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Başlık: Effect of herbal mixture supplementation to fish oiled layer diets on lipid oxidation of egg yolk, hen performance and egg quality
Yazarlar: Uludağ Üniversitesi/Vetereninerlik Fakültesi/Hayvan Besleme ve Beslenme Hastalıkları Anabilim Dalı.
Orhan, Fatih
Eren, Mustafa
AAC-5057-2020
12807777000
9239300300
Anahtar kelimeler: Veterinary sciences
Antioxidant
Egg yolk
Fish oil
Herbal product
Oxidation
Fatty-acid-composition
Alpha-tocopheryl acetate
Cholesterol
Parameters
Rosemary
Yayın Tarihi: 2011
Yayıncı: Ankara Üniversitesi
Atıf: Orhan, F. vd. (2011). "Effect of herbal mixture supplementation to fish oiled layer diets on lipid oxidation of egg yolk, hen performance and egg quality". Ankara Üniversitesi Veteriner Fakültesi Dergisi, 58(1), 33-39.
Özet: In this study, the effects of a specific herbal mixture as a feed additive in layer diets which are enriched with omega-3 fatty acids by fish oil on egg yolk lipid oxidation, hen performance and egg quality were investigated. A total of 140 Lohmann white 34 week old hens were divided into four groups and the study was carried out 16 weeks. Negative control diet was not included supplemental oil, herbal mixture and synthetic antioxidant (NC); fish oiled control diet (FOC) was involved fish oil (1.5 %) and soy oil (1.5 %) but herbal mixture and synthetic antioxidants free; herbal mixture diet was formulated as of FOC diet + herbal mixture [Origanum Vulgare (dried leaf), Thymus Vulgaris (dried leaf), Thyme Oil, Origanum Oil, Garlic Oil, Anise Oil and Fennel Oil] (FOHM) and synthetic antioxidant diet (FOSA) was prepared with FOC diet + synthetic antioxidants (ethoxyquine, butylhydroxitoluene, butylhydroxianisole and citric acid). Egg production, feed conversion ratio, feed consumption egg weight, eggshell breaking strength and haugh unit were not affected by the dietary treatments. There were no significant differences between egg yolk MDA values of NC and FOC until 42(th) storage day (+4 degrees C) but MDA values in egg yolk of FOC was higher(p < 0.05) than NC's after 42(th) storage day. Addition of herbal mixture and synthetic antioxidant separately to FOC' diet reduced egg yolk MDA values during 56 days storage period even if it is in the first day (p < 0.05). According to these data, addition of herbal mixtures to fish oiled layer diets instead of synthetic antioxidants can be a natural method to prevent egg yolk from oxidation.
URI: https://doi.org/10.1501/vetfak_0000002446
http://vetjournal.ankara.edu.tr/tr/pub/issue/44734/555963
http://hdl.handle.net/11452/23938
ISSN: 1300-0861
1308-2817
Koleksiyonlarda Görünür:Scopus
TrDizin
Web of Science

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