İsmail YAVAŞ, Hatice BASMACIOĞLU MALAYOĞLU

Etlik Piliçlerde Yeme İlave Edilen Zeytin Yaprağının Göğüs Eti Kalitesi Üzerine Etkisi

Bu çalışmada etlik piliç yemlerine farklı dozlarda (0, 5, 10 ve 20 g kg-1) ilave edilen zeytin yaprağının +4°C’de on bir gün süre ile depolanan göğüs eti örneklerinin et kalitesi üzerine etkisinin araştırılması amaçlanmıştır. Bu amaçla günlük yaşta 320 adet Ross-308 etlik civciv 4 gruba (5 tekerrür/grup, 16 hayvan/ tekerrür) tesadüfi olarak dağıtılmıştır. Araştırmada muamele grupları; zeytin yaprağı içemeyen ve mısır-soya temeline dayalı kontrol yemi ile sırasıyla 5, 10 ve 20 g kg-1 zeytin yaprağı ilaveli yemlerle beslenen gruplar şeklinde oluşturulmuştur. Deneme 42 gün sürdürülmüş ve deneme süresince hayvanlara yem ve su ad-libitum sağlanmıştır. Denemenin sonunda her tekerrürden canlı ağırlıkları yakın 2 hayvan kesilerek göğüs örnekleri alınarak lipid oksidasyonu, renk ve pH24 ölçümleri gerçekleştirilmiştir. Elde edilen bulgulara göre, etlik piliç yemlerine zeytin yaprağının 10 g kg-1 ilavesinin göğüs eti TBA (mg MDA kg-1 et) değerini diğer gruplara göre önemli düzeyde (P<0.05) düşürmüştür. Depolama süresi boyunca TBA düzeyi artış göstermiştir. Farklı dozlarda zeytin yaprağı ilavesi göğüs eti örneklerinin parlaklığını (L*) ve sarılığını (b*) nemli düzeyde etkilemezken (P>0.05) kontrol grubuna kıyasla kırmızılığı (a*) önemli düzeyde (P<0.05) arttırdığı saptanmıştır. Muamelelerin göğüs eti pH24 değeri üzerine etkisi değerlendirildiğinde yeme 5 g kg-1 zeytin yaprağı ilavesinin diğer gruplara kıyasla pH24 değerini önemli düzeyde (P<0.05) arttırdığı saptanmıştır. Sonuç olarak, zeytin yaprağının doza bağlı olarak antioksidan aktivite gösterdiğini ve fitobiyotik antioksidan olarak 10 g kg-1 düzeyinde etlik piliç yemlerinde kullanılabileceğini söylemek mümkündür.

Anahtar Kelimeler:

Zeytin yaprağı, etlik piliç, antioksidan, lipid oksidasyonu

Effects of Olive Leaf (Oleuropein) Supplementation on Quality of Breast Meat in Broilers

In this study, we investigated the effect of dietary olive leaf (oleuropein) supplementation at different levels on breast meat color and pH24 in along with TBA values of breast meats which were stored at +4 °C during the 11-day in broilers. For this purpose 320 one-day-old Ross-308 chicks randomly assigned to four groups (5 replicates per group, 16 chicks per replicates). In trial, dietary treatments consist of corn-soybean meal diet without or with 125, 250 and 500 mg kg-1 oleuropein supplementation respectively. At the end of trial, two chicks per replicate were slaughtered and meat samples were collected for lipid oxidation, color and pH24 measurement. According to the obtained findings, 250 mg kg-1 oleuropein supplementation on broiler diets significantly (P<0.05) decreased TBA values (mg MDA kg-1 meat) of breast meats compared with other groups. TBA values of breast meats significantly (P<0.05) increased during storage time. While breast meat brightness (L*) and yellowness (b*) values and pH24 were not significantly (P>0.05) affected by oleuropein supplementation at different levels, redness (a*) value significantly (P<0.05) increased compared with control group. As a result of the study, it is possible to say that oleuropein demonstrated antioxidant activity linked with supplementation level and it can be used at level of 250 mg kg-1 as phytobiotic antioxidant in broiler diets.

Keywords:

Olive leaf oleuropein, broiler, antioxidant, lipid oxidation,

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