Dietary supplementation with chia polyphenols alleviates oxidative stress and improves egg nutritional quality in Japanese quails under heat stress

LUCINI MAS, AGUSTÍN; BONANSEA, ROCÍO INÉS; FERNANDEZ, MARÍA EMILIA; KEMBRO, JACKELYN MELISSA; LABAQUE, MARÍA CARLA; WUNDERLIN, DANIEL ALBERTO; BARONI, MARÍA VERÓNICA

JOURNAL OF THERMAL BIOLOGY

PERGAMON-ELSEVIER SCIENCE LTD

Año: 2023 vol. 111

0306-4565

eat stress in poultry is a major concern, especially in regions with hot summers and scarce cooling infrastructure. Dietary supplementation with antioxidants, such as polyphenols, has risen as a strategy to mitigate the physiological consequences of heat stress. A by-product of the extraction of oil from chia seeds, which is discarded if not used, could be a possible source of polyphenols. The aim of the present study was to evaluate the effects of dietary supplementation with polyphenols from defatted chia seed cake on the general performance, and oxidative status of Japanese quail exposed to heat stress. Furthermore, productive performance, egg quality and yolk fatty acid composition were also assessed. A total of 36 females (96 days of age) were randomly assigned to different diets: BASAL (control), LDCP (low dose of chia polyphenols), or HDCP (high dose of chia polyphenols). Half the animals in each diet group were exposed to 34 °C for 9 h a day (Heat Stress; HS), while the other