تأثیر اسانس مرزه خوزستانی بر pH پس از کشتار و پتانسیل آنتی اکسیداتیو عضله سینه مرغ گوشتی تحت تنش گرمایی

نویسندگان

1 گروه علوم دامی، دانشکده کشاورزی دانشگاه لرستان، خرم آباد-ایران

2 بخش بیوشیمی، دانشکده دامپزشکی دانشگاه لرستان، خرم آباد-ایران

3 لابراتوار تحقیقات کاربردی گیاهان دارویی خرمان، لرستان، خرم آباد-ایران

4 مرکز تحقیقات داروهای گیاهی رازی، دانشگاه علوم پزشکی لرستان، خرم آباد-ایران

چکیده

زمینه مطالعه: تأمین منابع آنتی اکسیدانی از طریق خوراک یا آب برای مرغ گوشتی ضمن کاهش اثرات زیانبار رادیکال‌های آزاد در بدن پرنده متأثر از تنش گرمایی، به افزایش پتانسیل آنتی اکسیداتیو و پایداری لیپیدها در بافت‌های مختلف کمک می‌کند. هدف: این مطالعه به منظور بررسی تأثیر اسانس مرزه خوزستانی (Satureja khuzistanica) بر تغییرات پس از کشتار pH و پتانسیل آنتی اکسیداتیو عضله سینه در مرغ گوشتی اجرا شد. روش کار: تعداد 720 قطعه جوجه یکروزه سویه آرین تهیه و اثر شش تیمار آزمایش شامل سطوح mg/L‌0، 200، 300، 400 و 500 اسانس مرزه خوزستانی و mg/L‌‌500 پلی سوربات-80 در آب آشامیدنی، در 6 تکرار (شامل 20 پرنده)، در قالب طرح بلوک‌های کامل تصادفی، طی 42 روز بررسی شد. فعالیت آنزیم کاتالاز (با استفاده از روش کینتیکی)، گلوتاتیون پراکسیداز و سوپراکسید دیسموتاز (با استفاده از کیت‌های راندوکس) بوسیله اسپکتروفتومتر اندازه گیری شد. میزان پراکسیداسیون لیپید با سنجش میزان مواد واکنش دهنده با تیوباربیتوریک اسید (TBARS) به روش شیمیایی در عضله سینه انجام گرفت. نتایج: وزن سینه، pH اولیه و نهایی عضله سینه مرغ در سن 42 روزگی، تحت تأثیر افزودن اسانس مرزه به آب آشامیدنی قرار نگرفت (05/0>p). سطوح بالاتر از mg/L‌200 اسانس مرزه، میزان TBARS موجود در عضله سینه را به طور معنی‌داری کاهش داد (05/0<p). فعالیت آنزیم کاتالاز در عضله سینه پرندگان دریافت کننده آب حاوی اسانس، بالاتر از گروه‌های شاهد بود. فعالیت آنزیم گلوتاتیون پراکسیداز در عضله سینه مرغ‌های دریافت کننده سطوح mg/L‌400 و 500  اسانس مرزه به طور معنی‌داری بالاتر از مرغ‌های دریافت کننده آب فاقد اسانس بود (05/0<p). افزودن اسانس مرزه به آب تا سطح mg/L‌400 باعث افزایش میزان فعالیت آنزیم سوپراکسید دیسموتاز عضله سینه گردید (05/0<p). نتیجه گیری نهایی: افزودن اسانس مرزه خوزستانی به آب آشامیدنی مرغ گوشتی تحت تنش گرمایی، با افزایش فعالیت آنزیم‌های آنتی اکسیدان و کاهش پراکسیداسیون لیپید، موجب افزایش پتانسیل آنتی اکسیداتیو عضله سینه مرغ می‌شود.

کلیدواژه‌ها

عنوان مقاله [English]

Effect of Satureja khuzistanica essential oils on antioxidative potential and postmortem pH of breast muscle in heat stressed broiler chicken

نویسندگان [English]

  • Heshmatollah Khosravinia 1
  • Masoud Alirezaei 2
  • Sedigheh Ghasemi 3
  • Shima Neamati 4
1 1Department of Animal Sciences, Faculty of Agriculture, Lorestan University, Khorramabad-Iran
2 Division of biochemistry, Faculty of Veterinary Medicine, Lorestan University, Khorramabad-Iran 3Lorestan Medical Plant Lab, Khorraman, Khorramabad-Iran
3 Lorestan Medical Plant Lab, Khorraman, Khorramabad-Iran
4 Razi Herbal Medicines Research Center, Lorestan University of Medical Sciences, Khorramabad-Iran
چکیده [English]

