Ameliorative Effects of Vitamins A and E on Hematological and Biochemical Parameters in Aflatoxin B1 Intoxicated Broiler Chickens

Abstract

Introduction: Aflatoxin B1 (AFB1) stands out as one of the most damaging toxins in poultry, causing oxidative stress and immunosuppression in broiler chickens. The present study aimed to investigate the protective effects of vitamins A and E on hematological and biochemical parameters in broiler chickens intoxicated with AFB1.Materials and methods: A total of 96 day-old unsexed broiler chickens, weighing approximately 40 grams, were randomly divided into six groups. Each group consisted of 16 chickens, with two replicates and eight chickens per replicate. The first treatment compromised commercial feed with 35 µg/kg of AFB1 and 10 mg of vitamin A (T1), the second treatment included commercial feed with 35 µg/kg of AFB1 and 15 mg of vitamin A (T2), third treatment included commercial feed with 35 µg/kg of AFB1 and 5 mg of vitamin E (T3), fourth treatment had commercial feed with 35 µg/kg of AFB1 and 10 mg of vitamin E (T4), the negative control had commercial feed with 35 µg/kg of AFB1 without any vitamins (T5), and the positive control group were given commercial feed only (T6). The entire study was conducted over 42 days, and hematological and serum biochemical parameters were assessed on day 42. Results: Differences in hematological and biochemical parameters were not statistically significant across groups. However, T3 had the highest values of packed cell volume (31%), hemoglobin (10.05 g/dl), red blood cell (3.30 × 10⁶/μl), and white blood cell (15.95 × 103/μl). Additionally, in T4, the serum biochemical parameters indicated the lowest values of aspartate aminotransferase (178.50 U/L), alkaline phosphatase (183.00 U/L), and blood urea nitrogen (1.25 mg/dL), numerically compared to the other groups. Conclusion: The present study indicated that vitamins can be used as a strategic dietary ingredient in reducing the effects of aflatoxins. Supplementing with antioxidants such as vitamin E reduces oxidative stress, stabilizes liver and kidney functions, and supports poultry health under AFB1 exposure.