Effects of different degrees of deacetylation and levels of chitosan on performance, egg traits and serum biochemistry of laying hens

Farivar, Afshin; Atay, Alp; Şahan, Zeynep; Serbester, Uğur; Yenilmez, Fatma; Tekeli, Ahmet; Küçükgülmez, Aygül; Kadak, Ali Eslem; Çelik, Mehmet; Uzun, Yusuf; Kutlu, Hasan Rüştü; Çelik, Ladine

doi:10.1080/1745039x.2022.2082908

Cited by 1 publication

(1 citation statement)

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“…Harish Prashanth & Tharanathan (2007) noted that chitin shows promise in a wide range of application, such as food and nutrition (food preservation and antioxidants), medical science (drugs and pharmaceuticals), microbiological (antibacterial), immunological (gene therapeutics and immune potentiator), and material science (packaging films and polymeric membranes). Chitosan is also broadly used in many sectors, mainly in food packaging, environmental protection, pharmaceutical, cosmetics, medicine, dentistry, textile, agriculture, veterinary, chemistry, and biotechnology (Kucukgulmez et al 2016;Tekelioglu et al 2017;Mirtajaddini et al 2021;Farivar et al 2022;Kadak et al 2023). Moreover, carotenoids and carotenoproteins are responsible for most of the colour found in the exoskeletons and shells of crayfish and other crustaceans (Schuster 2020).…”

Section: Discussionmentioning

confidence: 99%

Antioxidant radical scavenging capacity and total carotenoid content of narrow-clawed crayfish (Pontastacus leptodactylus, Eschscholtz, 1823) in Atikhisar Reservoir (Çanakkale, Türkiye)

Acarlı,

Kızılkaya,

Vural

et al. 2023

OandHS

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In this study, antioxidant radical scavenging capacity and total carotenoid content in the meat and shells of Pontastacus leptodactylus were investigated. Concerning the antioxidant scavenging effect, the highest IC50 values were found to be 388.77 mg g-1 and 155.53 mg g-1 for females and males in July and March, respectively. The mean IC50 values of the meat were calculated as 239.83 mg g-1 and 105.21 mg g-1 for females and males, respectively. The mean total carotenoid content in the meat was found to be 14.35 and 12.78 µg g-1 for females and males, respectively. The results indicated that crayfish meat had antioxidant radical scavenging capacity and was rich in carotenoid content.

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Section: Discussionmentioning

confidence: 99%