Influence of Juniper (Juniperus communis) oil on growth performance and meat quality as a natural antioxidant in quail diets
| Autor: | Ismail Cetin, D. Yesilbag, S. S. Cengiz, Hakan Biricik, Y. Meral |
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| Rok vydání: | 2014 |
| Předmět: |
Male
Meat Antioxidant Thiobarbituric acid medicine.medical_treatment Coturnix Weight Gain Feed conversion ratio Antioxidants Pectoralis Muscles Random Allocation chemistry.chemical_compound Animal science Lipid oxidation biology.animal Botany Oils Volatile medicine Animals Plant Oils Dose-Response Relationship Drug biology Body Weight General Medicine biology.organism_classification Animal Feed Quail Diet chemistry Dietary Supplements Coturnix coturnix Juniperus communis Female Animal Science and Zoology Lipid Peroxidation Juniper Food Science |
| Zdroj: | British Poultry Science. 55:495-500 |
| ISSN: | 1466-1799 0007-1668 |
| DOI: | 10.1080/00071668.2014.932335 |
| Popis: | 1. This study aimed to evaluate the effects of juniper oil on growth performance and meat quality in quails to determine its use as a safe and natural method to reduce overdependence on the use of antibiotic. 2. A total of 1000 1-d-old Pharaoh (Coturnix coturnix Pharaoh) quails, including both males and females, were divided into 4 groups containing 250 quails and treated as follows: (1) a control group with 0 mg volatile oil/kg diet; (2) 100 mg/kg juniper oil; (3) 150 mg/kg juniper oil and (4) 200 mg/kg juniper oil. The diets were prepared fresh for each treatment. The experiment was carried out for 42 d. 3. The results of the study showed that supplementation with juniper oil (100 and 150 mg/kg) caused a significant increase in live weight, live weight gain and carcass yields during the growing and finishing periods. Feed intake and feed conversion ratio were not significantly influenced by treatments. 4. The quails given rations containing juniper oil had reduced thiobarbituric acid levels in raw thigh meat samples at different storage times. Juniper oil was found to have significant antioxidant activity and prevented lipid oxidation in stored meat. 5. In conclusion, natural antioxidants such as a juniper oil can be used instead of synthetic antioxidants to retard lipid oxidation in animal diets to improve meat product quality and animal performance. |
| Databáze: | OpenAIRE |
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