Reducing body temperature and oxidative stress
2,800 broilers were randomly divided into 3 groups: negative control group, heat-stressed positive control group, and a Safmannan® plus heat stress group. Body temperatures were recorded several times a day. From D35-42, body temperatures were significantly lower in the Safmannan® group than in the heat-stressed positive control group.
Heat stress is characterised by increased energy requirement, resulting in increased free radical (ROS) formation. A trial was conducted to compare the effects of Safmannan® and an AGP (bacitracin) in broilers during exposure to chronic heat stress. The trial demonstrated that supplementing the heat-stressed broilers’ diet with 250g/t of Safmannan® reduced lipid peroxidation, significantly more than the AGP.