Effects of olive leaf extract and vitamin E supplementation in quail diet on some blood parameters and egg yolk fatty acids composition
Öz
This experiment was performed to investigate the effect of dietary supplementation with olive leaf extract on some blood parameters and egg yolk fatty acid composition of laying quails. A total of 192 Japanese quail (Coturnix coturnix japonica) 60 d old were allocated to 4 treatment groups with 4 replicates each containing 12 birds. Birds housed in cages and water and feed were given ad libitum during the total period of experiment. The quails received a basal diet (maize and soyabean meal based; 19.1% CP, 2.940 kcal/kg ME, 3.0% Ca and 0.39% P av) that was formulated including vitamins and minerals. Diets were prepared as control (basal diet, group Control), basal diet plus 200 mg α-tocopherol acetat/kg (group E), and basal diet plus 80 or 120 ppm Oleuropein (OLE) (group OLE-80 and OLE-120). At the end of the experiment, egg yolks samples were analysed; cholesterol levels of groups fed diets with OLE-80 and OLE-120 were significantly higher than the groups fed control diet (p<0.01); vitamin A levels of groups fed diets with vit. E were significantly lower than the groups fed control diet and containing OLE-80 (p<0.05) and vitamin E levels were significantly higher than the other groups (p<0.001). The supplementation of olive leaf extract were influenced to fatty acid composition of egg yolk lipids. The concentration of oleic and linoleic acids in egg yolks were higher in OLE-80 than the others groups (p<0.05). The concentration of PUFA, n-6 fatty acids and n-6/n-3 fatty acids ratio were the highest in OLE-80 groups than the other groups. These results showed that the supplementation of 80 ppm OLE in quail diets was conducted to increase of oleic, linoleic and n-6 fatty acids, and n-6/n-3 fatty acids ratio in egg yolks
Anahtar Kelimeler
Blood parameters egg yolk fatty acids olive leaf extract quail vitamin E
Kaynakça
- Akçiçek E, Otleş S (2011): The Products of olive tree and health. National Olive Conference- Akhisar- Turkey. 163- 172.
- AOAC (1995): Official Methods of analysis, 16th ed. Association of Official Analytical Chemists Arlington, VA, 4.1-4.17.
- Azman MA, Cerci IH, Birben N (2005): Effects of various dietary fat sources on performance and body fatty acid composition of broiler chickens. Tr J Vet Anim Sci, 29, 811-819.
- Azman MA, Konar V, Seven PT (2004): Effects of different fat sources on performance and carcass fatty acid composition of broiler chickens. Rev Méd Vét, 155, 1-9.
- Bao J, Zhang DW, Zhang JZ, Huang PL, Lee-Huang S (2007): Computational study of bindings of olive leaf extract (OLE) to HIV-1 fusion protein gp. 41 FEBS Lett, 581, 2737–2742.
- Basmacıoğlu-Malayoğlu B, Aktas B (2011): Antioxidant and antimicrobial activities of olive leaf and olive mill wastewater from olive oil processing by-products, Hayvansal Üretim Dergisi, 52, 49-58.
- Basmacıoğlu-Malayoğlu B, Altan O, Tüzmen MN, Yesıl-Celiktas O (2008): Effects of thymus and rosemary essential oils added into compound feed enriched by n-3 polyunsaturated fatty acids in laying hens on oxidative stability, lipid metabolism, performance and some egg quality criteria. TUBITAK, TOVAG-106O090 final report of the project. 125.
- Biricik GF (2004): Composition of olive cultivars grown in economies of scale and suitability of process. University of Uludag Institute of Science, PhD Thesis (unpublished), 157. Bursa-Turkey.
- Christie WW (1990): Gas Chromatography and Lipids. The Oil Press, Glaskow, 302.
- Crampton EW, Maynard LA (1970): The relation of cellulose and lignin content to nutritive value of animal feeds. J Nutr, 15, 383-395.
- Da Silva WA, Elias AHN, Aricetti JA, Sakamoto MI, Murakami AE, Gomes S T M, Visentainer J V, De Souza N E, Matsushita M (2009): Quail egg yolk (Coturnix coturnix japonica) enriched with omega-3 fatty acids. LWT - Food Sci and Tech, 42, 660–663.
- Delgado-Pertinez M, Chesson A, Provan GJ, Garrido A, Gomez-Cabrera A (1998): Effect of different drying systems for the conservation of olive leaves on their nutritive value for ruminants. Ann Zootech, 47, 141-150.
- Erener G, Ocak N, Oztürk E, Cankaya S, Özkanca R (2009): The Effects of olive leaf extract on performance, some blood parameters and cecal microflora of broilers. TUBITAK, TOVAG-107O820 final report of the project.
