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Effects of Olive Leaf (Oleuropein) Supplementation on Quality of Breast Meat in Broilers

التفاصيل البيبلوغرافية
العنوان: Effects of Olive Leaf (Oleuropein) Supplementation on Quality of Breast Meat in Broilers
المؤلفون: İsmail Yavaş, Hatice Basmacıoğlu Malayoğlu
المصدر: Journal of Agricultural Sciences, Vol 25, Iss 4, Pp 467-473 (2019)
بيانات النشر: Faculty of Agriculture, Ankara University, 2019.
سنة النشر: 2019
المجموعة: LCC:Agriculture (General)
مصطلحات موضوعية: zeytin yaprağı, etlik piliç, antioksidan, lipid oksidasyonu, olive leaf, oleuropein, broiler, antioxidant, lipid oxidation, Agriculture (General), S1-972
الوصف: In this study, we investigated the effect of dietary olive leaf (oleuropein) supplementation at different levels on breast meat color and pH24 in along with TBA values of breast meats which were stored at +4 °C during the 11-day in broilers. For this purpose 320 one-day-old Ross-308 chicks randomly assigned to four groups (5 replicates per group, 16 chicks per replicates). In trial, dietary treatments consist of corn-soybean meal diet without or with 125, 250 and 500 mg kg-1 oleuropein supplementation respectively. At the end of trial, two chicks per replicate were slaughtered and meat samples were collected for lipid oxidation, color and pH24 measurement. According to the obtained findings, 250 mg kg-1 oleuropein supplementation on broiler diets significantly (P0.05) affected by oleuropein supplementation at different levels, redness (a*) value significantly (P
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 1300-7580
2148-9297
Relation: https://dergipark.org.tr/tr/download/article-file/871243; https://doaj.org/toc/1300-7580; https://doaj.org/toc/2148-9297
DOI: 10.15832/ankutbd.426521
URL الوصول: https://doaj.org/article/7b2a51e8587e4cff9cd5890e1d623418
رقم الأكسشن: edsdoj.7b2a51e8587e4cff9cd5890e1d623418
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:13007580
21489297
DOI:10.15832/ankutbd.426521