Effects of Different Proportions of Sorghum (Sorghum vulgare) in the Rations on Serum Glucose, Lipids, Proteins Glutathione Peroxidase and Malondialdehyde Parameters in Laying Hens


İMİK H., YILDIRIM A. S. , Polat H., Gumus R.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.15, ss.417-422, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 15 Konu: 3
  • Basım Tarihi: 2009
  • Dergi Adı: KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Sayfa Sayıları: ss.417-422

Özet

The effects of substitution of maize with different proportional additions of sorghum to laying hen on serum glucose, lipids, proteins, glutathione peroxidase and malondialdehyde parameters were investigeted in this study. Fifty five week old lohman laying hens were used. The hens were divided into four groups based on sorghum levels 0% (control), 30%, 40% and 50%. The serum total protein value of the 30% sorghum group was significantly higher than in the control and 50% sorghum groups (P < 0.05). The serum albumin level the 30% sorghum group was significantly higher than in the other groups (P < 0.01). Globulin level was found to be higher 30% sorghum and 40% sorghum grups compared to control group (P < 0.05). The highest level of cholesterol was detected in 30% sorghum group while the lowest ones were in 40% sorghum and 50% sorghum groups (P < 0.01). The lowest of LDL was detected in 30% sorghum while the highest one in control (P < 0.05). The highest level of calcium was detected in 30% sorghum group while the lowest one was in 40% sorghum group (P < 0.05). Glutatyon peroksidaz activity in the groups sorghum were tended the increase without having statistical significance (P > 0.05). While the levels of malondialdehit in the 30% sorghum was tended the decrease having statistical significance (P 0.05), the other groups were tended the decrease without having statistical significance (P > 0.05). In conclusion, the sorghum was determined to have positive effect on some serum parameters; besides, decrease lipid peroksidation because of antioksidan feature of ration.