Hüseyin Serkan EROL, Mesut HALICI, Halit İMİK, Seçkin ÖZKANLAR, Recep GÜMÜŞ¹

Sıcaklık Stresine Maruz Kalan Broylerlerin Rasyonuna Katılan Vitamin C ve α- Lipoik Asidin Karaciğer ile But Etinde Antioksidan Metabolizma Üzerine Etkisi

Bu araştırmada sıcaklık stresine maruz bırakılan broylerlerin rasyonlarına katılan vitamin C (L-askorbik asit) ve ?-lipoik asidin karaciğer ve but eti dokularında antioksidan metabolizma üzerine etkileri araştırıldı. Araştırmada 4 grup oluşturuldu; Kontrol (bazal rasyon + 24°C sıcaklık), Stres (bazal rasyon + 34°C sıcaklık), Vit C (bazal rasyon + 250 mg askorbik asit/kg rasyon + 34°C sıcaklık) ve ALA (bazal rasyon + 250 mg ?-lipoik asit/kg rasyon + 34°C sıcaklık). Araştırmanın sonunda kesilen hayvanların karaciğer ve but eti dokularında katalaz (CAT) ve süperoksit dismutaz (SOD) aktiviteleri ile lipid peroksidasyon (LPO) ve glutatyon (GSH) seviyeleri belirlendi. Sıcaklık stresinin karaciğer ve but etinde CAT ve SOD aktiviteleri ile LPO ve GSH seviyelerini olumsuz etkilediği tespit edildi. Vitamin C'nin karaciğerde CAT ve SOD aktiveleri ile LPO seviyesini, but etinde CAT ve SOD aktiviteleri ile GSH seviyesini önemli oranda düzelttiği belirlendi. ?-lipoik asidin ise karaciğerde SOD aktivitesi ile LPO ve GSH seviyelerini, but etinde LPO ve GSH seviyelerini önemli oranda düzelttiği görüldü. Sonuç olarak stres karaciğer ve but eti dokularında antioksidan metabolizmayı olumsuz etkilerken, vitamin C ve ?-lipoik asit katkılarının antioksidan etkilerinin dokulara göre değişebileceği tespit edilmiştir

Effects of Dietary Vitamin C and α-Lipoic Acid Supplementation on Antioxidant Metabolism in Liver and Drumstick Meat Tissues for Heat StressExposed Broilers

The present study was aimed to investigate the effect of adding vitamin C (L-ascorbic acid) or α-lipoic acid to the diet of broilers exposed to heat stress on antioxidant metabolism in liver and drumstick muscle tissues. In the study, four groups were established: Control (basal diet + 24°C temperature), Stress (basal diet + 34°C temperature), Vit C (basal diet + 250 mg L-ascorbic acid/kg ration + 34°C temperature and ALA (basal diet + 250 mg α-lipoic acid/kg ration + 34°C temperature). Catalase (CAT) and superoxide dismutase (SOD) activities with lipid peroxidation (LPO) and glutathione (GSH) levels were determined in the liver and drumstick meat tissues of the animals slaughtered at the end of the study. It was determined that heat stress negatively affected CAT and SOD activities with LPO and GSH levels in liver and drumstick meat tissues. Vitamin C significantly restored hepatic CAT and SOD activities with LPO levels, and drumstick CAT and SOD activities with LPO levels. α-lipoic acid significantly restored hepatic SOD activity with LPO and GSH levels, and drumstick LPO and GSH levels. In conclusion, while heat stress negatively affects antioxidant metabolism in liver and drumstick meat tissues, it has been determined that the antioxidant effects of vitamin C and α-lipoic acid supplementation may vary depending on the tissues

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