Breast meat quality characteristics and its oxidative status during storage at refrigerator temperature and growth capabilities of Japanese quail fed by Echinacea purpurea extract
2018
Partovi, R. | Seifi, S.
Japanese quail production performance and its breast meat characteristics and oxidative stability affected by dietary supplementation of E. purpurea extract, were illustrated in this study. There was no difference between treatments in relation to FBW, FCR, CW, breast and thighs yield, and also pH 24 h, drip loss, cooking loss, fat and protein content of breast meat. However, diet supplementation with E. purpurea extract decreased TFI. E. purpurea extract decreased dressing percentage and the difference was significant between control group with 0.025 and 0.05% groups. Experimental groups had higher dry matter and ash content. E. purpurea extract had no effect on TBARS value of breast meat at 1 and 7 days of storage at 4°C, however TBARS value showed significant increase at 7th day. In conclusion, dietary E. purpurea extract supplementation had both no effect on Japanese quail growth performance and its meat characteristics or affected them adversely.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Universiti Putra Malaysia