Preliminary Study Of CoenzymeQ₁₀ On The Application Of Livestocks And Poultry

Coenzyme Q10, also known as Ubidearenone or Ubiquinone, widely existing in cells of animals and microorganisms with a very low content, is an important fat-soluble quinone. Its biological functions mainly depends on not only oxidation and reduction of quinonyl also physical characteristics of side chain. Coenzyme Q10 is an important component of the respiratory chain, involving in electron transfer and proton transfer, promoting the generation of ATP. On the other hand Coenzyme Q10 could improve the antioxidant ability, enhance immunity, and the most significant feature is not toxic. Producing Coenzyme Q10 industrializedly by using the current production process and separation technology, reduces production costs, and meets the needs of clinical practice. At present, Coenzyme Q10 is widely used in human clinical medicine, food industry and cosmetics, but is rarely applied on animal breeding and diseases, and no research about meat quality and conventional breeding of livestocks and poultry was reported. So optimal dosage of dietary Coenzyme Q10 was investigated by the preliminary study on meat quality and conventional breeding of pigs and broilers in this paper, to provide a theoretical basis for its application and promotion.1 Effects of Coenzyme Q10 on immunological functions and antioxidant ability of AA-type broilersChickens were randomly divided into ten groups, including A-I group and control group. Supplemental dosages of Coenzyme Q10 were 5,10,20 mg/kg respectively, the initial age was 1,10 and 21 day within 6 weeks. The effects were evaluated though immune organ indexes, antibody level, lymphocyte transformation, activity of serum lysozyme, serum and liver SOD, MDA, GSH-Px, and T-AOC activity. The results showed that the effects of Coenzyme Q10 on such indexes gradually enhanced with the increasing of supplemental level and the time. Immune organ indexes and antiboby level increased remarkably, lymphocyte transformation was significantly promoted when supplemented with 10,20 mg/kg Coenzyme Q10 at the age of 1 day and 20 mg/kg at age of 10,21 day. Serum lysozyme activity raised remarkably, serum and liver SOD and GSH-Px content were up and MDA was down strikingly only when Coenzyme Q10 level was 20 mg/kg supplemented from 1 day. Increase of T-AOC was not obvious. Differences of serun lysozyme and antioxidant indexes were not significant when added age was 21 day. It was concluded that Coenzyme Q10 could enhance immunological functions and antioxidant ability, the effects were best when added 20 mg/kg Coenzyme Q10 from first day.2 Effects of Coenzyme Q10 on growth performance and meat quality of AA-type broilersChickens were randomly divided into ten groups, including A-I group and control group. Supplemental dosages of Coenzyme Q10 were 5,10,20 mg/kg respectively, the initial age was 1,10 and 21 day within 6 weeks. The effects were evaluated though growth performance, blood biochemical indexes and breast meat quality. The results showed that the effects of Coenzyme Q10 on such indexes tended to gradually raise with the increasing of supplemental level and the time. Daily gain boosted and feed conversion lowered, serum total protein content increased and contents of serum total cholesterol, triglyceride and LDL-C lowered, such effects were significant when supplemented with 20 mg/kg Coenzyme Q10 at the age of 1 day. HDL-C influenced not significantly. Breast muscle pH raised not obviously, shear force and drip loss remarkably decreased, water holding capacity and a value increased strikingly compared with control group, breast muscle MDA remarkably decreased, SOD raised not significantly. Differences among each indexes were not obvious when added age was 21 day. It was concluded that Coenzyme Q10 could boost growth performance and improve meat quality obviously when supplemented with 20 mg/kg CoenzymeQ10 from first day.3 Effects of Coenzyme Qio on meat quality of adulted pigs70 adulted pigs were randomly divided into five groups, including low, middle and high dose, vitamin E and control group. The levels of dietary Coenzyme Q10 were 5,10,20 mg/kg respectively, vitamin E dosage was 50 mg/kg within 40 days. Longissimus dorsi muscle was taked and detected kinds of indexes. The results showed that a value, pigment and MbO2 content in middle and high dose group was higher, and MetMb was lower than control group during storage. Compared with vitamin E group, a value increased and MetMb decreased significantly only storaging for 1-2 h and 72 h, pigment content strikingly elevated and MbO2 affected not obviously during storage. Compared with control group and vitamin E group, pH45min, pH24h and water content tended to boost with increasing of supplemental level of Coenzyme Q10, but influenced not notably. Drip loss, shear force and MDA in middle and high dose group remarkably reduced compared with control group. Compared with control group, IMF and SOD of high dose group strikingly elevated. Compared with vitamin E group, shear force in high and middle dose group influenced significantly. Differences of such indexes among experimental groups were not striking. It was drawn that Coenzyme Q10 could improve meat quality, particularly meat color, and decreased the speed of fading to stabilize meat color, the effects were obvious when Coenzyme Q10 levels were 10,20 mg/kg. The trial indicated that considering the production cost, supplemented with 10 mg/kg Coenzyme Q10 was optimal.