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Effect of Source and Level of Vitamin D on Immune Function in Growing Broilers

Department of Poultry Science, University of Arkansas, Fayetteville, Arkansas 72701

Correspondence: P. W. Waldroup, E-mail: waldroup{at}uark.edu

Cholecalciferol and especially 1,25-dihydroxycholecalciferol have been reported to have immunomodulatory effects in various mammals. A study was conducted to evaluate source and level of vitamin Don various aspects of innate and adaptive immunity in broiler chicks. Nutritionally adequate starter (0 to -21 d) and grower (21 to -42 d) diets were fortified with either cholecalciferol (VIT-D3) or 25-hydroxycholecalciferol (25-OH-D3) to provide 125, 250, 500, 1,000, 2,000, or 4,000 IU/kg, based on the conversion of 0.025 µg to 1 IU. Male birds of a commercial broiler strain were grown in litter floor pens in a house of commercial design with curtain sidewalls. Four pens of 60 birds were assigned to each dietary treatment.

Various measures of innate and acquired immunity were conducted. No significant differences were observed related to source or level of vitamin D on macrophage function at 21 d and cutaneous basophil hypersensitivity at 35 d. Significant differences in concentration and proportion among white blood cells were observed but followed no consistent pattern. Feeding levels of 2,000 or 4,000 IU of vitamin D, as commonly fed in the poultry industry, did not positively or negatively affect the immune system within the parameters measured.

Key Words: immune function • cholecalciferol • 25-hydroxycholecalciferol • broiler