Effects of plant extracts and (essential) oil mixture on breast meat quality of Japanese quails (Coturnix coturnix japonica)

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dc.authoridOnk, Kadir/0000-0002-5618-2988
dc.contributor.authorElmali, D. Aksu
dc.contributor.authorYakan, A.
dc.contributor.authorKaya, O.
dc.contributor.authorElmali, M.
dc.contributor.authorOnk, K.
dc.contributor.authorSahin, T.
dc.contributor.authorDurna, O.
dc.date.accessioned2024-09-18T20:55:35Z
dc.date.available2024-09-18T20:55:35Z
dc.date.issued2014
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe 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 non-supplemented 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.en_US
dc.identifier.endpage110en_US
dc.identifier.issn0035-1555
dc.identifier.issn2258-0646
dc.identifier.issue3-4en_US
dc.identifier.scopus2-s2.0-84898740947en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage104en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11942
dc.identifier.volume165en_US
dc.identifier.wosWOS:000339959200007en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherEcole Nationale Veterinaire Toulouseen_US
dc.relation.ispartofRevue De Medecine Veterinaireen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectquailen_US
dc.subjectmeat qualityen_US
dc.subjectfatty aciden_US
dc.subjectvegetable extracten_US
dc.titleEffects of plant extracts and (essential) oil mixture on breast meat quality of Japanese quails (Coturnix coturnix japonica)en_US
dc.typeArticleen_US

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