[Music] we got the consent from the industry and what are they facing day to day but is that oxidative stress per se and what is a fundamental basis of the mechanisms involved Peter can you help us to better understand what do we mean by oxidative stress and what are the basic mechanism we need to know to find solutions yes when we are talking about oxidative stress I would like to start from expressions that we are living in the dangerous world of free radicals and we need some kind of protection this means it's free radicals are produced in nature they are very dangerous they are very damaging and we need some kind of umbrella we means chickens piglets ourselves and this umbrella called anti oxen protection which is built from an toxins which are synthesized in our body coming from feeding gradients as well as from feed supplements and what are the what are free radicals so free radicals in a simple terms can be described as activated molecules of oxygen we know that oxygen is absolutely essential for human and animal life especially for energy production but once a molecule oxygen is activated becoming free radicals this molecule will be very damaging very dangerous and if we look at major sources of free radicals in nature of situation we could say that's mitochondria as a major source of free radicals in biological system we know that mitochondria actually are responsible for energy production however the energy production has never been 100% efficient that's why some electrons from electron transport chain can escape and produce so-called superoxide radicals and this superoxide radicals this is a first step of free radical production and the second source or major source of free radicals in biological systems are phagocytes cells phagocytes sales production of free radicals is an essential process they use free radicals as a weapon as a weapon to kill pathogens however we need to remember that free radicals can also damage phagocytes themselves therefore the antioxidant protection is a key for maintenance of effective phagocyte funds and free radicals are very also also a very important for signaling inside the body between cells and therefore to maintain this balance between free radical production and their scavenging by fear by antioxidant is a most important process in biology and we actually can consider three major levels of antioxidant defense at the first level we are talking about specific enzymes in particular superoxide dismutase which actually can convert it's a super acid radical into non radical products together with glutathione peroxidase catalase in some other elements however if we look how many of those radicals are produced in nature we are talking about at least 20 billions of free radicals to be produced in every cell every day the number is very high as this lamp in physiological conditions so it stress conditions this number will go up therefore the first level of and talks and defense is not portent enough to prevent damaging effect of these twenty billions of free radicals therefore there is a second level of defense and third level of defense and this three levels of antioxidant effects in the cell are responsive for prevention of those damages which potentially free radicals can do for the cell and actually what we need to to know that in the cell and in the body in general all antioxidants are working together it's a teamwork and in this team every member has its own job to do so we can call vitamin E like headquarter one talks and defends carotenoids communicating services of antiques and defense vitamin C Special Forces of antiques and defense flavonoids antioxidant police and the selenium we can call chief executive of antioxidant defense chief executive means that there are at least 25 Selina proteins in animal and human body which are responsible for maintaining and two oxygen defenses for maintaining other processes in the body and they are regulating antioxidant system in general and if we look at the cell we can see that practically every part of the cell is protected we can talk about membranes where polyunsaturated fit is it can be easily oxidized and damages to membrane can take place we are talking about cytosol we are talking about nucleus where DNA can be damaged therefore natural antioxidants are distributed within the cell and every part of the cell is well protected by antioxidants and the most important point I'm making today that there is a very delicate balance between antioxidants and Providence and depending which part of the balances will go down we are talking about good and talks and protection maintenance of growth development and health or alternatively if the another part of the balances goes down due to high production of free radicals or high stress conditions or just bins balanced diet we were talking about free radical overproduction and damages to healthy tissues which eventually will actually affect productive and reproductive performance of animals they will affect animal health their force for the nutrition is the most important task is to maintain this balance which is responsible for growth development productive and repaired performance one side of these balances like God Hills when we look at the gods there is a delicate balance between antiques and Pro oxidants and we need to take care of it or alternatively if we look at the in general is a cell this balance is determining many physiological functions and this balance actually is a redox balance of the cell and we know today's as the redox balance of the cell is responsible for actuation of may or expression of many different genes therefore this is a fundamental balance which we need to take care of and if we took if we come and back to stresses we know that in commercial animal production in poultry production in pig production and in general any actually animal production system there are plenty of stresses and we cannot avoid them and therefore those stresses actually increase free radical production and for the last 20 years more and more information has been accumulated to show that as a molecular level most of stresses in animal production are related to oxidative stress are related this balance between free radical production and antioxidant defense and therefore the nutritional means of preventing damages by those free radicals is a key issue for nutritionists in poultry production in pit production and generally speaking if we look at the effect of those free radicals the first effect we can look at the reproduction why because the spermatozoa of chicken or pigs or bulls they are they contain high proportion of polyunsaturated fatty acid and these PDAs