Effects of the consumption of polyunsaturated fatty acids on the oxidative status of adult dogs
Pre-Publicación
2018-07-30
Journal of Animal Science
The present study evaluated the alterations of the oxidative stress markers in
adult dogs fed with high levels of PUFA from the mixture of soybean oil enriched with
docosahexaenoic acid (DHA) and supplemented with a natural algae-based antioxidant
(AOX). Twelve healthy adult (2 years old) Beagle dogs (6 males and 6 females, 11.20 ± 1.92
kg BW), were distributed in 2 completely randomized blocks design and fed with 4
experimental diets coated with 2 lipid sources: saturated (13% bovine tallow) or unsaturated
(13% soybean oil enriched with DHA), supplemented or not with 500 mg of AOX for 4 wk,
intercalated with a 4 wk adaptation period. Blood samples were collected on days 0, 15, and
30 of each block. Glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), sulfhydryl
group (SH), protein carbonylation, thiobarbituric acid reactive substances (TBARS), and total
reactive antioxidant potential (TRAP) were evaluated in the serum, while GSH-Px, SOD,
glutathione S-transferase (GST), catalase (CAT), SH, and TBARS were measured in
erythrocytes. There was no significant difference in most of the oxidative markers evaluated.
In contrast, GST activity in erythrocytes was greater in the animals that consumed the diets
coated with bovine tallow compared to dogs that consumed diets coated with soybean oil
enriched with DHA (P < 0.05). Serum from dogs fed on diets supplemented with AOX
presented greater TRAP values (P < 0.05). These data demonstrate that the concentrations of
unsaturated fatty acids used in the diets for dogs were not sufficient to cause large changes in
the oxidative status. It was not possible to evaluate the efficiency of the natural antioxidant in
maintaining the oxidative balance of the animals as it appears that the oxidative status of the
dogs was not challenged by the unsaturated diets. Our findings also suggest that dogs, as
descendants from carrion carnivores, may have some natural protection against oxidation
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