Study On Antioxidants Combination Of Different Levels As An Anti-oxidative Stress In Meat Duck

The study was conducted to investigate the effects of three antioxidants(polyphenols,α-lipoic acid, silymarin) combination of different levels on plasmabiochemical indices, plasma and liver antioxidant function and meat quality in meatduck.This study consisted four parts.1 The establishment of oxidative stress model in meat duckThis experiment intended to explore the possibility of the oxidative stressthrough the intraperitoneal injection of cumene hydroperoxide (CHPO) to duck.20Cherry Valley ducks(42-day-old) with body weight of 3.36±0.01kg were randomlyassigned to two treatment groups by homologous pairs.Two treatments(10replicates/treatment and 1 duck/replicate) groups including,CHPO group:basic diet+ CHPO,control group: basic diet + saline. The ducks of CHPO group were injectedintraperitoneally with 30mg/kg BW CHPO for 5 days, whereas ducks in the controlgroup were injected with an equivalent amount of sterile saline for 5days. Theblood samples of 50-day-old duck were collected.The results showed that:(1)CHPOincreased plasma Cor level and LDH vitality(P<0.01), increased CKvitality(P<0.05). (2)CHPO increased H2O2 levels of plasma(P<0.05), increasedMDA levels(P<0.01), reduced GSH-Px vitality(P<0.05). (3)CHPO increased IL-6levels of plasma(P<0.05),reduced IL-2 levels(P<0.01).Conclusion:oxidative stresswas induced by intraperitoneal injection of CHPO.The body was in a state ofoxidative stress.2 Effects of three antioxidants combinations of different levels onplasma biochemical indices in meat duck of oxidative stressThe experiment was conducted to evaluate the effects of three antioxidants(polyphenols,α-lipoic acid, silymarin) combination of different levels on plasmabiochemical indices, to investigate whether it can alleviate the oxidative stress caused changes of biochemical indices.80 Cherry Valley ducks(28-day-old) withbody weight of 1.76±0.01kg were randomly divided into 8 groups, each group of 10repeat (duck).In this experiment, cross-experimental design was used, includingthree factors, two levels of each factor. Basic diets were added in different levels oftea polyphenols (100mg/kg and 150mg/kg),α-lipoic acid (150mg/kg and 300mg/kg)and silymarin (100mg/kg and 200mg/kg), a total of eight processing dietarycomposition. In 42 days, the ducks were injected intraperitoneally with 30 mg/kgBW CHPO for 5 days. The blood samples of 50-day-old duck were collected. Theducks were slaughtered to collect liver samples for analysis. The results showedthat:(1)150mg/kg tea polyphenols reduced the plasma GPT, GOT levels(P<0.05). Inreducing the vitality of plasma GOT and GOT/GPT, tea polyphenols andα-lipoicacid interact(P<0.05), three antioxidants that may exist interaction(P=0.099)(P=0.070). There was interaction betweenα-lipoic acid and silymarin in thereduction of plasma GOT/GPT(P<0.05). 100mg/kg silymarin reduced GOT/GPT(P=0.087). In reducing the vitality of plasma AKP, three antioxidants may existinteraction(P=0.099).(2)150mg/kg tea polyphenols respectively reduced the vitalityof LDH and CK (P<0.05,P<0.01). In reducing the activity of plasma LDH,α-lipoicacid and silymarin possibly interact(P=0.093). In reducing the level of Cor, threeantioxidants exist interaction(P<0.05). 100mg/kg silymarin reduced Cor(P=0.081).Conclusion:tea polyphenols play a important role of alleviating the oxidative stresscaused changes of biochemical indices.100mg/kg silymarin also has its role must beeased.3 Effects of three antioxidants combination of different levels onplasma and liver antioxidant functionThe experiment was conducted to evaluate the effects of three antioxidants(polyphenols,α-lipoic acid,silymarin) combination of different levels on plasma andliver antioxidant indexes, to explore whether it can alleviate the oxidative stress byCHPO. The experimental design was same to experiment 2.After the trial finished, the antioxidant indicators of plasma and liver was determined. The results showedthat:(1)150mg/kgα-lipoic acid reduced the levels of plasma LD and H2O2(P<0.05),enhanced the vitality of plasma GSH-Px(P=0.077). 100mg/kg tea polyphenolsreduced the levels of plasma H2O2(P<0.01). 100mg/kg silymarin reduced the levelsof plasma H2O2(P=0.062).There was interaction betweenα-lipoic acid and teapolyphenols in the reduction the levels of plasma H2O2(P<0.05). (2)300mg/kgα-lipoic acid enhanced T-AOC of liver(P<0.05). 150mg/kg tea polyphenols,150mg/kgα-lipoic acid,100mg/kg silymarin,respectively,reduced the levels ofMDA in liver(P<0.05). In reducing the levels of MDA in liver, three antioxidantsmay exist interaction(P=0.058).Conclusion: The three anti-oxidants help toalleviate oxidative stress. The combination of 150mg/kg tea polyphenols, 150mg/kgα-lipoic acid, 100mg/kg silymarin was the most favorable combination of reducingthe levels of plasma H2O2 and LD,MDAcontent in the liver.4 Effects of two different levels of combinations of threeantioxidants on meat quality in meat duck of oxidative stressOn the basis of the trial 2 and trial 3,two combinations were chosen toevaluate whether they can mitigated the adverse effects on meat quality byoxidative stress.40 Cherry Valley ducks(28-day-old) with body weight of 1.85±0.01kg were randomly divided into 4 groups, each group of 10 repeat (duck). Group 1:basic diet (150mg/kg tea polyphenols+150mg/kgα-lipoic acid +100 mg/kgsilymarin)+CHPO;group 2:basic diet (150mg/kg tea polyphenols +150mg/kgα-lipoic acid+200mg/kg silymarin)+CHPO;CHPO group: basic diet + CHPO;control group: basic diet + saline. In 42 days, the ducks were injectedintraperitoneally with 30mg/kg BW CHPO or an equivalent amount of sterile salinefor 5 days. The ducks of 50-day-old were slaughtered to collect breast musclesamples for analysis.The results showed that:(1)CHPO decreased musclepH0(P<0.05).Adding tea polyphenols,α-lipoic acid and silymarin combination ofdifferent levels into the diet, can be improved the breast muscle pH0(P<0.05), reached the level of the control group(P>0.05).(2)The meat colour of Hunter a ongroup 2 was higher than the control group and the CHPO group(P<0.01). Comparedwith the CHPO group ,the meat colour of Hunter L of group 1 19.06%(P<0.01).(3)CHPO increased the drip loss of 24h breast muscle after slaughtered(P<0.01).The drip loss of 24h breast muscle can be increased by adding teapolyphenolsα-lipoic acid and silymarin combination of different levels(P<0.01),reached the level of the control group(P<0.05).(4)Compared with thecontrol group and the CHPO group,the rate of water loss of group 1 reduced19.56%(P<0.01) and 12.81%(P<0.05).CHPO decreased pH after the breast musclethawed(P<0.05).And this status can be improved by adding tea polyphenolsα-lipoic acid and silymarin combination(P<0.01),reached the level of the controlgroup(P>0.05).Conclusion:CHPO significantly reduced the meat quality of meatduck.However,adding the combination can mitigated the adverse effects on meatquality by oxidative stress, and group 1 was better than group 2.