가금 영양에서 천연 항산화제의 개발 및 적용

Abstract

Poultry are exposed to oxidative stress (OS) due to excessive reactive oxygen species (ROS) produced by various stressors, although they have significantly improved productivity for several decades. Therefore, antioxidant systems that eliminate excess ROS are important in poultry production. Various enzymatic and non-enzymatic antioxidant systems rapidly develop in poultry's embryonic and growth stages in response to OS. Natural antioxidants, including vitamins, minerals, and phytochemicals, have been known to protect the body against ROS by promoting chelation, oxygen quencher, oxidase inhibition, or antioxidant enzymes. Vitamins A and E act as effective oxygen quenchers and chain-breaking oxidation inhibitors in the cellular tissues. Selenium plays a vital role in antioxidant activity as a component of Se-glutathione peroxidase. Copper and zinc also play key functions in the antioxidant system as components of Cu/Zn-superoxide dismutase. Among the phytochemicals, phenolic acids and flavonoids have high potential as dietary antioxidants in poultry. Essential oils, including thymol, have been successfully used in poultry diets. Carotenoids, such as lutein, xanthin, etc., are widely used to increase the quality of poultry products. Although some have been successfully used as dietary antioxidants, phytochemicals are not yet widely used due to the complexity of structure, lower bioavailability, etc. Advanced technologies such as emulsification, liposomes, and nanoparticles are being developed to increase the bioavailability of phytochemicals. In conclusion, more research is necessary to investigate the effects of dietary antioxidants on antioxidant and immune-related gene expression in poultry. The development and application of natural antioxidants is an important field for environmentally friendly poultry production.