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dc.contributor.author
Luna, Agustin  
dc.contributor.author
Lema, Alba Rosa  
dc.contributor.author
Dambolena, José Sebastián  
dc.contributor.author
Zygadlo, Julio Alberto  
dc.contributor.author
Lábaque, María Carla  
dc.contributor.author
Marin, Raul Hector  
dc.date.available
2018-07-03T12:42:39Z  
dc.date.issued
2017-05  
dc.identifier.citation
Luna, Agustin; Lema, Alba Rosa; Dambolena, José Sebastián; Zygadlo, Julio Alberto; Lábaque, María Carla; et al.; Thymol as natural antioxidant additive for poultry feed: Oxidative stability improvement; Poultry Science Assoc Inc; Poultry Science; 96; 9; 5-2017; 3214-3220  
dc.identifier.issn
0032-5791  
dc.identifier.uri
http://hdl.handle.net/11336/50987  
dc.description.abstract
Antioxidant are regularly included in poultry feed as protection from deterioration during storage. Recently the interest for the use of natural phytochemicals in animal diets has been increased. Thymol (THY) has been proven to be an effective antioxidant for extending broiler meat quality during storage with similar action to the widely used butylated hydroxytoluene (BHT). This study evaluates whether THY can also have a protective effect on the feed mash by assessing its antioxidant potential and related changes in fatty acid (FA) balance. Feed mash was assigned to 1 of 4 treatments, control (CON, no additive), vehicle (VEH, ethanol 96%), BHT (400 mg BHT /kg feed) and THY (400 mg THY /kg feed). Three replicates of each treatment were taken after 0, 30, and 60 d of storage at room temperature (23 ± 3◦C) and relative humidity (40 ± 5%). Peroxide value (PV), titratable acidity (TA) and FA relative composition were determined. As expected, there were no treatment effects on those variables at 0 d of storage. However, higher PV values were detected in the CON and VEH groups after 30 and 60 d of storage in comparison to the THY and BHT treated samples (CON = VEH > THY = BHT). While a slight increase was also observed in TA through storage time, no particular treatment effects were detected. Relative FA composition changed with storage time only in the CON and VEH group which had a decrease in polyunsaturated fatty acids and an increase in saturated FA. No changes were detected in the Thy and BHT treated feeds. The results suggest a similar THY and BHT protective effect on feed mash lipid oxidation. Thus, THY could be considered as a useful natural alternative to help sustain quality of poultry feed.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Poultry Science Assoc Inc  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/  
dc.subject
Diet  
dc.subject
Essential Oil  
dc.subject
Peroxide Value  
dc.subject
Poultry  
dc.subject
Pufa  
dc.subject
Thymol  
dc.subject.classification
Otras Ciencias Biológicas  
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Ciencias Biológicas  
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CIENCIAS NATURALES Y EXACTAS  
dc.title
Thymol as natural antioxidant additive for poultry feed: Oxidative stability improvement  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-06-11T12:59:34Z  
dc.identifier.eissn
1525-3171  
dc.journal.volume
96  
dc.journal.number
9  
dc.journal.pagination
3214-3220  
dc.journal.pais
Estados Unidos  
dc.description.fil
Fil: Luna, Agustin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones Biológicas y Tecnológicas. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina  
dc.description.fil
Fil: Lema, Alba Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones Biológicas y Tecnológicas. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina  
dc.description.fil
Fil: Dambolena, José Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina  
dc.description.fil
Fil: Zygadlo, Julio Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina  
dc.description.fil
Fil: Lábaque, María Carla. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones Biológicas y Tecnológicas. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina  
dc.description.fil
Fil: Marin, Raul Hector. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones Biológicas y Tecnológicas. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina  
dc.journal.title
Poultry Science  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.3382/ps/pex158  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://bit.ly/2tQlDsq