Fachbereich Veterinärmedizin


Service-Navigation

    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; 92(3) — S. 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
    Gebäude 8
    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.