Koyunlarda zeytin yaprağı ekstraktının in vitro ve in vivo besin madde sindirilebilirliği ile rumen fermentasyonu, bazı kan parametreleri ve antioksidan kapasite üzerine etkisi
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Dosyalar
Tarih
2021
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Yayıncı
Ege Üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada; zeytin yaprağı ekstraktının koyunlarda in vitro ve in vivo besin madde sindirilebilirliği ile rumen fermentasyonu, bazı kan parametreleri ve antioksidan kapasite üzerine etkisi araştırılmıştır. Çalışmada zeytin yaprağı ekstraktının oleuropein ve toplam fenolik madde içeriği, in vitro antioksidan (DPPH ve TEAC yöntemine göre) ve seçilen test mikroorganizmaları (Escherichia coli, Pseudomonas aeruginosa, Bacillus subtilis, Enterococcus faecalis, Streptococcus pyogenes ve Staphylococcus aureus) üzerinde antimikrobiyal aktivitesi saptanmıştır. Zeytin yaprağı ekstraktının (oleuropein içeriği baz alınarak) 100, 150, 200, 250, 300, 350 ve 400 ppm oleuropein içerecek şekilde farklı dozlarının yonca kuru otu, arpa ve ayçiçeği küspesinin (ATK) in vitro besin madde sindirilebilirliği üzerine etkisi belirlenmiştir. In vitro denemeden elde edilen bulgulara göre 200 ppm (OLE200) ve 400 ppm (OLE400) oleuropein dozları seçilerek klasik sindirim denemesi yürütülmüştür. In vivo denemenin sonunda yemlemeden önce ve yemlemeden 2, 4, 6 ve 8 saat sonra alınan rumen sıvılarında pH ölçülmüş ve rumen metabolitleri (asetik asit, propiyonik asit, bütirik asit, toplam uçucu yağ asitleri (TUYA), amonyak azotu (NH3-N) ve protozoa sayısı) saptanmıştır. Yemlemeden önce ve yemlemeden 2 ve 4 saat sonra alınan kan örneklerinde bazı biyokimyasal, oksidan ve antioksidan parametreler belirlenmiştir. Oleuropein içeriği 220.30 mg/g ve toplam fenol içeriği 177.28 mg GAE/g olarak saptanan zeytin yaprağı ekstraktının in vitro antioksidan aktivitesi ise DDPH ve TEAC yöntemine göre sırasıyla %84.89 ve 12.13 g/100 g olarak saptanmıştır. Zeytin yaprağı ekstraktı tüm test mikroorganizmaları üzerinde olmakla birlikte Staphylococcus aureus üzerinde 0.375 mg/mL MİK değeri ve 29 mm inhibisyon zon çapı ile en yüksek, Enterococcus faecalis üzerinde 1.5 mg/mL MİK değeri ve 8.5 mm inhibisyon zon çapı ile en düşük antimikrobiyal aktiviteyi göstermiştir. Artan dozlarda zeytin yaprağı ekstraktının yonca kuru otu, arpa ve ATK'nin in vitro besin madde sindirilebilirliği üzerine etkisi önemli düzeyde olmakla birlikte doza bağlı olarak ortalamalar arasında dalgalanmaların olduğu görülmüştür. In vivo denemede muamelenin kuru madde, organik madde, ham selüloz, nötral deterjan lifi (NDF) ve asit deterjan lifi (ADF) üzerine etkisi önemsiz, ham protein ve ham yağ sindirilebilirliği üzerine etkisi ise önemli düzeyde saptanmıştır. Ham protein sindirilebilirliği OLE200 ve OLE400 gruplarında, ham yağ sindirilebilirliği ise sadece OLE400 grubunda kontrole göre önemli düzeyde düşmüştür. Rumen sıvısı propiyonik asit ve TUYA düzeyi OLE200 grubunda düşerken AA/PA ise her iki oleuropein dozu ile artmıştır. Rumen sıvısı NH3-N düzeyi OLE200 grubunda OLE400 grubuna göre daha düşük saptanmakla birlikte rumen sıvısı pH'sı ve protozoa sayısı muameleden etkilenmemiştir. Kan glikoz düzeyi OLE400 grubunda OLE200 grubuna göre, toplam oksidan seviye (TOS) ve toplam glutatyon (GSH) düzeyi sadece OLE400 grubunda; trigliserit, toplam antioksidan seviye (TAS) ve malondialdehit (MDA) düzeyi ise her iki muamele grubunda kontrole göre artmıştır. Sonuç olarak, bu çalışmada zeytin yaprağı ekstraktının (200 ppm ve 400 ppm oleuropein) in vivo besin madde sindirilebilirliği (ham protein ve ham yağ), rumen sıvısı UYA (propiyonik asit ve bütirik asit) ve TUYA düzeyi, AA/PA, biyokimyasal (trigliserit) ve oksidan (MDA ve TOS) parametreler üzerinde etkisi olumsuzdur. İleri ki in vivo çalışmalarda 200 ppm oleuropein dozunun altındaki dozların etkisi araştırılmalıdır.