- Esti M, Cinquanta L, La Notte E (1998): Phenolic compounds in different olive varieties. J Agric Food Chemistry, 46, 32 -35.
- Filik G (2009): Rasyona ilave edilen çakşır (ferula eleaochytrıs) kökü tozunun yumurtacı tavuklarda yumurta verimi ve kalite özelliklerine etkileri. Yüksek Lisans Tezi, Çukurova Üniversitesi, Fen Bilimleri Enstitüsü. Adana- Turkiye.
- Hara A, Radin NS (1978): Lipid extraction of tissues with a low-toxicity solvent, Analitical Biochemistry, 90, 420- 426.
- Keceli T (2000): Antimicrobial and antioxidant activity of olive oil phenolics in food science and technology. The University of Reading, 312.
- Kutlu HR, Görgülü M, Unsal I (2001): Effects of dietary Yucca Schidigera powder on performance and egg cholesterol content of laying hens. J Appl Anim Res, 20, 49-56.
- Lee OH, Lee BY (2010): Antioxidant and antimicrobial activities of individual and combined phenolics in Olea europaea leaf extract. Bioresour Technol, 101, 3751- 3754.
- Lee-Huang S, Huang PL, Zhang D, Lee JW, Bao J, Sun Y, Chang YT, Zhang J, Huang PL (2007): Discovery of small-molecule HIV-1 fusion and integrase inhibitors oleuropein and hydroxytyrosol. Part II. Integrase inhibition. Biochem Biophys Res Commun, 354, 879–884.
- Lee-Huang S, Zhang L, Huang PL, Chang YT (2003): Anti-HIV activity of olive leaf extract (OLE) and modulation of host cell gene expression by HIV-1 infection and OLE treatment. Biochem Biophys Res Commun, 307, 1029- 1037.
- Lopez-Cervantes L, Sanchez-Machado DI, Rios- Vazquez N J (2006): HPLC method for the simultaneous quantification of retinol, α-tocopherol, and cholesterol in shrimp waste hydrolysate. Journal of Chromatography A, 1105, 135–139.
- Owen RW, Giacosa A, Hull WE, Haubner R, Wurtele G, Spiegelhalder B, Bartsch H (2000): Olive oil consumption and health: the possible role of antioxidants. Lancet Oncol, 21, 107–112.
- Pereira AP, Ferreira ICRF, Marcelino F, Valentao F, Andrade PB, Seabra R, Estevinho L, Bento A, Pereira JA (2007): Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrançosa) leaves. Molecules, 12, 1153- 1162.
- Pirgun Y (2007): The Determination of the antioxidant activity of Gemlik and Halhalı olives grown in Hatay. MSc Thesis, University of Cukurova, Institute of Science. Adana- Turkey.
- Renis HE (1975): Inactivation of myxoviruses by calcium elenolate. Antimicrob. Agents Chemother, 8, 194–199.
- Saija A, Trombetta D, Tomaıno A, Cascio RLO, Princi P, Uccellabonina N F, Castelli F (1998): In-vitro evaluation of the antioxidant activity and biomembrane interaction of the plant phenols oleuropein and hydroxytyrosol. Int J Pharm 166,123-133.
- Toptaş S (2010): The Effects of olive leaf exract supplementation to quail diets as natural antioxidant on the growth performance, fatty acid composition and lipid oxidation Gaziosmanpaşa, Institute of Science. Tokat-Turkey.
- Tvrzicka E, Vecka M, Stankova B, Zak A (2002): Analysis of fatty acids in plasma lipoproteins by gas chromatography flame ionisation detection Quantative aspects. Anal Chimica Acta, 465, 337-350.
- Vinha AF, Ferreres F, Silva BM, Valentao P, Goncalves A, Pereira JA, Oliveira MBPP, Seabra RM, Andrade PB (2005): Phenolic profiles of Portuguese olive fruits (Olea europaea L.): influence of cultivar and geographical origin. Food Chemistry, 89, 561-568.
- Visioli F, Galli C (1995): Natural antioxidants and prevention of coronary heart disease: The potential role of olive oil and its minor constituents. Nutr Metab Cardovasc Dis, 5, 306-314.
