Iron-induced toxicity in broilers: Evaluation of certain herbs Ramakrishnan V.2, Reddy A. Gopala2,*, Anjaneyulu Y.2,1, Haritha C.2, Reddy G. Dilip2 2Department of Pharmacology & Toxicology; College of Veterinary Science, Rajendranagar, Hyderabad-30 (AP) 11Dept of Pathology, College of Veterinary Science, Rajendranagar, Hyderabad-30 (AP) *Corresponding author e-mail: gopalareddy123@rediffmail.com
Abstract A total of 225 male broiler chicks (Cobb strain) of day old age were procured for the study. The chicks were randomly divided into 15 groups consisting of fifteen in each group. Group 1 was maintained as basal diet control and group 2 on ferrous sulphate @ 0.5% in feed throughout 6 wks as iron toxic control without any treatment. Group 3 to 15 were maintained on FeSO4 @ 0.5% in feed for the 4 wks (28 days) of study and thereafter, administered with certain herbs and herbal combinations for the next 2 wks. Lipid profile and phytohaemagglutinin (PHA) assay were studied at the end of 4th and 6th wk, while HI and histopathology were conducted at the end of 6th wk. The concentration of total cholesterol, triglycerides and LDL cholesterol was increased significantly (P<0.05), while HDL values were decreased significantly (P<0.05) in toxic groups (2 to 15) at the end of 4th wk. However, following supplementation of herbs and herbal combination, the values of groups 3 to 15 were revived towards normal. The mean HI titre and PHA assay revealed significant (P<0.05) decrease in the iron toxic control group 2 as compared to the remaining groups. Histopathology of bursa and spleen in iron toxic control (group 2) revealed areas of necrosis and degenerative changes. In conclusion, the study revealed that iron affected lipid profile and immune status significantly, while supplementation of herbs could protect the birds from toxic effects of iron. Top Keywords Broilers, Herbs, Immune status, Iron, Lipid, Protein. Top |