Antioxidant enzymes activity, GSH and MDA level in eggs from heritage breeds

• Authors: Renata Muchacka , Ewa Sosnówka-Czajka , Iwona Skomorucha , Edyta Kapusta , Agnieszka Greń , Zofia Goc
• Languages of publication: EN

Abstracts

EN

The objective of the study was to determine the activity of antioxidant enzymes and the level of GSH and MDA in yolk and albumen of hen’s eggs. The experiment was carried out with 99 hens of three heritage breeds (‘Greenleg Partridge’ – group I, ‘Sussex’ – group II, ‘Rhode Island Red’ – group III). Layers were reared in the litter system and had outdoor access. Birds were fed ad libitum standard diets based on concentrates for laying hens and had free access to water throughout the experiment. All the groups were managed under uniform environmental (air humidity and temperature, lighting programme) and feeding conditions. At 48 weeks of age, 6 eggs from each group were collected. In the samples of egg yolks and albumens the concentration of GSH and MDA, and activity of SOD, GPx and CAT were estimated. The results were statistically analysed by one-way analysis of variance and significant differences were estimated with Duncan’s multiple range test. The highest activity of SOD, the highest level of GSH and the lowest level of MDA were characterised by eggs from ‘Sussex’ hens, which may indicate their best quality. Based on the obtained results, it can be concluded that the activity of antioxidant enzymes (mainly SOD) and the levels of GSH and MDA which occur in eggs may depend on the breed of hens.

Keywords

EN

antioxidant enzymes; eggs; GSH; hens; MDA

• Publisher: Uniwersytet Komisji Edukacji Narodowej w Krakowie
• Journal: Annales Universitatis Paedagogicae Cracoviensis Studia Naturae
• Year: 2018

Dates

published

2018-12-31

Contributors

author

Renata Muchacka

• Department of Animal Physiology and Toxicology, Institute of Biology, Pedagogical University of Cracow, Podbrzezie 3, 30-054 Cracow, Poland

author

Ewa Sosnówka-Czajka

• Department of Poultry Breeding, National Research Institute of Animal Production, Krakowska 1, 32-083 Balice n. Cracow, Poland

author

Iwona Skomorucha

• Department of Poultry Breeding, National Research Institute of Animal Production, Krakowska 1, 32-083 Balice n. Cracow, Poland

author

Edyta Kapusta

• Department of Animal Physiology and Toxicology, Institute of Biology, Pedagogical University of Cracow, Podbrzezie 3, 30-054 Cracow, Poland

author

Agnieszka Greń

• Department of Animal Physiology and Toxicology, Institute of Biology, Pedagogical University of Cracow, Podbrzezie 3, 30-054 Cracow, Poland

author

Zofia Goc

• Department of Animal Physiology and Toxicology, Institute of Biology, Pedagogical University of Cracow, Podbrzezie 3, 30-054 Cracow, Poland

References

• Aebi, H.E. (1983). Catalase. In: H.U. Bergmeyer (ed.), Methods of Enzymatic Analysis. New York: Academic Press, pp. 273–286.
• Batkowska, J., Brodacki, A. (2017). Selected quality traits of eggs and the productivity of newly-created laying hens dedicated to extensive system of rearing. Archives of Animal Breeding, 60, 87–93. https://doi.org/10.5194/aab-60-87-2017
• Bradford, M.M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle for protein-dye binding. Analytical Biochemistry, 72, 248–254. https://doi.org/10.1016/0003-2697(76)90527-3
• Calik, J. (2011). Ocena jakości jaj sześciu rodów kur nieśnych w zależności od ich wieku. Żywność Nauka Technologia Jakość, 5(78), 85–93. [In Polish]
• Calik, J. (2013). Zmiany cech jakościowych jaj pochodzących od kur nieśnych Żółtonóżka Kuropatwiana (Ż-33), w zależności od warunków ich przechowywania. Żywność Nauka Technologia Jakość, 2(87), 73–79. [In Polish]
• Diplock, A.T., Symons, M.C.R., Rice-Evans, C.A. (1991). Techniques in free radical research. London: Elsevier.
• Ellman, G.L. (1959). Tissue sulfhydryl groups. Archives of Biochemistry and Biophysics, 82, 70–77. https://doi.org/10.1016/0003-9861(59)90090-6
• Jankowska, K. (2010). Od zniesienia do konsumpcji – jaja kurze (spożywcze). Zachowanie higieny w produkcji jaj. Polskie Drobiarstwo, 2, 52–54. [In Polish]
• Lück, H. (1963). Peroxidases. In: H.U. Bergmeyer (ed.), Methods of enzymatic analysis. New York: Academic Press, pp. 895–897.
• Muchacka, R., Sosnówka-Czajka, E., Skomorucha, I. (2018). Antioxidant enzymes activity, GSH and MDA level in eggs from heritage breeds reared under organic conditions. 8th International Scientific Symposium „Poultry Days 2018“, 21–22. June 2018, Brno, Czech Republic, 30.
• Muchacka, R., Sosnówka-Czajka, E., Skomorucha, I., Kapusta, E., Greń, A., Goc, Z. (2016). Lipid peroxidation, antioxidant enzymes activity and glutathione level in eggs from heritage breed and commercial crosses hens. Proceedings of 12th International Scientific Conference “Animal Physiology 2016”, May 13th–15th 2016, Bořetice, Czech Republic, 191–196.
• Ohkawa, H., Ohishi, N., Yagi, K. (1979). Assay for lipid peroxides in animal tissues by thiobarbituric acid reaction. Analytical Biochemistry, 95, 351–358. https://doi.org/10.1016/0003-2697(79)90738-3
• Singh, R., Cheng, K.M., Silversides, F.G. (2009). Production performance and egg quality of four strains of laying hens kept in conventional cages and floor pens. Poultry Science, 88(2), 256–264. https://doi.org/10.3382/ps.2008-00237
• Surai, P. (2015). Antioxidant systems in poultry biology: superoxide dismutase. Journal of Animal Research and Nutrition, 1(1), 1–8. https://doi.org/10.21767/2572-5459.100008

Identifiers

DOI

10.24917/25438832.3supp.6