Etlik Piliçlerde Yeme İlave Edilen Zeytin Yaprağının Göğüs Eti Kalitesi Üzerine Etkisi

Year 2019, Volume: 25 Issue: 4, 467 - 473, 05.12.2019

İsmail Yavaş , Hatice Basmacıoğlu Malayoğlu

https://doi.org/10.15832/ankutbd.426521

Cited By: 1

Abstract

Bu
çalışmada etlik piliç yemlerine farklı dozlarda (0, 5, 10 ve 20 g kg^-1)
ilave edilen zeytin yaprağının +4°C’de on bir gün süre ile depolanan göğüs eti
örneklerinin et kalitesi üzerine etkisinin araştırılması amaçlanmıştır.  Bu amaçla günlük yaşta 320 adet Ross-308 etlik
civciv 4 gruba (5 tekerrür/grup, 16 hayvan/ tekerrür) tesadüfi olarak
dağıtılmıştır. Araştırmada muamele grupları; zeytin yaprağı içemeyen ve mısır-soya
temeline dayalı kontrol yemi ile sırasıyla 5, 10 ve 20 g kg^-1 zeytin
yaprağı ilaveli yemlerle beslenen gruplar şeklinde oluşturulmuştur. Deneme 42
gün sürdürülmüş ve deneme süresince hayvanlara yem ve su ad-libitum sağlanmıştır. Denemenin sonunda her tekerrürden canlı
ağırlıkları yakın 2 hayvan kesilerek göğüs örnekleri alınarak lipid oksidasyonu,
renk ve pH24 ölçümleri gerçekleştirilmiştir. Elde edilen bulgulara göre, etlik
piliç yemlerine zeytin yaprağının 10 g kg^-1 ilavesinin göğüs eti TBA
(mg MDA kg^-1 et) değerini diğer gruplara göre önemli düzeyde
(P<0.05)  düşürmüştür. Depolama süresi
boyunca TBA düzeyi artış göstermiştir. Farklı dozlarda zeytin yaprağı ilavesi
göğüs eti örneklerinin parlaklığını (L*) ve sarılığını (b*) nemli düzeyde
etkilemezken (P>0.05) kontrol grubuna kıyasla kırmızılığı (a*) önemli
düzeyde (P<0.05) arttırdığı saptanmıştır. Muamelelerin göğüs eti pH24 değeri
üzerine etkisi değerlendirildiğinde yeme 5 g kg^-1 zeytin yaprağı
ilavesinin diğer gruplara kıyasla pH24 değerini önemli düzeyde (P<0.05)  arttırdığı saptanmıştır. Sonuç olarak, zeytin
yaprağının doza bağlı olarak antioksidan aktivite gösterdiğini ve fitobiyotik
antioksidan olarak 10 g kg^-1 düzeyinde etlik piliç yemlerinde
kullanılabileceğini söylemek mümkündür.  

Keywords

Zeytin yaprağı, etlik piliç, antioksidan, lipid oksidasyonu

Effects of Olive Leaf (Oleuropein) Supplementation on Quality of Breast Meat in Broilers

Abstract

In this study, we investigated the effect of dietary olive leaf (oleuropein) supplementation at different levels on breast meat color and pH24 in along with TBA values of breast meats which were stored at +4 °C during the 11-day in broilers. For this purpose 320 one-day-old Ross-308 chicks randomly assigned to four groups (5 replicates per group, 16 chicks per replicates). In trial, dietary treatments consist of corn-soybean meal diet without or with 125, 250 and 500 mg kg-1 oleuropein supplementation respectively. At the end of trial, two chicks per replicate were slaughtered and meat samples were collected for lipid oxidation, color and pH24 measurement. According to the obtained findings, 250 mg kg-1 oleuropein supplementation on broiler diets significantly (P<0.05) decreased TBA values (mg MDA kg-1 meat) of breast meats compared with other groups. TBA values of breast meats significantly (P<0.05) increased during storage time. While breast meat brightness (L*) and yellowness (b*) values and pH24 were not significantly (P>0.05) affected by oleuropein supplementation at different levels, redness (a*) value significantly (P<0.05) increased compared with control group. As a result of the study, it is possible to say that oleuropein demonstrated antioxidant activity linked with supplementation level and it can be used at level of 250 mg kg-1 as phytobiotic antioxidant in broiler diets.

