Evaluation of whey protein sources on performance, liver antioxidants and immune responses of broiler chickens challenged with ethanol.

To evaluate the effects of whey protein (WP) sources on performance, liver antioxidants and immune responses of broiler chickens, 300 one-d-old male Ross 308 chickens were randomly allocated into six treatments with five replications of 10 birds each. This study was conducted on the basis of a completely randomized design in a 3 × 2 factorial arrangement with dietary supplemental WP sources (no WP; 2% WP and 2% whey protein concentrate (WPC)) and ethanol (zero and 6%) into drinking water. Birds were challenged with ethanol 6% from 10 to 24 days of age. Growth performance, immune responses, intestinal morphology and antioxidant enzymes were assessed in both challenged and non-challenged groups. There was a significant interaction between ethanol and WP sources for growth performance, so that weight gain (WG), feed intake (FI) and feed conversion ratio (FCR) were significantly improved in broiler chickens challenged with ethanol and fed with WP (p < .05). Intestinal morphology, humoral responses and heterophil to lymphocyte ratio (H/L) were not affected by WP sources. Cellular immunity responses were significantly lower in control group and challenged birds fed with WP compared with other groups after 48 hr of phytohemagglutinin-P (PHA-P) injection. Ethanol challenge decreased liver antioxidant enzyme activities and increased levels of malondialdehyde (MDA) and alanine aminotransferase (ALT) activities. Dietary inclusion of WP and WPC increased levels of liver antioxidant enzymes and decreased MDA and ALT activities. It can be recommended to use WP for improving the growth performance and liver antioxidant enzymes in broiler chickens challenged with ethanol.