茶多酚對熱應激肉用仔雞抗氧化指標的影響
發(fā)布時間：2018-11-10 07:30
【摘要】：為了研究茶多酚對熱應激致肉用仔雞氧化損傷保護作用,將120只AA肉用仔雞隨機分成3組,分別是熱應激對照組、低劑量茶多酚組(0.01%含量)和高劑量茶多酚組(0.05%含量),用加熱器和空調控制溫度在33~35℃進行熱應激試驗。結果顯示,與熱應激對照組比較,高劑量茶多酚組血清、肝臟和腎臟組織中丙二醛(MDA)含量均降低(P0.05),血清和腎臟中谷胱甘肽抗氧化酶(GSH-Px)和超氧化物(SOD)活性升高(P0.05),且肝臟中GSH-Px和SOD活性極顯著升高(P0.01)。表明,茶多酚主要通過增強肉用仔雞體內(nèi)GSH-Px和SOD活性來緩解熱應激對肉用仔雞產(chǎn)生的氧化應激。
[Abstract]:In order to study the protective effect of tea polyphenols on oxidative damage induced by heat stress, 120 AA broilers were randomly divided into three groups: heat stress control group. The low dose tea polyphenols group (0.01%) and the high dose tea polyphenol group (0.05% content) were used to control the temperature of the heater and air conditioning to carry out the heat stress test at 33 鈩，
本文編號：2321801
[Abstract]:In order to study the protective effect of tea polyphenols on oxidative damage induced by heat stress, 120 AA broilers were randomly divided into three groups: heat stress control group. The low dose tea polyphenols group (0.01%) and the high dose tea polyphenol group (0.05% content) were used to control the temperature of the heater and air conditioning to carry out the heat stress test at 33 鈩，
本文編號：2321801
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