Effects of Mulberry Leaf Powder on Immune and Antioxidant Functions and Muscle Flavor of New Zealand White Rabbits

WANG Manman, YAN Xiaorong, YANG Naisu, CHEN Yang, ZHU Cigen, PANG Yulai, WU Xinsheng

doi:10.3969/j.issn.1006-267x.2017.10.031

Chinese Journal of Animal Nutrition >

2017 , Vol. 29 >Issue 10: 3687 - 3695

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.10.031

Molecular Nutrition

Effects of Mulberry Leaf Powder on Immune and Antioxidant Functions and Muscle Flavor of New Zealand White Rabbits

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1. College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China;
2. Jiangsu Key Laboratory of Animal Genetics & Breeding and Molecular Design, Yangzhou 225009, China;
3. Jinling Rabbit Farm of Jiangsu Province, Jiangning 210041, China

Received date: 2017-03-17

Online published: 2017-09-28

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Abstract

This study was aimed to investigate the effects of adding different levels of mulberry leaf powder in the diet on immune and antioxidant function and muscle flavor of New Zealand White rabbits. A total of 120 weaned New Zealand White rabbits at the age of 35 days were randomly divided into 4 groups with 3 replicates per group and 10 rabbits (half male and half female) per replicate. Rabbits in the 4 groups were fed experimental diets supplemented with 0 (control group), 15% (trial group Ⅰ), 20% (trial group Ⅱ) and 25%(trial group Ⅲ) mulberry leaf powder, respectively. The experimental period lasted for 35 days. The results showed that serum acid phosphatase (ACP) activity and serum interleukin-6 (IL-6) content in trial groups Ⅰ and Ⅱ were significantly higher than those in control group (P<0.05). With the mulberry leaf powder supplemental level increasing, serum lysozyme (LZM) activity was increased, and there were significant differences between trial groups Ⅱ and Ⅲ and control group (P<0.05). Serum catalase (CAT) activity in trial group Ⅰ was significantly higher than that in control group (P<0.01). Serum malondialdehyde (MDA) content in trial groups was significantly lower than that in control group (P<0.05), but no significant differences were found among trial groups (P>0.05). With the mulberry leaf powder supplemental level increasing, serum total antioxidant capacity (T-AOC) was increased, and it in trial groups was significantly higher than that in control group (P<0.05). The inosinic acid (IMP) content in longissmus dorsi muscle in trial groups Ⅰ and Ⅱ was significantly higher than that in control group (P<0.05), and the IMP content in leg muscle in trial groups Ⅱ and Ⅲ was significantly higher than that in control group (P<0.05). The contents of essential amino acid, delicious amino acid, total amino acid and polyunsaturated fatty acid in longissmus dorsi and leg muscles in trial groups Ⅰ and Ⅱ were higher than those in control group (P>0.05). Therefore, the results show that the mulberry leaf powder can improve the immune and antioxidant functions and muscle flavor of New Zealand White rabbits, and the optimal supplemental level is 15% to 20%.

Key words： mulberry leaf powder; New Zealand White rabbits; inosine acid; flavor

Cite this article

WANG Manman, YAN Xiaorong, YANG Naisu, CHEN Yang, ZHU Cigen, PANG Yulai, WU Xinsheng . Effects of Mulberry Leaf Powder on Immune and Antioxidant Functions and Muscle Flavor of New Zealand White Rabbits[J]. Chinese Journal of Animal Nutrition, 2017 , 29(10) : 3687 -3695 . DOI: 10.3969/j.issn.1006-267x.2017.10.031

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