【摘要】：為了研究茶多酚對(duì)熱應(yīng)激致肉用仔雞氧化損傷保護(hù)作用,將120只AA肉用仔雞隨機(jī)分成3組,分別是熱應(yīng)激對(duì)照組、低劑量茶多酚組(0.01%含量)和高劑量茶多酚組(0.05%含量),用加熱器和空調(diào)控制溫度在33~35℃進(jìn)行熱應(yīng)激試驗(yàn)。結(jié)果顯示,與熱應(yīng)激對(duì)照組比較,高劑量茶多酚組血清、肝臟和腎臟組織中丙二醛(MDA)含量均降低(P0.05),血清和腎臟中谷胱甘肽抗氧化酶(GSH-Px)和超氧化物(SOD)活性升高(P0.05),且肝臟中GSH-Px和SOD活性極顯著升高(P0.01)。表明,茶多酚主要通過增強(qiáng)肉用仔雞體內(nèi)GSH-Px和SOD活性來緩解熱應(yīng)激對(duì)肉用仔雞產(chǎn)生的氧化應(yīng)激。
[Abstract]:In order to study the protective effect of tea polyphenols on oxidative damage induced by heat stress, 120 AA broilers were randomly divided into three groups: heat stress control group. The low dose tea polyphenols group (0.01%) and the high dose tea polyphenol group (0.05% content) were used to control the temperature of the heater and air conditioning to carry out the heat stress test at 33 鈩，

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