This study was carried out to investigate the effects of different levels of clove bud (Syzygium aromaticum) powder and vitamin E on serum lipid profile, enzyme activities and antioxidant indices, as well as hepatic biochemical and histological alterations in laying hens receiving different n-6 to n-3 ratios. A total of 160 laying hens, 43 weeks of age, were allotted to 8 experimental diets with 5 cages of 4 birds each. Dietary treatments consisted of two ratios of n-6 to n-3 (16.71 and 2.35), three levels of clove bud (0.0, 2.0 and 4.0 g/kg) and a high vitamin E level (200 mg/kg, as a positive control in each level of n-6 to n-3 ratio) in a 2 × 4 factorial arrangement during 70 days of the experiment. Results showed that a decline in the n-6 to n-3 ratio led to a reduction in serum cholesterol concentration (p < 0.05) and an increase in serum HDL content (p < 0.05). Additionally, decreasing n-6 to n-3 ratio and increasing clove bud level caused a remarkable decline in serum aspartate aminotransferase (p < 0.05 and p < 0.001) and alanine aminotransferase (p < 0.05 and p < 0.05) enzyme activities. Furthermore, total antioxidant capacity (p < 0.05 and p < 0.001) as well as serum vitamin E concentration (p < 0.05 and p < 0.001) was decreased and enhanced by low n-6 to n-3 ratio diets (LRD) and clove bud powder respectively. Decreasing the n-6 to n-3 ratio lowered hepatic lipid (p < 0.05) and glycogen contents (p < 0.01) as well as tissue integrity (p < 0.05), and raised liver MDA concentration (p < 0.001), markedly. Nevertheless, increments in clove bud content led to a reduction (p < 0.01) in liver relative weight (p < 0.05) and hepatic fat vacuole numbers. In general, the best synergistic responses on modulating of blood lipids and serum enzyme activities were observed when the highest level of clove bud was supplemented in the diets with low n-6 to n-3 ratio. Likewise, antioxidant indices were improved by administration of dietary clove bud powder although feeding fish oil was observed to elevate the susceptibility of blood and hepatocytes to lipid peroxidation.
Objective:
Ziziphora clinopodioides is an edible medicinal plant belongs to the Labiatae family
that widespread all over Iran. It used as culinary and also in cold and cough treatments in Iran.
The aim of present work was to evaluate the effect of different timeframes during the
hydrodistillation on essential oil composition, antimicrobial and antioxidant activity.
Materials and Methods:
The essential oil of Z. clinopodiodes was extracted via
hydrodistillation with Clevenger apparatus. The fractions of essential oil were captured at 6 times
from the beginning of the distillation: (10, 20, 60, 120, 180 and 240 min). The fractions of
essential oil were analyzed by GC/MS and their antibacterial, antifungal and antioxidant
activities were studied by Disk - well diffusion and DPPH methods respectively.
Results:
Six distillation times and whole essential oil were captured during the hydrodistillation.
Essential oil yield dropped off significantly during distillation progressed (1.0% for 10 min and
0.025 for 240 min). 1,8 Cineol, Isomenthone, Pulegone, Piperitenone and Citronellic acid were
major compounds in fractions and they were affected by distillation times. Pulegone was major
compound in all of essential oils. In antioxidant activity assay, whole essential oil was stronger
than was stronger than positive control and fractions of essential oil, because of higher levels of
Isomenthone, Piperitenone and Citronellic acid. Strongest antimicrobial activity against S.
aureus, E. coli and C. albicans was observed from 10 min fraction.
Conclusion:
Our results indicated that distillation time can create essential oils with specific
properties and we can achieve to more efficient essential oil in short times.
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