Replacement of Vitamin E by an Extract from an Olive Oil by-Product, Rich in Hydroxytyrosol, in Broiler Diets: Effects on Liver Traits, Oxidation, Lipid Profile, and Transcriptome
Javier Herrero-Encinas,
Nereida L. Corrales,
Fernando Sevillano,
Robert Ringseis,
Klaus Eder,
David Menoyo
Affiliations
Javier Herrero-Encinas
Departamento de Producción Agraria, Universidad Politécnica de Madrid, ETS Ingeniería Agronómica, Alimentaria y de Biosistemas, 28040 Madrid, Spain
Nereida L. Corrales
Departamento de Producción Agraria, Universidad Politécnica de Madrid, ETS Ingeniería Agronómica, Alimentaria y de Biosistemas, 28040 Madrid, Spain
Fernando Sevillano
Departamento de Producción Agraria, Universidad Politécnica de Madrid, ETS Ingeniería Agronómica, Alimentaria y de Biosistemas, 28040 Madrid, Spain
Robert Ringseis
Institute of Animal Nutrition and Nutrition Physiology, Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392 Giessen, Germany
Klaus Eder
Institute of Animal Nutrition and Nutrition Physiology, Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392 Giessen, Germany
David Menoyo
Departamento de Producción Agraria, Universidad Politécnica de Madrid, ETS Ingeniería Agronómica, Alimentaria y de Biosistemas, 28040 Madrid, Spain
The study examines the effect of replacing vitamin E (VE) with a liquid obtained from alpeorujo, an olive oil by-product rich in hydroxytyrosol (HT), as an antioxidant in broiler chicken feeds on the gene expression, lipid profile, and oxidation in the liver. There were five 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 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 an antioxidant in broiler diets without affecting liver lipid and TBARS concentrations. The differential gene expression analysis showed a potential role of olive polyphenols in enhancing the chicken immune response.