are very vulnerable to lipid oxidation they are very sensitive to lipid oxidation and then we need and tox than defense a good balance between antioxidant proceeds to maintain the structure of spermatozoa and in particular one case we can describe like in selenium deficiency we actually can see damages to the neck of spermatozoa so when Nikhil spermatozoa is damaged there is no motility no motility no fertility as simple as that therefore to provide optimal antioxidant supplementation with the diet is a key issue to maintain semen quality in animal and poultry production and if we go further in terms of effect of radical on health the most important part is actually effect of overproduction of free radicals to immune system the problem is that the immune system is very complex system very important system but very sensitive to free radicals because we know that immune system includes billions of lymphocytes and millions of phagocytes and all these cells are responsible for immunocompetence for protection of the body from invaders and these cells must do work together again it's again a team work and all these different types of immune cell must talk to each other to make a decision how to deal with the situation and if you ask a question how they communicated between a ishes and the recipient says mobile home something like mobile phones which we called receptors are responsible for communication between different immune cells and what's happened in stress conditions and stress conditions those damaging free radicals can actually break those communication devices and once the communication is broken the immunocompetence goes down and all those billions and and millions of immune cells will not be effective in protection therefore to maintain antioxidant proxies and balance to maintain high antioxidant defense is a key and we also need to mention that there is a process of adaptation to stresses and this process of adaptation is going through activation of different transcription factors and this redox balance I mentioned already the redox balance is responsible for activation of various transcription factors and to maintain adaptation to stress and as a loose illustration from the biological point of view how actually antioxidant protection can deal with oxidative stress we can consider for example the issue with selenium because we know that selenium is a chief executive of antioxidant defense I mentioned already there are 25 cellular proteins and they are responsible first of all for antioxidant defense it's proven that at least half of cellular proteins are involved in and talks and defense they are also responsive for redox balance itself they are responsible for maintaining sperm structure they are responsible for regulation of thyroid metabolism as well as the protein folding and protein quality in the body therefore if we look at those cellular proteins what they do they actually prevent oxidative stress they prevent damage is done by free radicals therefore the message the major message of of myself today is we need to balance antioxidant and Pro accidents we need to make sure that balance is optimal in optimal to maintain animal health and this will give us good productive and reproductive performance and of course economical return thank you Peter you mentioned in fact the link between oxidative stress and immune system Fabricio Bernie's interview at wrestling between oxidative stress and inflammation it seems that you agree all together on the link between oxidative stress and those museums yes actually inflammation is a part of the activity of immune system and we know that there are different transcription factors in the body and one of them called NF kappa-b this transcription factor specifically responsive for synthesis pro-inflammatory cytokines therefore the activation of this factor is responsible for inflammation and what is also important that this transcription factor is under the control redox balance therefore when we have excess of free radicals the redox balance is changing this transcription factor is activated and we have the process which we cannot control inflammation therefore the task for nutritionists to make sure that this antioxidant peroxide and balance is correct then the level of information will be minimum as it is needed and everything will be all right therefore we will maintain immune system in the best possible inner computer stages thank you Peter when addressing oxidation and oxidative stress we all think about animals but the stress facing by the animal we forget sometimes a consequence on the product produced like the meat and I think it's important Myers if you can help us to better understand the basis of oxidation and the consequence on the meat quality and particularly also the meat defaults making a very clear statement a very clear idea that meat quality should be our main concern whenever we are talking about poultry production because this is actually the ultimate purpose of poultry production or livestock production to sell the product the final product in this case they needs so we really need to preserve meat quality so we can actually use the most prolific and proficient genetic breeds we can use the best and most optimized feeds from the market and we can handle the animals with extreme care but if the final consumer is not satisfied then we actually have a problem so meat quality should be preserved and actually oxidation is a main threat to meat quality in terms of sensory properties oxidation is able to spoil the sensory properties of meat in terms of flavor other texture and also the appearance the color of meat and there is an increase in concern among consumers in relation to the connection between meat intake and some health concerns and actually oxidation is playing a major role in that connection which is something that we have to take into consideration but oxidation is not only relevant from the consumer point of view prosze from the industrial point of view is in fact oxidation is also a major threat to the technological suitability of means that means that oxidation for instance is able to reduce the shelf-life of meat when they are in the retail display particularly for affecting the color of meat of red meat like in this case like for instance beef or turkey and then also a oxidation is responsible for spoiling that technological properties of needs so that when oxidation is present the successful production of some particular muscle foods can be compromised because the water holding capacity then some other functional properties of meat can actually be impaired can be affected so now that we know that oxidation