The adverse effects of heat stress on the antioxidant status of broiler and redu cing these effects with nutritional tools Part 1 The heat stress and the antioxidant defence system Review

SUMMARY The aim of the first part of this article is to present the relationship between heat production of animals and the environmental temperature; furthermore the biochemical, physiological background and the adverse effects of heat stress on behaviour, physiological and antioxidant status of broilers. Based on the scientific findings, the following conclusions were drown: the antioxidant defence system plays an important role in the reduction of the heat stress generated lipid peroxi dation process. A significant amount of oxygen-centered free radicals are formed due to heat stress, and partially is eliminated by the enzymatic pathway. Vitamin C and E also play an important role in the reduction of heat stress as small molecu lar compounds with large antioxidant capacity. The HSP70 heat stress proteins repair and remove the heat stress damaged proteins from the cells