Effects of olive cake meal on serum constituents and fatty acid levels in breast muscle of Japanese quail

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dc.authoridOZCAN, Cahit/0000-0002-1047-5347
dc.authoridYAKAR, Yasin/0000-0003-3297-3379
dc.contributor.authorOzcan, C.
dc.contributor.authorCimrin, T.
dc.contributor.authorYakar, Y.
dc.contributor.authorAlasahan, S.
dc.date.accessioned2024-09-18T20:13:25Z
dc.date.available2024-09-18T20:13:25Z
dc.date.issued2020
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThis study was aimed at determining the effects of various levels of dietary olive cake meal (OCM) on certain blood parameters and breast muscle fatty acid and cholesterol levels. For this purpose, 400 day-old Japanese quail (Coturnix coturnix japonica) chicks of both sexes were randomly assigned to four trial groups, each including five replicates of 20 animals. The quail were fed on a maize and soybean meal-based basal diet supplemented with 0%, 2.5%, 5% and 7.5% of OCM for six weeks. Dietary supplementation with 5% and 7.5% of OCM decreased total cholesterol and low-density lipoprotein cholesterol levels in the blood serum, and increased cholesterol levels in the breast muscle. Dietary supplementation with various levels of OCM decreased saturated fatty acid and polyunsaturated fatty acid levels, and increased monounsaturated fatty acid and total unsaturated fatty acid levels in the breast muscle. As a result, it was concluded that, olive cake meal, which contains a high level of olive oil, could be incorporated in poultry feed at a level of 5%, owing to its beneficial effects of decreasing serum LDL cholesterol, which plays a major role in the aetiology of cardiovascular diseases, and in reducing saturated fatty acid levels in breast muscle.en_US
dc.identifier.doi10.4314/sajas.v50i6.14
dc.identifier.endpage880en_US
dc.identifier.issn0375-1589
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85101394803en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage874en_US
dc.identifier.urihttps://doi.org/10.4314/sajas.v50i6.14
dc.identifier.urihttps://hdl.handle.net/20.500.12483/9173
dc.identifier.volume50en_US
dc.identifier.wosWOS:000621520800014en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSouth African Journal Of Animal Sciencesen_US
dc.relation.ispartofSouth African Journal of Animal Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCoturnix coturnix japonicaen_US
dc.subjectfeedstuffen_US
dc.subjectmonounsaturated fatty acidsen_US
dc.subjectoleic aciden_US
dc.subjectolive by-producten_US
dc.subjectstearic aciden_US
dc.titleEffects of olive cake meal on serum constituents and fatty acid levels in breast muscle of Japanese quailen_US
dc.typeArticleen_US

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