is actually critical for meat quality I'm going to tell something more about it because as Peter said oxidation of course takes place in the living animal but also afterwards in the meats after it slaughter then it is actually very sensitive to oxidation due to some biochemical changes taking place after a slaughter during the transfer transformation of muscle into needs what we call aging meat aging then we have a collection of factors such as the collapse of the waste of some of antioxidant defenses also the release of proxy ramps the pH decline and then the exposure of the meat to air to oxygen all these factors are creating a very intense proxy dn't environment in the meats so that the meat is really sensitive to oxidation and after a slaughter during storage and during processing and cooking of course any technological process that we may apply to the meat will increase the susceptibility of lipids and proteins to oxidation and I would like to highlight something relevant at this point is that whenever oxidation takes place at a particular stage like for instance in the living animal the consequences will not only be suffered by that animal the constant negative consequences of oxidation will also appear later in the following stages for instance in the meat the meat from animals that suffered this that oxidative stress will also be most susceptible to oxidation with consequences on meat quality so it is relevant to recognize the negative consequences of lipid and protein oxidation at every stage so that we can identify the problem that we have and then develop or apply a specific antioxidant solution for our problem for instance whenever oxidation takes place in the living animal in vivo that usually leads to a low meat quality and low technological suitability we probably have acid meat meat with a low pH or fast pH decline that leads to PSC or PSC like meats and then some other myopathies like those mentioned before by the industrial partner that white stripe in the wooden breast and at this stage it is extremely relevant to have some kind of antioxidant strategy in this case the nutritional strategies are really critical are really paramount using this in this stage we can enhance the oxidative stability of animal tissues by manipulating the feats that we are given to the animals in terms of modifying the fatty acid composition or including some anti oxidant additives and in that the interesting point about these nutritional strategies is that as well as the oxidative damage when we have this antioxidant protect protection is not only for the animal when the animal is slaughtered those animals can meat from those animals will also be protected afterwards during the storage and during processing which is actually very interesting after it slaughter when oxidation takes place in the meat during storage or aging usually also leads to low meat quality and in this particular case protein oxidation is actually playing a critical role even more than lipid oxidation because protein oxidation is believed to be responsible for a low water holding capacity which is reflected in a trip loss the loss of water during processing or during storage it's also responsible for increased toughness hotness of a meat and it's also responsible for some color problems which actually reducing the self-life of meat at this stage of course we can apply some antioxidant solutions at this stage when the meat is displayed using a suitable packaging or even including some anti oxidant additives and finally during processing and cooking lipid oxidation is very typically reflected or manifested as their own set of rancidity and also some other off flavors and protein oxidation again is usually reflected as low water holding capacity in the meats and also which is in a way which is affecting in turn some other quality traits such as juiciness and and and hardness and then in this case we can also apply some technological edge strategies based on food formulation and also try to optimize some technological processes so that we keep oxidation at low levels before going to the end of my of my speech I would like to talk about the increased incidence of some emerging chicken breast defects such as the white striping and the wooden breast both are myopathies and both are becoming or they are actually right now at this moment real headaches for a lot of poultry producers basically because we don't know which are the causes the reasons behind the the onset of the incidence of this new myopathies and because we don't know which are the underlying mechanisms of these pathogenesis so it's difficult to fight against the problem try to reduce the incidence of both myopathies and what we know for certain is that both myopathies are related to big animals to fast growth and that is that is actually in that we can find the connection between these myopathies and the oxidative stress because a big animal with fast growth accelerated metabolism probably the production of rapper of free radicals is higher that in a let's say normal animal with the normal growth and those free radicals can actually perform biology biological damage and also in a way there are some recent studies proving that they may be involved in the up regulation of some particular genes involved in the file in the in the fibrosis and and the lipid doses that actually are some symptoms of this myopathies so anyway that now going to the end of my of my speech I would like to to give some take-home messages in a way I understand that one main concern of industrial partners is to keep the business alive and well and to me one very good advice is to keep the consumer satisfied which this is as I said before the ultimate purpose of both production to have meat that is actually appreciated by consumers so we have to keep the consumer satisfied we have to focus on meat quality and then also we have to keep the firm sustainable if we want to keep poultry production and left of livestock production alive and well for a long time period we really have to make it sustainable and that means that maybe we have to change a little bit their priorities in animal production maybe to make it as low Lea maybe you have to focus on the quality of the feeds because the quality of the feeds will be reflected afterwards in the quality of the food in this case the the meat or the eggs and definitely we have to make it sustainable and I think that the in the near future these are the the issues that should be covered thank you Mario so you are both interested in fact by the consumer the final consumers final products and so from the sustainable to the quality of the of the product [Music]