BACKGROUND: Inclusion of antioxidant sources in feed or water reduces the detrimental effects of free radicals and increases the antioxidative potential and stability of lipids in heat stressed broiler chicken. OBJECTIVES: This study was conducted to examine the effect of Satureja khuzistanica essential oils (SkEO) on early postmortem and ultimate pH as well as antioxidative potential of breast muscle in broiler chicken. METHODS: A total number of 720,1-d-old Arian broiler chicks were used in a 42-d trial to examine the effects of six experimental treatments consisting inclusion of 0 (control-), 200, 300, 400, 500 mg/L SkEO and 500 mg/L Polysorbate-80 (control+) in drinking water in six replicates of 20 birds each in a completely randomized blocks design. Catalase enzyme activity (by kinetic method) and glutathione peroxidase as well as superoxide dismutase activities (via Randox® kits) were measured spectrophotometerically. Lipid peroxidation also was measured in breast muscle by a chemical method with thiobarbituric acid. RESULTS: The breast percentage and early as well as ultimate pH of breast muscle was not differ for the birds received SkEO-treated water compared to the control birds (p>0.05). Addition of SkEO in drinking water at doses greater than 200 mg/L significantly decreased the thiobarbituric acid reactive substances values in breast muscle of the birds in comparison with the control birds (p<0.05). Catalase activity was significantly higher in breast muscle of the SkEO-treated groups than the control groups (p<0.05). Activity of glutathione peroxidase was significantly greater in the birds given 400 and 500 mg/L SkEO. Addition of SkEO into water up to 400 mg/L increased superoxide dismutase activity in breast muscle of the treated birds compared to the control birds. CONCLUSIONS: It was concluded that supplementation of drinking water with SkEO elevates the antioxidative potential and increases the lipid stability of breast muscle in heat stressed male broiler chicken.

کلیدواژه‌ها [English]

  • Breast muscle
  • heat stress
  • phytogenic antioxidants
  • Satureja khuzistanica

