Intestinal morphology and mucin composition in Japanese quails fed on olive cake diet

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dc.authorid0000-0002-0723-4059en_US
dc.authorid0000-0002-1047-5347en_US
dc.contributor.authorKarakoç, Zelal
dc.contributor.authorÖzcan, Cahit
dc.date.accessioned2023-10-26T08:11:45Z
dc.date.available2023-10-26T08:11:45Z
dc.date.issued2022en_US
dc.departmentDicle Üniversitesi, Veteriner Fakültesi, Temel Bilimler Bölümü, Laboratuvar Hayvanları Ana Bilim Dalıen_US
dc.description.abstractOlive cake, sometimes also called spent olive, is a low-energy nutrition source. It possesses various biological properties that are antioxidant, anti-inflammatory, antimicrobial, and antiviral in property due to its rich polyphenolic compound content. Mucins can be found in the composition of the mucus that cover the surface of the gastrointestinal tract. Feed additives can influence the mucin composition, as well as the height and width of the villi, which are biological appendages tasked to increase the absorption surface in the small intestinal mucosa. The aim of the present study was to determine the histology of the small intestine in Japanese quails fed with olive cake. In the study, mixed-sex quails fed with rations containing different amounts of olive cake were used as the live material. Morphological measurements, Alcian blue/periodic acid–Schiff, and aldehyde fuchsin/Alcian blue histochemical stains were performed on stomach and small intestine tissues taken from quails. Significant increases in villus height, villus width, and crypt depth in duodenum, jejunum, and ileal tissues were determined in control and experimental groups. The increase in crypt depth was greatest in the ileum. In the jejunal tissue, it was determined that the width of the villus decreased in groups 1 and 2 but increased in group 3. In the histochemical evaluation, it was determined that sulphate mucins were intense in the proventriculus, while carboxylic mucins were intense in all three parts of the small intestine. Considering the physiological functions of mucins, olive cake is thought to play an important role in the protection of the mucosa in quails.en_US
dc.identifier.citationKarakoç, Z. ve Özcan, C. (2023). Intestinal morphology and mucin composition in Japanese quails fed on olive cake diet. South African Journal of Animal Science, 52(4), 472-481.en_US
dc.identifier.doi10.4314/sajas.v52i4.07
dc.identifier.endpage481en_US
dc.identifier.issn0375-1589
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85159193473
dc.identifier.scopusqualityQ3
dc.identifier.startpage472en_US
dc.identifier.urihttps://www.ajol.info/index.php/sajas/article/view/245924
dc.identifier.urihttps://hdl.handle.net/11468/12953
dc.identifier.volume52en_US
dc.identifier.wosWOS:000892368400007
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKarakoç, Zelal
dc.language.isoenen_US
dc.publisherSouth African Journal for Animal Sciencesen_US
dc.relation.ispartofSouth African Journal of Animal Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectIntestineen_US
dc.subjectMorphologyen_US
dc.subjectMucinen_US
dc.subjectOlive pulpen_US
dc.subjectQuailsen_US
dc.titleIntestinal morphology and mucin composition in Japanese quails fed on olive cake dieten_US
dc.titleIntestinal morphology and mucin composition in Japanese quails fed on olive cake diet
dc.typeArticleen_US

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