茶多酚和硫辛酸的复合物对氧化应激肉鸭抗氧化功能的影响  

Effects of the compound of tea polyphenol and α-lipoic acid on antioxidant capacity in meat duck

作　　者：李建文[1] 王聪[1] 丁斌鹰[1] 

机构地区：[1]武汉工业学院动物营养与饲料科学湖北省重点实验室,武汉市430023

出　　处：《中国饲料》2010年第14期32-34,共3页China Feed

基　　金：湖北省科技攻关重点项目(2006AA201B03)

摘　　要：本试验应用氢氧化枯烯(CHPO)建立氧化应激模型,研究了不同水平组合的茶多酚(TD)和α-硫辛酸(LA)对肉鸭血浆和肝脏抗氧化指标的影响,旨在探讨最佳配伍效果。结果表明:(1)α-硫辛酸有提高血浆中谷光甘肽过氧化物酶(GSH-Px)活力的趋势(P=0.077)。(2)茶多酚显著降低肉鸭肝脏中丙二醛(MDA)含量(P<0.05),α-硫辛酸提高了肝脏中总抗氧化能力(T-AOC)和降低MDA水平(P<0.05)。(3)150mg/kg茶多酚、150mg/kgα-硫辛酸的复合物最有利于肉鸭缓解体内CHPO造成的氧化应激,提高机体的抗氧化能力。Through model of oxidative stress established by hydroxide cumin,the experiment was conducted to investigate the effects of the combination of different levels of tea polyphenols（TP） and α-lipoic acid（LA） on the antioxidant indexes of plasma and liver duck.The results showed that：（1）α-lipoic acid could improve GSH-Px activity in plasma（P= 0.077）.（2）Tea polyphenols significantly could reduce MDA content in Liver（P 0.05）,α-lipoic acid could improve liver T-AOC and reduce the levels of MDA（P 0.05）.（3）150 mg/kg tea polyphenols and 150 mg/kg α-lipoic acid complexes were the most beneficial to alleviate the oxidative stress by the CHPO and improve the body＇s antioxidant capacity in meat duck.

关 键 词：抗氧化功能 茶多酚 硫辛酸 肉鸭 

分 类 号：S816.32[农业科学—饲料科学]