The Effect of Vitamin C on Oxidative Stress, Nitric Oxide Formation and Viability of Broiler Finisher Blood Cells Subjected to High Ambient Temperature

Background: Vitamin C (VitC) is a widely used antioxidant in poultry production. However, there is some ambiguity about the effects of VitC in reducing oxidative stress in poultry when they are under heat stress. Therefore, the objective of this study was to investigate the effects of VitC on reducing oxidative stress and nitric oxide (NO) formation which affects the viability of the broiler finisher blood cells (BFBC). Methods: BFBC were maintained at temperature at 41°C and the temperature increasing from 41°C to 45°C. At 41°C to 45°C, BFBC supplemented with VitC solution at concentrations of 0, 25, 50 and 75 µmol. Then, total antioxidant power (FRAP), malondialdehyde (MDA), hydrogen peroxide (H2O2), NO in supernatant and the viability of BFBC were measured.
Result: It was found that MDA and NO levels were increased at high ambient temperature (P less than 0.05). At the same time, the viability of BFBC was decreased (P less than 0.05). Vitamin C at the concentration of 50 µmol could reduce MDA and NO better than at other concentrations (P less than 0.05) and increased the viability of BFBC (P less than 0.05). This phenomenon indicated that VitC reduced oxidative stress and NO levels, which were important factors for BFBC viability at high ambient temperature.
