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dc.creatorĆirić, Jelena
dc.creatorPrvulović, Dejan
dc.creatorGlišić, Milica
dc.creatorBošković, Marija
dc.creatorŠefer, Dragan
dc.creatorĐorđević, Jasna
dc.creatorBaltić, Milan Ž.
dc.creatorMarković, Radmila
dc.date.accessioned2020-06-03T14:11:52Z
dc.date.available2020-06-03T14:11:52Z
dc.date.issued2017
dc.identifier.issn2466-4812
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/1435
dc.description.abstractThe 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.en
dc.publisherInstitute of meat hygiene and technology, Belgrade
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.rightsopenAccess
dc.sourceMeat technology
dc.subjectpiglet dieten
dc.subjectantioxidative enzymesen
dc.subjectliveren
dc.subjectkidneyen
dc.subjectlipid peroxidationen
dc.titleEffect of different sodium butyrate levels in weaned pig diet on the antioxidant capacity of selected organsen
dc.typearticle
dc.rights.licenseBY
dcterms.abstractПрвуловић, Дејан; Бошковић, Марија; Балтић, Милан Ж.; Шефер, Драган; Марковић, Радмила; Глишић, Милица; Ђорђевић, Јасна; Ћирић, Јелена;
dc.citation.volume58
dc.citation.issue2
dc.citation.spage80
dc.citation.epage87
dc.citation.other58(2): 80-87
dc.citation.rankM51
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/398/1434.pdf
dc.identifier.rcubconv_1242
dc.type.versionpublishedVersion


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