Replacement of dietary vitamin E by an extract rich in hydrox-ytyrosol, from the olive oil by-product “alperujo”, in broiler chickens: part II - effects on liver traits, oxidation, lipid profile and transcriptome.

ABSTRACT: The present study aims to evaluate the impact of replacing vitamin E (VE) by a liquid obtained from alpeorujo, an olive oil by-product rich in hydroxytyrosol (HT), on broiler liver traits, oxi-dation, lipid profile and transcriptomic analysis. There were 5 diets that differed only in the substitution of supplemental VE (0 to 40 mg/kg with differences of 10 mg/kg) by HT (30 to 0 mg/kg with differences of 7.5 mg/kg). A linear decrease (p < 0.05) of α-tocopherol concentration in the liver was observed with the replacement of VE by HT with no significant changes in tri-glycerides, cholesterol, and TBARs concentrations. The hepatic transcriptome showed 378 dif-ferentially expressed genes between broilers fed HT15 (20 mg/kg VE and 15 mg/kg HT) and HT0 (40 mg/kg VE) diets (p < 0.05 and Fold-Change less or higher than 1.3). Significant changes in cell cycle, cell nucleus activity, neuroactivity and necroptosis pathways and functions were observed. It is concluded that the olive oil by-product, rich in HT, could be used to spare VE as antioxidant in broilers diets without affecting liver lipids and TBARs concentrations. The differentially gene expression analysis showed a potential role of olive polyphenols in enhancing the chicken im-mune response.

ORGANISM(S): Gallus gallus

PROVIDER: GSE240099 | GEO | 2023/12/31

REPOSITORIES: GEO