Effect of herbal mixture supplementation to fish oiled layer diets on lipid oxidation of egg yolk, hen performance and egg quality
Öz
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 42th storage day (+4oC ) but MDA values in egg yolk of FOC was higher(p<0.05) than NC’s after 42th 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
Anahtar Kelimeler
Kaynakça
- Aida H, Hamamdzic M, Gagic A, Mihaljevic M, Krinic J, Vegara M, Baltic M, Trajkovic S, Kadric M, Pasic JE (2005): Egg yolk lipid modifications by fat supplemented diets of laying hens. Acta Vet, 55, 41-51.
- Association of Offical Analytical Chemists (1984): Official Methods of Analysis of the Association of Official Analytical Chemist. 14th ed, Arlington, Virginia.
- Association of Offical Analytical Chemists (2003): Official Methods of Analysis of the Association of Official Analytical Chemist. 17th ed., Gaithersburg, Maryland.
- Astawan M, Wahyuni M, Tadokoro T, Maekawa A (1995): Defatting and desalting treatment of indonesian dried-salted fish: dietary effects on alpha-tocopherol and peroxide levels in the serum and liver of rats. Biosci- Biotechnol-Biochem, 59, 1450-4.
- Bailey CA, Srınıvasan LJ, Mc Geachın RB (1996): The effect of ethoxyquin on tissue peroxidation and ımmune status of single comb white leghorn cockerels. Poult Sci 75, 1109–1112.
- Balevi T, Coşkun B (2000): Effects of some dietary oils on performance and fatty acid composition of eggs in layers. Revue Med Vet, 151, 847-854.
- Balnave D, Muherreza SK (1997): Improving eggshell quality at high temperatures with dietary sodium bicarbonate. Poult Sci, 76, 588-593.
- Basmacıoğlu H, Çabuk M, Ünal K, Özkan K, Akkan S, Yalçın H (2003): Effects of dietary fish oil and flaxseed on cholesterol and fatty acid composition of egg yolk and blood parameters of laying hens. S Afr J Anim Sci, 33, 266-273.
- Baucells MD, Crespo N, Barroete AC, Lopez-Ferrer S, Grashorn MA. (2000): Incorparation of different polyunsaturated fatty acids into eggs. Poult Sci, 79, 51-59.
- Ceylan N, Çiftçi İ, Mizrak C, Kahraman Z, Efil H (2002): Yumurta Tavuğu Yemlerine Balık, Keten ve Kanola Yağı Katılmasının Yumurta Yağ Asitleri ve Kolesterol Düzeyi Üzerine Etkisi. Proje sonuç raporu, proje kod no. TAGEM-GY-00-11-03-029, Tarım ve Köyişleri Bakanlığı, TAGEM.
- Cherian G, Wolfe FW, Sim JS (1996): Dietary oils with added tocopherols: effects on egg or tissue tocopherols, fatty acids and oxidative stability. Poult Sci, 75, 423-431.
- Elswyk ME (1997): Comparison of n-3 fatty acid sources in laying hens rations for improvement of whole egg nutritional quality: review. Br J Nutr, 78, 61-69.
- Filardi SR, Junqueiera OM, Laurentiz AC, Casartelli EM, Rodrigues EA, Araujo LF (2005): Influence of different fat sources on the performance, egg quality and lipid profile of egg yolks of commercial layers in the second laying cycle. J Appl Poult Res, 14, 258-264.
- Florou-Paneri P, Dotas D, Mitsopoulos I, Dotas V, Botsoglou E, Nikolakakis I, Botsoglou N (2006): Effect of feeding rosemary and α- tocopherol acetate on hen performance and egg quality. Poult Sci, 43, 143-149.
- Florou-Paneri P, Nikolakakis I, Giannenas I, Koidis A, Botsoglou E, Dot As V, Mitsopoulos I (2005): Hen performance and egg quality as affected by dietary oregano essential oils and tocopherol acetate supplementation, Int J of Poult Sci, 4, 449-454.
- Galobart J, Barroeta AC, Baucells MD, Codony R, Ternes W (2001): Effect of dietary supplementation with rosemary extract and α-tocopheryl acetate on lipid oxidation in eggs enriched with ω-3 fatty acids. Poult Sci, 80, 460-467.
