Aksu, T.Aksu, M. I.Onel, S. E.Yakan, A.Kaya, D. A.Baylan, M.2024-09-182024-09-1820141612-9199https://doi.org/10.1399/eps.2013.6https://hdl.handle.net/20.500.12483/10788The 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).eninfo:eu-repo/semantics/closedAccessJapanese quailthyme oilantioxidantmeat qualityArticle7810.1399/eps.2013.62-s2.0-84929590751Q3WOS:000343648600006Q4