In this study; the effects of olive leaf extract on in vitro and in vivo nutrient digestibility, rumen fermentation, some blood parameters and antioxidant capacity in sheep were investigated. Oleuropein and total phenol content, in vitro antioxidant (according to DPPH and TEAC method) and selected on all test microorganism (Escherichia coli, Pseudomonas aeruginosa, Bacillus subtilis, Enterococcus faecalis, Streptococcus pyogenes and Staphylococcus aureus) antimicrobial activity of olive leaf extract were determined in the study. The effects of different doses of olive leaf extract (based on oleuropein content) containing 100, 150, 200, 250, 300, 350 and 400 ppm oleuropein, on in vitro nutrient digestibility of alfalfa hay, barley and sunflower meal (SFM) were identified. A classical digestion trial was conducted with oleuropein doses selected of 200 ppm (OLE200) and 400 ppm (OLE400) based on findings from the in vitro study. At the end of the in vivo study, pH and rumen metabolites (acetic acid, propionic acid, butyric acid, total volatile fatty acids (TVFA), ammonia nitrogen (NH3-N) and protozoa counts) were measured in rumen fluid samples taken just before feeding and at 2, 4, 6 and 8 hours after feeding. Some biochemical, oxidant and antioxidant parameters were also determined in blood samples taken just before feeding and at 2 and 4 hours after feeding. Olive leaf extract with an oleuropein content of 220.30 mg/g and total phenolic content of 177.28 mg GAE/g was found to have antioxidant activity to determined as 84.89% (DPPH) and 12.13 g/100 g (TEAC). Olive leaf extract showed antimicrobial activity on all test microorganisms which the highest antimicrobial activity on Staphylococcus aureus with 0.375 mg/mL MIC value and 29 mm inhibition zone diameter, but the lowest on Enterococcus faecalis with 1.5 mg/mL MIC value and 8.5 mm inhibition zone diameter. The effects of increasing doses of olive leaf extract on in vitro nutrient digestibility of alfalfa hay, barley and SFM were significant, while fluctuations were observed among the means for the doses. In the in vivo study, the effect of the treatment on dry matter, organic matter, crude fiber, neutral detergent fiber (NDF) and acid detergent fiber (ADF) were found to be insignificant, crude protein and crude fat digestibility were found to be significant. The crude protein digestibility decreased significantly in the OLE200 and OLE400 groups, while crude fat digestibility only in the OLE400 group compared to the control. The level of propionic acid and TVFA in the rumen fluid samples was found to decreased in the OLE200 group, whereas the AA/PA ratio increased with the addition of both doses of oleuropein. Although the levels of NH3-N was lower in OLE200 group compared to OLE400 group, pH value of rumen fluid and protozoa counts was not affected by the treatment. Blood glucose leves were increased in OLE400 groups compared to the OLE200, total oxidant status (TOS) and total glutathione (GSH) levels were found to be increased only in the OLE400 group; triglyceride, total antioxidant status (TAS) and malondialdehyde (MDA) levels were increased in both treatment groups compared to the control. As a result, the olive leaf extract (200 ppm and 400 ppm oleuropein) effect was negative on in vivo nutrient digestibility (crude protein and crude fat), rumen fluid VFA (propionic acid and butyric acid) and TVFA levels, AA/PA, biochemical (triglyceride), oxidant (MDA and TOS) in this study. The effects of doses below 200 ppm oleuropein should be investigated further in vivo studies.
