry producers are looking for ways
that allow greater growth and better feed conversion,
as well as to decrease excessive abdominal and
subcutaneous fat deposition (Waller, 2007).
1
Introduction
5. 2
Accumulation of fat in carcasses of broiler,
particularly in abdominal and visceral areas,
represents a waste product to consumers who are
increasingly concerned about the nutritional and
health aspects of their food. Such fatty broiler will
be unattractive to those consumers and thus will
lead to decrease salability, which in turn reduces
the net returns for the producers.
6. 2
Some of these undesirable selection responses
could be partially counteracted by genetic means.
However, this will only give satisfactory results in the
long term and attention should, therefore, be paid
to short term solution which may be nutritional or
management factors (Abou El-Ghar and Abd El-
Karim, 2016; Akbari et al, 2018; Akbari et al, 2016;
and El-Senousey et al, 2018).
7. 2
Poultry industry, is one of the most
effective methods for producing animal
protein in the world (Ardekani et al, 2012). In
the last decade, meat type chicken has been
selected for increasing body weight yield. This
strategy has resulted in greater growth
performance.
8. 2
In modern poultry production, an array
of feed additives is routinely added to
maintain optimal health by and also
metabolic status as well as to promote
performance indices in farm animals. Among
these considered vital and extensively used
are organic acids (e.g. α-LIPOIC ACID) and
antioxidants (e.g. L- CARNITINE).
9.
10. 2
Alpha-lipoic acid (1,2-dithiolane-3-pentanoic
acid), also known as thioctic acid, is an organo-sulfur
compound, containing two sulfur (thiol) groups.
In addition, it can be called as 1, 2-dithiolane-3-
valeric acid or 6, 8-dithio-octanoic acid).
A-LA is available in its oxidized or its reduced form as
dihydrolipoic acid (DHLA)
11. a) The oxidized form
b) The reduced form
as shown in Fig. 1
II. Types of lipoic acid
Fig. 1. The oxidized and reduced
form of lipoic acid
12. 2
Lipoic acid is composed of two types of isomers:-
R-lipoic acid is the active component of
antioxidants and naturally created in the body.
S-lipoic acid is produced in a laboratory and is
not highly active on biological level (Grogler,et
al 1999).
III. Isomers of lipoic acid
15. 2
lipoic acid is created naturally in the human
body, and it is also found in many foods that contain
a high percentage of lysine and is related to the
form of lipoyllysin, for example animal tissues such
as liver, heart ,.and kidneys, as well as vegetable
tissues such as spinach and broccoli (Lodge et al,
1997)
V. Dietary sources
16. 2
1. As co-factor: It is considered an essential co-
factor for many mitochondrial reactions that work
to produce energy, reduce alpha-keto acid and
amino acids. (Smith et al,2004)
2. Antioxidant activities: Antioxidant works to
scavenge free radicals and not introduce them
into the reaction.
VI. Functions of lipoic acid
17. 2
Ros, RNs, and RNOS are the products of
oxidative metabolism, which are a defense
against the immune host, but an excess of them
leads to the destruction of large molecules and
DNA damage, Both DHLA and LA scavenge free
radicals and act as a couple of oxidation and
reduction (Smith et al, 2004)
18. 2
3. Regeneration of Other Antioxidants:
It reduces other antioxidants such as vitamin C, (Smith et al,2004)
19. 2
4. Induction of Glutathione Synthesis:
Glutathione is an important intracellular antioxidant
that also plays a role in the detoxification and elimination
of potential carcinogens and toxins. LA has been found to
increase glutathione synthesis in cultured cells and in the
tissues of aged animals Fed LA (Hagen et al, 2000; Suh et
al, 2004)
20. 2
5. LA improves glycemic control, polyneuropathies
associated with diabetes mellitus, and effectively
mitigates toxicities associated with heavy metal
poisoning. As an antioxidant (Smith et al, 2004)
22. Guo et al. (2014) found that FI ,BWG were
improved in broiler fed 500mg/kg and abdominal fat
was decreased in this group.
Zhang et al. (2014) found that the broiler fed diet
supplemention with 50mg/kg lesser weight gain and
feed intake.
VII. some outputs about alfa lipoic acid
effect on poultry of from literature
effect of performance:
23. 2
EL-Rays (2020) showed that weight gain (WG), feed
consumption (FC), and feed conversion ratio (FCR). Body
weight value decreased significantly with increasing α-
Lipoic acid in the diet.
