Piper sarmentosum Roxb. 的抗氧化作用 热应激肉中的酒精提取物
Khaled Abouelezz1, Luli Zhou2, Mohamed Abdelhameed Mohamed Sayed3
1Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, China; Department of Poultry Production, Faculty of Agriculture, Assiut University, Assiut, Egypt.
Poultry science
|January 29, 2026
概括
饮食补充Piper sarmentosum叶提取物 (PSE) 改善了热应激下 brojlers的抗氧化能力和免疫功能. 即使在100毫克/千克时,PSE也增强了免疫反应和抗氧化酶活性.
科学领域:
- 禽畜科学 禽畜科学 禽畜科学
- 动物营养 动物营养
- 免疫学 免疫学 免疫学
背景情况:
- 高环境温度会导致肉的热应激,对其抗氧化能力,免疫功能和整体健康产生负面影响.
- 氧化应激标记物,如甲 (MDA) 增加,而抗氧化酶,如催化酶 (CAT),甲过氧化酶 (GPx) 和超氧化物转化酶 (SOD) 在热应激下下降.
- 热应激也会损害免疫反应,由降低的免疫球蛋白Y (IgY) 和免疫球蛋白M (IgM) 水平以及较低的抗体标位对抗像纽卡斯尔病病毒 (NDV) 这样的疾病所证明.
研究的目的:
- 评估食Piper sarmentosum叶提取物 (PSE) 作为减轻热应激对肉不利影响的天然补充剂的疗效.
- 评估PSE对抗氧化能力,免疫状况,骨形态,肉质和暴露在高环境温度下的 brojlers的表现的影响.
主要方法:
- 共有240只雄性Cobb-500肉被分为四组:热中性控制,热应激控制,热应激100毫克/公斤PSE,热应激300毫克/公斤PSE.
- 肉从第1天到第35天被食各自的饮食,从第22天到第35天周期性地施加热应激.
- 测量包括抗氧化酶活性 (CAT,GPx,SOD),血清免疫球蛋白水平 (IgY,IgM),NDV抗体标位,MDA度和生长性能参数.
主要成果:
- 热应激肉 (HS-对照) 显示IgY水平,NDV抗体标位,CAT,GPx和SOD活动显著降低,MDA度与热中性对照相比增加.
- 饮食PSE补充剂 (100和300毫克/公斤) 有效地逆转了这些负面影响,恢复了抗氧化酶的活性,并提高了免疫球蛋白水平和NDV抗体标位.
- 以100mg/kg的PSE补充剂足以将抗氧化剂和免疫功能恢复到与热中性对照组相比或超过的水平,对生长性能的影响最小.
结论:
- 食用Piper sarmentosum叶提取物 (PSE) 是一种有效的天然料补充剂,用于改善受热压力的肉的抗氧化能力和免疫功能.
- 100 mg/kg PSE 的含量水平在减轻热应激诱导的氧化损伤和免疫抑制方面具有显著的益处.
- 在具有挑战性的环境条件下,PSE作为一种具有成本效益的战略,有望提高肉的弹性和健康.
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