Oxidative stress in poultry production

Oxidative stress in poultry production

2024 | O. E. Oke, O. A. Akosile, A. I. Oni, I. O. Opowoye, C. A. Ishola, J. O. Adebiyi, A. J. Odeyemi, B. Adjei-Mensah, V. A. Uyanga, and M. O. Abioja
Oxidative stress (OS) is a significant concern in modern poultry production, characterized by an imbalance between antioxidant defense mechanisms and the production of reactive oxygen species (ROS). This literature review provides a comprehensive overview of OS in poultry, focusing on its effects on growth performance, immune responses, and reproductive outcomes. The review highlights the intricate mechanisms underlying OS and discusses how various factors, including dietary components, genetic predispositions, and environmental stressors, can exacerbate ROS production. It examines the impact of OS on poultry production performance and physiological systems, emphasizing the relationship between OS and poultry diseases. The review also assesses existing approaches to reducing OS in chickens, such as managing techniques to lower stress, antioxidant supplements, and nutritional interventions. Additionally, it explores the effectiveness of naturally occurring antioxidants, including plant extracts, minerals, and vitamins, in improving poultry resistance to oxidative damage. To enhance antioxidant defenses under stress conditions, the activation of cellular homeostatic networks, such as the Nuclear Factor Erythroid 2-Related Factor 2 (Nrf2), is necessary for the synthesis of protective factors that counteract increased ROS and RNS production. Future research should focus on novel strategies for managing oxidative stress in chicken production, building on these advancements and addressing identified knowledge gaps.Oxidative stress (OS) is a significant concern in modern poultry production, characterized by an imbalance between antioxidant defense mechanisms and the production of reactive oxygen species (ROS). This literature review provides a comprehensive overview of OS in poultry, focusing on its effects on growth performance, immune responses, and reproductive outcomes. The review highlights the intricate mechanisms underlying OS and discusses how various factors, including dietary components, genetic predispositions, and environmental stressors, can exacerbate ROS production. It examines the impact of OS on poultry production performance and physiological systems, emphasizing the relationship between OS and poultry diseases. The review also assesses existing approaches to reducing OS in chickens, such as managing techniques to lower stress, antioxidant supplements, and nutritional interventions. Additionally, it explores the effectiveness of naturally occurring antioxidants, including plant extracts, minerals, and vitamins, in improving poultry resistance to oxidative damage. To enhance antioxidant defenses under stress conditions, the activation of cellular homeostatic networks, such as the Nuclear Factor Erythroid 2-Related Factor 2 (Nrf2), is necessary for the synthesis of protective factors that counteract increased ROS and RNS production. Future research should focus on novel strategies for managing oxidative stress in chicken production, building on these advancements and addressing identified knowledge gaps.
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