Effect of thyme oil (Thymbra spicata l. Var. Spicata) on meat quality in Japanese quails

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dc.authoridAKSU, Prof. Dr. Muhammet Irfan/0000-0001-9391-6955
dc.authoridKaya, Durmus Alpaslan/0000-0003-3544-9214
dc.contributor.authorAksu, T.
dc.contributor.authorAksu, M. I.
dc.contributor.authorOnel, S. E.
dc.contributor.authorYakan, A.
dc.contributor.authorKaya, D. A.
dc.contributor.authorBaylan, M.
dc.date.accessioned2024-09-18T20:28:12Z
dc.date.available2024-09-18T20:28:12Z
dc.date.issued2014
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe effects of thyme oil on meat quality in Japanese quails were investigated. A total of 192 mixed sexes Japanese quail chicks were used in the feeding trial, which lasted until the birds reached 35 d of age. Birds were randomly allocated to 4 dietary treatments comprising three experimental groups and one control group (basal diet). Each group was divided into 4 subgroups, with each containing twelve quails. Basal diet was formulated according to NRC recommendations. Thyme oil was added daily to the basal diet at 200 (T1), 400 (T2) and 600 mg/kg (T3) levels, respectively. After slaughtering and evisceration, the carcasses were stored at 3 +/- 0.5 degrees C for 10-12 h and then the breast fillets were removed from carcass. All dietary levels of thyme oil increased significantly the pH values of the breast fillets (P < 0.01). Dietary thyme oils significantly affected the Thiobarbituric Acid Reactive Substances (TBARS) values. The TBARS value was significantly higher in male quails than in females (P < 0.01). Interaction between groups and gender has been significant for TBARS values and cold carcass weight (P < 0.01). The supplementation of thyme oil to diets significantly affected a* and C* values of breast fillets in Japanese quails (P < 0.01) while no differences were observed among all groups for L*, b*, H* values. Interaction between group and gender was also significant for a* and C* values (P < 0.01).en_US
dc.identifier.doi10.1399/eps.2013.6
dc.identifier.issn1612-9199
dc.identifier.scopus2-s2.0-84929590751en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.urihttps://doi.org/10.1399/eps.2013.6
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10788
dc.identifier.volume78en_US
dc.identifier.wosWOS:000343648600006en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherEugen Ulmer Gmbh Coen_US
dc.relation.ispartofEuropean Poultry Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectJapanese quailen_US
dc.subjectthyme oilen_US
dc.subjectantioxidanten_US
dc.subjectmeat qualityen_US
dc.titleEffect of thyme oil (Thymbra spicata l. Var. Spicata) on meat quality in Japanese quailsen_US
dc.typeArticleen_US

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