Reducing the Effects of Oxidative and Nitrosative Stress on Viability of the Broiler Blood Cells when Exposed to High Ambient Temperatures by Using Tannic Acid

The study aimed to investigate the effect of tannic acid (TA) on total antioxidant power (FRAP), malondialdehyde (MDA), hydrogen peroxide (H2O2), nitric oxide (NO), and the viability of broiler blood cells (BBC) exposed to high ambient temperatures. The BBC from a broiler chicken was exposed to temperatures ranging from 41.5°C to 46°C and incubated with TA at concentrations of 0 (the positive control group, TPCG), 5, 10, 15, and 20 μg/mL. Results showed that MDA, H2O2, and NO levels of the control group (TCG) which BBC was maintained at 41.5°C were significantly lower than TPCG. The viability of TPCG was lower than TCG. TA reduced H2O2 and NO levels and increased BBC viability, especially at the optimal concentration of 10μg/mL. These findings indicate that TA has the potential antioxidant and cytoprotective effects on BBC under heat stress conditions.