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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Rev. Bras. Ciênc. Avic. (1) R. Bras. Zootec. (1) Autor Altop,Aydın (1) Bonos,EM (1) Cankaya,Soner (1) Christaki,EV (1) EKINCI,Raci (1) Erener,Guray (1) Florou-Paneri,PC (1) Ocak,Nuh (1) Ozkanca,Resit (1) Ozturk,Ergin (1) SARI,Hafize Ayla (1) Mais... Palavra-chave Olive leaves (3) Anise (1) Antimicrobial (1) Egg characteristics (1) Egg laying percentage (1) Feed additive (1) Oleuropein (1) Olive oil (1) Olive oil quality (1) Oregano (1) Plant extract (1) Poultry (1) Sensory analysis (1) Ultrasound (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2020 (1) 2017 (1) 2011 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality Ciênc. Tecnol. Aliment. SARI,Hafize Ayla; EKINCI,Raci. Abstract This research examines the effect of adding olive leaf on the yield and quality of the olive oil extracted from malaxation and ultrasound application during the olive oil extraction process. The olive variety Ayvalık was used in the trials, which included leaf addition of 2% and 5% and ultrasound application of 5, 10, 15, 20, 25, 30, 35, and 40 minutes (min). Several values, such as maturity index and oil yield, as well as olive oil parameters, including free acidity, peroxide value, oxidative stability, and specific ultraviolet absorption, were analyzed and examined. We also carried out sensory analyses on the extracted olive oils. The results show that the product extracted has no sensory defects and exhibits a fruitiness level greater than 0.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Olive oil; Olive leaves; Ultrasound; Olive oil quality; Sensory analysis. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300493 Comparative evaluation of dietary oregano, anise and olive leaves in laying Japanese quails Rev. Bras. Ciênc. Avic. Christaki,EV; Bonos,EM; Florou-Paneri,PC. Aim of the present study was the comparative evaluation of the effect of ground oregano, anise and olive leaves as feed additives on performance and some egg quality characteristics of laying Japanese quails. A total of 189 Coturnix japonica quails (126 females and 63 males), 149 days old, were randomly allocated into seven equal groups with three subgroups of 9 birds each (6 females and 3 males). A commercial laying diet was fed to the control group. The remaining six groups were fed the same diet supplemented with oregano at 10 g/kg or 20 g/kg, anise at 10 g/kg or 20 g/kg and olive leaves at 10 g/kg or at 20 g/kg. The birds were offered feed and water ad libitum for a period of 29 days, while being kept under commercial conditions. During the experiment,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Anise; Egg characteristics; Egg laying percentage; Olive leaves; Oregano. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2011000200003 Evaluation of olive leaf extract as a growth promoter on the performance, blood biochemical parameters, and caecal microflora of broiler chickens R. Bras. Zootec. Erener,Guray; Ocak,Nuh; Ozturk,Ergin; Cankaya,Soner; Ozkanca,Resit; Altop,Aydın. ABSTRACT The objective of the study was to examine the effects of an alcoholic liquid olive leaf extract (OLE) obtained from fresh leaves on the growth performance, carcass weight, caecal microflora, and some plasma variables, such as triglycerides, total cholesterol, high-density lipoprotein (HDL), and low-density lipoprotein (LDL) cholesterol in broiler chickens. A total of 375 one-day-old male broilers (Ross 308) were randomly divided into five treatments with five replicate pens (15 birds each) per treatment. The birds were fed either a basal diet with no supplement (control), with 75 (OLE75), 150 (OLE150), 300 (OLE300), and 600 (OLE600) mg kg−1 oleuropein, provided by 0.66, 1.33, 2.65, and 5.32 g kg−1 of the OLE. The dietary supplementation of OLE... Tipo: Info:eu-repo/semantics/article Palavras-chave: Antimicrobial; Feed additive; Oleuropein; Olive leaves; Plant extract; Poultry. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982020000100600 Registros recuperados: 3 Primeira ... 1 ... Última

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