Influence of the microelement lactates on prooxidant-antioxidant homeostasis in boars
Abstract
The microelements, closely linked to enzymes, vitamins and hormones, cause the metabolic transformations to realize the genetic potential of the productivity in pigs. The use of chelate compounds of microelements as an alternative replacement of mineral salts allows to increase their conversion, to reduce the content in compound feeds, preventing environmental pollution. The purpose of the study was to determine the effect of microelement lactates on prooxidant-antioxidant homeostasis in boars. It was used the adult boars of the Large White breed in the study. The duration of the experiment was 120 days, including: preparatory one is 30 days, basic one is 60 days (feeding boars with zinc, selenium, copper and iron lactates) and the final one is 30 days. In the main period of the experiment, the diet of the animals in the control group remained unchanged, and the two experimental ones were with the addition of zinc, selenium, copper and iron. The level of biologically active components in the diet of the study groups was higher by 10 % and 20 % compared with the control group. In the obtained blood samples it has been determined the state of the prooxidant-antioxidant state. Feeding zinc, selenium, copper and iron lactates in the feed mixture for boars significantly changes the prooxidant-antioxidant state in the blood depending on the amount of micronutrients additionally fed. The addition of these biologically active substances by 10 % above normal after 60 days of feeding helps to preserve the content of vitamins antioxidant action, restored glutathione, stimulates the functional activity of superoxide dismutase by 50 % and catalase by 23.6 % and is accompanied by a slight decrease processes of peroxidation decreasing the concentration of conjugates and TBA-active complexes. The addition of the microelement lactates to the feed mixture by 20 % more than the norma for boars compared with the control group after 30 days of the consumption stimulates the processes of peroxidation, accompanied by intensive use of non-enzymatic – vitamin A (P < 0.05–0.01) and the activation of enzymatic antioxidants – superoxide dismutase (P < 0.05–0.01) and catalase, which lasts for 90 days.
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