The effect of chromium nanoparticles and chromium picolinate in broiler chicken diet on the performance, redox status and tissue histology

Abstract The aim of this study was to investigate whether the abdominal fat can be reduced in broiler chickens by supplementing the diet with chromium without interfering with important metabolic functions, histology and without deteriorating performance, carcass yield, and whether it may be useful to use chromium nanoparticles to achieve this aim. The experiment was carried out on 405 day-old male Ross 308 chickens randomly divided into five treatment groups, with nine replicates of nine birds each. The basal diets (control group) were supplemented with two levels of chromium (Cr) (3 and 6 mg/kg) and two different Cr sources (Cr-picolinate and Cr-nano) to obtain four experimental diets: 3.0 mg/kg of Cr-picolinate (3 mg/kg Cr-Pic), 6.0 mg/kg of Cr-picolinate (6 mg/kg Cr-Pic), 3.0 mg/kg of Cr-nano (3 mg/kg Cr-NP) and 6.0 mg/kg of Cr-nano (6 mg/kg Cr-NP). Performance, slaughter analysis, tissue histology, biochemistry and antioxidant and oxidant parameters were examined. The addition of Cr in levels of 3 and 6 mg/kg of diet (irrespective of the form used – Cr-Pic or Cr-NP) reduced abdominal fat, stimulated the antioxidant defence system, increased glucose content, negatively affected growth performance, disturbed liver function, and caused histopathological changes in the pancreas and liver. Therefore, future attempts to establish a beneficial effect of chromium on broiler chickens should use smaller amounts of this element than 3 mg/kg of diet in the case of both organic forms and nanoparticles.