Investigation of the Effects of Some Herbal Extracts Used inDifferent Ratios on Meat Fatty Acid Profile Level in Experimental Heat Stress Created in Broilers)
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Dosyalar
Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Intechopen
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Stress is the biological or external alteration of the organism against the factors
that make it possible to achieve hemostasis or normal physiological balance. In our
world, temperature increase due to climate change has become one of the most
important stress factors in poultry sector. This research investigated the effects of
essential oil mixture (EOM; Eucalyptus globulus Labill, Thymus vulgaris, Cymbopogon
nardus, and Syzygium aromaticum) broilers adding to the drinking water under heat
stress conditions. The fatty acid profile was evaluated. In a 42-day study, 400 Ross-
308 male chickens (1-day-old) were randomly assigned to eight different groups
(n = 50), each containing five subgroups (n = 10). As a result of the research, in
stress-free groups 22°C rations of myristic acid (C14:0), palmitic acid (C16:0), stearic
acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2n-6t), and Cis 11 eicosapentaenoic
acid (C 20: 1n9) increased, whereas MUFA, UFA, and behenic acid (C22:0) reduced.
However, in stressed groups, 36°C rations of myristic acid (C14:0), palmitic acid
(C16:0), stearic acid (C18:0), and arachidonic acid (C20:0) decreased, increased the
UFA ratio, and had no effect on the MUFA and PUFA.
Açıklama
Anahtar Kelimeler
essential mix oil, broilers, heat stress, water drinking, fatty acid profile
Kaynak
Intechopen
WoS Q Değeri
Scopus Q Değeri
Cilt
1
Sayı
1
