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钙和维生素D对肉鸡脂质过氧化及血糖血脂的影响

Effect on Lipid Peroxidation and Blood Glucose and Lipid by Calcium and Vitamin D in Broilers

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【作者】 张淑云王安陈娟郭丽

【Author】 ZHANG Shuyun,WANG An*,CHEN Juan,GUO Li(Institute of Animal Nutrition,Northeast Agricultural University,Harbin 150030,China)

【机构】 东北农业大学动物营养研究所

【摘要】 试验旨在研究钙和维生素D及其交互作用对肉鸡脂质过氧化及血糖血脂的影响。采用2×2完全随机试验设计,将4周龄AA肉鸡144只随机分为4个处理,每个处理设6个重复,每个重复6只鸡,分别饲喂含钙0.9%、1.15%和维生素D 750、5 000 U.kg-1的试验日粮4周。结果表明,添加钙1.15%可降低总抗氧化能力、过氧化氢酶、总胆固醇和甘油三酯含量,但升高葡萄糖水平(P>0.05)。添加维生素D 5 000 U.kg-1可升高总抗氧化能力和过氧化氢酶活性,降低丙二醛、总胆固醇、甘油三酯和葡萄糖水平,但作用均不显著(P>0.05)。钙和维生素D的交互作用可显著影响丙二醛、总胆固醇和甘油三酯水平(P<0.05),适钙水平下增加维生素D添加量,总抗氧化能力和过氧化氢酶活性升高,丙二醛、总胆固醇、甘油三酯和葡萄糖水平降低,适钙高维生素D组血糖、血脂及抗氧化指标均优于其他组。总之,在满足基本需要量钙的同时增加维生素D添加量对防止AA肉鸡脂质过氧化及血糖血脂的降低具有重要的意义。

【Abstract】 To study the effect of calcium,vitamin D and their interaction on lipid peroxidation and blood glucose and lipid in broilers.One hundred and forty-four AA(4 weeks years old)were chosen to be randomly divided into 4 groups,with 6 replicats in each group and 6 broliers in each replicate by using 2×2 completely randomized experimental design,which were fed diets with Ca 0.9%,1.15% and VD 750,5 000 U·kg-1 respectively for 4 weeks.The results showed that calcium 1.15% can reduce the T-AOC,CAT,CHO and TG,but increased Glu(P>0.05).Vitamin D 5 000 U·kg-1 increased T-AOC and CAT activities and decreased MDA,CHO,TG,and Glu,while the effect was not significantly(P>0.05).The interaction of calcium and vitamin D could significantly influence the MDA,CHO,and TG(P<0.05).When adding suitable calcium level,T-AOC and the CAT activity were increased and MDA,CHO,TG,and Glu were decreased by increasing vitamin D dosage.Blood glucose,blood lipid and antioxidant in the suitable calcium and high vitamin D group were better than the other groups.

【关键词】 维生素D脂质过氧化血糖血脂
【Key words】 calciumvitamin Dlipid peroxidationblood glucoseblood lipid
【基金】 东北农业大学创新团队发展计划(CXT0006)
  • 【文献出处】 饲料博览 ,Feed Review , 编辑部邮箱 ,2010年11期
  • 【分类号】S831
  • 【被引频次】2
  • 【下载频次】138
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