Use of anise seed and/or α-tocopheryl acetate in laying Japanese quail diets

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Abstract

An experiment was conducted to investigate the possible use of anise (Pimpinella anisum) and/or α-tocopheryl acetate as dietary supplements on the performance and some egg quality characteristics of laying Japanese quail. One hundred and eight Coturnix japonica quail (72 females and 36 males), 149 days old, were randomly allocated to four equal groups with three subgroups of nine birds each (six females and three males). A commercial laying diet was fed to the control group (Group A). The remaining three groups received the same diet supplemented with anise seed at 10 g/kg (Group B) or 20 g/kg (Group C), or additional 600 mg α-tocopheryl acetate/kg (Group D). The birds were given feed and water ad libitum for a period of 29 days, while being kept under commercial conditions. During the experiment, egg production, feed consumption and mortality were recorded daily. Also, at the end of experiment, egg weight, egg yolk, albumen and shell weight percentages, egg yolk colour (using the L*a*b* colour space), blood serum total cholesterol and triglycerides concentrations were determined. Neither the supplementation of anise nor that of α-tocopheryl had any effect on the performance of the birds or the quality of their eggs, except for a significant change of the colour of the egg yolk. Cholesterol concentration in the serum tended to decrease with the addition of anise to the diet.

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Health-promoting properties of common herbs.

Winston J. Craig (1999)

Herbs have been used as food and for medicinal purposes for centuries. Research interest has focused on various herbs that possess hypolipidemic, antiplatelet, antitumor, or immune-stimulating properties that may be useful adjuncts in helping reduce the risk of cardiovascular disease and cancer. In different herbs, a wide variety of active phytochemicals, including the flavonoids, terpenoids, lignans, sulfides, polyphenolics, carotenoids, coumarins, saponins, plant sterols, curcumins, and phthalides have been identified. Several of these phytochemicals either inhibit nitrosation or the formation of DNA adducts or stimulate the activity of protective enzymes such as the Phase II enzyme glutathione transferase (EC 2.5.1.18). Research has centered around the biochemical activity of the Allium sp. and the Labiatae, Umbelliferae, and Zingiberaceae families, as well as flaxseed, licorice root, and green tea. Many of these herbs contain potent antioxidant compounds that provide significant protection against chronic diseases. These compounds may protect LDL cholesterol from oxidation, inhibit cyclooxygenase and lipoxygenase enzymes, inhibit lipid peroxidation, or have antiviral or antitumor activity. The volatile essential oils of commonly used culinary herbs, spices, and herbal teas inhibit mevalonate synthesis and thereby suppress cholesterol synthesis and tumor growth.