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KMID : 1025520050470010029
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Journal of Animal Science and Technology
2005 Volume.47 No. 1 p.29 ~ p.38
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Effect of Dietary Brown Seaweed Levels on the Antioxidant System in Broiler Chicks Activated Innate Immune Response
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Lee H.-J.
Park In-Kyung
Im Jin-Taek
Choi Do-Yul
Choi Jun-Young
Choi J. B.
Lee H.-G.
Choi Yun-Jaie
Koh Tae-Song
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Abstract
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Effect of dietary brown seaweed(Undaria pinnatifida) levels on the anti-oxidant enzyme system was evaluated in blood of broiler chicks activated innate immune response. Day-old broiler chicks were fed diets containing 0.0(basal), 1.0, 2.0 and 4.0% of brown seaweed for 4 weeks. The innate immune response was activated by injecting Salmonella typhymurium lipopolysaccharide(LPS) i.p. at 8, 10 and 12 day of age. The activation of innate immune response enhanced(p<0.01) and the brown seaweed 1.0 and 2.0% diets reduced(P<0.05) the superoxide dismutase(SOD) activity in erythrocyte cytosol significantly. The activation of innate immune response elevated significantly the levels of peroxide and the activity of peroxidase in plasma, while the levels of dietary brown seaweed resulted in a significant linear increase in peroxidase activity in plasma of normal bird. Experience of the innate immune response in 4 week-old chicks reduced linearly the plasma level of peroxide with the level of brown seaweed and enhanced the plasma peroxidase activity. Also, the plasma of normal birds fed the brown seaweed showed higher level of peroxide and lower activity of peroxidase. The results indicated that dietary brown seaweed affected SOD and peroxidase activities in blood of broiler chicks during activation of innate immune response.
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KEYWORD
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Broiler chicks Brown seaweed product, Peroxide, Peroxidase, SOD, Innate immunity
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