Effects of plant extracts and essential oil mixture on breast meat quality of Japanese quails Coturnix coturnix japonica
Yazarlar (7)
D. Aksu Elmali Mustafa Kemal Üniversitesi, Türkiye
A. Yakan Mustafa Kemal Üniversitesi, Türkiye
O. Kaya Kafkas Üniversitesi, Türkiye
M. Elmali Mustafa Kemal Üniversitesi, Türkiye
Prof. Dr. Kadir ÖNK Kafkas Üniversitesi, Türkiye
T. Sahin Kafkas Üniversitesi, Türkiye
O. Durna Ankara Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Revue De Medecine Veterinaire (Q4) | ||
| Dergi ISSN | 0035-1555 Dergi Bilgileri (2014) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 09-2014 |
| Cilt / Sayı / Sayfa | 165 / 3 / 104–110 | DOI | – |
| UAK Araştırma Alanları |
Zootekni, Genetik ve Biyoistatistik
|
||
| Özet |
| The objective of this study is to determine the effects of vegetable extracts and oil mixture, which is based on adding peppermint, thyme and anise to drinking waters, on the quality of breast meat in quails. Three groups of 14 quails (one-day old) with 7 males and 7 females were defined. The quails were fed ad libitum during 35 days with a 22% of crude protein and 12.9 Mj/kg of metabolizable energy diet. Two groups received fresh drinking water supplemented with 1 ml/5 l and 1.5 ml/5 l of plant extracts and oil mixture, respectively. The control group received nonsupplemented drinking water. Several quality characteristics including pH, water-holding capacity, cooking loss, color, malondialdehyde, dry matter, crude ash, ether extract, crude protein, and fatty acids were defined in the breast meats of the quails slaughtered after the trial. No differences among the groups or sexes were defined for pH, water-holding capacity, cooking loss, color, dry matter, crude ash, ether extract, crude protein, and total and index values of fatty acids in the breast meat. At 24 hour the groups that were supplemented in oil mixture had a meat malondialdehyde level lower (P<0.05) than the control group. As a result, adding vegetable extracts and oil mixture to the drinking waters did not affect the breast meat qualities but increased significantly the antioxidant characteristics of the meat. Accordingly, it was concluded that addition of 1ml/5 l and 1.5 ml/5 l vegetable extract and oil mixture to the drinking waters of quails improve the quality of meat. |
| Anahtar Kelimeler |
| Fatty acid | Meat quality | Quail | Vegetable extract |
