Effect of different sodium butyrate levels in weaned pig diet on the antioxidant capacity of selected organs
2017
Autori
Ćirić, JelenaPrvulović, Dejan
Glišić, Milica
Bošković, Marija
Šefer, Dragan
Đorđević, Jasna
Baltić, Milan Ž.
Marković, Radmila
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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.
Ključne reči:
piglet diet / antioxidative enzymes / liver / kidney / lipid peroxidationIzvor:
Meat Technology, 2017, 58, 2, 80-87Izdavač:
- Institute of meat hygiene and technology, Belgrade
Finansiranje / projekti:
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - JOUR AU - Ćirić, Jelena AU - Prvulović, Dejan AU - Glišić, Milica AU - Bošković, Marija AU - Šefer, Dragan AU - Đorđević, Jasna AU - Baltić, Milan Ž. AU - Marković, Radmila PY - 2017 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1435 AB - 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. PB - Institute of meat hygiene and technology, Belgrade T2 - Meat Technology T1 - Effect of different sodium butyrate levels in weaned pig diet on the antioxidant capacity of selected organs VL - 58 IS - 2 SP - 80 EP - 87 UR - https://hdl.handle.net/21.15107/rcub_veterinar_1435 ER -
@article{ author = "Ćirić, Jelena and Prvulović, Dejan and Glišić, Milica and Bošković, Marija and Šefer, Dragan and Đorđević, Jasna and Baltić, Milan Ž. and Marković, Radmila", year = "2017", abstract = "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.", publisher = "Institute of meat hygiene and technology, Belgrade", journal = "Meat Technology", title = "Effect of different sodium butyrate levels in weaned pig diet on the antioxidant capacity of selected organs", volume = "58", number = "2", pages = "80-87", url = "https://hdl.handle.net/21.15107/rcub_veterinar_1435" }
Ćirić, J., Prvulović, D., Glišić, M., Bošković, M., Šefer, D., Đorđević, J., Baltić, M. Ž.,& Marković, R.. (2017). Effect of different sodium butyrate levels in weaned pig diet on the antioxidant capacity of selected organs. in Meat Technology Institute of meat hygiene and technology, Belgrade., 58(2), 80-87. https://hdl.handle.net/21.15107/rcub_veterinar_1435
Ćirić J, Prvulović D, Glišić M, Bošković M, Šefer D, Đorđević J, Baltić MŽ, Marković R. Effect of different sodium butyrate levels in weaned pig diet on the antioxidant capacity of selected organs. in Meat Technology. 2017;58(2):80-87. https://hdl.handle.net/21.15107/rcub_veterinar_1435 .
Ćirić, Jelena, Prvulović, Dejan, Glišić, Milica, Bošković, Marija, Šefer, Dragan, Đorđević, Jasna, Baltić, Milan Ž., Marković, Radmila, "Effect of different sodium butyrate levels in weaned pig diet on the antioxidant capacity of selected organs" in Meat Technology, 58, no. 2 (2017):80-87, https://hdl.handle.net/21.15107/rcub_veterinar_1435 .