The effect of different dietary ratios of lysine, arginine and methionine on protein nitration and oxidation reactions in turkey tissues and DNA
An assumption was made in the study that the optimal inclusion levels and ratios of lysine (Lys), arginine (Arg) and methionine (Met) in diets with Lys content consistent with National Research Council (NRC) recommendations (1994) contribute to stimulate the antioxidant defense system and prevent di...
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Elsevier
2021-04-01
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| Series: | Animal |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1751731121000136 |
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| author | J. Jankowski K. Ognik Z. Całyniuk A. Stępniowska P. Konieczka D. Mikulski |
| author_facet | J. Jankowski K. Ognik Z. Całyniuk A. Stępniowska P. Konieczka D. Mikulski |
| author_sort | J. Jankowski |
| collection | DOAJ |
| description | An assumption was made in the study that the optimal inclusion levels and ratios of lysine (Lys), arginine (Arg) and methionine (Met) in diets with Lys content consistent with National Research Council (NRC) recommendations (1994) contribute to stimulate the antioxidant defense system and prevent disorders resulting from the oxidation and nitration of biologically important molecules. The experiment was carried out on 864 one-day-old Hybrid Converter turkeys divided into six experimental groups (8 replicates per group and 18 birds per replicate) receiving different levels of Arg and Met. Chickens from group Arg90Met30 received 90% Arg and 30% Met relative to Lys; Arg90Met45 – 90% Arg and 45% Met relative to Lys; Arg100Met30 – 100% Arg and 30% Met relative to Lys; Arg100Met45 – 100% Arg and 45% Met relative to Lys; Arg110Met30 – 110% Arg and 30% Met relative to Lys and Arg110Met45 – 110% Arg level and 45% Met level relative to the content of dietary Lys. In comparison with turkeys fed diets with moderate Arg content (100% of Lys content), a decrease in dietary Arg level (90% of Lys content) led to a decrease in plasma 3-nitrotyrosine (3-NT) concentration (163.6 vs. 141.0), whereas an increase in dietary Arg level (110% of Lys content) led to an increase in plasma 3-NT concentration (163.6 vs. 202.6). In comparison with turkeys fed diets with moderate Arg content (100% of Lys content), the lowest dietary Arg level (90% of Lys content) decreased superoxide dismutase (SOD) activity in the intestinal wall (19.68 vs. 17.41) and in the liver (11.51 vs. 7.94), increased SOD activity in the blood (507.6 vs. 961.4) and in breast muscles (6.26 vs. 7.43) and increased the concentration of malondiadehyde in breast muscles (1.10 vs. 1.50). An increase in dietary Met content from 30 to 45% of Lys content caused a decrease in plasma protein carbonyl concentration (4.33 vs. 3.8) and catalase activity in breast muscles (54.70 vs. 49.66), and an increase in SOD activity in the liver (8.90 vs. 10.41). The highest dietary Arg level (110% of Lys content) did not induce the oxidation of lipids, proteins or DNA, but it increased the risk of protein nitration. The lowest dietary Arg level (90% of Lys content) deteriorated the antioxidant status of turkeys. Regardless of dietary Arg levels, an increase in Met content from 30 to 45% of Lys content stimulated the antioxidant defense system of turkeys. |
| first_indexed | 2024-12-21T16:53:42Z |
| format | Article |
| id | doaj.art-43fc4b7cd27f40f5bdef70bce76552c3 |
| institution | Directory Open Access Journal |
| issn | 1751-7311 |
| language | English |
| last_indexed | 2024-12-21T16:53:42Z |
| publishDate | 2021-04-01 |
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| spelling | doaj.art-43fc4b7cd27f40f5bdef70bce76552c32022-12-21T18:56:49ZengElsevierAnimal1751-73112021-04-01154100183The effect of different dietary ratios of lysine, arginine and methionine on protein nitration and oxidation reactions in turkey tissues and DNAJ. Jankowski0K. Ognik1Z. Całyniuk2A. Stępniowska3P. Konieczka4D. Mikulski5Department of Poultry Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, PolandDepartment of Biochemistry and Toxicology, University of Life Sciences in Lublin, Akademicka 13, 20-95 Lublin, Poland; Corresponding author.Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Akademicka 13, 20-95 Lublin, PolandDepartment of Biochemistry and Toxicology, University of Life Sciences in Lublin, Akademicka 13, 20-95 Lublin, PolandDepartment of Poultry Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, PolandDepartment of Poultry Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, PolandAn assumption was made in the study that the optimal inclusion levels and ratios of lysine (Lys), arginine (Arg) and methionine (Met) in diets with Lys content consistent with National Research Council (NRC) recommendations (1994) contribute to stimulate the antioxidant defense system and prevent disorders resulting from the oxidation and nitration of biologically important molecules. The experiment was carried out on 864 one-day-old Hybrid Converter turkeys divided into six experimental groups (8 replicates per group and 18 birds per replicate) receiving different levels of Arg and Met. Chickens from group Arg90Met30 received 90% Arg and 30% Met relative to Lys; Arg90Met45 – 90% Arg and 45% Met relative to Lys; Arg100Met30 – 100% Arg and 30% Met relative to Lys; Arg100Met45 – 100% Arg and 45% Met relative to Lys; Arg110Met30 – 110% Arg and 30% Met relative to Lys and Arg110Met45 – 110% Arg level and 45% Met level relative to the content of dietary Lys. In comparison with turkeys fed diets with moderate Arg content (100% of Lys content), a decrease in dietary Arg level (90% of Lys content) led to a decrease in plasma 3-nitrotyrosine (3-NT) concentration (163.6 vs. 141.0), whereas an increase in dietary Arg level (110% of Lys content) led to an increase in plasma 3-NT concentration (163.6 vs. 202.6). In comparison with turkeys fed diets with moderate Arg content (100% of Lys content), the lowest dietary Arg level (90% of Lys content) decreased superoxide dismutase (SOD) activity in the intestinal wall (19.68 vs. 17.41) and in the liver (11.51 vs. 7.94), increased SOD activity in the blood (507.6 vs. 961.4) and in breast muscles (6.26 vs. 7.43) and increased the concentration of malondiadehyde in breast muscles (1.10 vs. 1.50). An increase in dietary Met content from 30 to 45% of Lys content caused a decrease in plasma protein carbonyl concentration (4.33 vs. 3.8) and catalase activity in breast muscles (54.70 vs. 49.66), and an increase in SOD activity in the liver (8.90 vs. 10.41). The highest dietary Arg level (110% of Lys content) did not induce the oxidation of lipids, proteins or DNA, but it increased the risk of protein nitration. The lowest dietary Arg level (90% of Lys content) deteriorated the antioxidant status of turkeys. Regardless of dietary Arg levels, an increase in Met content from 30 to 45% of Lys content stimulated the antioxidant defense system of turkeys.http://www.sciencedirect.com/science/article/pii/S1751731121000136Amino acidAntioxidantMolecule damageRedox reactionTurkey |
| spellingShingle | J. Jankowski K. Ognik Z. Całyniuk A. Stępniowska P. Konieczka D. Mikulski The effect of different dietary ratios of lysine, arginine and methionine on protein nitration and oxidation reactions in turkey tissues and DNA Animal Amino acid Antioxidant Molecule damage Redox reaction Turkey |
| title | The effect of different dietary ratios of lysine, arginine and methionine on protein nitration and oxidation reactions in turkey tissues and DNA |
| title_full | The effect of different dietary ratios of lysine, arginine and methionine on protein nitration and oxidation reactions in turkey tissues and DNA |
| title_fullStr | The effect of different dietary ratios of lysine, arginine and methionine on protein nitration and oxidation reactions in turkey tissues and DNA |
| title_full_unstemmed | The effect of different dietary ratios of lysine, arginine and methionine on protein nitration and oxidation reactions in turkey tissues and DNA |
| title_short | The effect of different dietary ratios of lysine, arginine and methionine on protein nitration and oxidation reactions in turkey tissues and DNA |
| title_sort | effect of different dietary ratios of lysine arginine and methionine on protein nitration and oxidation reactions in turkey tissues and dna |
| topic | Amino acid Antioxidant Molecule damage Redox reaction Turkey |
| url | http://www.sciencedirect.com/science/article/pii/S1751731121000136 |
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