Publication:
Effect of herbal mixture supplementation to fish oiled layer diets on lipid oxidation of egg yolk, hen performance and egg quality

dc.contributor.buuauthorOrhan, Fatih
dc.contributor.buuauthorEren, Mustafa
dc.contributor.departmentVetereninerlik Fakültesi
dc.contributor.departmentHayvan Besleme ve Beslenme Hastalıkları Ana Bilim Dalı
dc.contributor.researcheridAAC-5057-2020
dc.contributor.scopusid12807777000
dc.contributor.scopusid9239300300
dc.date.accessioned2022-01-07T13:28:16Z
dc.date.available2022-01-07T13:28:16Z
dc.date.issued2011
dc.description.abstractIn 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 42(th) storage day (+4 degrees C) but MDA values in egg yolk of FOC was higher(p < 0.05) than NC's after 42(th) 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.
dc.identifier.citationOrhan, F. vd. (2011). "Effect of herbal mixture supplementation to fish oiled layer diets on lipid oxidation of egg yolk, hen performance and egg quality". Ankara Üniversitesi Veteriner Fakültesi Dergisi, 58(1), 33-39.
dc.identifier.endpage39
dc.identifier.issn1300-0861
dc.identifier.issn1308-2817
dc.identifier.issue1
dc.identifier.scopus2-s2.0-78751618036
dc.identifier.startpage33
dc.identifier.urihttps://doi.org/10.1501/vetfak_0000002446
dc.identifier.urihttp://vetjournal.ankara.edu.tr/tr/pub/issue/44734/555963
dc.identifier.urihttp://hdl.handle.net/11452/23938
dc.identifier.volume58
dc.identifier.wos000288110000007
dc.indexed.scopusScopus
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherAnkara Üniversitesi
dc.relation.journalAnkara Üniversitesi Veteriner Fakültesi Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectVeterinary sciences
dc.subjectAntioxidant
dc.subjectEgg yolk
dc.subjectFish oil
dc.subjectHerbal product
dc.subjectOxidation
dc.subjectFatty-acid-composition
dc.subjectAlpha-tocopheryl acetate
dc.subjectCholesterol
dc.subjectParameters
dc.subjectRosemary
dc.subject.scopusLaying Hens; Egg Quality; Omega 3 Fatty Acid
dc.subject.wosVeterinary sciences
dc.titleEffect of herbal mixture supplementation to fish oiled layer diets on lipid oxidation of egg yolk, hen performance and egg quality
dc.typeArticle
dc.wos.quartileQ4
dc.wos.quartileQ4
dspace.entity.typePublication
local.contributor.departmentVetereninerlik Fakültesi/Hayvan Besleme ve Beslenme Hastalıkları Ana Bilim Dalı
local.indexed.atTrDizin
local.indexed.atWOS
local.indexed.atScopus

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