Farklı Tahıl Taneleriyle Beslenen Kars Yerli Kazların Karaciğer ve Kas Dokularında Lipit Peroksidasyon ve Glutatyon Seviyelerine Akut Isı Stresinin Etkileri

Yıl 2011, Cilt: 1 Sayı: 2, 60 - 68, 01.06.2011

Serpil Kalaycı Ökkeş Yılmaz

Öz

Bu çalışmanın amacı, farklı tahıl taneleriyle beslenen Kars yerli kazların karaciğer ve kas dokularında lipit peroksidasyon ve glutatyon seviyelerine akut ısı stresinin etkilerini değerlendirmektir. Kazlar farklı tahıl taneleriyle beslenen 5 deneysel gruba 7 hayvan/grup rastgele bir şekilde ayrıldı. İlk grup kontrol grubu olarak kullanıldı. İkinci grup yalnızca arpa, üçüncü grup buğday, dördüncü grup çavdar ve beşinci grup da mısırla beslendi. Bu besleme işlemine 6 hafta boyunca devam edildi. Su ve yiyecek ad libitum şeklinde verildi. Bulgularımıza göre karaciğer gruplarında LPO miktarı kontrol grubuna göre azalış gösterirken, kas dokularında ise arttığı belirlendi. Ayrıca karaciğer ve kas dokularında ısı stresinin önemli derecede lipit peroksidasyonu artırdığı saptandı. GSH miktarı karaciğerin arpa, buğday ve mısır gruplarında arttığı gözlenirken, but ve sırt etinde kontrol grubuna göre azalmanın olduğu görüldü

Anahtar Kelimeler

MDA, GSH, Isı stresi, Kaz

Effects of Acute Heat Stress on Lipid Peroxidation and Glutathione Levels in Liver and Muscle Tissues of Kars Native Geese which Feeding Different Cereal Grains

Öz

The objective of the present study was to evaluate the effects of acute heat stress on lipid peroxidation and glutathione levels in liver and muscle tissues of Kars native geese which feeding different cereal grains. Geese were randomly assigned to 5 experimental groups 7 animals/ group which feeding different cereal grains. The first group was used as the control group. The second group was only fed with barley, the third group with wheat, the fourth group with rye and the fifth group with corn. This feeding was done for 6 weeks. Water and feed were provided for ad libitum consumption. According to our results, while in liver groups LPO amount was decreased compared to the control group, it was increased in the muscle tissues. In addition, in the liver and muscle tissues the heat stress significantly increases lipid peroxidation. While the amount of GSH was increased in barley, white and corn groups of liver, it was decreased in thigh and back meat compared to the control group.

Anahtar Kelimeler

MDA, GSH, Heat Stress, Goose

Kaynakça

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