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Supplementation of xanthophylls increased antioxidant capacity and decreased lipid peroxidation in hens and chicks.

Authors :
Gao, Yu-Yun
Xie, Qing-Mei
Ma, Jing-Yun
Zhang, Xiang-Bin
Zhu, Ji-Mei
Shu, Ding-Ming
Sun, Bao-Li
Jin, Ling
Bi, Ying-Zuo
Source :
British Journal of Nutrition; Mar2013, Vol. 109 Issue 6, p977-983, 7p
Publication Year :
2013

Abstract

The present study investigated the effects of xanthophyll supplementation on production performance, antioxidant capacity (measured by glutathione peroxidase, superoxide dismutase (SOD), catalase, total antioxidant capacity (T-AOC), and reduced glutathione:oxidised glutathione ratio (GSH:GSSG)) and lipid peroxidation (measured by malondialdehyde (MDA)) in breeding hens and chicks. In Expt 1, 432 hens were fed diets supplemented with 0 (control group), 20 or 40 mg xanthophyll/kg diet. Blood samples were taken at 7, 14, 21, 28 and 35 d of the trial. Liver and jejunal mucosa were sampled at 35 d. Both xanthophyll groups improved serum SOD at 21 and 28 d, serum T-AOC at 21 d and liver T-AOC, and serum GSH:GSSG at 21, 28 and 35 d and liver GSH:GSSG. Xanthophylls also decreased serum MDA at 21 d in hens. Expt 2 was a 2 × 2 factorial design. Male chicks hatched from 0 or 40 mg in ovo xanthophyll/kg diet of hens were fed a diet containing either 0 or 40 mg xanthophyll/kg diet. Liver samples were collected at 0, 7, 14 and 21 d after hatching. Blood samples were also collected at 21 d. In ovo-deposited xanthophylls increased antioxidant capacity and decreased MDA in the liver mainly within 1 week after hatching. Maternal effects gradually vanished during 1–2 weeks after hatching. Dietary xanthophylls increased antioxidant capacity and decreased MDA in the liver and serum mainly from 2 weeks onwards. Data suggested that xanthophyll supplementation enhanced antioxidant capacity and reduced lipid peroxidation in different tissues of hens and chicks. [ABSTRACT FROM PUBLISHER]

Details

Language :
English
ISSN :
00071145
Volume :
109
Issue :
6
Database :
Complementary Index
Journal :
British Journal of Nutrition
Publication Type :
Academic Journal
Accession number :
87362336
Full Text :
https://doi.org/10.1017/S0007114512002784