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

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dc.authoridYAKAR, Yasin/0000-0003-3297-3379
dc.authoridOZCAN, Cahit/0000-0002-1047-5347
dc.contributor.authorOzcan, C.
dc.contributor.authorCimrin, T.
dc.contributor.authorYakar, Y.
dc.contributor.authorAlasahan, S.
dc.date.accessioned2024-12-24T19:32:52Z
dc.date.available2024-12-24T19:32:52Z
dc.date.issued2020
dc.departmentSiirt Üniversitesi
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.
dc.identifier.doi10.4314/sajas.v50i6.14
dc.identifier.endpage880
dc.identifier.issn0375-1589
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85101394803
dc.identifier.scopusqualityQ3
dc.identifier.startpage874
dc.identifier.urihttps://doi.org/10.4314/sajas.v50i6.14
dc.identifier.urihttps://hdl.handle.net/20.500.12604/7843
dc.identifier.volume50
dc.identifier.wosWOS:000621520800014
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSouth African Journal Of Animal Sciences
dc.relation.ispartofSouth African Journal of Animal Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241222
dc.subjectCoturnix coturnix japonica
dc.subjectfeedstuff
dc.subjectmonounsaturated fatty acids
dc.subjectoleic acid
dc.subjectolive by-product
dc.subjectstearic acid
dc.titleEffects of olive cake meal on serum constituents and fatty acid levels in breast muscle of Japanese quail
dc.typeArticle

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