مراجع

Alirezaei, M., Dezfoulian, O., Kheradmand, A., Neamati, S., Khonsari, A., Pirzadeh, A. (2012) Hepatoprotective effects of purified oleuropein from olive leaf extract against ethanol-induced damages in the rat. Iran J Vet Res. 13: 218-226.
Botsoglou, N., Papageorgiou, G., Nikolakakis, I., Florou-Paneri, P., Giannenas, I., Dotas, V., Sinapis, F. (2004). Effect of dietary dried tomato pulp on oxidative stability of Japanese quail meat. J Agric Food Chem. 52: 2982-2988.
Botsoglou, N.A., Florou-Paneri, P., Christaki, E., Giannenas, I., Spais, A.B.  (2004) Performance of rabbits and oxidative stability of muscle tissues as affected by dietary supplementation with oregano essential oil.  Arch Anim Nutr. 58: 209-218.
Botsoglou, N.A., Govaris, A., Giannenas, I., Botsoglou, E., Papageorgiou, G. (2007) The incorporation of dehydrated rosemary leaves in the rations of turkeys and their impact on the oxidative stability of the produced raw and cooked meat.  Int J Food Sci Nutr. 58: 312-320.
Bou, R., Codony, R., Tres, A., Decker, E.A., Guardiola, F. (2009) Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products.  Crit Rev Food Sci Nutr. 49: 800-822.
Ciftci, M., Simsek, U.G., Yuce, A., Yilmaz, O., Dalkilic, B. (2010) Effects of dietary antibiotic and cinnamon oil supplementation on antioxidant enzyme activities, cholesterol levels and fatty acid compositions of serum and meat in broiler chicken. Acta Vet Berno. 79: 33-40.
Dong, X.F., Gao, W.W., Su, J.L., Tong, J.M., Zhang, Q. (2011) Effects of dietary polysavone (Alfalfa extract) and chlortetracycline supplementation on antioxidation and meat quality in broiler chickens. Br Poult Sci. 52: 302-309.
Fki, I., Bouaziz, M., Sahnoum, Z., Sayadi, S. (2005) Hypocholesterolemic effects of phenolic-rich extracts of Chemlali olive cultivar in rats fed a cholesterol- rich diet. Bioorg Med Chem. 13: 5362-5370.
Garcia Y.J., Rodriguez-Malaver, A., Penaloza, N. (2005) Lipid peroxidation measurement by thiobarbituric acid assay in rat cerebellar slices. J Neurosci Meth. 144: 127-135.
Hadian, J., Mirjalili, M.H., Kanani, M.R., Salehnia, A., Ganjipoor, P. (2011) Phytochemical and morphological characterization of Satureja khuzistanica Jamzad populations from Iran. Chem Biodivers. 8: 902- 915.
Halliwell, B., Gutteridge, J.M.C., Cross, C.E. (1992) Free radicals, antioxidants and human disease: Where are we now? J Lab Clin Med. 119: 598–620.
Hirose, M., Takesada, Y., Tanaka, H., Tamano, S., Kato T., Shirai, T., (1997) Carcinogenicity of antioxidants BHA, caffeic acid, sesamol, 4-methoxyphenol and catechol at low doses, either alone or in combination, and modulation of their effects in a rat medium-term multi-organ carcinogenesis model. Carcinogenesis. 19: 207–212.
Iseri S., Sener, G., Saglam, B., Ercan, F., Gedik, N., Yegen, B., (2008) Ghrelin alleviates biliary obstruction-induced chronic hepatic injury in rats. Regul Pept. 146: 73-79.
Ismail, I.B.,  Al- Busadah, K.A., El-Bahr, S.M., (2013) Oxidative stress biomarkers and biochemical profile in broilers chicken fed zinc bacitracin and ascorbic acid under hot climate. Am J Biochem Mol Biol. 3: 202-214.
Jang, A., Liu, X.D., Shin, M.H.,  Lee, B.D.,  Lee, S.K.,  Lee, J.H., Jo, C. (2008) Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal herb extract mix. Poult Sci. 87: 2382-2389.
Kheradmand A., Alirezaei, M., Birjandi, M. (2010) Ghrelin promotes antioxidant enzyme activity and reduces lipid peroxidation in the rat ovary. Regul Pept. 162: 84-89.
Khosravinia, H., Ghasemi, S., Rafiei Alavi, E. (2013) Effect of savory (Satureja khuzistanica) essential oils on performance, liver and kidney functions in broiler chicks. J Anim Feed Sci. 22: 50-55.
Klasing, K.C. (1998) Comparative Avian Nutrition. (1st ed.) CAB International, New York, USA.
Lin, C.C., Wu, S.J., Chang, C.H., Nu, L.T. (2003) Antioxidant activity of Cinnamomum cassis. Phytothera Res.  17: 726- 730.
Luna, A., Lábaque, M.C., Zygadlo, G.A., Marin, R.M. (2010) Effects of thymol and carvacrol feed supplementation on lipid oxidation in broiler meat. Poult Sci. 89: 366-370.
Park, S.J., Yoo, S.O. (1999) Effects of supplementation of Chinese medicine refuse on performance and physiology in broiler chicken. Korean J Poult Sci. 26: 195- 201.
Praveen, K.V., Kuttan, G., Kuttan, R. (2002) Protective effects of Rasayanas on cyclophosphamide and radiation induced damage. J Altern Complement Med. 8: 787–796.
Rababah, T., Hettiarachchy, N.S., Horax, R., Cho, M.J., Davis, B., Dickson, J. (2006) Thiobarbituric acid reactive substances and volatile compounds in chicken breast meat infused with plant extracts and subjected to electron beam irradiation. Poult Sci. 85: 1107- 1113.
Ramnath, V., Rekha, P.S.,  Sujatha, K.S. (2008) Amelioration of heat stress induced disturbances of antioxidant defense system in chicken by Brahma Rasayana. Evid Based Complement Altern Med. 5: 77–84.
Sahin, K., Sahin, N., Onderci, M., Yaralıoglu, S., Kucuk, O. (2001) Protective role of supplemental vitamin E on lipid peroxidation, vitamins E, A and some mineral concentrations of broilers reared under heat stress. Vet Med Czech. 46: 140–144.
Sehirli O., Sener, E., Sener, G., Cetinel, S., Erzik, C., Yegen, B.C. (2008). Ghrelin improves burn-induced multiple organ injury by depressing neutrophil infiltration and the release of pro-inflammatory cytokines. Peptides. 29: 1231-1240.
Simitzis, P.E., Deligeorgis, S.G., Bizelis, J.A.,  Dardamani, A., Theodosiou, I., Fegeros, K. (2008) Effect of dietary oregano oil supplementation on lamb meat characteristics. Meat Sci. 79: 217- 223.
Singh, R., Pathak, D.N. (1990) Lipid peroxidation and glutathione peroxidase, glutathione reductase, superoxide dismutase, catalase and glucose-6-dehydrogenase activities in FeCl3-induced epileptogenic foci in the brain. Epilepsia. 31: 15–36.
Stark G.J. (2005) Functional consequences of oxidative membrane damage. J Memb Biol. 205: 1-16.
Swatland, H.J. (2008) How pH causes paleness or darkness in chicken breast meat. Meat Sci. 80: 396-400.
Turner T.T., Lysiak, J.J. (2008) Oxidative stress: a common factor in testicular dysfunction. J Androl. 29: 488-498.
Wheeler G.E. (1994) Use of a herbal supplement to reduce the effects of stress in intensively housed chickens. Indian J Indigenous Med. 11: 51–60.
Yu, B.P. (1994) Cellular defenses against damage from reactive oxygen species. Physiol Rev. 74: 139–162.

فایل ها

هم رسانی

ارجاع به این مقاله

آمار