Biochemical Effect of Olive Cake as Feed Additive on Antioxidants and Molecular Expression of FAS, ANS, ACC in Laying Hens
Biochemical Effect of Olive Cake as Feed Additive on Antioxidants and Molecular Expression of FAS, ANS, ACC in Laying Hens
Ghada Mohamed Safwat1*, Mohamed Ahmed Kandiel1, Omayma A.R. Abozaid2, Mahmoud Mohamed Arafa3, Sahar Omar Mohamed4
ABSTRACT
This research evaluates the biochemical effect of adding 7% olive cake as feed additives on lipid profile, fatty acids, antioxidants concentrations in serum and/or egg yolk and on gene expression of fatty acid synthase and acetyl CoA carboxylase in laying hens. The experiment was applied on 42 Commercial Mandarah strain laying hens which divided equally into control and olive cake (7%) group.Addition of olive cake (7%) led to a significant increase in serum and egg yolk HDL-C and a significant decrease in TAG, cholesterol, LDL-C and VLDL concentrations. SOD, GSH and TAC concentrations were significantly increased in serum and egg yolk in olive cake group, while MDA and NO were significantly decreased. Hens fed 7% olive cake recorded a significant increase in the concentration of oleic, linoleic and linolenic with a significant decrease in stearic in egg yolk. In breast muscle the concentration of oleic acid was significantly increased while saturated concentrations fatty acids were significantly decreased in olive cake group. Gene expression of FAS and ACC was significantly increased in the olive cake group.
Keywords
| Olive cake, FAS, ACC, Antioxidants, Fatty acids, Egg yolk
| Olive cake, FAS, ACC, Antioxidants, Fatty acids, Egg yolk
To share on other social networks, click on any share button. What are these?
April 2022
Vol. 10, Iss. 4, Pages 712-954
