Jimoh Olatunji Abubakar, Ayedun Eyanlola Soladoye, Oyelade Waheed Abimbola, Oloruntola Olugbenga David, Daramola Olajumoke Temidayo, Ayodele Simeon Olugbemiga, Omoniyi Idowu Samuel
Department of Agricultural Technology, Federal Polytechnic Ado Ekiti, Ado Ekiti, Ekiti State Nigeria.
Department of Science Technology, Federal Polytechnic, Ado Ekiti, Ekiti State Nigeria.
J Anim Sci Technol. 2018 Nov 16;60:28. doi: 10.1186/s40781-018-0186-4. eCollection 2018.
Preventing oxidative stress in heat stressed animals may be possible by increasing antioxidant defence via exogenous administration of antioxidant substrate and/or its precursors. The study aimed to investigate the effect of Soursop juice in mitigating oxidative stress induced by heat stress in rabbit.
Sixty mixed breed rabbit bucks aged 12-18 months old with the average weight of 1826 ± 8.35 g/rabbit, randomly allotted to experimental treatments of four replicates each, in a completely randomized design during high-temperature humidity index in Ado Ekiti, Southwest Nigeria. Soursop juice (SSJ) was administered via oral drenched daily per kg body weight (BW), to designated treatment 1 to 5; 0.55 mlkgBW distilled water (control), 0.55 mlkgBW SSJ, 1.11 mlkgBW SSJ, 1.67 mlkgBW SSJ and 2.22 mlkgBW SSJ, respectively. Fastened blood samples were collected at days 28 and 56, and assay for serum protein, cholesterol, triglycerides, superoxide dismutase, catalase, reduced glutathione and lipid peroxidation using standard procedures.
Result revealed that SSJ demonstrated hypocholesterolemic effect in a dose-dependent manner throughout the study. Effect of chronic administration of SSJ to heat stressed rabbits proved beneficial, as SSJ reduced serum lipid peroxidation and enhanced antioxidant activity over 8 weeks.
Administration of soursop juice to heat-stressed bucks at 2.22 mlkgBW offered optimum antioxidant defense against oxidative stress.
通过外源给予抗氧化底物和/或其前体来增强抗氧化防御，有可能预防热应激动物的氧化应激。本研究旨在探讨刺果番荔枝汁对减轻家兔热应激诱导的氧化应激的影响。
60只12 - 18月龄的杂种公兔，平均体重1826 ± 8.35 g/只，在尼日利亚西南部阿多埃基蒂高温高湿指数期间，采用完全随机设计，随机分配到4个重复的实验处理组。按每千克体重（BW）每日经口灌胃给予刺果番荔枝汁（SSJ），指定处理1至5组分别为：0.55 ml/kgBW蒸馏水（对照组）、0.55 ml/kgBW SSJ、1.11 ml/kgBW SSJ、1.67 ml/kgBW SSJ和2.22 ml/kgBW SSJ。在第28天和第56天采集空腹血样，采用标准程序检测血清蛋白、胆固醇、甘油三酯、超氧化物歧化酶、过氧化氢酶、还原型谷胱甘肽和脂质过氧化。
结果显示，在整个研究过程中，SSJ呈剂量依赖性地表现出降胆固醇作用。对热应激家兔长期给予SSJ的效果证明是有益的，因为SSJ在8周内降低了血清脂质过氧化并增强了抗氧化活性。
以2.22 ml/kgBW给热应激公兔灌胃刺果番荔枝汁可提供最佳的抗氧化防御以抵抗氧化应激。
