Oxidative stress in poultry production

作者：O.E. Oke, O.A. Akosile, Aderanti Ifeoluwa Oni, I. O. Opowoye, Christianah Adewumi Ishola, J.O. Adebiyi, A.J. Odeyemi, Benjamin Adjei‐Mensah, Victoria Anthony Uyanga, M. O. Abioja · 发表于：Poultry Science · 年份：2024 · DOI：10.1016/j.psj.2024.104003 · 被引用次数：221 · 研究领域：Animal Nutrition and Physiology、Meat and Animal Product Quality、Agriculture and Biological Studies

Oxidative stress (OS) is a major concern that impacts the overall health of chickens in modern production systems. It is characterized by an imbalance between antioxidant defence mechanisms and the production of reactive oxygen species (ROS). This literature review aims to provide a comprehensive overview of oxidative stress in poultry production, with an emphasis on its effects on growth performance, immune responses, and reproductive outcomes. This review highlights the intricate mechanisms underlying OS and discusses how various factors, including dietary components, genetic predispositions, and environmental stressors can exacerbate the production of ROS. Additionally, the impact of oxidative stress on the production performance and physiological systems of poultry is examined. The study also emphasizes the relationship between oxidative stress and poultry diseases, highlighting how impaired antioxidant defenses increase bird's susceptibility to infections. The review assesses the existing approaches to reducing oxidative stress in chickens in response to these challenges. This includes managing techniques to lower stress in the production environment, antioxidant supplements, and nutritional interventions. The effectiveness of naturally occurring antioxidants, including plant extracts, minerals, and vitamins to improve poultry resistance to oxidative damage is also examined. To improve the antioxidant defenses of poultry under stress conditions, the activation of cellula...