Karmaya İlave Edilen Kekik Uçucu Yağı veya Acı Biber Ekstraktının Kuzu Etlerinde Oksidatif Duruma Etkisi

Year 2021, Volume: 62 Issue: 2, 85 - 91, 31.12.2021

Hayrullah Bora Ünlü , Hasan Hüseyin İpçak , Çağrı Kandemir , Serdal Öğüt , Özer Hakan Bayraktar

https://doi.org/10.29185/hayuretim.883924

Abstract

Amaç: Bu çalışmanın amacı kekik uçucu yağı (Oregano Onites L.) ve acı biber ekstraktı (Capsicum Oleoresin) ilavesinin, sütten kesilmiş Menemen ırkı kuzuların antioksidan durumu üzerine etkisini incelemektir.

Materyal ve Metot: Sekiz haftalık yaşta, sütten kesilmiş toplam 36 adet Menemen ırkı kuzu, her grupta 6 dişi, 6 erkek olacak şekilde kontrol, kekik ve biber olmak üzere rastgele üç farklı gruba ayrılmıştır. Deneme boyunca tüm grupların taze suya ve yeme ad-libitum erişimi sağlanmış ve 56 gün süresince kuzular benzer kuzu büyütme yemi ile beslenmiştir. Kontrol grubundan farklı olarak kekik ve biber gruplarının yemlerine 300 mg/kg düzeyinde kekik uçucu yağı veya acı biber ekstraktı ilave edilmiştir. Deneme sonunda her gruptan 6 dişi ve 6 erkek kuzu ticari bir kesimhanede kesilerek analizlerde kullanılmak üzere karkasların her birinin sol yarısındaki longissimus dorsi kasından 2.5 cm kalınlığında doku örnekleri alınmıştır.

Bulgular: Kontrol grubunun malondialdehit (MDA) düzeyinin muamele gruplarına göre daha yüksek, glutatyon peroksidaz (GPx) düzeyinin ise daha düşük olduğu saptanmıştır (P<0.05). Araştırma sonunda kontrol, kekik ve biber gruplarının oksidatif stres endeksleri (OSI) anlamlı düzeyde farklılaşmış (P<0.05), deneme gruplarının OSI değerleri sırasıyla 0.698, 0.566 ve 0.494 AU olarak hesaplanmıştır.

Sonuç: Yeme kekik uçucu yağı veya acı biber ekstraktı ilavesi kuzularda toplam oksidan seviyesi (TOS) ve OSI değerlerini azaltmış, toplam antioksidan seviyesini (TAS) ise önemli düzeyde yükseltmiştir (P<0.05). Deneme sonuçları her iki antioksidanında kuzularda oksidatif stresi önleme potansiyelinin olduğunu ancak, acı biber ekstraktının antioksidan kapasitesinin, aynı miktardaki kekik uçucu yağından daha yüksek olduğunu göstermiştir.

Keywords

Kuzu, et, antioksidan, kekik uçucu yağı, acı biber ekstraktı

Supporting Institution

Bu çalışma Ege Üniversitesi Bilimsel Araştırma Projeleri Müdürlüğü tarafından 2016-ZRF-070 proje kapsamında desteklenmiştir

Project Number

2016-ZRF-070

Thanks

Bu çalışma Ege Üniversitesi Hayvan Deneyleri Yerel Etik Kurulu tarafından tarafından onaylanmıştır No: (2014-091)

Effects of Dietary Supplementation of Oregano Essential Oil or Hot Pepper Extract on Antioxidant Status of Lamb Meat

Abstract

Objective: The aim of this study was to investigate the antioxidant status of post-weaned Menemen breed lambs fed with oregano (Oregano Onites L.) essential oil or hot pepper extract (capsicum oleoresin) supplemented feeds.

Material and Methods: A total number of 36 post-weaned menemen breeds lambs at the age of eight weeks were divided into three groups as will be 6 females and 6 males in each randomly by control, oregano and pepper. During the experiment, all groups had access to fresh water and feed ad libitum, and the lambs were fed with a similar lamb grower feed for 56 days. Unlike the control group, 300 mg/kg of oregano essential oil or capsicum oleoresin extract were added to the feeds of the oregano and pepper groups.
The experiment was maintained for 56 days. Lambs were fed lamb grower feed and fresh water was available ad-libitium during the experiment. At the end of the experiment, 6 female and 6 male lambs from each group were slaughtered in a commercial slaughterhouse and 2.5 cm thick tissue samples were taken from the longissimus dorsi muscle on the left half of each carcass to be used in the analysis.

Results: It was determined that the malondialdehyde (MDA) level of the control group was higher, but the glutathione peroxidase (GPx) level was lower than the treatment groups (P<0.05). At the end of theexperiment the oxidative stress indices (OSI) of the control, thyme and pepper groups differed significantly (P<0.05), and the OSI values of the treatment groups were calculated as 0.698, 0.566 and 0.494 AU, respectively.

Conclusion: Dietary supplementation of oregano essential oil or hot pepper extract had lower the total oxidant level (TOS) and OSI values, but significantly higher the total antioxidant level (TAS) in lambs (P<0.05). Results of this study indicated that both antioxidants have the potential to prevent oxidative stress in lambs, but the antioxidant capacity of hot pepper extract is higher than the same amount of oregano essential oil.

Keywords

Lamb, meat, antioxidant, Oregano essential oil, hot pepper extract

Project Number

2016-ZRF-070

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