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Nazarian Samani Z, Habibian Dehkordi S, Fallah A, Alizadeh A, Bahadoran S. Comparison of the Protective Effect of Clove Essential Oil and Vitamin C on the Toxicity of Lead Accumulation. mjms 2018; 21 (1) :1-6
URL: http://mjms.modares.ac.ir/article-30-20220-en.html
URL: http://mjms.modares.ac.ir/article-30-20220-en.html
1- Graduated Student, School of Veterinary Medicine, Shahrekord University
2- Pharmacology Department, Veterinary Medicine Faculty, Shahrekord University, Shahrekord, Iran , habibian_dehkordi@yahoo.com
3- Food Hygines Department, Veterinary Medicine Faculty, Shahrekord University, Shahrekord, Iran
4- Cellular and Molecular Reaserch Center, Basic Health Sciences Institute, Shahrekord University of Medical Sciences, Shahrekord, Iran
5- Poultry Diseases Department, Veterinary Medicine Faculty, Shahrekord University, Shahrekord, Iran
2- Pharmacology Department, Veterinary Medicine Faculty, Shahrekord University, Shahrekord, Iran , habibian_dehkordi@yahoo.com
3- Food Hygines Department, Veterinary Medicine Faculty, Shahrekord University, Shahrekord, Iran
4- Cellular and Molecular Reaserch Center, Basic Health Sciences Institute, Shahrekord University of Medical Sciences, Shahrekord, Iran
5- Poultry Diseases Department, Veterinary Medicine Faculty, Shahrekord University, Shahrekord, Iran
Abstract: (10327 Views)
Aims: Environmental pollution and exposure to toxic metals such as lead can induce to chronic and malignant diseases and has considerable complications including carcinogenicity, immunotoxicity, and neurotoxicity. The aim of this study was to compare the protective effect of clove essential oil and vitamin C on the toxicity of lead accumulation in quail eggs.
Materials and Methods: The current clinical trial study was performed on 360 quail chicks in a poultry farm of the Veterinary Medicine faculty of Shahrekord University in 2016. Quails were randomly divided into 6 groups with different diets. After intervention, at the age of 42 days, 5 eggs were gathered from each group. An Atomic Absorption Spectroscopy (AAS) was used to determine the tissue accumulation of lead in quail eggs. To measure the amount of lipid oxidation, TBARS (Thiobarbituric Acid Reactive Substances) test and Malondialdehyde (MDA) was measured. The data were analyzed using one-way analysis of variance and Tukey's post hoc test by GraphPad Prism 5 software.
Findings: The mean of lead accumulation in quail eggs in the group receiving lead and clove essential oil was significantly lower than those receiving lead (p<0.05). Also, the mean concentration of malondialdehyde in the lead intake group was significantly higher than that of the two groups receiving the lead plus the essential oil of clove or vitamin C (p<0.05).
Conclusion: The use of clove essential oil in quail diet has a more protective effect than vitamin C on the toxicity of lead accumulation in quail eggs.
Materials and Methods: The current clinical trial study was performed on 360 quail chicks in a poultry farm of the Veterinary Medicine faculty of Shahrekord University in 2016. Quails were randomly divided into 6 groups with different diets. After intervention, at the age of 42 days, 5 eggs were gathered from each group. An Atomic Absorption Spectroscopy (AAS) was used to determine the tissue accumulation of lead in quail eggs. To measure the amount of lipid oxidation, TBARS (Thiobarbituric Acid Reactive Substances) test and Malondialdehyde (MDA) was measured. The data were analyzed using one-way analysis of variance and Tukey's post hoc test by GraphPad Prism 5 software.
Findings: The mean of lead accumulation in quail eggs in the group receiving lead and clove essential oil was significantly lower than those receiving lead (p<0.05). Also, the mean concentration of malondialdehyde in the lead intake group was significantly higher than that of the two groups receiving the lead plus the essential oil of clove or vitamin C (p<0.05).
Conclusion: The use of clove essential oil in quail diet has a more protective effect than vitamin C on the toxicity of lead accumulation in quail eggs.
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