Effects Of Added Fermented Ginseng Leave And Steam Residues On Anti-oxidant Ability In Laying Hens

In order to improve the harm caused by oxidative stress in laying hens,this experiment studied the free radical scavenging capacity of the diet,changes in antioxidant system.This experiment used the dregs of Ginseng processed as raw material,fermented it and the Trichoderma,white rot fungi and yeast mixture,then used T-SOD,GSH-Px,MDA and quantitative PCR analysis analyzed Ginseng dregs and fermentation residue on laying affect antioxidant capacity.The main results showed as follows:1.Inoculation ratio showed as follows,Trichoderma:white rot fungi=1:2,Trichoderma:white rot fungi:yeast = 1:1:1.In the latter group,the crude fiber content was the lowest and the crude protein content was the highest,so it is the best vaccination.2.After fermentation,the results showed that:the crude fiber content of D group decreased 44.5%than that of Group B,the crude protein content(19.1%)of Group D is the highest.3.Clear the free radical scavenging capacity:Different concentrations(0.4,0.5,0.6,0.7,0.8 mg/mL)were tested diets free radical scavenging capacity.The results showed that,with the increase of its concentration,free radical scavenging ability has been strong.the ability to clear free radical scavenging is strongest of group D.At a concentration of 0.8 mg/mL,Clearance rate was 40.12%superoxide anion and hydroxyl radical scavenging rate was 68.42%.4.The impact on serum antioxidant capacity:T-SOD and GSH-PX activity of the experimental group B,C and D were significantly higher than that of A,and MDA content was significantly lower than that of the control(group A,P<0.05).The group D with three mixed fermentation oxidation resistance effect is most obvious.T-SOD and GSH-PX activity of the experimental group B and C were not significant.5.Antioxidant capacity in liver of laying hens:T-SOD and GSH-PX activity of the experimental group B,C and D in liver tissue were significantly higher than that of the control(group A,P<0.05),and MDA content was significantly lower than that of the control(group A,P<0.05).The antioxidant capacity of liver tissue of group D is the strongest and followed by group C.6.Antioxidant-related genes relative expression levels:four hens SOD1 gene expression are relatively significant difference between the amount(P<0.05),the highest expression is Group D and followed by group C.SOD2 gene of group B,C and D relative expression levels were significantly higher than that of the control(group A,P<0.05).Group C hens GSTT1 gene expression level was slightly lower than that of group B,but the difference between the two groups was not significant(P<0.05).The expression levels of group D is the highest.For GSTA3 relative expression levels of the gene,group C and D is significantly higher than that of group C and the control(group A,P<0.05).In summary,the experimental group B,C and D antioxidant capacity were significantly higher than that of the control(group A,P<0.05).Ginseng dregs with three seed fermentation significantly improved layers body antioxidant function.