SciELO - Scientific Electronic Library Online

 
vol.43 número4Genetic diversity of four protected indigenous chicken breeds in China using microsatellite markersGenetic relationship between growth and carcass traits in Large White pigs índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Articulo

Indicadores

Links relacionados

  • En proceso de indezaciónCitado por Google
  • En proceso de indezaciónSimilares en Google

Compartir


South African Journal of Animal Science

versión On-line ISSN 2221-4062
versión impresa ISSN 0375-1589

Resumen

OGNIK, K.; CZECH, A.  y  STACHYRA, K.. Effect of a natural versus a synthetic antioxidant, and sex and age on the redox profile in the blood of growing turkeys. S. Afr. j. anim. sci. [online]. 2013, vol.43, n.4, pp.473-481. ISSN 2221-4062.

An investigation was conducted with turkeys during the spring-summer seasons of 2008 to 2011. Each season the turkeys were allocated to three treatments. The control received a standard compound feed. In the second treatment, a natural feed additive, consisting of 5% extracted polyphenols from Cynara scolymus, was included in the diet, and the third consisted of a synthetic antioxidant mixture containing 17% butylhydroxytoluene (BHT), 6% propyl gallate, 2.4% etoxyquin and 25% citric acid. Blood samples were collected from the brachial vein, and antioxidative parameters were measured in the plasma. The males in the study had a significantly higher concentration of peroxides, malondialdehyde and vitamin C in their plasma than the females. The plasma concentration of low-molecular antioxidants, as well as the activity of the antioxidative enzymes, decreased with the age of the birds. The inclusion of the natural and synthetic feed additives to the diet increased the levels of the ferric-reducing ability of plasma and of vitamin C in turkeys.

Palabras clave : Cynara scolymus; polyphenols; FRAP; vitamin C; free radicals.

        · texto en Inglés     · Inglés ( pdf )

 

Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons