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

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

EUROPEAN POULTRY SCIENCE, vol.78, 2014 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 78
  • Publication Date: 2014
  • Doi Number: 10.1399/eps.2013.6
  • Journal Name: EUROPEAN POULTRY SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Keywords: 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
  • Eskisehir Osmangazi University Affiliated: No

Abstract

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.