Chen et al. (2011) studied the effect of dietary
supplementation α- Lipoic acid on antioxidant potential
exhibiting enzymes in serum, liver and muscles of birds
like superoxide dismutase and glutathione were estimated
by using concentrations of 0, 100, 200 and 300
24. 2
On broiler the results showed that
dietary α-lipoic acid increased glutathione
level in liver as well as augmented α-
tocopherol status of meat in relation to
control.
25. Biochemical properties
Murail and sherien (2020) found that
antioxdiants and proteins were significantly
improve in broilar fed on 100mg/kg alpha lipoic
acid and GLU ,Alu ,and mineral were not
significantly changed compared to control.
26. Khan et al. (2015) reported that the
improvements in antioxdiants are due to
adding alpha lipoic acid and α-tocopherol
cetate (100 and 200), Respectively.
These results were obtained by
determination the TBARs (lower values)
Increase antioxdiants led to deficiency
PUFAs
27. El-Rays (2020) reported that the
improvements in plasma oxidative statues including
TAC, SOD, GSHpx, and MDA. Are due to adding
different levels of alpha lipoic acid (50,75,and 100).
According to Dominic et al. (2014), HDL of
broilers fed diet supplemented with 100mg/kg alpha
lipoic acid was increased by 34.5% compared to
control whereas, LDL reduced but triglycerides and
VLDL had no effect
28. The result showed that ,the
improvement in glutathione peroxidase
and MDA due to adding different levels on
alpha lipoic acid (50,100) (Jia et al, 2014)
29. Table shows the antioxidant effects of
α-lipoic acid in poultry
Reference
Alpha lipoic
acid effects
Parameters
Alpha
lipoic
acid level
(mg /kg
Poultry
species
Chen et al.
(2011)
Dietary α-lipoic
acid administration
momentously
increased glutathione
level in liver as well as
augmented
α-tocopherol
status of meat in
relation
to control
Antioxidant potential
exhibiting
enzymes in serum,
liver and muscles
of birds like
superoxide
dismutase
and glutathione were
estimated
0, 100, 200,
300
Broiler
30. Reference
Alpha lipoic
acid effects
Parameters
Alpha lipoic
acid level (mg
/kg
Poultry
species
Jia et al,
(2014)
Total antioxidant
potential as measured
by superoxide
dismutase,
glutathione
peroxidase activity
were increased and
malondialdehyde
production in serum
and liver were
decreased (p < 0.05)
Antioxidative
potential,
energy
expenditure as
well as lipid
metabolites
were
evaluated
0, 50, and 100
Broiler
Table Continued
31. Reference
Alpha lipoic
acid effects
Parameters
Alpha lipoic
acid level
(mg /kg
Poultry
species
Arshad et
al.
(2013a,b)
Broiler meat fatty acids
content were significantly higher
in wheat germ oil groups as for
breast (23.92%) and
leg meat (25.82%), whereas
lowest fatty acids were reported
in birds meat fed on diet
containing lipoic acid for breast
and leg meat as 19.57 and
21.30%. Additionally, serum
cholesterol and triglycerides were
also reported lower in groups
given natural α-tocopherol
in combination with α-lipoic
acid.
Antioxidant
enzymes,
fatty acid
composition
as well as
serum
biochemical
analysis
were
carried out
Alpha-lipoic
acid
(150 mg/kg
feed) alone
as well as in
combination
of wheat
germ oil
Broiler
Table Continued
32. 2
VIII. References
Akbari, M. K. R., Bakhshalinejad, R., & Shafiee, M.
(2016). Effect of dietary zinc and α-tocopheryl acetate
on broiler performance, immune responses, antioxidant
enzyme activities, minerals and vitamin concentration in
blood and tissues of broilers. Animal Feed Science and
Technology, 221, 12-26.
33. 2
Akbari, M. K. R., Bakhshalinejad, R., & Zoidis, E.
(2018). Interactive effects of α-tocopheryl acetate and
zinc supplementation on the antioxidant and immune
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Ardekani, H. M., Shevazad, M., Chamani, M.,
Aminafshar, M., & Arani, E. D. (2012). The effect of
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34. 2
El-Ghar, A., Sh, R., & El-Karim, A. (2016). Effect of early selection
for body weight, keel length and breast circumference on egg
production traits in inshas strain of chickens. Egyptian Poultry
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El-Senousey, H. K., Chen, B., Wang, J. Y., Atta, A. M., Mohamed, F.
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35. 2
El-kelawy, M. (2017). Effects of L-carnitine on production
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El-Rayes, T. K. (2020). ASSESSMENT OF THE EFFECT OF α-LIPOIC
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36. 2
Lodge, J. K., Youn, H. D., Handelman, G. J., Konishi, T., Matsugo, S.,
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