Oxidative effects of long-term onion (Allium cepa) feeding on goat erythrocytes

Abstract

Toxic compounds such as disulfides of onions<br><br>cause oxidative-induced haemolysis in several animal species.<br><br>In order to study the outcomes of long-term onion<br><br>consumption on some oxidative haemolysis markers, 12<br><br>adult female goats were allocated to three groups, receiving<br><br>0% (served as control), 30% (dry matter basis) and 60%<br><br>spring-grown onion for 60 days. Blood samples were<br><br>obtained before feeding the onion and every 10 days up to<br><br>80 days for measuring malonyldialdehyde (MDA), methaemoglobin<br><br>(MetHb), mean corpuscular fragility (MCF),<br><br>serum-free haemoglobin and serum lactate dehydrogenase<br><br>(LDH) and for evaluating their relation to packed cell volume<br><br>(PCV) and haemoglobin (Hb) concentrations. PCVand<br><br>Hb concentrations reduced, however, remained within reference<br><br>ranges in onion-fed goats. MetHb showed a significant<br><br>negative correlation with both PCVand Hb (P&lt;0.05) in<br><br>onion-fed goats and a significant positive correlation with<br><br>MCF and serum-free haemoglobin in goats receiving 30%<br><br>onion. MetHb showed a significant positive correlation with<br><br>MCF in goats fed with 60% onion. MDA showed a positive<br><br>correlation with LDH and serum-free haemoglobin concentrations.<br><br>These results suggest a role for oxidative damage in<br><br>destructing red cells in goats feeding onions. However, it<br><br>seems that up to 60% onions in diet can be consumed by<br><br>goats without noticeable clinical anaemia.