Protective effect of soursop (Annona muricata linn.) juice on oxidative stress in heat stressed rabbits

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(−1)BW distilled water (control), 0.55 mlkg(−1)BW SSJ, 1.11 mlkg(−1)BW SSJ, 1.67 mlkg(−1)BW SSJ and 2.22 mlkg(−1)BW 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(−1)BW offered optimum antioxidant defense against oxidative stress.