Effect of agaricus blazei in the diet of broiler chickens on immunity, serum parameters and antioxidant activity

Abstract

The effect of adding Agaricus blazei to the diet of broilers on immunity, serum parameters, and antioxidant activity was evaluated. A total of 840 1-day-old chicks were used, distributed among five levels of a completely randomized design (0.0, 0.05, 0.10, 0.15, and 0.20% A. blazei), with six replications and 28 birds per experimental unit. The weights of the thymus, spleen and cloacal bursa were not influenced (P > 0.05). Leukocytes, macrophages and nitric oxide were unaffected (P > 0.05), but at each supplementation level compared with the control, differences appeared in the percentages of eosinophils and macrophages (P 0.05) at 42 days. Hypocholesterolemic effect was demonstrated (P 0.05). The antioxidant activity of mushroom showed a positive linear effect (P < 0.05) on DPPH capture on day zero of meat cooling. The inclusion of A. blazei in the diet of broilers provided an immunostimulatory activity and hypocholesterolemic effect. Residual compounds with antioxidant activity were present in the meat, which may promote tissue protection of the animal in vivo, making possible the use of A. blazei as a natural additive.

Keywords

• Cogumelo
• Colesterol
• Imunoglobulinas
• Leucócitos
• Radical livre.