The effect of Thyme (Thymbra spicata L var. spicata) essential oil on the antioxidant potential and meat quality of Japanese Quail fed in various stocking densities

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dc.authorscopusid56650859800
dc.authorscopusid56251079400
dc.contributor.authorÖnel, Süleyman Ercüment
dc.contributor.authorAksu, Taylan
dc.date.accessioned2024-09-19T15:43:34Z
dc.date.available2024-09-19T15:43:34Z
dc.date.issued2019
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThis study was conducted to determine the antioxidant effect of the Thyme (Thymbra spicata L. var. spicata) essential oil on meat quality of Japanese Quail fed in various stocking densities. In this study, a total of up to 7-day age 300 Japanese Quails (Coturnix coturnix Japonica) chickens were used and theexperimental period lasted for 28 days. The chickens were divided into 6 groups, each containing 50 chicks Control group (CONT), High stocking density control group (HSD-CONT), an antibiotic group (HSD-ANT), zahter oil groups (HSD-T1, T2, T3). At the end of the study, serum MDA level was found significantly higher in the HSD-ANT group than the other groups (P<0.01). It was determined that the stocking density has a significant effect on the pH and colour of brisket (P<0.01). Moreover, inclusions of thyme essential oil supplementation into the diets of quails fed in high stocking density provided various levels of improvements on antioxidant potantial, and especially thyme EO at 600 mg per kg were found more effective to ameliorete the detrimental effects of oxidative stress caused by high stocking density. © 2019 Ataturk Universitesi. All rights reserved.en_US
dc.description.sponsorshipUniversity of Mustafa SKceiemnatilfien_US
dc.identifier.doi10.17094/ataunivbd.486782
dc.identifier.endpage136en_US
dc.identifier.issn1306-6137
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85078186851en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage129en_US
dc.identifier.urihttps://doi.org/10.17094/ataunivbd.486782
dc.identifier.urihttps://hdl.handle.net/20.500.12483/14426
dc.identifier.volume14en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAtaturk Universitesien_US
dc.relation.ispartofAtaturk Universitesi Veteriner Bilimleri Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntioxidanten_US
dc.subjectJapanese Quailen_US
dc.subjectStocking densityen_US
dc.subjectThyme essential oilen_US
dc.titleThe effect of Thyme (Thymbra spicata L var. spicata) essential oil on the antioxidant potential and meat quality of Japanese Quail fed in various stocking densitiesen_US
dc.typeArticleen_US

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