Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/28953
Title: Effects of supplementing rumen-protected methionine and lysine on milk performance and oxidative status of dairy ewes
Authors: Mavrommatis, Alexandros 
Mitsiopoulou, Christina 
Christodoulou, Christos 
Kariampa, Paraskevi 
Simoni, Marica 
Righi, Federico 
Tsiplakou, Eleni 
Major Field of Science: Agricultural Sciences
Field Category: Animal and Dairy Science
Keywords: Amino acids;Antioxidants;Blood;Enzymes;Ewes;Malondialdehyde;Milk;Oxidative stress indicators
Issue Date: May-2021
Source: Antioxidants, 2021, vol. 10, no. 5, articl. no. 654
Volume: 10
Issue: 5
Journal: Antioxidants 
Abstract: There is limited information on the impact of dietary supplementation with separate rumen-protected (RP) amino acids (AA), or with their combination, on ewes' oxidative status. Sixty ewes were divided into five groups; C: basal diet (control); M: basal diet + 6 g/ewe RP methionine; L: basal diet + 5 g/ewe RP lysine; LML: basal diet + 6 g methionine and 5 g lysine/ewe; and HML: basal diet + 12 g methionine + 5 g lysine/ewe. Milk's fat content increased in RP-AA fed ewes, while that of protein in M and L only. In blood plasma, the malondialdehyde (MDA) content was reduced in the M, LML, and HML compared to C-fed ewes. An increase in glutathione transferase activity in the blood plasma of the M and LML compared to the C and HML-fed ewes were found. In milk, lower values of the ferric reducing ability of plasma (FRAP) in the LML and HML-fed ewes and of 2,2'-Azino-bis 3-ethylbenzthiazoline-6-sulfonic acid (ABTS) in LML only, were found. Lysine increased milk's FRAP values and MDA content. Both L and HML diets increased milk's protein carbonyls content. Methionine improves the organism's oxidative status, without adversely affecting milk's oxidative stability. Lysine dietary inclusion affects negatively the oxidative stability of milk.
URI: https://hdl.handle.net/20.500.14279/28953
ISSN: 20763921
DOI: 10.3390/antiox10050654
Rights: © by the authors. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution
Type: Article
Affiliation : Agricultural University of Athens 
University of Parma 
Appears in Collections:Άρθρα/Articles

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