Bıldırcın rasyonlarına zeytin yaprağı özütü ve E vitamini katılmasının bazı kan parametreleri veyumurta sarısı yağ asitleri kompozisyonu üzerine etkileri
Öz
Bu araştırma, bıldırcın karma yemlerine zeytin yaprağı özütü (ZYÖ) katılmasının kimi kan parametreleri ile yumurta sarısı yağ asitleri üzerine etkilerini belirlemek üzere planlandı. Bu amaçla 60 günlük yaşta toplam 192 adet dişi bıldırcın (Coturnix Coturnix Japanica), her grupta 4 alt grup ve her alt grupta 12 bıldırcın olacak şekilde 4 deneme grubuna ayrıldı. Bıldırcınlar deneme süresince kafeste barındırıldı, yem ve su serbest olarak verildi. Bıldırcınlara mısır ve soya küspesine dayalı temel yem (%19.1 HP, 2940 kcal/kg ME, % 3.0 Ca ve % 0.39 kullanılabilir P) vitamin ve mineral karıştırılarak hazırlandı. Bu yemi tüketen grup Kontrol, temel yeme 200 ppm α-tokoferol asetat katılan grup (Grup E), 80 ve 120 ppm Oleuropein (OLE) olacak şekilde ZYÖ katılan gruplar OLE-80 ve OLE-120 gruplarını oluşturdu. Deneme sonunda alınan yumurta sarısı örneklerinde, OLE-80 ve OLE-120 diyetleri tüketen gruplarda kolesterol düzeyi kontrol grubuna göre daha yüksek bulunurken (p<0.01); E vitamini katılan diyetleri tüketen grupta A vitamini düzeyi, kontrol ve OLE-80 gruplarına göre önemli düzeyde düşük (p<0.05), E vitamini düzeyi ise diğer gruplara göre önemli düzeyde yüksek bulunmuştur (p<0.001). Karma yemlere ZYÖ katılması yumurta sarısı yağ asitlerini etkilemiştir. OLE80 grubunun yumurta sarısı oleik ve linoleik asit düzeyleri diğer gruplardan daha yüksek bulunmuştur (p<0.05). OLE-80 grubunun yumurta sarısı PUFA, n-6 yağ asitleri ve n-6/n-3 yağ asidi oranı diğer gruplardan daha yüksek bulunmuştur. Bu sonuçlara göre, bıldırcın karma yemlerine 80 ppm OLE katılması, yumurta sarısı oleik, linoleik ve n-6 yağ asitleri ile n-6/n-3 yağ asidi oranını artırmıştır
Anahtar Kelimeler
Bıldırcın E vitamini kan parametreleri yumurta sarısı yağ asitleri zeytin yaprağı özütü
Kaynakça
- Akçiçek E, Otleş S (2011): The Products of olive tree and health. National Olive Conference- Akhisar- Turkey. 163- 172.
- AOAC (1995): Official Methods of analysis, 16th ed. Association of Official Analytical Chemists Arlington, VA, 4.1-4.17.
- Azman MA, Cerci IH, Birben N (2005): Effects of various dietary fat sources on performance and body fatty acid composition of broiler chickens. Tr J Vet Anim Sci, 29, 811-819.
- Azman MA, Konar V, Seven PT (2004): Effects of different fat sources on performance and carcass fatty acid composition of broiler chickens. Rev Méd Vét, 155, 1-9.
- Bao J, Zhang DW, Zhang JZ, Huang PL, Lee-Huang S (2007): Computational study of bindings of olive leaf extract (OLE) to HIV-1 fusion protein gp. 41 FEBS Lett, 581, 2737–2742.
- Basmacıoğlu-Malayoğlu B, Aktas B (2011): Antioxidant and antimicrobial activities of olive leaf and olive mill wastewater from olive oil processing by-products, Hayvansal Üretim Dergisi, 52, 49-58.
- Basmacıoğlu-Malayoğlu B, Altan O, Tüzmen MN, Yesıl-Celiktas O (2008): Effects of thymus and rosemary essential oils added into compound feed enriched by n-3 polyunsaturated fatty acids in laying hens on oxidative stability, lipid metabolism, performance and some egg quality criteria. TUBITAK, TOVAG-106O090 final report of the project. 125.
- Biricik GF (2004): Composition of olive cultivars grown in economies of scale and suitability of process. University of Uludag Institute of Science, PhD Thesis (unpublished), 157. Bursa-Turkey.
- Christie WW (1990): Gas Chromatography and Lipids. The Oil Press, Glaskow, 302.
- Crampton EW, Maynard LA (1970): The relation of cellulose and lignin content to nutritive value of animal feeds. J Nutr, 15, 383-395.
- Da Silva WA, Elias AHN, Aricetti JA, Sakamoto MI, Murakami AE, Gomes S T M, Visentainer J V, De Souza N E, Matsushita M (2009): Quail egg yolk (Coturnix coturnix japonica) enriched with omega-3 fatty acids. LWT - Food Sci and Tech, 42, 660–663.
- Delgado-Pertinez M, Chesson A, Provan GJ, Garrido A, Gomez-Cabrera A (1998): Effect of different drying systems for the conservation of olive leaves on their nutritive value for ruminants. Ann Zootech, 47, 141-150.
