Organic Diallyl-n-Sulfide (Dn-S) inhibited the glycogenolysis pathway and heart failure of heat-stressed laying hens

Abstract

Heat stress causes a decrease in metabolic and immune function, thus resulting in decreased production. Natural extracts such as the active compound diallyl-n-sulfide (Dn-S) are one strategy to overcome the adverse effects of heat stress. One hundred and fifty female laying hens, with a mean bodyweight of 1191.38±25.54 g, aged 11 weeks, were used in this experiment to study Dn-S’s impact from garlic on the metabolite profile of the glycogenolysis pathway and heart failure in laying hens. The sample of laying hens was divided into five treatment groups, each with 25 samples and the Dn-S from garlic isolated by distillation technique. The study was carried out with three types of experimental treatment, groups with a zone temperature of heat stress (38°C) and without Dn-S, heat stress (38°C) and 100 μL Dn-S/sample, heat stress (38°C) and 1125 μL Dn-S/sample, respectively. Based on the results of the study, it shows that heat stress causes an increase in the rate of glycogenolysis. It appears that the administration of 200 μL Dn-S effectively reduces the rate of glycogenolysis and can maintain a normal heart condition. It was concluded that heat stress in laying hens could be avoided by administering diallyl n-sulfide (Dn-S) from garlic. Dn-S has an essential role in preventing changes in the osmotic pressure of body fluids. Overall, it can cope with the metabolic and physiological changes associated with heat stress.

Enhancement of the liver status of Sentul chickens from the starter phase induced by irradiated chitosan

“…It is associated with the risk of reducing liver tissue damage, which is characterized by a decrease in the value of SGPT and SGOT. Furthermore, the addition of chitosan levels was reported to increase the availability of tissue, repair nutrient precursors consisting of amino acids, carbohydrates, and lipids by increasing the ability to repair -absorptive cells of the ileal villi, as reported by previous studies [34].…”

“…The results of previous studies were also reported that chitosan does not only acts as a stimulator of nutrient absorption but also helps to control and balance the levels of the enzymes SGOT and SGPT because it acts as an antioxidant that increases the process of protein anabolism [33][34][35]. The ability of chitosan as an antioxidant implies that it does not only prevent free radicals as a result of the aflatoxin content of the ration but also acts as an anti-inflammatory.…”

“…Activation of cGAS-STING has also been shown to activate interferondependent type-1 protein (IIFN-defendant), then dendritic cells become active. Furthermore, it is reported that dendritic cell activation enhances the polarization response of T-helper 1 (TH1) cell protein [33][34][35][36][37]. TH1 activation increases interferon-gamma (IFM), thereby stimulating the synthesis of immunoglobulin G (IgG) to be circulated into the extracellular fluid.…”

Diallyl-n-Sulfide of Garlic Inhibits Glycogenolysis in Heat-Stressed Laying Sentul Chicken

“…This Dn-S capability can be viewed from two aspects. Firstly, Dn-S is able to prevent the activity of enzymes associated with glycogen breakdown (hhh, 8484), possibly through a mechanism of blocking the active site of the enzyme (Adriani et al, 2015(Adriani et al, , 2018(Adriani et al, , 2020Burdick et al, 2011), also by preventing signaling to enzymes (Cai et al, 2017;Dinana et al, 2019), as well as preventing the receptor for extracellular signaling (Gehrke et al, 2013;Ippolito et al, 2014;István et al, 2020, Mushawwir et al 2021a). Secondly, Dn-S appears to be able to completely prevent thermoreceptor and osmoreceptor activation.…”

“…The separation of diallyl compounds was carried out according to Block (1985) and Amin et al (2014). The expected characteristics of diallyl isolates are physically clear with a slight yellow, specific odor of garlic, boiling point of 180°C and molecular weight ranging from 141.21 to 146.28 g.mol-1 (Mushawwir et al, 2020c(Mushawwir et al, , 2021a.…”