No abstract

The current study was conducted to estimate the effect of dietary taurine on performance, egg quality, blood parameter, liver lipids and lipid peroxidation level of laying hens fed high fat diet. Two hundred eighty laying hens, forty five weeks of age, were allocated to four treatment groups with seven replicates of 10 each per treatment for 4 weeks. Experimental diets were assigned to each of the four groups: control diet (CON), CON with 0.5% taurine (CT), CON with 5% soybean oil (HF), and CON with 5% soybean oil and 0.5% taurine (HFT). Egg weight was significantly lower in the control than the CT (P<0.05). However, the HFT was similar to the level compared to both control and HF. Serum concentrations of total cholesterol, triglyceride and glutamic oxaloacetic transaminase (GOT) were significantly decreased by about 30%, 36% and 20%, respectively in the HFT compared to the HF (P<0.05). In the liver tissue, triglyceride concentration tended to be lower by about 28% in the HFT compared to the HF (P<0.05). The hepatic lipid peroxidation level was significantly decreased by about 25% in the HFT compared to the HF (P<0.05). These results indicated that taurine supplementation improved the serum total cholesterol, triglyceride concentration, and decreased hepatic lipid peroxidation level without affecting performance in laying hens fed high fat diet.(Key words : taurine, lipid metabolism, lipid peroxidation, high fat diet, laying hens) † To whom correspondence should be addressed : hschoe@jbnu.ac.kr 타우린(β-amino ethansulfonic acid)은 함황 아미노산의 일

This study was conducted to investigate the effect of taurine supplementation on heat shock protein 70 and in vitro protein turnover in broiler chicks under chronic heat stress. Chicks were allocated into 3 groups of 10 birds per group; the control group was maintained at a temperature of 24℃ without taurine (CO group), the heat-stressed group maintained at a temperature of 34℃ without taurine (HO group), and heat-stressed group maintained at a temperature of 34℃ with taurine (HT group). The final body and liver weights of broilers in the HO and HT groups were significantly lower than those of broilers in the CO group (P<0.05). However, these parameters of the broilers in the HT group were significantly higher than those of broilers in the HO group (P<0.05). The heat shock protein 70 (hsp70) concentration in the liver of broilers in the HO group was significantly higher than that of broilers in the CO and HT groups, but the hsp70 concentration in the liver of broilers in the HT group was not different from that of broilers in the CO group. Liver homogenates of 21 day-old broilers were incubated at temperatures of 37°C and 45℃ to prove the effect of high temperature and taurine on total protein syntheses. Neither high temperature nor taurine supplementation affected protein syntheses in liver homogenates of the broilers. However, the more the temperature increased, the more the degradation rates of cytoplasmic protein in liver homogenates increased; however, taurine supplementation had no effects on the protein syntheses in the liver of the broiler. It is possible that taurine indirectly affected protein turnover via various physiological mechanisms.(Key words: broiler chicks, heat stress, taurine, protein syntheses) † To whom correspondence should be addressed : ksshim@jbnu.ac.kr 서 론 최근 기후 변화로 인한 폭염이 극심하게 발생하였으며, 이 에 따라 가축에게 미치는 영향에 대한 관심이 지속적으로 높 아지고 있다 (Hoffmann, 2010). 특히, 닭은 땀샘이 없어 고온 환경에서 체온 조절이 어렵기 때문에 사육 온도는 가금 산업 에서 매우 중요한 환경적 요인이다 (Yu and Bao, 2008).