International Journal of Advanced Research and Publications (2456-9992)

High Quality Publications & World Wide Indexing!

Dietary Effects Of Single And Combined Antioxidant Vitamins On Antioxidant Enzymes And Oxidants Status Of Growing Pigs

Volume 4 - Issue 3, March 2020 Edition
[Download Full Paper]

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 – 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.
[1]. E. Bentter. 1982. Catalase in red cell metabolism, a manual of Biochemical Methods. Bentter, E. (Ed.) Grune and Straton, New: 105-106.

[2]. D. J. Buckley, P. A. Morrissey and J. I. Gray. 1995. Influence of dietary vitamin E on the oxidative stability and quality of pig meat. J. Anim. Sci. 73:3122-3130.

[3]. E. Devrim, H. Ozbek and I. Durak. 2007. Effects of high-cholesterol diet and antioxidant vitamins combination on oxidant/antioxidant status in heart, kidney, liver and testis tissues from rats. J. Food Lipids 14: 386-395.

[4]. P. H. Hemsworth, J. L. Barnett and G. J. Coleman. 1993. The human-animal relationship in agriculture and its consequences for the animal. Anim. Welfare 2: 33-51.

[5]. P. Gatellier, Y. Mercier, E. Rock and M. Renerre. 2000. Influence of dietary fat and vitamin E supplementation on free radical production and on lipid and protein oxidation in turkey muscle extracts. J. Agric. Food Chem. 48: 1227-1433.

[6]. Q. Guo, B. T. Richert, J. R. Burgess, D. M. Webel, D. E. Orr, M. Blair, G. E. Fitzner, D. D. Hall, A. L. Grant and D. E. Gerrard. 2006. Effects of dietary vitamin E and fat supplementation on pork quality. J. Anim. Sci. 84:3089-3099.

[7]. W. U. Habig, M. J. Pubst and W. B. Jacoby. 1974. Glutathione s-transferes: the first enzymatic step in mercapturic acid formation. J. Biol. Chem. 249:7130-7139.

[8]. N. C. Johnson, S. O. Popoola, and O. J. Owen. 2019a. Effects of single and combined antioxidant vitamins on growing pig performance and pork quality. Inter. J. Advanc. Res. Public. 3 (8):86-89.

[9]. N. C. Johnson, M. Diri, and O. J. Owen. 2019b. Physiological responses of rabbits to oral vitamin E supplementation during oxidative stress induced by short term hypothermia. Inter. J. Advance Res. Public. 3 (9):174-179.

[10]. A. Aslan and I. Meral. 2007. Effect of oral vitamin E supplementation on oxidative stress in guinea pigs with short term hypothermia. Cell Biochem. Funct 25: 771-715.

[11]. H. Misra and I. Fridorich. 1972. The role of superoxide anion in the autoxidation of epinephrine and a simple assay for superoxide dismutase. J. Biol. Chem. 247 (10): 3170-3175

[12]. NRC, (2012). Nutrient Requirements of Swine. 11th Ed. Natl. Acad. Press, Washington, DC.

[13]. S. S. Ovuru, N. A. Berepubo and M. B. Nodu. 2003. Biochemical blood parameters in semi adult rabbits experimentally fed crude oil contaminated diets. Afr. J. Biotech. 3:343-345.

[14]. P. F. Surai. 2002. Antioxidant protection in the intestine: a good beginning is half the battle, In: Nutritional Biotechnology in the Feed and Food Industries. Proceedings of Alltech’s 18th Annual Symposium (T. P. Lyons and K. A. Jacques, Eds.), Nottingham University Press, Nottingham, UK, pp. 301-321.

[15]. F. Ursini. 2000. The world of glutathione peroxidases. J. Trace Elem. Med. Biol. 14:116 – 122.