In this study; the effects of olive leaf extract on in vitro and in vivo nutrient digestibility, rumen fermentation, some blood parameters and antioxidant capacity in sheep were investigated. Oleuropein and total phenol content, in vitro antioxidant (according to DPPH and TEAC method) and selected on all test microorganism (Escherichia coli, Pseudomonas aeruginosa, Bacillus subtilis, Enterococcus faecalis, Streptococcus pyogenes and Staphylococcus aureus) antimicrobial activity of olive leaf extract were determined in the study. The effects of different doses of olive leaf extract (based on oleuropein content) containing 100, 150, 200, 250, 300, 350 and 400 ppm oleuropein, on in vitro nutrient digestibility of alfalfa hay, barley and sunflower meal (SFM) were identified. A classical digestion trial was conducted with oleuropein doses selected of 200 ppm (OLE200) and 400 ppm (OLE400) based on findings from the in vitro study. At the end of the in vivo study, pH and rumen metabolites (acetic acid, propionic acid, butyric acid, total volatile fatty acids (TVFA), ammonia nitrogen (NH3-N) and protozoa counts) were measured in rumen fluid samples taken just before feeding and at 2, 4, 6 and 8 hours after feeding. Some biochemical, oxidant and antioxidant parameters were also determined in blood samples taken just before feeding and at 2 and 4 hours after feeding. Olive leaf extract with an oleuropein content of 220.30 mg/g and total phenolic content of 177.28 mg GAE/g was found to have antioxidant activity to determined as 84.89% (DPPH) and 12.13 g/100 g (TEAC). Olive leaf extract showed antimicrobial activity on all test microorganisms which the highest antimicrobial activity on Staphylococcus aureus with 0.375 mg/mL MIC value and 29 mm inhibition zone diameter, but the lowest on Enterococcus faecalis with 1.5 mg/mL MIC value and 8.5 mm inhibition zone diameter. The effects of increasing doses of olive leaf extract on in vitro nutrient digestibility of alfalfa hay, barley and SFM were significant, while fluctuations were observed among the means for the doses. In the in vivo study, the effect of the treatment on dry matter, organic matter, crude fiber, neutral detergent fiber (NDF) and acid detergent fiber (ADF) were found to be insignificant, crude protein and crude fat digestibility were found to be significant. The crude protein digestibility decreased significantly in the OLE200 and OLE400 groups, while crude fat digestibility only in the OLE400 group compared to the control. The level of propionic acid and TVFA in the rumen fluid samples was found to decreased in the OLE200 group, whereas the AA/PA ratio increased with the addition of both doses of oleuropein. Although the levels of NH3-N was lower in OLE200 group compared to OLE400 group, pH value of rumen fluid and protozoa counts was not affected by the treatment. Blood glucose leves were increased in OLE400 groups compared to the OLE200, total oxidant status (TOS) and total glutathione (GSH) levels were found to be increased only in the OLE400 group; triglyceride, total antioxidant status (TAS) and malondialdehyde (MDA) levels were increased in both treatment groups compared to the control. As a result, the olive leaf extract (200 ppm and 400 ppm oleuropein) effect was negative on in vivo nutrient digestibility (crude protein and crude fat), rumen fluid VFA (propionic acid and butyric acid) and TVFA levels, AA/PA, biochemical (triglyceride), oxidant (MDA and TOS) in this study. The effects of doses below 200 ppm oleuropein should be investigated further in vivo studies.
Açıklama
Anahtar Kelimeler
Zeytin Yaprağı Ekstraktı, Oleuropein, Koyun, Rumen Fermentasyonu, Sindirilebilirlik, Kan Parametreleri, Olive Leaf Extract, Oleuropein, Sheep, Rumen Fermentation, Nutrient Digestibility, Blood Parameters
