Effect of different sodium butyrate levels in weaned pig diet on the antioxidant capacity of selected organs
Baltić, Milan Ž.
Article (Published version)
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The aim of this study was to evaluate the influence of different sodium butyrate levels on the antioxidant capacity of selected organs (liver and kidney) in pigs. The study was conducted on 48 weaned piglets (28 to 54 days old) fed one of three diets (group C had no added sodium butyrate, group E-I had 3 g and group E-II 5 g of sodium butyrate added per kg of diet). The guaiacol peroxidase and pyrogallol peroxidase activities in liver tissues of E-II pigs were significantly lower than those in E-I pigs, while the activities of these enzymes in kidney tissues were significantly lower than in control pigs for both butyrate levels. Glutathione peroxidase activity in liver tissues was not upregulated by either level of dietary sodium butyrate. Also, the contents of malondialdehyde, indicative of lipid peroxidation, were not significantly different among the pig dietary groups. No significant differences in the enzyme activities (catalase, superoxide dismutase, glutathione S-transferase or ...the oxidation product, reduced glutathione) of control pigs and of animals consuming 3 g or 5 g sodium butyrate per kg of diet was found. The results showed that oral administration of sodium butyrate had an impact only on guaiacol peroxidase and pyrogallol peroxidase enzyme activities.
Keywords:piglet diet / antioxidative enzymes / liver / kidney / lipid peroxidation
Source:Meat technology, 2017, 58, 2, 80-87
- Institute of meat hygiene and technology, Belgrade
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-31034)