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 Hesperid… Show more
“…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).…”
This study examined the effects of lavender essential oil on performance, meat quality, microbial load, fatty acid profile and gut microbiota in quails. In the study, 200 quails (Coturnix coturnix Japonica) were divided into 4 groups and 5 subgroups. The groups consisted of a control group (0 mg/ kg feed) and three lavender essential oil groups, namely Lav125 (125 mg/kg feed), Lav250 (250 mg/kg feed), and Lav500 (500 mg/kg feed). In terms of body weight change, Lav500 group had the best results after the control group (p>0.05). It was observed that, compared to the control group, pH levels were high (p<0.05) in Lav250 and Lav500 groups on the 9th day of storage. The effect of storage time on malondialdehyde (MDA) was used as a parameter of lipid peroxidation in meat, and the Lav250 and Lav500 groups presented lower concentrations as compared to the control group (p<0.05). In this study, the addition of lavender essential oil to the diet enriched the concentrations of n-3 and n-6 polyunsaturated fatty acids (PUFA). Moreover, the height of villi in the duodenum and jejunum, and consequently absorption, increased significantly in the Lav500 group as compared to the control group. The concentration of MDA, a blood serum antioxidant enzyme, decreased with the addition of lavender oil. Additionally, lavender essential oil added to quail diets was observed to increase the number of Lactobacillus spp. (probiotic bacteria) colonies (p<0.05).
“…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).…”
This study examined the effects of lavender essential oil on performance, meat quality, microbial load, fatty acid profile and gut microbiota in quails. In the study, 200 quails (Coturnix coturnix Japonica) were divided into 4 groups and 5 subgroups. The groups consisted of a control group (0 mg/ kg feed) and three lavender essential oil groups, namely Lav125 (125 mg/kg feed), Lav250 (250 mg/kg feed), and Lav500 (500 mg/kg feed). In terms of body weight change, Lav500 group had the best results after the control group (p>0.05). It was observed that, compared to the control group, pH levels were high (p<0.05) in Lav250 and Lav500 groups on the 9th day of storage. The effect of storage time on malondialdehyde (MDA) was used as a parameter of lipid peroxidation in meat, and the Lav250 and Lav500 groups presented lower concentrations as compared to the control group (p<0.05). In this study, the addition of lavender essential oil to the diet enriched the concentrations of n-3 and n-6 polyunsaturated fatty acids (PUFA). Moreover, the height of villi in the duodenum and jejunum, and consequently absorption, increased significantly in the Lav500 group as compared to the control group. The concentration of MDA, a blood serum antioxidant enzyme, decreased with the addition of lavender oil. Additionally, lavender essential oil added to quail diets was observed to increase the number of Lactobacillus spp. (probiotic bacteria) colonies (p<0.05).
“…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.…”
Bromelain is a mix of proteolytic enzymes obtained from the pineapple plant's fruit or stem. The effect of various rates of bromelain supplementation on broiler growth and carcass performance, meat quality, antioxidant metabolism, and blood profiles were examined in this study. In total, 288 male broiler chicks (Ross 308) one-day-old were used to determine the effects of different doses of bromelain (0, 0.15, 0.30, and 0.45 g / kg diet) during the six-week trial period. The trial groups consisted of six replicates of twelve animals each. Bromelain (30g/kg diet) improved the feed conversion ratio (FCR) and increased final body weight (BW) and body weight gain (BWG) (P<0.05). Bromelain increased malondialdehyde (MDA) levels in the drumstick tissue (P<0.05). Bromelain decreased serum cholesterol (COL), High-density lipoprotein (HDL), and Lowdensity lipoprotein (LDL). Bromelain did not affect drumstick and breast meats' pH value but had shown a
HIGHLIGHTS• Bromelain is a mix of proteolytic enzymes.• Bromelain is considered a safe phytotherapeutic agent.• Bromelain improves small intestine morphology.• Bromelain at 30 g/kg diet dose improved final Broiler performance.• Insert a highlight no longer than 85 characters.
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