Effects of Heat Conditioning and Dietary Ginger Oil at Early Age on Productivity, Oxidative Stress Status, and Immune Response in Broilers

Heat stress is among significant environmental elements that negatively affected broiler performance. The experiment designed to evaluate impacts of two heat conditioning at an early age (EHC; 32°C and 40°C) and 3 levels of ginger oil (Gin; 200, 400 and 600 mg/kg diet) supplementation productivity, oxidative stress status, and chicken broiler immune response. 300 chicks were split into 6 treatments using a completely randomized factorial design, with 10 birds per cage (replicate) and 5 replicates for each treatment. During the five-weeks experimental period, data on production measurements were collected. Blood metabolites such as: total cholesterol, glucose, glutathione (GLU), HSP70, T4, immunological indices (IL1β, IFN-γ, IL10, and C3), and antioxidant markers (TAC, CAT, SOD, and MDA) were observed. Temperature humidity index (THI) was assessed and indicated severe heat stress during the experimental period. No interaction effects as well as the two EHC and Gin inclusion in diets enhanced the feed conversion rates and plasma levels of T3, total protein and HDL-cholesterol, lysozyme, GLU, and CAT. Moreover, EHC improved body weight, hepatic HSP70, immunological indices, and antioxidant markers except for MDA level which was lowered as well as plasma triglycerides. However, growth hormone, T4, total cholesterol in plasma were not affected. Diets supplemented with 400 Gin mg/kg diet has almost the same effect as 600 Gin mg/kg diet. In general, results suggest that both EHC (40°C) and adding ginger oil (up to 400 mg/kg diet) may increase broiler chicken production efficiency and oxidative status when exposed to heat stress.