Dietary Effects Of Single And Combined Antioxidant Vitamins On Antioxidant Enzymes And Oxidants Status Of Growing Pigs
Volume 4 - Issue 3, March 2020 Edition
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Johnson, N. C., Popoola, S. O.
Antioxidant vitamins, Antioxidant enzymes, Oxidants and Pig.
The effects of single and combined dietary antioxidant vitamins on antioxidants: antioxidant power (AOP), catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and glutathione (GSH) as well as oxidants, such as oxidized glutathione (GSSH), xanthine oxidase (OX), cortisol and malondialdehyde (MDA) were studied in growing pigs. Pigs received their dietary antioxidant vitamins as: To (control diet â€“ contained vitamins at their basal levels); TA (200mg of vitamin A); TC (200mg of vitamin C); TAC (100mg of vitamin A + 100mg of vitamin C); TAE (100mg of vitamin A + 100mg of vitamin E) and TCE (100mg of vitamin C + 100mg of vitamin E)/kg of diet, respectively for 28 days. AOP and CAT levels, particularly with the combined vitamins were significantly (P < 0.05) higher compared with the control. SOD, GSH-Px and GSH concentrations were significantly (P < 0.05) higher with the combined vitamins compared with the control and single vitamin diets. GSSH concentrations were similar (P > 0.05) for TAE and TCE diets and significantly (P < 0.05) lower than those of control, TA, TC and TAC diets. OX, cortisol and MDA concentrations were significantly (P < 0.05) lower in the vitamins diets compared with the control. It was concluded that antioxidant vitamins combinations, especially that of TCE most improved antioxidant statuses while simultaneously reduced oxidant statuses in the growing pig.
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