REDUCING THE INCIDENCE OF HEMORRHAGIC FATTY LIVER SYNDROME IN LAYING HENS FED RAISIN JUICE BYPRODUCTS AND RESVERATROL AND THEIR IMPACT ON NRF2 AND TNFΑ GENE EXPRESSION AND ANTIOXIDANT STATUS

This study investigated the effects of raisin juice byproducts (RJ) and resveratrol (RSV) as antioxidants on oxidative stress, gene expression (TNFα and NRF2), productive performance, and liver histology on 72 Lohmann Brown laying hens fed a high-energy, low-protein diet that induces fatty liver hemorrhagic syndrome. The treatments were distributed as follows: Treatment 1 (D1T1) included a standard diet without any additives; Treatment 2 (D1T2) was a standard diet plus 2% raisin juice byproducts; Treatment 3 (D1T3) included a standard diet plus 4% raisin juice byproducts; and Treatment 4 (D1T4) included a standard diet plus 500 mg/kg resveratrol. Treatment 5 (D2T1) comprised a high-energy, low-protein diet without any additives, Treatment 6 (D2T2) involved a high-energy, low-protein ration + 2% raisin juice byproducts, Treatment 7 (D2T3) included a high-energy, low-protein ration + 4% raisin juice byproducts, and Treatment 8 (D2T4) included a high-energy, low-protein ration + 500 mg/kg resveratrol. The results indicated significant superiority in productive performance for all supplementation treatments compared to the control. There was a substantial decrease in ALT and AST enzyme concentrations and an increase in the ALP, GSH-PX, and SOD enzymes in favor of regular rations and supplementation treatments compared to the control. The results indicated a significant decrease in NRF2 and TNFα gene expressions for all supplementation treatments. Histological examination showed the liver tissues were free from pathological injury due to the RJ (4%) and resveratrol addition treatments