Lipid peroxidation as a marker of animal and poultry health

Abstract

Lipid peroxidation (LPO) is a biochemical process that affects the health of animals and poultry. It occurs as a result of the action of reactive oxygen species (ROS) on unsaturated fatty acids in biological membranes, which leads to oxidative stress. The imbalance between the formation of free radicals and antioxidant protection leads to the development of metabolic disorders, reproductive dysfunction and susceptibility to infectious diseases. The level of lipid peroxidation is assessed by biomarkers such as malondialdehyde (MDA) and 4-hydroxynonenal (4-HNE). Antioxidant systems, such as superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx), play a key role in reducing oxidative damage. Nutritional strategies that include exogenous antioxidants (vitamins A, C, E, selenium, polyphenols) have a pronounced protective effect. This review discusses the significance of lipid peroxidation as a marker of oxidative stress in farm animals and poultry, and emphasises the importance of antioxidant support for enhancing their health and productivity.