NDLI: Effect of red clover isoflavone on antioxidant and immunity of chicken under heat stress

Content Provider	IEEE Xplore Digital Library
Author	Yibao Jiang Chengzhang Wang Yurong Yang
Copyright Year	2011
Description	Author affiliation: The College of Animal Husbandry and Veterinary Medicine, Henan Agricultural University, Zhengzhou, China (Yibao Jiang; Chengzhang Wang; Yurong Yang)
Abstract	Red clover isoflavone already became a kind of health food and pharmaceuticals raw material. In order to study the effect of red clover isoflavone on antioxidant and immune performance of chicken under heat stress conditions, two hundred and forty 1-day-old AA chicken were randomly assigned to three groups, control, group 1 and group 2, basic diet, basic diet+red clover isoflavone (10 $mg·kg^{−1})$ and basic diet+red clover isoflavone (20 $mg·kg^{−1})$ were fed to the chicken respectively. The time of this experiment was five weeks. The results indicated that red clover isoflavone could increase the activity of GSH-PX and SOD in serum and liver, reduced the content of MDA, enhance the content of IgG, IgM and IL-2 in serum, and bear on TNF-α during heat stress. These results showed that red clover isoflavone could strengthen antioxidant and immunity, and lessen the impairing of heat stress on chicken.
Starting Page	6774
Ending Page	6777
File Size	292554
Page Count	4
File Format	PDF
ISBN	9781424491728
e-ISBN	9781424491711
DOI	10.1109/RSETE.2011.5965918
Language	English
Publisher	Institute of Electrical and Electronics Engineers, Inc. (IEEE)
Publisher Date	2011-06-24
Publisher Place	China
Access Restriction	Subscribed
Rights Holder	Institute of Electrical and Electronics Engineers, Inc. (IEEE)
Subject Keyword	Isoflavone Red Clover Heating Mice Chicken Heat stress Stress Blood Immune system
Content Type	Text
Resource Type	Article

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