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

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, α-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.

Effects of Lavender (Lavandula Angustifolia) Essential Oil on Fattening Performance, Meat Quality, Serum Antioxidant Enzymes, Gut Microbiota and Intestinal Histomorphology in Japanese Quails

“…Moreover, pH levels were higher in the Lav250 and Lav500 groups compared to the control group on the ninth day. In current study, quail meat pH values were within the range reported by similar studies (Genchev et al, 2010;Özbilgin et al, 2021, 2022. The oxidation products of unsaturated fats are acidic molecules such as hydroxyl acid, keto acid, and smaller fatty acid molecules (Belitz et al, 2004).…”

Effects of Bromelain on Growth Performance, Biochemistry, Antioxidant Metabolism, Meat Quality, and Intestinal Morphology of Broilers

“…Especially pH and aw are the main factors in meat quality. A high pH in meat is considered a sign of deterioration caused by bacterial activities [38,39]. Our study findings showed that bromelain supplementation did not have a statistically significant effect on the pH of meat.…”