Publikationsdatenbank

Effect of oregano (O. majorana x O. vulgare) on performance and antioxidative capacity of quails fed a diet rich in omega3 fatty acids (2008)

Art

Zeitschriftenartikel / wissenschaftlicher Beitrag

Autoren

Handl, S

Hellweg, P

Khol-Parisini, A

Rossmann, B

Thurner, K

Luf, W

Novak, J

Zentek, J

Quelle

Journal of animal physiology and animal nutrition : official journal of the European Society of Veterinary and Comparative Nutrition and the American Academy of Veterinary Nutrition

Bandzählung: 92

Heftzählung: 3

Seiten: 242 – 245

ISSN: 0931-2439

Sprache

Englisch

Verweise

DOI: 10.1111/j.1439-0396.2007.00731.x

Pubmed: 18477303

Kontakt

Institut für Tierernährung

Königin-Luise-Str. 49
14195 Berlin
+49 30 838 52256
tierernaehrung@vetmed.fu-berlin.de

Abstract / Zusammenfassung

Oregano possesses high antioxidant activity and could therefore be used to enhance oxidative stability of eggs high in omega3 fatty acids. In this study, 20 female quails were fed a diet containing 4% linseed oil. They were divided into two groups, one receiving oregano, and the other grass meal as control (2% respectively). Cholesterol oxidation products were analysed in fresh eggs, in stored eggs and in the livers. Trolox equivalent antioxidative capacity of plasma was measured. No significant differences were seen between the groups.