Effect of oregano (O. majorana × O. vulgare) on performance and antioxidative capacity of quails fed a diet rich in ω3 fatty acids
作者： S. Handl , P. Hellweg , A. Khol-Parisini , B. Rossmann , K. Thurner
DOI: 10.1111/J.1439-0396.2007.00731.X
关键词:
摘要: Summary Oregano possesses high antioxidant activity and could therefore be used to enhance oxidative stability of eggs in ω3 fatty acids. In this study, 20 female quails were fed a diet containing 4% linseed oil. They divided into two groups, one receiving oregano, the other grass meal as control (2% respectively). Cholesterol oxidation products analysed fresh eggs, stored livers. Trolox equivalent antioxidative capacity plasma was measured. No significant differences seen between groups.
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