Browse > Article
http://dx.doi.org/10.5713/ajas.14.0609

Effects of Heat-oxidized Soy Protein Isolate on Growth Performance and Digestive Function of Broiler Chickens at Early Age  

Chen, X. (College of Animal Science and Technology, Nanjing Agricultural University)
Chen, Y.P. (College of Animal Science and Technology, Nanjing Agricultural University)
Wu, D.W. (College of Animal Science and Technology, Nanjing Agricultural University)
Wen, C. (College of Animal Science and Technology, Nanjing Agricultural University)
Zhou, Y.M. (College of Animal Science and Technology, Nanjing Agricultural University)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.28, no.4, 2015 , pp. 544-550 More about this Journal
Abstract
This study was conducted to investigate effects of heat-oxidized soy protein isolate (HSPI) on growth performance, serum biochemical indices, apparent nutrient digestibility and digestive function of broiler chickens. A total of 320 1-day-old Arbor Acres chicks were randomly divided into 4 groups with 8 replicates of 10 birds, receiving diets containing soy protein isolate (SPI, control group) or the same amount of SPI heated in an oven at $100^{\circ}C$ for 1, 4, or 8 h, for 21 days, respectively. The results indicated that compared with the control group, body weight gain and feed intake of birds fed diet containing SPI heated for 8 h were significantly lower (p<0.05). Serum urea nitrogen concentration was higher in the broilers fed diet containing SPI heated for 4 or 8 h at d 21 (p<0.05). In contrast, serum glucose content was decreased by HSPI substitution at d 21 (p<0.05). The relative pancreas weight in HSPI groups was higher than that in the control group at d 21 (p<0.05). Meanwhile, the opposite effect was observed for relative weight of anterior intestine and ileum in broilers fed a diet containing SPI heated for 8 h (p<0.05). Birds fed diets containing SPI heated for 4 or 8 h had a decreased lipase activity in anterior intestinal content at d 14 and 21 (p<0.05), respectively. In addition, the same effect was also noted in broilers given diets containing SPI heated for 1 h at d 21 (p<0.05). Similarly, amylase, protease and trypsin activity in anterior intestinal content were lower in broilers fed diets containing SPI heated for 8 h at d 21 (p<0.05). The apparent digestibility of dry matter (DM) from d 8 to 10 and DM, crude protein (CP), and ether extract from d 15 to 17 were lower in broilers fed diets containing SPI heated for 8 h (p<0.05). Besides, birds given diets containing SPI heated for 4 h also exhibited lower CP apparent digestibility from d 15 to 17 (p<0.05). It was concluded that HSPI inclusion can exert a negative influence on the growth performance of broilers, which was likely to result from the simultaneously compromised digestive function.
Keywords
Broilers; Digestion; Growth Performance; Heat-oxidized Soy Protein Isolate;
Citations & Related Records
연도 인용수 순위
  • Reference
1 AOAC. 1990. Official Methods of Analysis, 15th edn. Association of Official Analytical Chemists, Arlington, VA, USA.
2 Chen, Y. P., X. Chen, H. Zhang, and Y. M. Zhou. 2013. Effects of dietary concentrations of methionine on growth performance and oxidative status of broiler chickens with different hatching weight. Br. Poult. Sci. 54:531-537.   DOI   ScienceOn
3 Deeg, R. and J. Ziegenhorn. 1983. Kinetic enzymatic method for automated determination of total cholesterol in serum. Clin. Chem. 29:1798-1802.
4 Denli, M., J. C. Blandon, M. E. Guynot, S. Salado, and J. F. Perez. 2009. Effects of dietary AflaDetox on performance, serum biochemistry, histopathological changes, and aflatoxin residues in broilers exposed to aflatoxin $B_1$. Poult. Sci. 88:1444-1451.   DOI   ScienceOn
5 Fossati, P. and L. Prencipe. 1982. Serum triglycerides determined colorimetrically with an enzyme that produces hydrogen peroxide. Clin. Chem. 28:2077-2080.
6 Gatellier, P., V. Sante-Lhoutellier, S. Portanguen, and A. Kondjoyan. 2009. Use of meat fluorescence emission as a marker of oxidation promoted by cooking. Meat Sci. 83:651-656.   DOI   ScienceOn
7 Gu, C. and H. Xu. 2010. Effect of oxidative damage due to excessive protein ingestion on pancreas function in mice. Int. J. Mol. Sci. 11:4591-4600.   DOI   ScienceOn
8 Headlam, H. A. and M. J. Davies. 2004. Markers of protein oxidation: Different oxidants give rise to variable yields of bound and released carbonyl products. Free Radic. Biol. Med. 36:1175-1184.   DOI   ScienceOn
9 Korhonen, H., A. Pihlanto-Leppala, P. Rantamaki, and T. Tupasela. 1998. Impact of processing on bioactive proteins and peptides. Trends Food Sci. Technol. 9:307-319.   DOI   ScienceOn
10 Liukkonen-Anttila, T. 2001. Nutritional and Genetic Adaptation of Galliform Birds: Implications for Hand-rearing and Restocking. PhD Thesis, University of Oulu, Oulu, Finland. 73.
