Effect of oregano (O. majorana x O. vulgare) on performance and antioxidative capacity of quails fed a diet rich in ω3 fatty acids

• Published in: Journal of animal physiology and animal nutrition Vol. 92; no. 3; pp. 242 - 245
• Main Authors: Handl, S, Hellweg, P, Khol-Parisini, A, Rossmann, B, Thurner, K, Luf, W, Novak, J, Zentek, J
• Format: Journal Article
• Language: English
• Published: Oxford, UK Oxford, UK : Blackwell Publishing Ltd 01.06.2008; Blackwell Publishing Ltd
• Subjects: eggs; oregano; quails; ω3 fatty acids
• ISSN: 0931-2439; 1439-0396
• DOI: 10.1111/j.1439-0396.2007.00731.x

Oregano possesses high antioxidant activity and could therefore be used to enhance oxidative stability of eggs high in ω3 fatty acids. In this study, 20 female quails were fed a diet containing 4% linseed oil. They were divided into two groups, one receiving oregano, and the other grass meal as control (2% respectively). Cholesterol oxidation products were analysed in fresh eggs, in stored eggs and in the livers. Trolox equivalent antioxidative capacity of plasma was measured. No significant differences were seen between the groups.