تاثير سطوح مختلف جوانه ميخك در جيره هاي با نسبت هاي مختلف امگا 6 به امگا 3 بر تغييرات چربي خون، اسيدهاي چرب تخم مرغ و شاخص هاي آنتي اكسيداني پرتدگان تخمگذار

چكيده انگليسي :

Effect of different levels of clove bud in diets with different ratios of n 3 to n 6 ratio on blood lipid profile egg yolk fatty acids composition and antioxidant indexes in laying hens Maryam Rahman Alizadeh Alizadehmaryam86@yahoo com September22 2013 Department of Animal Sciences College of Agriculture IsfahanUniversity of Technology Isfahan 84156 83111 IRAN Degree M Sc Language Farsi Supervisor A H Mahdavi Assist Prof mahdavi@cc iut ac ir H R Rahmani Prof h rahmani@cc iut ac ir Abstract The present study was conducted to evaluate the effect of inclusion of different levels of clove bud in diets with different n 6 to n 3 ratio on blood lipoprotein changes egg fatty acids and antioxidant indexes of laying hens In this study a total of 160 loehmann brown hen layers of 43 wk of age were randomly distributed among 6 treatments as arrangement 2 3 with 5 replicates of 5 birds each Dietary treatments consisted of two n 6 to n 3 ratio 16 71 and 2 35 and three levels of clove bud 0 0 2 and 0 4 and also a group of high level of vit E 200 mg kg in each fatty acid level Total period of trial was included 10 days for adaptation period and 70 days as main recording period At the end of experiment three eggs were randomly selected to evaluate cholesterol triglyceride malon dialdehyde vit E concentration and fatty acid profile In addition malon dialdehyde concentration enzyme activity of AST ALT ALP and LDH and total antioxidant index were evaluated at the end of trial Two birds of each cage were sacrificed to evaluate liver histopathology and biochemistry and also the number of ovary follicles at the end of experiment Results showed that a reduction in n 6 to n 3 ratio led to a marked decrease in cholesterol triglyceride and an increase in HDL concentration of serum P 0 001 a decrease in ALT and AST P 0 01 an increase in serum malondialdehyde of final period a decreae in total antioxidant index and vit E of serum and egg Furthermore inclusion of this fatty acid ratio caused an increase in malondialdehyde concentration at d 0 and 15 of yolk P 0 05 a reduction in linoleic acid and arachidonic acid percentage and in increase ecosapantatoneic acid of yolk P 0 001 a decrease in follicles with diameter less than 2 mm P 0 05 a decrease in glycogen and an increase in malondialdehyde content of liver P 0 01 in laying hens Moreover dietary addition of clove bud resulted in a reduction in cholesterol triglyceride and an increase in HDL concentration of serum P 0 001 a decrease in enzyme activity of ALT AST and ALP of serum a reduction in malondialdehyde at the final period an increase in total antioxidant index and vit E concentration of serum a decrease in triglyceride P 0 05 malondialdehyde and an increase in vit E concentration of yolk P 0 001 a reduction in linoleic linolenic and arachidonic acids P 0 001 and an increase in ecosapantatoneic acid percentage of yolk P 0 001 an increase in number of liver kupfer cells P 0 01 and a decrease in vacuole cells P 0 05 Furthermore the interaction of clove bud and n 6 to n 3 ratio had significant P 0 05 effect on triglyceride of serum enzyme activity of ALT of serum total antioxidant index of serum vit E of serum and yolk ecosapantathoneic acid of yolk and the number of vacuole cells In conclusion inclusion results indicated that inclusion of clove bud caused an improvement in blood parameters fatty acid profile of yolk and also egg stability of birds fed on different n 6 to n 3 ratio So it seems although addition of fish oil led to an improvement in enzyme indexes of liver health and also a decrease of blood lipoproteins However it increased oxidation potential in liver egg and blood that was modulated by supplementation of clove bud Additionally results indicated that addition of 0 2 clove bud could improve presence of vit E efficiency and long fatty acids of ecosapantathoneic acid in eggs in different levels of n 6 to n 3 ratio Inclusion of different levels of clove bud in different levels of fatty

رحمان عليزاده، مريم

تاثير سطوح مختلف جوانه ميخك در جيره هاي با نسبت هاي مختلف امگا 6 به امگا 3 بر تغييرات چربي خون، اسيدهاي چرب تخم مرغ و شاخص هاي آنتي اكسيداني پرتدگان تخمگذار

ويتامين E , مالون دي آلدهيد , پروفيل اسيد چرب , مولفه هاي ليپيدي سرم و زرده تخم مرغ