Effects of olive leaf extract and vitamin E supplementation in quail diet on some blood parameters and egg yolk fatty acids composition

Abstract

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

Keywords

• Blood parameters
• egg yolk fatty acids
• olive leaf extract
• quail
• vitamin E

Bıldırcın rasyonlarına zeytin yaprağı özütü ve E vitamini katılmasının bazı kan parametreleri veyumurta sarısı yağ asitleri kompozisyonu üzerine etkileri

Abstract

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

Keywords

• Bıldırcın
• E vitamini
• kan parametreleri
• yumurta sarısı yağ asitleri
• zeytin yaprağı özütü

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