Untea Arabela Elena, Varzaru Iulia, Panaite Tatiana Dumitra, Gavris Teodor, Lupu Alexandra, Ropota Mariana
Chemistry and Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No.1, 077015 Balotesti, Ilfov, Romania.
Animals (Basel). 2020 Jan 22;10(2):191. doi: 10.3390/ani10020191.
The purpose of this study was to examine the effects of dietary inclusion of walnut and bilberry leaves (WL and BL), as sources of natural antioxidants in poultry diets, on the enrichment of antioxidant nutrients in the egg yolk and on the susceptibility of the yolk to lipid peroxidation during storage. The experiment was conducted on 32-week-old TETRA SL LL laying hens, which were assigned to three dietary treatments with 30 birds each. Each treatment was replicated 10 times with three chicks per replicate pen. Experimental dietary treatments differed from control diet (C) by addition of 0.5% BL supplement or 1% WL supplement. The phytoadditives were not significant contributors to the productive parameters. The addition of BL and WL in laying hens' diets significantly increased the total polyphenol content, and the zinc, lutein and zeaxanthin concentrations in the egg yolks. In regards to the oxidative stability parameters, a significant decrease in the concentrations of primary oxidation products formed in the egg yolk of experimental groups was seen, proving an efficient inhibition effect of the phytoadditives on peroxyl radical formation. A significant correlation was observed between primary oxidation products and total polyphenol content of the egg yolks, where zinc, lutein and zeaxanthin are the bioactive compounds that inhibit the formation of secondary oxidation products.
本研究的目的是检验在家禽日粮中添加核桃叶和越橘叶（WL和BL）作为天然抗氧化剂来源，对蛋黄中抗氧化营养物质的富集以及蛋黄在储存期间脂质过氧化敏感性的影响。实验使用32周龄的TETRA SL LL蛋鸡进行，将其分为三种日粮处理组，每组30只。每个处理重复10次，每个重复栏中有三只雏鸡。实验日粮处理与对照日粮（C）的不同之处在于添加了0.5%的BL补充剂或1%的WL补充剂。植物添加剂对生产性能参数没有显著贡献。在蛋鸡日粮中添加BL和WL显著提高了蛋黄中的总多酚含量以及锌、叶黄素和玉米黄质的浓度。关于氧化稳定性参数，实验组蛋黄中形成的初级氧化产物浓度显著降低，证明植物添加剂对过氧自由基的形成具有有效的抑制作用。在蛋黄的初级氧化产物和总多酚含量之间观察到显著相关性，其中锌、叶黄素和玉米黄质是抑制次级氧化产物形成的生物活性化合物。
