Impact of non-fermented and fermented Ginkgo biloba leaves on cytokine and some histological markers in normal and oxidative stress broilers

Abstract

Oxidative stress (OS) may occur when the body is exposed to internal or external factors that compromise the effectiveness of antioxidant mechanisms or amplify the generation of reactive oxygen species (ROS) and reactive nitrogen species (RNS). The present study investigated the influence of Ginkgo biloba leaves on cytokines and histological parameters in male broiler chickens under hydrogen peroxide-induced oxidative stress and normal conditions.

A total of 216 Ross 307 strain male broiler chickens, aged one day, were employed in the study using a completely randomized design. The chickens were distributed into six groups, each containing an equal number of birds. Each group had three replicates, with 12 chicks in each replicate. The initial group, denoted as Group 1 or the control group, was provided with the standard diet. Group 2 was exposed to oxidative stress (OS) by introducing 0.5% ml of H₂O₂ (at a 50% concentration) per liter of water. In Group 3, OS was induced, and the chickens were administered 3.5 g/kg of Ginkgo biloba leaves (Gbl) that non-fermentation. Group 4 underwent OS and was treated with 3.5 g/kg of fermented Gbl. Group 5 comprised normal chickens treated with 3.5 g/kg of non-fermented Gbl, while Group 6 consisted of normal chickens treated with 3.5 g/kg of fermented Gbl. Throughout the 42-day experimental period, all groups received their respective treatments. The results indicated that the fermented group displayed a significant reduction (P<0.01) in interleukin (Il8) levels when compared to the control and other groups. However, the TNF-α level did not exhibit a significant decrease (P>0.01) when compared to the control group. In Group 6, there was a noteworthy increase (P<0.01) in jejunum villi height compared to all other groups, and no significant reduction (P>0.01) in crypt depth in comparison to the experimental groups. In conclusion, the fermentation approach for Gbl positively influenced the gut's ecological system and the immune response of the chickens against pathological diseases.