茶多酚对热应激肉用仔鸡抗氧化指标的影响
发布时间：2018-11-10 07:30
【摘要】：为了研究茶多酚对热应激致肉用仔鸡氧化损伤保护作用,将120只AA肉用仔鸡随机分成3组,分别是热应激对照组、低剂量茶多酚组(0.01%含量)和高剂量茶多酚组(0.05%含量),用加热器和空调控制温度在33~35℃进行热应激试验。结果显示,与热应激对照组比较,高剂量茶多酚组血清、肝脏和肾脏组织中丙二醛(MDA)含量均降低(P0.05),血清和肾脏中谷胱甘肽抗氧化酶(GSH-Px)和超氧化物(SOD)活性升高(P0.05),且肝脏中GSH-Px和SOD活性极显著升高(P0.01)。表明,茶多酚主要通过增强肉用仔鸡体内GSH-Px和SOD活性来缓解热应激对肉用仔鸡产生的氧化应激。
[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，
本文编号：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，
本文编号：2321801
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