| VE和Vc对固始鸡4C血液指标和组织脂质抗氧化的影响 |
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| 引用本文： | 郑桂红,张伟力.VE和Vc对固始鸡4C血液指标和组织脂质抗氧化的影响[J].徐州师范大学学报(自然科学版),2006,24(3):60-63. |
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| 作者姓名： | 郑桂红 张伟力 |
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| 作者单位： | 1. 徐州师范大学,生命科学学院,江苏,徐州,221116
2. 安徽农业大学,动物科技学院,安徽,合肥,230036 |
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| 基金项目： | 安徽省自然科学基金资助项目(00041603) |
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| 摘 要： | 本试验选用1日龄固始鸡4C雏鸡540只,随机分成9组,每组60只.试验预试期为1周,试验期为6周.饲养49 d后,通过测定固始鸡4C商品代肉鸡血液中谷胱甘肽过氧化物酶(GSH-Px),超氧化物歧化酶(SOD)以及组织中丙二醛(MDA)含量,比较不同的VE与VC添加水平对固始鸡4C商品代肉鸡血液指标和脂质抗氧化的影响.结果表明:在饲粮中添加不同浓度的维生素E与维生素C可以显著降低贮存14 d腿肌中丙二醛含量,同时可以显著提高血液中超氧化物歧化酶与谷胱甘肽过氧化物酶的活性(P<0.05).本试验结果提示:在固始鸡4C饲粮中添加高浓度的VE和VC在一定程度上具有清除自由基、减少脂质过氧化的协同作用.
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| 关 键 词： | VE VC 固始鸡 超氧化物歧化酶 谷光甘肽过氧化物酶 丙二醛 |
| 文章编号： | 1007-6573(2006)03-0060-04 |
| 收稿时间： | 06 21 2006 12:00AM |
| 修稿时间： | 2006年6月21日 |
The Effect of Vitamin E and C at Different Concentrations on the Lipid Antioxidation of Tissues and Serum Parameters of Gushi 4C Broilers |
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| ZHENG Gui-hong,ZHANG Wei-li.The Effect of Vitamin E and C at Different Concentrations on the Lipid Antioxidation of Tissues and Serum Parameters of Gushi 4C Broilers[J].Journal of Xuzhou Normal University(Natural Science Edition),2006,24(3):60-63. |
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| Authors: | ZHENG Gui-hong ZHANG Wei-li |
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| Institution: | 1. School of Life Science, Xuzhou Normal University, Xuzhou, Jiangsu, 221116, China ;2. Animal Science And Technology Institute, Anhui Agriculture University, Hefei, Anhui, 230036, China |
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| Abstract: | A total of 540 one-day-old Gushi 4C broilers were randomly allocated to nine treatments with 60 broilers for each treatment.The prefeeding phase of the experiment was one week,the trial feeding phase was six weeks.After raised for 49 days,this experiment was conducted to evaluate the influence of different dietary vitamin E and C levels on the lipid antioxidation in the tissues and the serum parameters by investigating the malonyldialdehyed concentration,the serum GSH-Px and SOD activity.The results show that the malonyldialdehyed concentration of the thigh muscle stored for 14 days in treated groups is lower than the control(P<0.05),and the activity of the serum SOD and GSH-Px concentrations are improved significantly(P<0.05).The results of this experiment imply that the higher vitamin E and C as dietary supplementation have the interaction for eliminating free radicals and minimizing the lipid superoxidation to some extent. |
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| Keywords: | V_E V_C Gushi 4C broiler superoxide dismutase glutathine peroxidase malonyldialdehyed |
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