Purine Metabolism in High and Low Uric Acid Lines of Chickens: De Novo Uric Acid Synthesis in Isolated Hepatocytes and Phosphoribosylpyrophosphate Amidotransferase Activities

McFarland, Douglas C.; Coon, C. N.

doi:10.3181/00379727-177-41966

Cited by 4 publications

(1 citation statement)

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“…Early studies have shown that liver and kidney are the main organs of uric acid production in animals, and the production capacity of liver is higher than that of kidney in poultry ( McFarland and Coon, 1984 ). UA is the end-product of amino acid metabolism in poultry, mainly generated from the degradation of proteins and nucleic acids and excreted by the kidneys.…”

Section: Discussionmentioning

confidence: 99%

Effects of Artemisia argyi Powder on Egg Quality, Antioxidant Capacity, and Intestinal Development of Roman Laying Hens

Chen

Chen²,

Peng³

et al. 2022

Front. Physiol.

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This study was conducted to evaluate the effect of dietary supplementation with Artemisia argyi (A. argyi) on egg quality, serum biochemical, antioxidant capacity, and intestinal development in Roman laying hens. A total of 432 (34-week-old) Roman hens were randomly divided into control group and three experimental groups. The control group was fed a basal diet, and the experimental group was fed a basal diet with 1%, 2%, and 3% A. argyi powder, respectively. The results showed that dietary supplementation of 2% A. argyi to the diet increased egg weight and egg white weight, and the daturic acid (C17:0), stearic acid (C18:0), eicosadienoic acid (C20:2), docosahexaenoic acid (C22:6n-3), α-linolenic acid (C18:3n-3), linoleic acid (C18:2n-6c), and polyunsaturated fatty acid (PUFA) in egg yolk. Meanwhile, the addition of 1∼3% A. argyi decreased serum urea. Moreover, dietary supplementation of 1% A. argyi promoted the antioxidative capacity of the hens by increasing hepatic T-SOD and CAT activities, as well as GSH-Px content. However, the addition of 3% A. argyi to the diet significantly increased the content of malondialdehyde in serum and liver and destroyed the intestinal morphology by increasing duodenal crypt depth. In conclusion, the addition level of A. argyi promoting egg quality and antioxidant capacity was at 2% and 1%, respectively.

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Section: Discussionmentioning

confidence: 99%