Effect of dietary microbially produced gamma‐linolenic acid and plant extracts on enzymatic and non‐enzymatic antioxidants in various broiler chicken organs |
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Authors: | A. Fejerčáková J. Vašková M. Bača L. Vaško S. Marcinčák Z. Hertelyová D. Petrášová L. Guothová |
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Affiliation: | 1. Department of Medical and Clinical Biochemistry and Labmed, Faculty of Medicine, Pavol Jozef ?afárik University in Ko?ice, , Ko?ice, Slovak Republic;2. Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Ko?ice, , Ko?ice, Slovak Republic;3. Laboratory of Research Bio‐models, Faculty of Medicine, Pavol Jozef ?afárik University in Ko?ice, , Ko?ice, Slovak Republic;4. Department of Biochemical Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, , Bratislava, Slovak Republic |
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Abstract: | Plant extracts and fungal fermented feed with gamma‐linolenic acid‐rich microbial oils are perspective additives for use in animal nutrition as appetite and digestion stimulants, stimulants of physiological functions, for the prevention and treatment for certain pathological conditions, and as antioxidants. The activity of antioxidant enzymes and the level of reduced glutathione were measured in the plasma and in liver, heart and kidney mitochondria after 42 days of feeding broiler chickens both regular and combination diets. These were selected based on our previous experience. The administration of agrimony and gamma‐linolenic acid resulted in a significant decrease in superoxide dismutase activity in all four bodies in contrast to plant extracts. We conclude that the decrease in activity is due to decreased production, and hence dismutation, of superoxide radicals to peroxides followed by lower activity of glutathione peroxidase, which was not seen in the case of only plant extract administration. Generally, higher glutathione reductase activity would be in response to increased demands on reduced glutathione as a cofactor for the reaction catalysed by glutathione peroxidase and the utilization of glutathione itself. However, measured levels of reduced glutathione showed no change. The results argue against any oxidative stress conditions. The application of agrimony extract appears to be suitable for the antioxidant effect against peroxidation of gamma‐linolenic acid. As the efficacy of measuring the effects of diets on the oxidative stability of meat caused by selected antioxidant enzymes is rather low, additional data from the experiment will be processed to clearly assess the influence of this combination of diets. |
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Keywords: | plants extracts gamma‐linolenic acid mitochondria antioxidant enzyme glutathione |
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