Individual and combined effects of vitamin E and lysolecithin supplementation on growth performance, serum biochemistry, antioxidant status, and gene expression in broiler chickens

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ABSTRACT To assess their potential benefits in broiler production, the present experiment evaluated the effects of dietary supplementation with vitamin E (Vit E) and lysolecithin (LYSO) on growth performance, blood biochemical changes, intestinal and hepatic morphology, antioxidant status, meat quality, and gene expression. A total of 264 broiler chicks ( Avian 48) were randomly assigned to six treatments for 35 days, each treatment containing four replicates of 11 birds. Treatments were arranged as follows: G1): control, G2): vitamin E (200 mg/kg diet), G3) 0.5 g LYSO/kg diet, G4) 1 g LYSO/kg diet, G5) 0.5 g LYSO + Vit E, and G6) 1 g LYSO+ Vit E. Broiler chickens supplemented with 1 g LYSO/kg diet + Vit E demonstrated the highest performance (higher body weight gain and improved feed conversion ratio) among groups (P < 0.05). Carcass and breast muscle weights were significantly increased, whereas abdominal fat was lowered in the supplemented groups (P < 0.05). In addition, dietary supplements improved phagocytic activity, intestinal and hepatic morphology, liver function-related enzymes (lower alanine aminotransferase-ALT, and aspartate aminotransferase-AST), serum lipid profile (lower low-density lipoproteins-LDL and triglycerides, along with higher high-density lipoproteins-HDL levels), and antioxidant enzyme activities (superoxide dismutase-SOD, glutathione peroxidase-GPx, and catalase-CAT), while lowering malondialdehyde (MDA) levels (P < 0.05) in birds fed the combination (1 g LYSO/kg diet + Vit E). The combination also stimulated significant upregulation of growth hormone receptor (GHR) and insulin-like growth factor ( IGF-1 ), and immune response (Interleukins-, IL-10 and IL-1β) related genes (P < 0.05), while the lipogenic gene, ACC, was downregulated (P < 0.05). Dietary supplementation of feed additives increased meat-water holding capacity, tenderness, and color (P < 0.05), with no effect on meat pH. In conclusion, the combined supplementation of LYSO (1 g/kg diet) and vitamin E improved broiler growth, serum lipid profile and liver function, tissue morphology, immune function, antioxidant status, and meat quality, highlighting its potential as an effective nutritional approach in broiler production.

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