- Gonzalez-Esquerral R, Leeson S (2000): Effect of feeding hens regular or deodorized menhaden oil on production parameters, yolk fatty acid profile, and sensory quality of eggs . Poult Sci, 79, 1597–1602.
- Grobas S, Mendez J, Lazaro R, Blas C, Mateos GG (2001): Influence of source and percentage of fat added to diet on performance and fatty acid composition of egg yolks of two strains of laying hens, Poult Sci, 80, 1171- 1179.
- Hartel H (1977): Relations between N-corrected metabolisable energy and nutrient conten of feeds for chickens. Archiv für Geflügel, 41, 152-182.
- Herber-Mcneill SM, Van Elswyk ME (1998): Dietary marine algae maintains egg consumer acceptability while enhancing yolk color. Poult Sci, 77, 493-496.
- Huang Z, Leibovit, H, Lee CM, Millar R (1990): Effect of dietary fish oil on omega-3 fatty acid levels in chicken eggs and thigh flesh. American Chem Soc, 38, 743-747.
- Ito N, Fukushima S, Tsuda H.(1985): Carcinogenicity and modification of the carcinogenic response by BHA, BHT and other antioxidants. Crit Rev Toxic, 15, 109-150.
- Perıago JL, Suarez MD, Pıta ML (1990): Effect of dietary olive oil, corn oil and medium-chain triglycerides on the lipid composition of rat red blood cell membranes. J. Nutrition, 120, 986-994.
- Kalemba D, Kunicka A (2003): Antibacterial and antifungal properties of essential oils. Current Med Chemist, 10, 813-829.
- Fellenberg1 MA, Speısky H. (2006) Antioxidants: their effects on broiler oxidative stress and its meat oxidative stability. World’s Poult Sci J 62, 53-70
- McNamara DJ (2000): Dietary cholesterol and atherosclerosis, Biochimica et Biophysic Acta 1529, 310- 320.
- National Research Council (1994): Nutrient Requirements of Poultry. 9th review. National Academy Press, Washington, DC
- Salih AM, Smith DM, Price JF, Dawson LE (1987): Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry. Poult Sci, 66,1483- 1488.
- Samlı HE, Agma A, Senkoylu N (2005): Effect of storage time and temperture on egg quality in old laying hens. App Poult Res, 14, 548-553.
- Simopoulos AP (2000): Human requirement for n-3 polyunsaturated fatty acids. Poult Sci, 79, 961-970.
- Snedecor GW, Cochran WG (1980): Statistical Methods. 8th Edn., Iowa State Uni. Press, Ames, Iowa.
- Tilki M, Saatci M (2004): Effect of storage time on external and internal characteristics in partridge (Alectoris gracea) eggs, Revue Med Vet, 155, 561-564.
- Tukey J.W. (1949): Comparing individual means in the analysis of variance. Biometrics, 36, 99-114.
- Collıns VP, Cantor AH, Pescatore AJ, Straw ML, Ford MJ (1997): Pearl Millet in Layer Diets Enhances Egg Yolk n-3 Fatty Acids, Poult Sci 76:326–330
Balık yağı içeren yumurta tavuğu rasyonlarına bitkisel karışım katkısının yumurta sarısı oksidasyonuve yumurta verimi üzerine etkileri
Öz
Bu çalışmada, balık yağı ile omega-3 yağ asitlerince zenginleştirilmiş yumurta tavuğu yemlerinde yem katkı maddesi olarak kullanılan bir bitkisel karışımın yumurta sarısı lipit oksidasyonu, yumurta verimi ve yumurta kalitesi üzerine etkileri incelendi. Deneme süresi 16 hafta olan çalışmada, 34 haftalık yaşta 140 adet beyaz Lohmann yumurtacı tavuk 4 gruba ayrıldı. Negatif kontrol (NC) rasyonuna ilave yağ, bitkisel karışım ve sentetik antioksidan katılmadı. Kontrol rasyonuna (FOC) ise balık yağı (%1.5) ve soya yağı (%1.5) katkısı yapıldı. Deneme rasyonlarından biri (FOHM) balık yağlı kontrol grubunun (FOC) rasyonuna %0.5 bitkisel karışım (kurutulmuş Origanum vulgare ve Thymus vulgaris, kekik yağı, oregano yağı, sarımsak yağı, anason yağı ve rezene yağı), diğeri (FOSA) ise FOC rasyonuna %0.5 sentetik antioksidan karışımı (ethoxyquine, butylhydroxitoluene, butylhydroxianisole ve sitrik asit) ilave edilerek hazırlandı. Yumurta verimi, yumurta ağırlığı, yemden yararlanma, yem tüketimi, kabuk kırılma direnci ve haugh birimi yeme katılan bitkisel karışım ile sentetik antioksidandan etkilenmedi (p>0.05). Balık yağlı (FOC) ve yağsız (NC) kontrol gruplarının yumurta sarısı MDA değerleri arasında depolamanın (+4oC ) 42. gününe kadar önemli farklılık bulunmadı, ancak depolamanın 56. gününde FOC’ un yumurta sarısı MDA değeri NC’ un değerinden yüksekti (p<0.05). Balık yağlı kontrol grubu yemine sentetik antioksidan ve bitkisel karışımın ayrı ayrı katılması depolamanın 1. gününden 56. gününe kadar yumurta sarısı MDA değerlerini düşürdü (p<0.05). Bu verilere göre, balık yağlı yumurta tavuğu rasyonlarına sentetik antioksidan yerine bitkisel karışım katkısı, yumurta sarısını depolamada oluşacak oksidasyondan korumak için daha doğal bir yöntem olabilir
Anahtar Kelimeler
Antioksidan balık yağı bitkisel ürün oksidasyon yumurta sarısı
Kaynakça
- Aida H, Hamamdzic M, Gagic A, Mihaljevic M, Krinic J, Vegara M, Baltic M, Trajkovic S, Kadric M, Pasic JE (2005): Egg yolk lipid modifications by fat supplemented diets of laying hens. Acta Vet, 55, 41-51.
- Association of Offical Analytical Chemists (1984): Official Methods of Analysis of the Association of Official Analytical Chemist. 14th ed, Arlington, Virginia.
- Association of Offical Analytical Chemists (2003): Official Methods of Analysis of the Association of Official Analytical Chemist. 17th ed., Gaithersburg, Maryland.
- Astawan M, Wahyuni M, Tadokoro T, Maekawa A (1995): Defatting and desalting treatment of indonesian dried-salted fish: dietary effects on alpha-tocopherol and peroxide levels in the serum and liver of rats. Biosci- Biotechnol-Biochem, 59, 1450-4.
- Bailey CA, Srınıvasan LJ, Mc Geachın RB (1996): The effect of ethoxyquin on tissue peroxidation and ımmune status of single comb white leghorn cockerels. Poult Sci 75, 1109–1112.
- Balevi T, Coşkun B (2000): Effects of some dietary oils on performance and fatty acid composition of eggs in layers. Revue Med Vet, 151, 847-854.
- Balnave D, Muherreza SK (1997): Improving eggshell quality at high temperatures with dietary sodium bicarbonate. Poult Sci, 76, 588-593.
- Basmacıoğlu H, Çabuk M, Ünal K, Özkan K, Akkan S, Yalçın H (2003): Effects of dietary fish oil and flaxseed on cholesterol and fatty acid composition of egg yolk and blood parameters of laying hens. S Afr J Anim Sci, 33, 266-273.
- Baucells MD, Crespo N, Barroete AC, Lopez-Ferrer S, Grashorn MA. (2000): Incorparation of different polyunsaturated fatty acids into eggs. Poult Sci, 79, 51-59.
- Ceylan N, Çiftçi İ, Mizrak C, Kahraman Z, Efil H (2002): Yumurta Tavuğu Yemlerine Balık, Keten ve Kanola Yağı Katılmasının Yumurta Yağ Asitleri ve Kolesterol Düzeyi Üzerine Etkisi. Proje sonuç raporu, proje kod no. TAGEM-GY-00-11-03-029, Tarım ve Köyişleri Bakanlığı, TAGEM.
- Cherian G, Wolfe FW, Sim JS (1996): Dietary oils with added tocopherols: effects on egg or tissue tocopherols, fatty acids and oxidative stability. Poult Sci, 75, 423-431.
- Elswyk ME (1997): Comparison of n-3 fatty acid sources in laying hens rations for improvement of whole egg nutritional quality: review. Br J Nutr, 78, 61-69.
- Filardi SR, Junqueiera OM, Laurentiz AC, Casartelli EM, Rodrigues EA, Araujo LF (2005): Influence of different fat sources on the performance, egg quality and lipid profile of egg yolks of commercial layers in the second laying cycle. J Appl Poult Res, 14, 258-264.
