[Music] we interviewed doctor Fabrice product from CCPA is a R&D director of CCPs or so veteran onion in johnsy in France and he explained how we perceive the oxidative stress in young chicks as well as in piglets and how it is related to lots of issues animal production is facing so let's listen to fabrics from Bayer first I'm Fabrice Robbie I am in charge of the R&D department of the CCPA group cpa group is a premix company when you are working with feed manufacturers the story about oxidative stress began here 1213 years ago when we wanted to explore the relationship between stress situations in farms and nutrition is there some nutritional needs that we don't take into account when we formulate the feed during the specific phase and what we found when exploring these specific phases of the life of animals is that during this stress situation we induce or this stress situation induce oxidative stress of cooling use oxidative stress and at the same time inflammation those stress induce an increase response of the innate immune system for example when we look at the level of oxidative stress measured through the level of hydroperoxide in the blood of chicks the day they come into the form and we relate that rely that with the level of mortality during the 10 first day we can see a very good correlation and negative positive correlation sorry between the level of eyedropper oxidant bloods of the chicks the other under the forms and the mortality during the 10 first days so we can say that oxidative stress is a risk factor of our health and mortality in farms not only for the chicks but also for other species and at the same during the same trial we have seen that the level of acute phase protein that are used to evaluate the level of inflammation at mushara ten days on the cheeks in the cheeks blood is correlated negatively with the growth of the cheeks so there is a game between oxidative stress on inflammation one of one of the both is inducing the other one but we don't know really the way it works but oxidative stress is inducing we most of the time we see the same things in all the spaces oxidative stress is increasing the risks of diseases and mortality and the inflammation is decreasing the productivity of animals and when what we have seen after the winning of piglets it's a high amount of hydro peroxide and blood of the piglets this educator of oxidative stress and a huge amount of acute phase protein also in the blood of animals this is a an indicator of high inflammation phenomenon on LC animals we can see anything from outside of the animal so look healthy but they are not and that's this huge level of creative stress explain why the sensibility of animals is higher for diseases at that time and the high level of inflammation we know we all know that inflammation has high energy costs so it explains the decrease in growth and the decrease of feed efficiency at that specific period of time and probably the beginning of the story for the piglets at weaning in the gut we all know that we have inflammatory phenomena and get of the piglet just after the winning [Music] okay that if stress is not only a challenge at the animal level it's also a challenge for the one in charge of the product finally consumed we asked dr. Gary Micco tell from LDC group in subway she of certain France to explain us what are the challenge is facing and now oxidative stress is really perceived at the meat producing level let's listen to Jerry Moka tell LDC is a French leader of poultry industry both on the retail and food service markets I am the person in charge of research and development within this company our first major concern is related to the progressive increase of muscle growth issues would invest white stripping Oregon disease both on chicken and turkey meets these problems are observed at a large scale in conventional and elaborated products we do not know precisely the origin of this defect we only can say that they have a very significant impact on meat quality we also have evidence of links between meat acidity and quality during shelf-life this has been demonstrated especially on Turkey red meat a red meat with the lower pH is facing a bad evolution during shelf life particularly a negative change of correlation scientific studies have already given evidence on the relation between oxidative stress and meat pH as a conclusion I would like to say that these elements are key issues for us and have a very high economic impact these issues have to be solved if we want to deliver a consistent meat quality to our customers [Music]