Keywords

Olive leaf, oleuropein, broiler, antioxidant, lipid oxidation

References

• Aktaş B (2012). The effects of different plant extracts supplementation to egg layers feeds enriched with omega-3 fatty acids on egg efficiency, quality, lipid peroxidation and antioxidant capacity. PhD, Ege University Instute of Natural and Applied Sciences, İzmir.
• Andrikopoulos N K, Kaliora A C, Assimopoulou A N & Papageorgiou V P (2002). Inhibitory activity of minor polyphenolic and nonpolyphenolic constituents of olive oil against in vitro low-density lipoprotein oxidation. Journal of Medicinal Food 5: 1-7.
• Aytul K K (2010). Antimicrobial and antioxidant activities of olive leaf extract and its food applications, Master thesis, Izmir Institute of Technology, Science in Biotechnology, İzmir.
• Basmacıoğlu-Malayoğlu H & Aktaş B (2011). Zeytinyağı işleme yan ürünlerinden zeytin yaprağı ile zeytin karasuyunun antimikrobiyal ve antioksidan etkileri. Hayvansal Üretim 52(1): 49-58.
• Beauchamp G K, Keast R S J, Morel D L, Pika J, Han Q, Lee C, Smith A B & Breslin P A S (2005). Ibuprofen-like activity in extra-virgin olive oil. Nature 437 (7055): 45-46.
• Benavente-Garcia O, Castillo J, Lorente J, Ortuno A & Del Rio J A (2000). Antioxidant activity of phenolics extracted from Olea europea L. leaves. Food Chemistry 68: 457–462.
• Bisignano G, Tomaino A, Cascio R L, Crisafi G, Uccella N & Saija A (1999). On the in vitro antimicrobial activity of oleuropein and hydroxytyrosol. Journal of Pharmacy and Pharmacology 51: 971-97.
• Botsoglou E, Govaris A, Christaki E & Botsoglou N (2010a). Effect of dietary olive leaves and/or α-tocopheryl acetate supplementation on microbial growth and lipid oxidation of turkey breast fillets during refrigerated storage. Food Chemistry 121(1): 17-22.
• Botsoglou E, Govaris A, Moulas A & Botsoglou N (2010b). Oxidative stability and microbial growth of turkey breast fillets during refrigerated storage as influenced by feed supplementation with olive leaves, oregano and/or α-tocopheryl acetate. British Poultry Science 51(6): 760-768.
• Briante R, Patumi M, Terenziani S, Bismuto E, Febbaio F & Nucci R (2002). Olea europaea L. Leaf Extract and Derivatives: Antioxidant Properties. Journal of Agriculture Food Chemistry 50: 4934-4940.
• Cayan H & Erener G (2015). Effect of Olive Leaf (Olea europaea) Powder on Laying Hens Performance, Egg Quality and Egg Yolk Cholesterol Levels. Asian Australasian Journal Animal Science 28(4): 538-543.
• Cho J H, Kim H J & Kim I H (2014). Effects of phytogenic feed additive on growth performance, digestibility, blood metabolites, intestinal microbiota, meat color and relative organ weight after oral challenge with Clostridium perfringens in broilers. Livestock Science 160: 82–88.
• Decker E A (1997). Phenolics: Prooxidants or Antioxidants? Nutrition Reviews 55(11): 396-407.
• Govaris A, Botsoglou E, Moulas A & Botsoglou N (2010). Effect of dietary olive leaves and rosemary on microbial growth and lipid oxidation of turkey breast during refrigerated storage, South African Journal of Animal Science 40(2): 145-155.
• Hong J C, Steiner T, Aufy A & Lien T F (2012). Effects of supplemental essential oil on growth performance, lipid metabolites and immunity, intestinal characteristics, microbiota and carcase traits in broilers. Livestock Science 144: 253–262.
• Kırkpınar F, Ünlü H B, Serdaroğlu M & Turp G Y (2014). Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat. British Poultry Science 55(2): 157-166.
• Kim E S, Liang Y R, Jin J, Sun Q F, Lu J L, Du, Y Y & Lin C (2007). Impact of heating on chemical compositions of green tea liquor. Food Chemistry, 103: 1263-1267.
• Kiritsakis K, Kontominas M G, Kontogiorgis C, Litina-Hadjipavlou D, Moustakas A & Kiritsakis A (2010). Composition and Antioxidant Activity of Olive Leaf Extracts from Greek Olive Cultivars. Journal of American Oil Chemists’ Society 87: 369–376.
• Lee O H, Lee BY, Lee J, Lee H B, Son J, Park C S, Shetty K & Kim Y C (2009). Assessment of phenolics-enriched extract and fractions of olive leaves and their antioxidant activities. Bioresource Technology 100: 6107–6113.
• Lee O H & Lee B Y (2010). Antioxidant and antimicrobial activities of individual and combined phenolics in Olea europaea leaf extract. Bioresource Technology 101: 3751–3754.
• Li H L, Zhao P Y, Lei Y, Hossain M M & Kim I H (2015). Phytoncide, phytogenic feed additive as an alternative to conventional antibiotics, improved growth performance and decreased excreta gas emission without adverse effect on meat quality in broiler chickens. Livestock Science 181: 1–6.
• Marangoni C, Cichoski A J & Barin J S (2017). Effect of olive leaves on the quality of chicken meat during frozen storage. International Food Research Journal 24(1): 164-172
• Markin D, Duek L & Berdicevsky I (2003). In vitro antimicrobial activity of olive leaves. Mycoses 46: 132–136.
• Saefudin F, Syarif F & Chairul C (2014). Antioxidant Potential and Proliferative Activity of Curcuma Zedoaria Rosc. Extract on Hela Cells. Widyariset 17: 381-390.
• Sarıca S & Toptas S (2014). Effects of dietary oleuropein supplementation on growth performance, serum lipid concentrations and lipid oxidation of Japanese quails. Journal of Animal Physiology and Animal Nutrition 98: 1176–1186.
• Silva S, Gomes L, Leitao F, Coelho A.V & Vilas-Boas L (2006). Phenolic compounds and antioxidant activity of Olea europea L. fruits and leaves. Food Science and Technology International 12: 385–396.
• SPSS (2007). SPSS for windows, release 13.00 SPSS Inc, Chicago, Illinois, USA.
• Visioli F, Poli A & Galli C (2002). Antioxidant and other biological activities of phenols from olives and olive oil. Medicinal Research Reviews 22: 65-75.
• Witte V C, Krause G F & Bailey M E (1970). A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. Journal of Food Science 35: 582-585.
• Yavaş İ (2013). The effects of olive leaf supplementation to broiler diets on performance, some blood parameters and intestinal microflora, Master Thesis, Ege University Instute of Natural and Applied Sciences, İzmir.