An evaluation of heat on protein oxidation of soy protein isolate or soy protein isolate mixed with soybean oil in vitro and its consequences on redox status of broilers at early age.
作者： Xianglun Zhang , Peng Lu , Wenyue Xue , Dawei Wu , Chao Wen
DOI: 10.5713/AJAS.16.0683
关键词: Soybean oil 、 Soy protein 、 Catalase 、 Advanced oxidation protein products 、 Chemistry 、 Malondialdehyde 、 Protein oxidation 、 Glutathione 、 Food science 、 Broiler
摘要: OBJECTIVE The objective of this study was to evaluate effects heat treatment and soybean oil inclusion on protein oxidation soy isolate (SPI) oxidized redox status broilers at an early age. METHODS SPI mixed with (SPIO) heated 100°C for 8 h used SPI. A total two hundred sixteen 1-day-old Arbor Acres chicks were divided into 3 groups 6 replicates 12 birds, receiving basal diet (CON), heat-oxidized (HSPI) or mixture 2% (HSPIO) 21 d, respectively. RESULTS Increased carbonyl, decreased sulfhydryl observed as heating time increased in all treatments (p<0.05). Addition carbonyl Dietary HSPI HSPIO the average daily gain compared CON Broilers fed exhibited glutathione (GSH) serum, catalase activity liver malondialdehyde (MDA) advanced products (AOPPs) jejunal mucosa that Additionally, showed peroxidase (GSH-Px) GSH hydroxyl radical scavenging capacity liver, GSH-Px duodenal mucosa, superoxide anion AOPPs MDA CONCLUSION Protein can be induced by resulted imbalance
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