The Effect of Turkish Coffee on Performance, Biochemical, and Physiological Parameters in Rabbits

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dc.contributor.authorMakav, Mustafa
dc.contributor.authorÖlmez, Mükremin
dc.contributor.authorEroğlu, Hüseyin Avni
dc.contributor.authorŞahin, Tarkan
dc.date.accessioned2025-01-27T19:30:53Z
dc.date.available2025-01-27T19:30:53Z
dc.date.issued2021
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractCoffee is one of the most widely consumed hot beverages in the world. Melanoidins, which are formed with brown color during coffee roasting, are reported to be a strong antioxidant. Discussions related to the more and less consumption of coffee still continue. This study investigated the effect of a low and high amount of coffee consumption on antioxidant parameters in this context. A total of 15 female New Zealand rabbits weighing 1500-2500 g were used in the study. The control group was fed as ad-libitum control with basal feed. 1% and 5% Turkish coffee were added to the feed of the 1% TC and 5% TC groups, respectively. Blood was collected once a week throughout the study. All animals were euthanized in accordance with ethical rules at the end of the study. Samples (plasma and tissue) were taken for the analyses. Glutathione (GSH) and malondialdehyde (MDA) analyses were performed on all samples. Plasma GSH values were observed to increase in the groups given TC according to the analyses. Plasma MDA values decreased in the TC groups. An increase was observed in liver and heart tissue in the TC group upon the evaluation of tissue GSH parameters. MDA values were found to decrease in lung, heart, and kidney tissues in TC groups. Additional effects were observed in plasma and tissues in the 5% TC group upon the evaluation of 1% TC and 5% TC groups. No statistical differences were found in performance parameters. It has been revealed as a result that TC is a strong antioxidant, and its effect increases in high consumption.
dc.identifier.doi10.31196/huvfd.832486
dc.identifier.endpage42
dc.identifier.issn2146-717X
dc.identifier.issn2146-7188
dc.identifier.issue1
dc.identifier.startpage36
dc.identifier.trdizinid446582
dc.identifier.urihttps://doi.org/10.31196/huvfd.832486
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/446582
dc.identifier.urihttps://hdl.handle.net/20.500.12428/16281
dc.identifier.volume10
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofHarran Üniversitesi Veteriner Fakültesi Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TRD_20250125
dc.subjectBiyoloji
dc.subjectBiyokimya ve Moleküler Biyoloji
dc.subjectVeterinerlik
dc.titleThe Effect of Turkish Coffee on Performance, Biochemical, and Physiological Parameters in Rabbits
dc.typeArticle

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