Document Type : Original Article
Authors
1
1Department of Forensic Medicine and Toxicology, Faculty of Veterinary Medicine, Benha University, Toukh 13736, Egypt. 2Animal Health Research, Benha Branch, Agriculture research center (ARC), Egypt
2
Department of Forensic Medicine and Toxicology, Faculty of Veterinary Medicine, Benha University, Toukh 13736, Egypt.
3
Department of Forensic Medicine and Toxicology, Faculty of Veterinary Medicine, Benha University, Toukh 13736, Egypt
4
Department of Forensic Medicine and Toxicology, Faculty of Veterinary Medicine, Benha University
5
Animal Health Research, Dokki, Agriculture research center (ARC), Egypt.
Abstract
Aflatoxicosis is still a significant issue in poultry rearing due to immunity reduction, injuries to various tissues, degrades the quality of carcasses, and increased vulnerability to different infective agents. So the existing research was assessed to evaluate the effect of copper chitosan nanocomposites (Cu-Chit/NCs) on aflatoxin B1(AFB1) contaminated feed in broiler chicken on hepatic function, antioxidant status and hepatic tissues. A total of 60 one-day old broiler chicken were assigned into six equal groups: group1: was kept as control, group 2: was fed AFB1 (1mg/kg basal diet), groups 3 and 4 (were fed AFB1 together with Cu-Chit/NCs at low and high doses respectively). While groups 5 and 6 (protective groups) were fed Cu-Chit/NCs at low and high doses respectively 1stweek then AFB1 together with Cu-Chit/NCs at low and high doses respectively for last 3 weeks. The results revealed that there was liver injury in group 2 that was fed AFB1 indicated by significant increase in serum AST, ALT and significant increases in malondialdehyde(MDA) and decrease in the activities of reduced glutathione(GSH)and glutathione peroxidase(GPX), superoxide dismutase(SOD), catalase(CAT), and total antioxidant(TAO). Nevertheless, dietary supplementation of Cu-Chit/NCs alleviated the adverse effect of AFB1and improved the hepatic functions in broiler chicken' specially in prophylactic groups through their antioxidant properties.
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