Journal of Translational Medical Research

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Background and Aim: The level of fatty acids in human diets, affecting the atherogenic and thrombogenic indices, which has an important role in the function and healthiness of cardiovascular system. Due to high level of cholesterol, eggs are risky regimen for cardiovascular patients. This study was conducted to modify the composition of layer ration for reducing the risk of cardiovascular disease resulting form consumption of eggs. Materials and Methods: In this experimental study. 288 Leghorn hens were selected to 12 groups, receiving different level of linseed, safflower seed, palm olein oil and fish oil in the rations and control group. After three 28-day periods, level of blood cholesterol of hens and also level of cholesterol and fatty acids of egg yolks were evaluated. Results: The cholesterol and saturated fatty acid concentrations of yolks did not significantly change (P>0.05). Omega-9 and omega-6 fatty acids increased in the groups that were fed with palm olein oil and safflower see, respectively. Linolenic acid and long chain omega-3 fatty acids were higher in linseed and fish oil groups, respectively (P<0.05). The atherogenic (AI) and thrombogenic indices (TI) decreased significantly in higher level of these rations compare to control group. The highest amount of TI was observed with high level of safflower seed rations. The lowest amount of AI and TI were obtained in the fish oil and linseed rations (P<0.05). Conclusion: Modifying the level of fatty acids in the rations of hens, may introduce the egg as a good and safe source of protein for the cardiovascular patients.

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  Background and Aim: Production of reactive oxygen species (ROS) increases during oxidative stress conditions, which stimulates diabetes, inflammatory reactions, rheumatism and anemia. Some antioxidant properties of turmeric rhizome powder (TRP) were revealed by previous researchers. The present study was conducted to evaluate the influence of TRP on decreasing effects of oxidative stress resulted from heat stress in broiler chickens.

  Materials and Methods: In this experimental study, two-hundred-sixty-four 1-day-old broilers were divided into 3 dietary treatments. The dietary treatments involved 0(control), 0.4 and 0.8% turmeric rhizome powder (cases). In order to create oxidative stress, the ambient temperature was daily raised from 21 to 33^oc for 5 hours (11a.m-4p.m) throughout the 28th-42nd days. Blood lipids, Glutathione peroxidase (GPx) ,superoxide dismutase (SOD), and Tiobarbituric acid reaction score (TBARS) were determined at the end of the experiment.

  Results: The results revealed that total cholesterol and triglyceride were not affected. The 0.4 TRP diet decreased blood LDL (46.7±3.01) compared to basal group (52.0±2.17). HDL increased in broilers fed 0.8% TRP (74.0 ± 3.87) compared to chickens with basal diet (63.7± 2.98). Enzyme activity of GPx improved in broilers fed TRP diets (225.9± 11.52) as compared to chickens with basal diet(183.1± 8.52) however, the TRP diet did not affect enzyme activity of SOD (P > 0.05). The TBARS index decreased in broilers fed TRP
(0.76 ± 0.0052 in basal vs.0.49 ± 0.0032 in 0.8% TRP).

  Conclusion: The major bioactive component of TRP is Curcumin that can improve the antioxidant properties under oxidative stress and high ambient temperature.