Oxidative stress (OS) is a major concern in modern poultry production, affecting the health and performance of chickens. It results from an imbalance between antioxidant defenses and the production of reactive oxygen species (ROS). This review highlights the effects of OS on growth, immune responses, and reproduction in poultry, as well as the factors that exacerbate ROS production, such as dietary components, genetic predispositions, and environmental stressors. OS negatively impacts poultry health, increasing susceptibility to infections and reducing meat quality. Strategies to mitigate OS include managing production environments, using antioxidant supplements, and nutritional interventions. Naturally occurring antioxidants, such as plant extracts, minerals, and vitamins, can enhance poultry resistance to oxidative damage. The activation of vitagenes, such as Nuclear Factor Erythroid 2-Related Factor 2 (Nrf2), is essential for counteracting increased ROS and RNS production. Future research should focus on novel strategies to manage OS in poultry production. OS is caused by an imbalance between antioxidants and pro-oxidants, leading to cellular damage and dysfunction. ROS are produced in stressful environments and can damage proteins, RNA, and DNA, leading to metabolic dysfunctions. OS is a critical issue in poultry production, affecting meat quality and growth. Factors such as feed toxins, microbial infections, and thermal stress can exacerbate OS. Antioxidant defense mechanisms, including enzymatic and non-enzymatic antioxidants, are crucial for mitigating OS. The Nrf2 pathway plays a key role in activating antioxidant defenses, while the NF-κB pathway is involved in inflammatory responses. OS can also impact the gastrointestinal tract, leading to increased intestinal permeability and poor nutrient absorption. The impact of OS on poultry productivity is significant, affecting growth performance, feed conversion ratio, and meat quality. OS can also impair egg production and quality, leading to weaker eggshells, poor yolk quality, and altered egg white consistency. Additionally, OS can affect reproductive functions, including sperm quality and fertility, by causing DNA fragmentation and impairing sperm motility. Hormonal imbalances caused by OS can further affect reproductive performance. Mitigation strategies include environmental management, dietary interventions, and the use of phytochemicals to enhance antioxidant defenses. Understanding the complex relationship between OS and poultry production is essential for improving the health and productivity of poultry.Oxidative stress (OS) is a major concern in modern poultry production, affecting the health and performance of chickens. It results from an imbalance between antioxidant defenses and the production of reactive oxygen species (ROS). This review highlights the effects of OS on growth, immune responses, and reproduction in poultry, as well as the factors that exacerbate ROS production, such as dietary components, genetic predispositions, and environmental stressors. OS negatively impacts poultry health, increasing susceptibility to infections and reducing meat quality. Strategies to mitigate OS include managing production environments, using antioxidant supplements, and nutritional interventions. Naturally occurring antioxidants, such as plant extracts, minerals, and vitamins, can enhance poultry resistance to oxidative damage. The activation of vitagenes, such as Nuclear Factor Erythroid 2-Related Factor 2 (Nrf2), is essential for counteracting increased ROS and RNS production. Future research should focus on novel strategies to manage OS in poultry production. OS is caused by an imbalance between antioxidants and pro-oxidants, leading to cellular damage and dysfunction. ROS are produced in stressful environments and can damage proteins, RNA, and DNA, leading to metabolic dysfunctions. OS is a critical issue in poultry production, affecting meat quality and growth. Factors such as feed toxins, microbial infections, and thermal stress can exacerbate OS. Antioxidant defense mechanisms, including enzymatic and non-enzymatic antioxidants, are crucial for mitigating OS. The Nrf2 pathway plays a key role in activating antioxidant defenses, while the NF-κB pathway is involved in inflammatory responses. OS can also impact the gastrointestinal tract, leading to increased intestinal permeability and poor nutrient absorption. The impact of OS on poultry productivity is significant, affecting growth performance, feed conversion ratio, and meat quality. OS can also impair egg production and quality, leading to weaker eggshells, poor yolk quality, and altered egg white consistency. Additionally, OS can affect reproductive functions, including sperm quality and fertility, by causing DNA fragmentation and impairing sperm motility. Hormonal imbalances caused by OS can further affect reproductive performance. Mitigation strategies include environmental management, dietary interventions, and the use of phytochemicals to enhance antioxidant defenses. Understanding the complex relationship between OS and poultry production is essential for improving the health and productivity of poultry.