Effect of feeding dried de-oiled savory (Satureja Khuzestanica) on blood lipoproteins and cholesterol concentrations of fattening lambs | ||
| علوم دامی | ||
| Article 7, Volume 28, Issue 108, December 2015, Pages 65-72 PDF (1.5 M) | ||
| Document Type: Research Paper | ||
| DOI: 10.22092/asj.2015.103713 | ||
| Authors | ||
| Z. Kohneshin; A. Kiani* ; A. Azarfar; H. Khosravinia | ||
| Abstract | ||
| De-oiled Savory (DOS) is a byproduct of savory (Satureja khuzestanica) that contains essential oils mainly tymol and carvacrol (about 600 mg.kg-1). In the present experiment, the effects of DOS on blood lipoproteins, cholesterol, triglycerids (TG) and non-esterified fatty acids (NEFA) in fattening Farahani lambs was investigated. In a completely randomized design, thirty lambs (33.6±1.4 kg) were individually fed with total mixed rations (80% concentrate and 20% forage) in which forage part of diet were consisted of 0 (control), 25 (25DOS), 50 (50DOS), 75 (75DOS), 100 (100DOS) % dried de-oiled Savory. Daily feed intakes, weekly weight gain and overall feed conversion ratio were determined. At the end of fattening period, blood samples were taken at two hours before and two hours after morning feeding time and analyzed for very low density lipoprotein (VLDL), low density lipoprotein (LDL), high density lipoprotein (HDL), cholesterol, TG and NEFA. Results showed that 50DOS significantly increased VLDL in comparison with control VLDL (P<0.05). LDL and HDL were not affected by DOS. Blood TG concentration in 50DOS was significantly higher than that in control and other DOS treats (P<0.05). Lambs in DOS treats and control had similar cholesterol and NEFA. In conclusion, using dried de-oiled savory increased VLDL and TG concentration presumably increasing TG intestinal absorption in fattening Farahani lambs. | ||
| Keywords | ||
| Lipoproteins; De – oiled savory; Cholesterol; Fattening lamb | ||
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