The gastrointestinal tract (GIT) provides the biological environment for nutrient digestion and absorption, and protection from pathogens and toxins. Broilers are fast growing because of the great potential of intestinal epithelia for nutrient absorption, and efficient conversion of nutrient to muscle. Physiologically, reactive oxygen species (ROS) and reactive nitrogen species (RNS) are generated by GIT epithelial cells either from oxygen metabolism or by enteric commensal bacteria and regulate gut health. However, increased production of ROS elevates free radical production and antioxidant insults resulting in oxidative stress. Oxidative stress in poultry GIT is derived from nutritional, environmental heat stress, and pathological factors, which alters overall performance as well as meat and egg quality. Supplementation of exogenous vitamins, antioxidants, and plant extract having antioxidant properties scavenge ROS and are beneficial in mitigating oxidative stress in the GIT. This review highlights the involvement of oxidative stress in the gastrointestinal functionality of poultry and potential intervention strategies to maintain redox balance in the GIT.
Keywords: antioxidant; gastrointestinal tract; heat stress; oxidative stress; poultry production.