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Publication type: Journal Article
Document type: Full Paper

Year: 2008

Author(s): Handl, S; Hellweg, P; Khol-Parisini, A; Rossmann, B; Thurner, K; Luf, W; Novak, J; Zentek, J

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

Source: J Anim Physiol Anim Nutr (Berl). 2008; 92(3):242-245

Authors Vetmeduni Vienna:

Handl Stefanie
Hummel Karin
Khol Annabella
Luf Wolfgang
Novak Johannes
Zentek J├╝rgen

Vetmed Research Units
Institute of Animal Nutrition and Functional Plant Compounds
Institute of Food Safety, Food Technology and Veterinary Public Health, Unit of Food Microbiology

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.

Keywords Pubmed: Animal Feed/analysis
Animal Nutritional Physiological Phenomena*
Fatty Acids, Omega-3/administration & dosage*
Fatty Acids, Omega-3/metabolism
Linseed Oil/administration & dosage
Linseed Oil/metabolism
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