橄和香料提取物对肉的性能和抗氧化功能的影响
Fernando Sevillano1, Marta Blanch2, Jose J Pastor2
1Departamento de Producción Agraria, ETS Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, 28040 Madrid, Spain.
Animals : an open access journal from MDPI
|March 28, 2025
概括
在没有维生素E的饮食中,橄果汁提取物 (OE) 和香料混合物 (SPICY) 改善了肉的生长和抗氧化功能. OE通过影响热冲击蛋白显著降低了压力标志物 70.
科学领域:
- 动物营养和生理学
- 禽畜科学 禽畜科学 禽畜科学
- 抗氧化剂生物化学 抗氧化剂生物化学
背景情况:
- 维生素E对于肉的健康和抗氧化剂防御至关重要.
- 探索植物提取物等替代天然添加剂对于可持续的家禽生产至关重要.
- 橄果汁提取物 (OE) 和香料混合物 (SPICY) 具有潜在的抗氧化和促进生长的特性.
研究的目的:
- 评估OE和SPICY对 brojler的表现和抗氧化剂状态的影响.
- 研究这些植物性添加剂对特定抗氧化酶和与压力相关的基因表达的影响.
主要方法:
- 640只肉被养五种饮食:控制 (没有维生素E),补充维生素E,OE,SPICY或组合 (SPIOE).
- 监测了生长表现 (ADG).
- 分析了等离子体的抗氧化活性 (GPx,MDA,总抗氧化能力) 和阴基因表达 (HSP70,GSTA4).
主要成果:
- 与负对照 (NC) 相比,OE和SPICY都部分改善了平均每日增益 (ADG).
- 与阳性对照 (PC) 和NC相比,OE和SPICY治疗显示了中间的血GPx活性.
- 欧显著降低了热冲击蛋白70 (HSP70) 和谷氨S转移酶α4 (GSTA4) 在阴中的表达.
结论:
- 在缺乏维生素E补充的饮食中,OE和SPICY有效地维持肉生长性能.
- 欧显示出抗氧化剂的益处,可能通过低调节HSP70.
- 这些天然提取物在家禽饮食中显示出作为合成维生素E的替代品或辅助剂的希望.
相关概念视频
02:21Oxidation of Alkenes: Syn Dihydroxylation with Potassium Permanganate
Alkenes can be dihydroxylated using potassium permanganate. The method encompasses the reaction of an alkene with a cold, dilute solution of potassium permanganate under basic conditions to form a cis-diol along with a brown precipitate of manganese dioxide.
02:04Oxidation of Alkenes: Anti Dihydroxylation with Peroxy Acids
Diols are compounds with two hydroxyl groups. In addition to syn dihydroxylation, diols can also be synthesized through the process of anti dihydroxylation. The process involves treating an alkene with a peroxycarboxylic acid to form an epoxide. Epoxides are highly strained three-membered rings with oxygen and two carbons occupying the corners of an equilateral triangle. This step is followed by ring-opening of the epoxide in the presence of an aqueous acid to give a trans diol.
02:37Oxidation of Alcohols
In this lesson, the oxidation of alcohols is discussed in depth. The various reagents used for oxidation of primary and secondary alcohols are detailed, and their mechanism of action is provided.
The process of oxidation in a chemical reaction is observed in any of the three forms:
The process of oxidation in a chemical reaction is observed in any of the three forms:
01:15Oxidations of Aldehydes and Ketones to Carboxylic Acids
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Aldehydes readily undergo oxidation in strong oxidizing agents such as potassium permanganate and chromic acid. The oxidation can also be carried out using mild oxidizing agents such as silver oxide. In fact, aldehydes can be easily oxidized...
Aldehydes readily undergo oxidation in strong oxidizing agents such as potassium permanganate and chromic acid. The oxidation can also be carried out using mild oxidizing agents such as silver oxide. In fact, aldehydes can be easily oxidized...
01:17Oxidation of Phenols to Quinones
In the presence of oxidizing agents, phenols are oxidized to quinones. Quinones can be easily reduced back to phenols using mild reducing agents. The electron-donating hydroxyl group enhances the reactivity of the aromatic ring, enabling oxidation of the ring even in the absence of an α hydrogen.
o-hydroxy phenols are oxidized to o-quinones and p-hydroxy phenols to p-quinones. Such redox reactions involve the transfer of two electrons and two protons. The reversible redox property is crucial in...
o-hydroxy phenols are oxidized to o-quinones and p-hydroxy phenols to p-quinones. Such redox reactions involve the transfer of two electrons and two protons. The reversible redox property is crucial in...
01:20Radical Autoxidation
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