Original scientific paper

https://doi.org/10.18047/poljo.21.1.sup.51

THE EFFECT OF OLIVE BY PRODUCTS AND THEIR EXTRACTS ON ANTIOXIDATIVE STATUS OF LAYING HENS AND OXIDATIVE STABILITY OF EGGS ENRICHED WITH N-3 FATTY ACIDS

Vida Rezar ; University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
Alenka Levar ; University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
Janez Salobir ; University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 101, 1000 Ljubljana, Slovenia

Abstract

The aim of the study was to assess the effects olive leaves, pulp and their extract supplementation on performance, antioxidant status and oxidative stability of eggs. Oxidative stress was induced by the addition of 6% linseed oil in the feed. 94 individually caged laying hens, 40 weeks old, were included in the study. Animals were divided into 6 groups. The feed of each group was composed of a basic feed, supplemented with: group Cont - no supplement, Vit E - 150 IU of α-tocopherol acetate /kg, Olive L - 1% of olive leaves, Olive Ex - extract from olive leaves, the Pulp group - 1% of dried and ground pulp and Pulp Ex - extract from pulp. Based on the results we found out that supplementation of vitamin E, olive leaves, pulp and their extracts had no effect on the performance of hens and showed neither a lymphocyte DNA damage preventive activity nor influence malondialdehyde (MDA) concentration in plasma. The results suggest that α-tocopherol acetate and olive leaves supplementation had significant effect on the MDA content of the stored eggs. Supplements, except vitamin E had neither influence on antioxidant activity (ACL) in eggs nor on n-3 PUFA in fresh and 40 days stored eggs.

Keywords

laying hens; nutrition; olive leaves; olive pulp; egg; oxidative stability

Hrčak ID:

150924

URI

https://hrcak.srce.hr/150924

Publication date:

2.9.2015.

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