Vpliv oljčnih listov in tropin v krmnih mešanicah na oksidativni status pitovnih piščancev

Pušnik, Janez (author), Rezar, Vida (mentor), Pirman, Tatjana (comentor)

V oljčni industriji nastane veliko stranskih proizvodov, predvsem listov in tropin. Oljčni listi in tropine vsebujejo energijo in hranila, ki jih lahko uporabimo v prehrani perutnine, poleg tega so tudi pomemben vir polifenolov in vitamina E, ki lahko kot antioksidanta pozitivno vplivata na oksidativni status pitovnih piščancev. Prav tako z ugodno maščobno kislinsko sestavo listov in tropin vplivamo na le-to v mesu. Glavni namen raziskave je bil preučiti vpliv oljčnih listov in tropin v krmnih mešanicah na oksidativni status pitovnih piščancev in maščobno kislinsko sestavo mesa. V poskus, ki je trajal 42 dni, smo vključili 120 enodnevnih piščancev moškega spola provenience ross 308, ki smo jih razdelili v 5 skupin po 24 živali. Piščance smo do 21. dneva krmili s popolno krmno mešanico štarter, od 21. do 42. dneva pa s poskusnimi krmnimi mešanicami finišer brez ali z dodatkom različnih koncentracij (5 % ali 10 %) oljčnih listov ali tropin. Rezultati niso pokazali vpliva na telesno maso, deleže organov in abdominalne maščobe glede na telesno maso pred klanjem ter na koncentracijo jetrnih encimov (GGT, AST in ALT) v krvnem serumu. Dodatek 10 % listov je vplival na zmanjšanje koncentracije α-tokoferola v prsni mišici. Vplivov na koncentracijo MDA nismo ugotovili, je pa dodatek 5 % listov vplival na zmanjšanje ACW v krvnem serumu. Dodatka v različnih koncentracijah nista imeli pomembnega vpliva na maščobno kislinsko sestavo tako prsne kot stegenske mišice.

• Language: Slovenian
• Keywords: perutnina, pitovni piščanci, prehrana živali, oljčni listi, oljčne tropine, oksidativni status
• Work type: Master's thesis/paper
• Organization: BF - Biotechnical Faculty
• Year: 2019
• PID: 20.500.12556/RUL-112664
• COBISS.SI-ID: 4319880
• Publication date in RUL: 31.10.2019

Secondary language

• Language: English
• Title: The effect of olive leaves and cake in feed mixtures on oxidative status of broilers

Abstract

Many by-products are produced in the olive industry, especially leaves and cake. Both olive leaves and cake contain energy and nutrients that can be used in poultry feed and are also an important source of polyphenol and vitamin E, which can as antioxidants positively affect the oxidative status of broilers. Furthermore, favourable fatty acid composition of olive leaves and cake affects the fatty acid composition of the meat. The objective of this research was to investigate the effect of olive leaves and cake in feed mixture on the oxidative status of broilers and on fatty acid composition in meat. The experiment lasted 42 days and involved 120 day-old male chicks of ross 308 provenance. Broilers were divided into 5 groups consisted of 24 animals each. The chicks were fed with complete chick starter feed up to the day 21, and from day 21 to 42 they were fed with experimental finisher feed with or without the addition of different concentrations (5 % or 10 %) of olive leaves and cake. The results showed no effects on body weight, organ percentage, and abdominal fat percentage, or on the concentration of liver enzymes (GGT, AST, and ALT) in the blood serum. The addition of 10 % of the leaves had the effect of reducing the concentration of α-tocopherol in the breast muscle. No effects on MDA concentration were found, however, the addition of 5 % of the leaves resulted in a decrease in ACW in the blood serum. The additives at different concentrations had no significant effect on the fatty acid composition of both breast and thigh muscles.

• Keywords: poultry, broilers, animal nutrition, olive leaves, olive cake, oxidative status