- Erener G, Ocak N, Oztürk E, Cankaya S, Özkanca R (2009): The Effects of olive leaf extract on performance, some blood parameters and cecal microflora of broilers. TUBITAK, TOVAG-107O820 final report of the project.
- Esti M, Cinquanta L, La Notte E (1998): Phenolic compounds in different olive varieties. J Agric Food Chemistry, 46, 32 -35.
- Filik G (2009): Rasyona ilave edilen çakşır (ferula eleaochytrıs) kökü tozunun yumurtacı tavuklarda yumurta verimi ve kalite özelliklerine etkileri. Yüksek Lisans Tezi, Çukurova Üniversitesi, Fen Bilimleri Enstitüsü. Adana- Turkiye.
- Hara A, Radin NS (1978): Lipid extraction of tissues with a low-toxicity solvent, Analitical Biochemistry, 90, 420- 426.
- Keceli T (2000): Antimicrobial and antioxidant activity of olive oil phenolics in food science and technology. The University of Reading, 312.
- Kutlu HR, Görgülü M, Unsal I (2001): Effects of dietary Yucca Schidigera powder on performance and egg cholesterol content of laying hens. J Appl Anim Res, 20, 49-56.
- Lee OH, Lee BY (2010): Antioxidant and antimicrobial activities of individual and combined phenolics in Olea europaea leaf extract. Bioresour Technol, 101, 3751- 3754.
- Lee-Huang S, Huang PL, Zhang D, Lee JW, Bao J, Sun Y, Chang YT, Zhang J, Huang PL (2007): Discovery of small-molecule HIV-1 fusion and integrase inhibitors oleuropein and hydroxytyrosol. Part II. Integrase inhibition. Biochem Biophys Res Commun, 354, 879–884.
- Lee-Huang S, Zhang L, Huang PL, Chang YT (2003): Anti-HIV activity of olive leaf extract (OLE) and modulation of host cell gene expression by HIV-1 infection and OLE treatment. Biochem Biophys Res Commun, 307, 1029- 1037.
- Lopez-Cervantes L, Sanchez-Machado DI, Rios- Vazquez N J (2006): HPLC method for the simultaneous quantification of retinol, α-tocopherol, and cholesterol in shrimp waste hydrolysate. Journal of Chromatography A, 1105, 135–139.
- Owen RW, Giacosa A, Hull WE, Haubner R, Wurtele G, Spiegelhalder B, Bartsch H (2000): Olive oil consumption and health: the possible role of antioxidants. Lancet Oncol, 21, 107–112.
- Pereira AP, Ferreira ICRF, Marcelino F, Valentao F, Andrade PB, Seabra R, Estevinho L, Bento A, Pereira JA (2007): Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrançosa) leaves. Molecules, 12, 1153- 1162.
- Pirgun Y (2007): The Determination of the antioxidant activity of Gemlik and Halhalı olives grown in Hatay. MSc Thesis, University of Cukurova, Institute of Science. Adana- Turkey.
- Renis HE (1975): Inactivation of myxoviruses by calcium elenolate. Antimicrob. Agents Chemother, 8, 194–199.
- Saija A, Trombetta D, Tomaıno A, Cascio RLO, Princi P, Uccellabonina N F, Castelli F (1998): In-vitro evaluation of the antioxidant activity and biomembrane interaction of the plant phenols oleuropein and hydroxytyrosol. Int J Pharm 166,123-133.
- Toptaş S (2010): The Effects of olive leaf exract supplementation to quail diets as natural antioxidant on the growth performance, fatty acid composition and lipid oxidation Gaziosmanpaşa, Institute of Science. Tokat-Turkey.
- Tvrzicka E, Vecka M, Stankova B, Zak A (2002): Analysis of fatty acids in plasma lipoproteins by gas chromatography flame ionisation detection Quantative aspects. Anal Chimica Acta, 465, 337-350.
- Vinha AF, Ferreres F, Silva BM, Valentao P, Goncalves A, Pereira JA, Oliveira MBPP, Seabra RM, Andrade PB (2005): Phenolic profiles of Portuguese olive fruits (Olea europaea L.): influence of cultivar and geographical origin. Food Chemistry, 89, 561-568.
- Visioli F, Galli C (1995): Natural antioxidants and prevention of coronary heart disease: The potential role of olive oil and its minor constituents. Nutr Metab Cardovasc Dis, 5, 306-314.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Veteriner Cerrahi |
| Diğer ID | JA23PZ26UJ |
| Bölüm | Araştırma Makalesi |
| Yazarlar | |
| Yayımlanma Tarihi | 1 Mart 2016 |
| Yayımlandığı Sayı | Yıl 2016Cilt: 63 Sayı: 1 |