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Effects of dietary resveratrol supplementation on egg production and antioxidant status

机译：日粮白藜芦醇对产蛋量和抗氧化状态的影响

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Resveratrol, a polyphenol derived from red grapes, berries, and peanuts, exerts antiinflammatory, antioxidant, and immunomodulatory effects. The objective of this study was to investigate the effects of dietary resveratrol supplementation on performance and serum and egg yolk antioxidant status in quail (Coturnix coturnix japonica). A total of 150 five-week-old quails were allocated randomly to 1 of 3 dietary treatments: basal diet and basal diet supplemented with 200 or 400 mg of resveratrol/kg of diet. Each diet was offered to 10 cages of 5 birds in each from 4 to 16 wk of age. Serum and egg samples were collected at the beginning and end the experimental period to be evaluated for malondialdehyde (MDA), vitamin A, and vitamin E. Data were subjected to analysis of covariance using the MIXED procedure. There was no treatment effect on feed intake, egg production, or egg quality parameters related to shell, yolk, and albumen. There were no effects of resveratrol supplementation on serum and egg yolk vitamin A concentrations. The quails supplemented with resveratrol had a lower serum MDA concentration (0.56 vs. 0.88 mg/L, P < 0.03) and a higher serum vitamin E concentration (5.72 vs. 3.56 mg/L, P < 0.008) than those not supplemented with resveratrol. Moreover, there was a linear decrease in serum MDA concentration (P < 0.02) and a linear increase in serum vitamin E concentration (P < 0.01) as supplemental resveratrol level increased. The treatment groups had less egg yolk MDA concentration than the control group (0.21 vs. 0.15 mu g/g, P < 0.002). Egg yolk MDA concentration decreased linearly in response to increasing dietary resveratrol level (P < 0.0003). In conclusion, inclusion of resveratrol up to 400 mg/kg into quail diets enhanced antioxidant status of birds and eggs. Further studies should investigate the carryover effects of dietary resveratrol supplementation on product quality with respect to shelf life, antioxidant stability, and its nutritive value for human consumption.
机译：白藜芦醇是一种来自红葡萄，浆果和花生的多酚，具有抗炎，抗氧化和免疫调节作用。这项研究的目的是调查日粮白藜芦醇对鹌鹑（Coturnix coturnix japonica）生产性能以及血清和蛋黄抗氧化状态的影响。总共150只5周龄的鹌鹑被随机分配到3种饮食疗法中的1种：基础饮食和基础饮食，每千克饮食补充200或400 mg白藜芦醇。每种饮食都提供给10个笼子，每笼5只鸟，年龄从4周到16周不等。在实验开始和结束时收集血清和卵样品，以评估丙二醛（MDA），维生素A和维生素E。使用MIXED程序对数据进行协方差分析。没有处理对饲料摄入，产蛋量或与蛋壳，蛋黄和蛋清有关的蛋品质参数的影响。白藜芦醇补充对血清和蛋黄维生素A浓度没有影响。补充白藜芦醇的鹌鹑与未补充白藜芦醇的鹌鹑相比，血清MDA浓度较低（0.56比0.88 mg / L，P <0.03），血清维生素E浓度较高（5.72对3.56 mg / L，P <0.008）。 。此外，随着补充白藜芦醇水平的增加，血清MDA浓度呈线性下降（P <0.02），血清维生素E浓度呈线性增加（P <0.01）。治疗组的蛋黄MDA浓度低于对照组（0.21 vs. 0.15μg / g，P <0.002）。蛋黄MDA浓度随着日粮白藜芦醇水平的增加而线性下降（P <0.0003）。总之，在鹌鹑日粮中添加高达400 mg / kg的白藜芦醇可增强禽类和卵子的抗氧化状态。进一步的研究应从膳食白藜芦醇的补充对产品质量，货架期，抗氧化剂稳定性及其对人类食用的营养价值的影响。

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