- Florou-Paneri P, Dotas D, Mitsopoulos I, Dotas V, Botsoglou E, Nikolakakis I, Botsoglou N (2006): Effect of feeding rosemary and α- tocopherol acetate on hen performance and egg quality. Poult Sci, 43, 143-149.
- Florou-Paneri P, Nikolakakis I, Giannenas I, Koidis A, Botsoglou E, Dot As V, Mitsopoulos I (2005): Hen performance and egg quality as affected by dietary oregano essential oils and tocopherol acetate supplementation, Int J of Poult Sci, 4, 449-454.
- Galobart J, Barroeta AC, Baucells MD, Codony R, Ternes W (2001): Effect of dietary supplementation with rosemary extract and α-tocopheryl acetate on lipid oxidation in eggs enriched with ω-3 fatty acids. Poult Sci, 80, 460-467.
- Gonzalez-Esquerral R, Leeson S (2000): Effect of feeding hens regular or deodorized menhaden oil on production parameters, yolk fatty acid profile, and sensory quality of eggs . Poult Sci, 79, 1597–1602.
- Grobas S, Mendez J, Lazaro R, Blas C, Mateos GG (2001): Influence of source and percentage of fat added to diet on performance and fatty acid composition of egg yolks of two strains of laying hens, Poult Sci, 80, 1171- 1179.
- Hartel H (1977): Relations between N-corrected metabolisable energy and nutrient conten of feeds for chickens. Archiv für Geflügel, 41, 152-182.
- Herber-Mcneill SM, Van Elswyk ME (1998): Dietary marine algae maintains egg consumer acceptability while enhancing yolk color. Poult Sci, 77, 493-496.
- Huang Z, Leibovit, H, Lee CM, Millar R (1990): Effect of dietary fish oil on omega-3 fatty acid levels in chicken eggs and thigh flesh. American Chem Soc, 38, 743-747.
- Ito N, Fukushima S, Tsuda H.(1985): Carcinogenicity and modification of the carcinogenic response by BHA, BHT and other antioxidants. Crit Rev Toxic, 15, 109-150.
- Perıago JL, Suarez MD, Pıta ML (1990): Effect of dietary olive oil, corn oil and medium-chain triglycerides on the lipid composition of rat red blood cell membranes. J. Nutrition, 120, 986-994.
- Kalemba D, Kunicka A (2003): Antibacterial and antifungal properties of essential oils. Current Med Chemist, 10, 813-829.
- Fellenberg1 MA, Speısky H. (2006) Antioxidants: their effects on broiler oxidative stress and its meat oxidative stability. World’s Poult Sci J 62, 53-70
- McNamara DJ (2000): Dietary cholesterol and atherosclerosis, Biochimica et Biophysic Acta 1529, 310- 320.
- National Research Council (1994): Nutrient Requirements of Poultry. 9th review. National Academy Press, Washington, DC
- Salih AM, Smith DM, Price JF, Dawson LE (1987): Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry. Poult Sci, 66,1483- 1488.
- Samlı HE, Agma A, Senkoylu N (2005): Effect of storage time and temperture on egg quality in old laying hens. App Poult Res, 14, 548-553.
- Simopoulos AP (2000): Human requirement for n-3 polyunsaturated fatty acids. Poult Sci, 79, 961-970.
- Snedecor GW, Cochran WG (1980): Statistical Methods. 8th Edn., Iowa State Uni. Press, Ames, Iowa.
- Tilki M, Saatci M (2004): Effect of storage time on external and internal characteristics in partridge (Alectoris gracea) eggs, Revue Med Vet, 155, 561-564.
- Tukey J.W. (1949): Comparing individual means in the analysis of variance. Biometrics, 36, 99-114.
- Collıns VP, Cantor AH, Pescatore AJ, Straw ML, Ford MJ (1997): Pearl Millet in Layer Diets Enhances Egg Yolk n-3 Fatty Acids, Poult Sci 76:326–330
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Veteriner Cerrahi |
| Diğer ID | JA67SZ34UM |
| Bölüm | Araştırma Makalesi |
| Yazarlar | |
| Yayımlanma Tarihi | 1 Mart 2011 |
| Yayımlandığı Sayı | Yıl 2011Cilt: 58 Sayı: 1 |