Protective effect of soursop (Annona muricata linn.) juice on oxidative stress in heat stressed rabbits
2018
Olatunji Abubakar Jimoh | Eyanlola Soladoye Ayedun | Waheed Abimbola Oyelade | Olugbenga David Oloruntola | Olajumoke Temidayo Daramola | Simeon Olugbemiga Ayodele | Idowu Samuel Omoniyi
Abstract Background Preventing oxidative stress in heat stressed animals may be possible by increasing antioxidant defence via exogenous administration of antioxidant substrate and/or its precursors. The study aimed to investigate the effect of Soursop juice in mitigating oxidative stress induced by heat stress in rabbit. Methods Sixty mixed breed rabbit bucks aged 12–18 months old with the average weight of 1826 ± 8.35 g/rabbit, randomly allotted to experimental treatments of four replicates each, in a completely randomized design during high-temperature humidity index in Ado Ekiti, Southwest Nigeria. Soursop juice (SSJ) was administered via oral drenched daily per kg body weight (BW), to designated treatment 1 to 5; 0.55 mlkg−1BW distilled water (control), 0.55 mlkg−1BW SSJ, 1.11 mlkg−1BW SSJ, 1.67 mlkg−1BW SSJ and 2.22 mlkg−1BW SSJ, respectively. Fastened blood samples were collected at days 28 and 56, and assay for serum protein, cholesterol, triglycerides, superoxide dismutase, catalase, reduced glutathione and lipid peroxidation using standard procedures. Result Result revealed that SSJ demonstrated hypocholesterolemic effect in a dose-dependent manner throughout the study. Effect of chronic administration of SSJ to heat stressed rabbits proved beneficial, as SSJ reduced serum lipid peroxidation and enhanced antioxidant activity over 8 weeks. Conclusion Administration of soursop juice to heat-stressed bucks at 2.22 mlkg−1BW offered optimum antioxidant defense against oxidative stress.
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