Effects of artichoke (Cynara scolymus L.) extract on antioxidant status in chicken thigh meat

Document Type: Nutrition - Hygiene

Authors

1 Animal Sciences Group, Faculty of Agriculture, Lorestan University, Khorram Abad, Iran

2 Division of Biochemistry, School of Veterinary Medicine, Lorestan University, Khorram Abad, Iran

Abstract

Background: Artichoke extract (AE), containing natural antioxidant compounds, can be considered as a good source of antioxidant potential. OBJECTIVES: The aim of this study was to evaluate antioxidant abilities of AE on broiler meat quality. METHODS: 200 Ross chicken broilers were divided into five equal groups and received 100, 200, 300, and 500 mg/liter of AE in drinking water and pure water in the control group, respectively. Antiradical activity and phenolic content of AE were determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and gallic acid measurement before adding extract into drinking water. The broilers received AE extract form 21-35 day of growing phase and the samples from thigh muscles were taken for biochemical analysis in the 42 day of the growing phase. RESULTS: Antiradical activity of AE was 35% and phenolic content was 3.3 g/100g of dry extract. Regarding antioxidant enzymes, such as glutathione peroxidase (GPx) and catalase (CAT), the AE with dosage of 200 mg/l indicated maximum antioxidant ability compared to the other groups (p<0.05). Supplementation of AE200 mg/l also demonstrated the lowest GPx and CAT activities, compared to the control and AE 300 mg/l groups (p<0.05). Regarding performance weight gain, average daily weight gain, percentage of weight gain in 21 to 35 as well as final weight were similar in control and AE-received groups and AE indicated similar effect for all the treatments. CONCLUSIONS: This study showed that administration of 200 mg/l AE in drinking water during growing phase decreased GPx and CAT activities in chicken meat presumably due to down-regulation of gene expression for antioxidant enzymes.

Keywords


Article Title [Persian]

اثر عصاره کنگرفرنگی (.Cynara scolymus L) بر ظرفیت آنتی اکسیدانی گوشت ران جوجههای گوشتی

Authors [Persian]

  • مریم میردریکوند 1
  • علی کیانی 1
  • مجید خالداری 1
  • مسعود علیرضائی 2
1 گروه علوم دامی، دانشکده کشاورزی دانشگاه لرستان، خرم آباد، ایران
2 بخش بیوشیمی، دانشکده دامپزشکی دانشگاه لرستان، خرم آباد، ایران
Abstract [Persian]

زمینه مطالعه: عصاره کنگرفرنگی حاوی ترکیبات آنتی اکسیدان طبیعی میتواند بعنوان یک منبع با پتانسیل خوب آنتی اکسیدانی در نظر گرفته شود. هدف: هدف از انجام این مطالعه ارزیابی توانایی آنتی اکسیدان عصاره کنگر فرنگی بر کیفیت گوشت جوجهها بود. روش کار: 200 جوجه گوشتی نژاد رأس به پنج گروه مساوی تقسیم شدند و به ترتیب 100، 200، 300 و 500 عصاره کنگر فرنگی (94%) در آب آشامیدنی (mg/l) و گروه کنترل آب خالص دریافت کردند. پیش از افزودن عصاره به آب آشامیدنی، فعالیت آنتی رادیکالی عصاره توسط روش 1,1-diphenyl-2-picrylhydrazyl (DPPH) و محتوی فنل آن براساس میزان گالیک اسید اندازهگیری شد. جوجههای گوشتی با عصاره کنگر فرنگی از روز 35-21 دوره رشد درمان شدند و نمونههای گوشت ران برای آنالیز بیوشیمیایی در روز 42 از دوره پرورش تهیه شد. نتایج: فعالیت آنتی رادیکالی عصاره و محتوی فنل به ترتیب 35٪ و/100 g  3/3 عصاره بود. در خصوص آنزیمهای آنتی اکسیدانی مانند گلوتاتیون پراکسیداز (GPx) و کاتالاز (CAT)، استفاده ازmg/l‌200 عصاره کنگرفرنگی بیشترین خاصیت آنتی اکسیدانی را در مقایسه با گروههای دیگر نشان داد (0.05>p). همچنین، افزودن mg/l‌200  عصاره کنگرفرنگی به آب آشامیدنی کمترین فعالیت را برای آنزیمهای GPx و CAT در مقایسه با گروه کنترل و mg/l‌300 صاره نشان داد (0.05>p). تفاوتهای معنیداری بین گروه کنترل و گروههای دریافت کننده عصاره برای شاخصهای عملکردی وزن مانند: میزان افزایش وزن، متوسط افزایش وزن روزانه، درصد افزایش وزن در روزهای 35-21 دوره آزمایش نسبت به کل دوره و وزن نهایی وجود نداشت (0.05<p).  نتیجهگیرینهایی: این مطالعه نشان داد که تجویز mg/l‌200 عصاره کنگرفرنگی در آب آشامیدنی در طول دوره رشد فعالیت آنزیمهای آنتی اکسیدانی گلوتاتیون پراکسیداز (GPx) و کاتالاز (CAT) را در گوشت ران جوجههای گوشتی کاهش داد، که احتمالاً نتیجه کاهش بیان ژن برای این آنزیمها میباشد.

Keywords [Persian]

  • عصاره کنگرفرنگی
  • جوجه گوشتی
  • گلوتاتیون پراکسیداز
  • پایداری لیپید
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