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

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Aksu T., Aksu M. İ., Onel S. E., Yakan A., Kaya D. A., Baylan M.

EUROPEAN POULTRY SCIENCE, cilt.78, 2014 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 78
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1399/eps.2013.6
  • Dergi Adı: EUROPEAN POULTRY SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Anahtar Kelimeler: Japanese quail, thyme oil, antioxidant, meat quality, OREGANO ESSENTIAL OIL, ALPHA-TOCOPHEROL, LIPID OXIDATION, CARCASS CHARACTERISTICS, BETA-CAROTENE, MODIFIED ATMOSPHERE, GROWTH-PERFORMANCE, ASCORBIC-ACID, BREAST MEAT, SHELF-LIFE
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Atatürk Üniversitesi Adresli: Evet

Özet

The 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.