Effect of Citrus Flavonoid on Storage Time and Meat Quality of Pharaoh Quail (Coturnix Pharaoh)


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Ozbilgin A., KARA K., Su G.

BRAZILIAN JOURNAL OF POULTRY SCIENCE, vol.24, no.4, pp.1-10, 2022 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 24 Issue: 4
  • Publication Date: 2022
  • Doi Number: 10.1590/1806-9061-2022-1645
  • Journal Name: BRAZILIAN JOURNAL OF POULTRY SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Page Numbers: pp.1-10
  • Keywords: Hesperidin, lipid peroxidation, meat quality, storage times, quail, DIETARY ALFALFA FLAVONOIDS, FATTY-ACID PROFILE, HESPERIDIN SUPPLEMENTATION, GROWTH-PERFORMANCE, LIPID OXIDATION, SLAUGHTER VALUE, OIL, METHYLATION, MYOGLOBIN, EGG
  • Ataturk University Affiliated: Yes

Abstract

This study investigates the effects of Hesperidin added to quail ration at different rates on some microbiological and physicochemical, lipid peroxidation, and lipid profiles in thigh meat. The current study had a duration of 35 days and used Pharaoh quails (Coturnix Pharaoh). The grouping was done in three treatment groups: Control, HES500, and HES1000 (each group was divided into five subgroups), and 0, 500, and 1000 mg/kg of Hesperidin was added to the basal diet of the groups, respectively. Adding Hesperidin and storage time affected the pH parameter in meat. It affected colour parameters depending upon the added Hesperidin (p<0.05). There was a significant difference in the number of total mesophilic aerobic bacteria (TMAB) in comparison with the control group according to the storage time (p<0.05). Palmitic, alpha-linolenic, oleic acid, eicosapentaenoic, and docosahexaenoic acids, which are among the individual fatty acids, differed between the control, HES500 and HES1000 groups (p<0.05). Hesperidin addition reduced lipid peroxidation on the 3rd, 5th, and 7th days of storage (p<0.05). Consequently, in direct proportion to the hypothesis at the beginning of the study, it was specified that adding Hesperidin reduced its concentration on lipid oxidation and had a positive effect on meat quality in terms of colour parameters.