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Vpliv dodatka naravnih in sintetičnih antioksidantov na oksidativno stabilnost krme za pitovne piščance
Podobnik, Jure (Author), Rezar, Vida (Mentor) More about this mentor... This link opens in a new window, Levart, Alenka (Co-mentor)

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Abstract
Za povečanje energijske vrednosti krmnim mešanicam dodajamo maščobe, predvsem rastlinska olja. Ta olja so lahko bogata z večkrat nenasičenimi maščobnimi kislinami, ki so podvržene oksidaciji in tako poslabšujejo oksidativno stabilnost krmnih mešanic. V raziskavi smo proučevali učinke dodatka naravnih antioksidantov, ekstrakta oljčnih listov in ognjiča ter sintetičnega antioksidanta na oksidativno stabilnost krme za pitovne piščance, katerim je bilo dodano laneno ali orehovo olje. V poskusu, ki smo ga izvedli v dveh ponovitvah, smo uporabili 8 različnih krmnih mešanic, 4 z dodatkom lanenega olja ter z ali brez dodatka antioksidantov, 4 pa z dodatkom orehovega olja ter z ali brez dodatka antioksidantov. V krmi smo merili vsebnost lipidnih peroksidov (LP), s tiobarbiturno kislino reagirajočih spojin, malondialdehid (MDA), maščobnokislinsko sestavo (MKS) in vitamin E. Rezultati kažejo, da dodatek ekstrakta oljčnih listov ni uspešno zavrl procesa oksidacije, tako pri meritvah LP kot pri meritvah MDA, ampak jo je celo pospešil (prooksidativno delovanje). Pri dodatku ekstrakta ognjiča in sintetičnega antioksidanta smo dobili podobne rezultate, vendar pa ne moremo trditi, da sta uspešno zavrla oksidacijo, saj je obseg oksidacije podoben kot v krmi brez dodatka antioksidanta. Analize MKS in vitamina E med staranjem krmnih mešanic v pogojih reje kažejo, da se vsebnosti teh hranljivih snovi zmanjšujejo, kar negativno vpliva na hranilno vrednost krme.

Language:Slovenian
Keywords:perutnina, pitovni piščanci, prehrana živali, krmni dodatki, antioksidanti, krma, oksidativna stabilnost
Work type:Master's thesis/paper (mb22)
Organization:BF - Biotechnical Faculty
Year:2017
COBISS.SI-ID:3940744 Link is opened in a new window
Views:747
Downloads:293
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Secondary language

Language:English
Title:Effect of natural and synthetic antioxidants supplementation on oxidative stability of broiler feeds
Abstract:
For increasing energy value of feed mixtures, we are adding fat, especially vegetable oils. These oils are rich in polyunsaturated fatty acids, which are the most susceptible to oxidation, thus they worsen the oxidative stability of feed mixtures. In this research, we studied effect of natural antioxidants, olive leaf extract and marigold extract, and synthetic antioxidant on oxidative stability of feed for broiler chicken, supplemented with linseed or walnut oil. In our experiment, which we carried out in two parts, we used 8 different feeds, 4 with added linseed oil and with or without antioxidants, and 4 with added walnut oil and with or without antioxidants. We measured lipid peroxide content (LP), thiobarbituric acid reactive substances, malondialdehyde (MDA), fatty acid composition and vitamin E. The results show, that olive leaf extract did not slow oxidation process, in both, LP and MDA measurements, it even speed it up (pro-oxidative effect). Marigold extract and synthetic antioxidant had similar results, but we cannot claim that they successfully inhibited lipid oxidation, because the scale of oxidation was similar to the feed without added antioxidant. The analysis of FA and vitamin E during storage of feeds show a decrease of polyunsaturated fatty acids and vitamin E, which negatively effects nutritional value of feed.

Keywords:poultry, broilers, animal nutrition, feed additives, antioxidants, feed, oxidative stability

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