Biberiye (Rosmarinus officinalis L.) Uçucu Yağının Tavuk Yumurtalarının Kolesterol ve Yağ Asitleri Düzeyi Üzerine Etkileri

Abstract

Bu çalışma, yumurtacı tavuk karma yemlerine farklı oranlarda ilave edilen biberiye (Rosmarinus officinalis L.) uçucu yağının, E vitamini (α-tokoferol asetat) ve antibiyotik (klortetrasiklin) ile karşılaştırmalı olarak; yumurta sarısı yağ asitleri kompozisyonu, kolesterol ve E vitamini düzeyini belirlemek için yapılmıştır. Çalışmada, 32 haftalık yaşta 240 adet Bovans genotipi beyaz yumurtacı tavuklar rastgele 5 tekerrürlü olarak 6 gruba ayrılmıştır. Gruplardan biri standart bazal yemle beslenirken, diğerleri standart bazal yeme 500 mg/kg antibiyotik, 200 mg/kg E vitamini, 100, 200 ve 300 mg/kg biberiye uçucu yağı içeren yemlerle 90 gün süreyle beslenmişlerdir. Çalışmada karma yeme antibiyotik, vitamin E ve biberiye uçucu yağı ilaveleri, yumurta sarısı kolesterol düzeyini etkilemezken, yağ asitleri kompozisyonu ve E vitamini miktarını önemli olarak etkilemiştir. Biberiye uçucu yağının 100 mg/kg'lık dozu yumurta sarısı oleik asit miktarını arttırarak toplam tekli doymamış yağ asitleri (TDYA) miktarını artırmış ve linoleik asit miktarını azaltarak toplam çoklu doymamış yağ asitleri (ÇDYA) miktarını düşürmüştür. Yeme 200 mg/kg E vitamini ilavesi ile yemden yumurtaya önemli miktarda E vitamininin geçtiği saptanmıştır. Dolayısıyla yumurta sarısı yağ asitleri kompozisyonunu ve E vitamini düzeyindeki değişim ile yumurtanın kimyasal kompozisyonunda yeme ilave edilen katkılara bağlı olarak pozitif bir değişim olmuştur. Sonuç olarak, karma yeme 100 mg/kg biberiye uçucu yağı ve 200 mg/kg E vitamini katkısı ile antioksidan kapasitesi yüksek ve lipit oksidasyonuna karşı daha dirençli yumurta üretimine katkı sağlanabilir. This experiment was carried out to investigate the effects of variant doses of rosemary (Rosmarinus officinalis L.) essential oils (REO), vitamin E (α-tocopheryl acetate) and antibiotic (chlortetracyclin) on the concentration of vitamin E, fatty acid composition, cholesterol levels in the yolk. In this experiment, 32 weeks old Bovans genotype and 240 white laying hens were randomly separated to six treatment groups with five replicas. While the control group was fed with basal diet the treatment groups were supplemented with 500 mg/kg antibiotics; 200 mg/kg vitamin E; 100, 200, and 300 mg/kg REO to basal diet for 90 consecutive days. The results showed that addition of antibiotics, vitamin E and REO to the diet had no effects on egg cholesterol, while fatty acid composition and vitamin E contents of the yolk were significantly affected. Addition of 100 mg/kg REO to the diet increased total mono unsaturated fatty acids (MUFA) by increasing oleic acid level but decreased Polyunsaturated fatty acids (PUFA) by decreasing linoleic acid content of the yolk. Addition of 200 mg/kg vitamin E to the diet significantly increased vitamin E content of egg. The study showed that the changes in yolk fatty acid composition and vitamin E content due to the feed additives, could affect positively in chemical composition of eggs. In conclusion, 100 mg/kg REO and 200 mg/kg vitamin E supplementation to the diet might cause high a...

Effects of an antibiotic and two phytogenic substances (cinnamaldehyde and 1,8-cineole) on yolk fatty acid profile and storage period-associated egg lipid peroxidation level

“…In the present study, the assessment made for the yolk fatty acid profile of the study groups demonstrated that dietary 1,8-cineole supplementation significantly increased myristic acid levels, in comparison with the control and cinnamaldehyde-treated groups (P<0.05). Cimrin and Demirel (2016b) reported that, while dietary supplementation with 100, 200, and 300 mg/kg of rosemary essential oil had no effect on yolk myristic acid level, oleic acid level significantly increased with the addition of 100 mg/kg of rosemary essential oil to feed and decreased with no antioxidant effect at Effects of an antibiotic and two phytogenic substances (cinnamaldehyde and 1,8-cineole) on yolk fatty acid... Cimrin et al 7 300 mg/kg. Rietjens et al (2002) suggested that, when administered at high doses, some natural antioxidants could show an opposite effect by accelerating oxidation and increasing the degeneration of unsaturated fatty acids.…”

“…Previous studies have shown that plant extracts added to feed improve antioxidant enzyme activity in laying hens exposed to heat stress (Torki et al, 2018) and increase the lipid oxidation stability of eggs stored at 25 ℃ (Batista et al, 2017). It has also been suggested that the supplementation of laying hen feed with such extracts would enable the use of eggs as a major source of unsaturated fatty acids in the human diet (Hayat et al, 2010;Yi et al, 2014;Cimrin and Demirel, 2016b;Kutlu and Şahin, 2017;Batista et al, 2017). Similar feed supplementation practices would also increase the level of unsaturated fatty acids in muscle tissue (Aghwan et al, 2014).…”