zahra tahami; Behrouz Dastar; Ehsan Oskoueian; Seyed reza hashemi
Abstract
This study was performed to investigate the effect of organic and inorganic selenium supplementation on laying hens' performance, quality traits and peroxidation of egg yolks and whites. The experiment was carried out in a completely randomized design with 300 laying hens (W-36) from 23 to 35 weeks of ...
Read More
This study was performed to investigate the effect of organic and inorganic selenium supplementation on laying hens' performance, quality traits and peroxidation of egg yolks and whites. The experiment was carried out in a completely randomized design with 300 laying hens (W-36) from 23 to 35 weeks of age with 5 treatments and 6 replications and 10 laying hens in each replication. Experimental treatments include: treatment one or control (basic diet without selenium), The second treatment of 0.5 selenite-sodium (base diet+0.5 mg/kg selenite-sodium), the third treatment selenite-sodium 1 (basic diet+1mg/kg selenite-sodium), the fourth treatment selenium-methionine 0.5 (basal diet + 0.5 mg/kg seleno-methionine) and the fifth treatment was seleno-methionine 1 (basal diet +1 mg/kg seleno-methionine). The results showed that experimental treatments had no significant effect on egg weight, weight mass, production percentage, feed intake, feed conversion ratio and egg yolk and egg white characteristics (P<0.05). Peroxidation of egg yolk and egg white fats in 1 mg/kg seleno-methionine treatment showed the lowest rate compared to other experimental treatments (P<0.05). The results of the present study showed that among the sources of selenium, 1 mg/kg of selenium-methionine more effectively reduced the peroxidation of fats and increased antioxidant activity.
A. maqsoudlou; A. R. Sadeghi; M. Ghorbani
Abstract
The antioxidant properties of pollen and royal jelly are related to proteins and phenolic compounds. In this study, the effect of pollen proteins enzymatic hydrolysis by the digestive enzymes trypsin on its antioxidant properties and optimization of enzymatic hydrolysis was investigated and the results ...
Read More
The antioxidant properties of pollen and royal jelly are related to proteins and phenolic compounds. In this study, the effect of pollen proteins enzymatic hydrolysis by the digestive enzymes trypsin on its antioxidant properties and optimization of enzymatic hydrolysis was investigated and the results were compared with Royal Jelly antioxidant properties. For this purpose, phenolic compounds, DPPH free radical scavenging activity and ferric ion reducing power of pollen and royal jelly was measured. The values of these factors for pollen and royal jelly in concentration of 1000 ppm, were respectively, 174 and 1031.71 mg Gallic acid per gram sample, 67.33% and 95.27% and absorbance of 0.77 and 0.8 in a wavelength of 700 nm. The highest reducing power, in samples hydrolyzed by trypsin 1.5% for 2.5 hours, was 0.668. The highest scavenging power of DPPH radicals, in samples hydrolyzed by trypsin 1.5% for 4 hours, was 79.8%. Results showed that antioxidant properties of pollen were increased by hydrolysis. The increase was clearer in DPPH radical scavenging power than reducing power. So that, radical scavenging power increased from 67.33% to 97.8%. After hydrolysis, radical scavenging power of pollen, partly became close to radical scavenging power of Royal Jelly (95.27%). This shows that it is possible to be close the peptides of pollen to the peptides contained in Royal Jelly by hydrolysis of pollen proteins.
H. daghighkia; R. Shahbaz zadeh; I. Ashrafi
Abstract
Oxidative damage due to production of reactive oxygen species during the freezing-thawing process is one of the main causes for the decline in fertility of sperm. The use of antioxidants to eliminate free radicals from the sperm diluents appears to be essential for sperm. The aim of this study was to ...
Read More
Oxidative damage due to production of reactive oxygen species during the freezing-thawing process is one of the main causes for the decline in fertility of sperm. The use of antioxidants to eliminate free radicals from the sperm diluents appears to be essential for sperm. The aim of this study was to investigate the antioxidant effect of different levels of Macrantha Satureja extracts on quality of post thawed sperm. Semen samples were collected from three Holstein bulls and diluted with a citrate-egg yolks diluents - with different levels (0, 2, 4, 8, 12, 16 and 20 ml/dl) of Macrantha Satureja extraction. After packing, cooling and freezing steps, straws stored in the liquid nitrogen tank. After freeze-thawing, the sperm motility, viability, plasma membrane integrity parameters and lipid peroxidation, were evaluated using Computer Assisted Semen Analysis, eosin-nigrosin staining, hypo-osmotic swelling test and malondialdehyde production respectively. The results showed that the extender supplemented with 4 ml/dl Macrantha Satureja extract have the best protective effect on freeze-thawed Holstein bull sperm and significantly improved all microscopic parameters. Inclusion of 4 ml/dl of extract, decreased the serum malondialdehyde compared to the other groups, however, this decrease was not statistically significant compared to control group. The result of this study confirms the positive effects of low doses of Macrantha Satureja extract on microscopic parameters of frozen-thawed bull sperm.
