Use of natural ingredients in Japanese quail diet and their effect on carcass and meat quality — A review
| Autor: | Brisa del Mar Torres-Martínez, Rey David Vargas-Sánchez, Gastón Ramón Torrescano-Urrutia, Félix Joel Ibarra-Arias, Armida Sánchez-Escalante |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Oyster
food.ingredient lcsh:Animal biochemistry Japonica meat quality chemistry.chemical_compound food biology.animal Food science Canola lcsh:QP501-801 lcsh:SF1-1100 Review Paper biology fungi 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences Propolis biology.organism_classification 040201 dairy & animal science Quail Lycopene carcass quality chemistry Verbena Coturnix coturnix animal diet natural ingredients japanese quail Animal Science and Zoology lcsh:Animal culture Food Science |
| Zdroj: | Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 11, Pp 1641-1656 (2019) Asian-Australasian Journal of Animal Sciences |
| ISSN: | 1976-5517 1011-2367 |
| Popis: | The present paper reviews the findings of different research studies on the effect of natural ingredients in the Japanese quail (Coturnix coturnix japonica) diet on carcass characteristics and meat quality. The results show a relationship between the type and concentration of ingredients used in diets and carcass characteristics and meat quality. The inclusion of medicinal herbs (thyme, black seed, and mint), plants (canola), seeds (chickpea), spices (cinnamon and coriander), worms (earthworms), bee products (propolis), phytochemicals (lycopene), and edible fungi (common mushrooms) in the Japanese quail diet improved carcass quality characteristics compared to the control diets (basal diets). The inclusion of medicinal herbs (spearmint and green tea), spices (cinnamon), vegetables (tomato), plants (verbena and canola), seeds (marijuana), and edible fungi (oyster mushrooms) improved meat quality. In conclusion, the use of ingredients of natural origin in the Japanese quail diet improves carcass quality characteristics and meat quality. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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