11 Mahmood, S., R. Smithard, and M. Sarwar. 1997. Effects of salseed (Shorea robusta) tannins, restricted feed intake and age on relative pancreas weight and activity of digestive enzymes in male broilers. Anim. Feed Sci. Technol. 65:215-230.   DOI   ScienceOn
12 Sante-Lhoutellier, V., L. Aubry, and P. Gatellier. 2007. Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins. J. Agric. Food Chem. 55:5343-5348.   DOI   ScienceOn
13 Promeyrat, A., P. Gatellier, B. Lebret, K. Kajak-Siemaszko, L. Aubry, and V. Sante-Lhoutellier. 2010. Evaluation of protein aggregation in cooked meat. Food Chem. 121:412-417.   DOI   ScienceOn
14 Renkema, J. M. S., H. Gruppen, and T. van Vliet. 2002. Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions. J. Agric. Food Chem. 50:6064-6071.   DOI   ScienceOn
15 Rideau, N., Z. Nitzan, and P. Mongin. 1983. Activities of amylase, trypsin and lipase in the pancreas and small intestine of the laying hen during egg formation. Br. Poult. Sci. 24:1-9.   DOI   ScienceOn
16 Shacter, E. 2000. Quantification and significance of protein oxidation in biological samples. Drug Metab. Rev. 32:307-326.   DOI   ScienceOn
17 Smet, K., K. Raes, G. Huyghebaert, L. Haak, S. Arnouts, and S. De Smet. 2008. Lipid and protein oxidation of broiler meat as influenced by dietary natural antioxidant supplementation. Poult. Sci. 87:1682-1688.   DOI   ScienceOn
18 Stadtman, E. R. 1990. Metal ion-catalyzed oxidation of proteins: biochemical mechanism and biological consequences. Free Radic. Bio. Med. 9: 315-325.   DOI   ScienceOn
19 Tang, C. H. and C. Y. Ma. 2009. Effect of high pressure treatment on aggregation and structural properties of soy protein isolate. LWT-Food Sci. Technol. 42:606-611.   DOI   ScienceOn
20 Tang, X., Q. Wu, G. Le, J. Wang, K. Yin, and Y. Shi. 2012a. Structural and antioxidant modification of wheat peptides modified by the heat and lipid peroxidation product malondialdehyde. J. Food Sci. 77:H16-H22.   DOI   ScienceOn
21 Wen, C., L. C. Wang, Y. M. Zhou, Z. Y. Jiang, and T. Wang. 2012. Effect of enzyme preparation on egg production, nutrient retention, digestive enzyme activities and pancreatic enzyme messenger RNA expression of late-phase laying hens. Anim. Feed Sci. Technol. 172:180-186.   DOI   ScienceOn
22 Tang, X., Q. Wu, G. Le, and Y. Shi. 2012b. Effects of heat treatment on structural modification and in vivo antioxidant capacity of soy protein. Nutrition 28:1180-1185.   DOI   ScienceOn
23 Thomas, L., W. Plischke, and G. Storz. 1982. Evaluation of a quantitative solid phase reagent system for determination of blood analytes. Experiences with the analytes: LDH, bilirubin, BUN, glucose, and uric acid. Ann. Clin. Biochem. 19:214-223.   DOI
24 Witko-Sarsat, V., V. Gausson, and B. Descamps-Latscha. 2003. Are advanced oxidation protein products potential uremic toxins? Kidney Int. 63:S11-S14.   DOI   ScienceOn
25 Wu, D. W., X. Chen, X. Yang, Z. X. Leng, P. S. Yan, and Y. M. Zhou. 2014. Effects of heat treatment of soy protein isolate on the growth performance and immune function of broiler chickens. Poult. Sci. 93:326-334.   DOI
26 Zamora, R. and F. J. Hidalgo. 2001. Inhibition of proteolysis in oxidized lipid-damaged proteins. J. Agric. Food Chem. 49: 6006-6011.   DOI   ScienceOn
27 Zhang, W., S. Xiao, E. J. Lee, and D. U. Ahn. 2011. Efects of dietary oxidation on the quality of broiler breast meat. Anim. Ind. Rep. AS 657, ASL R2624.