Dietary Supplementation with Fermented Radix astragalus-ginkgo Leaves Improves Antioxidant Capacity and Meat Quality in Broilers
Dietary Supplementation with Fermented Radix astragalus-ginkgo Leaves Improves Antioxidant Capacity and Meat Quality in Broilers
Xuhui Zhang1, Zhiyuan Sun2, Jinfeng Cai1, Guibin Wang1, Zunling Zhu1, Linguo Zhao3 and Fuliang Cao1,*
Serum T-SOD activities (A), GSH (B), MDA (C) α-TOH (D) and TC concentrations (E) of broilers fed maize-basal diets supplemented with NF or FR products. a, b, c means with different letters differ significantly (P<0.05 or P<0.01), compared with the control group within the same time period.
1Cont. = Basal diet; NF=Basal diet with 3 g/kg non-fermented Radix astragali-ginko leaves; FR1, FR2 and FR3=Basal diet with 1 g/kg, 3 g/kg and 6 g/kg, respectively, fermented Radix astragali-ginko leaves.
2T-SOD, total superoxide dismutase; GSH, glutathione; MDA, malondialdehyde; TC, total cholesterol; α-TOH, α-tocopherol.
3n=6 (number of animals per treatment).
Contents of hepatic mitochondria ROS of broilers fed maize-basal diets supplemented with NF and FR products.
2ROS, reactive oxygen species. For other statistical details, see Figure 1.
Expression levels of antioxidant gene in liver of broilers fed maize-basal diets supplemented with NF or FR products.
2Nrf2, nuclear factor erythroid 2-related factor 2; HO-1, Heme oxygenase 1; SOD, superoxide dismutase; GPx, glutathione peroxidase. For other statistical details, see Figure 1.
