This study was carried out to determine the effect of adding ginger powder at different levels (0.0, 0.5, 1.0, 2.0%) to the ration on performance, blood parameters and meat quality characteristics of male Japanese quails. 48 male Japanese quail (Coturnix coturnix Japonica) at 28 days of age were used in the study. The experiment was carried out for 21 days in 4 replications in a quail cage with 12 male Japanese quails in each of 4 treatment groups consisting of rations containing different levels of ginger powder. At the end of the experiment, the effects of adding different levels of ginger powder to male quail diets on the performance and serum parameters studied were statistically insignificant. Pre breast L*, a* and b*, thigh meat colours a* and b* values were not significantly affected by the treatments. However, pre-thigh L* values were significantly lower in the group fed with 2.0% ginger powder compared to the group fed with 0.5% and 1.0% ginger powder. Post breast b* value of the group containing 2.0% ginger powder in the diet was significantly higher than that of the group containing 0.5% and 1.0% ginger powder. It was observed the treatment group containing 2.0% ginger powder significantly decreased the pH value and TBA (thiobarbituric acid number) values at the breast meats when compared to the control group and the treatment group containing 0.5% ginger powder. According to the result of the study, it was observed that the addition of ginger powder to male quail rations did not affect performance and serum parameters, but the use of ginger powder at the level of 2.0% in the diet improved some meat quality characteristics.

Bu çalışmada zencefil (Zingiber officinale), sarımsak (Allium sativum L.) ve nane (Mentha piperita L.) tıbbi ve aromatik bitkilerinden farklı çözücüler kullanılarak hazırlanan ekstraktların çoklu antibiyotik dirençli Escherichia coli suşları üzerine in vitro antimikrobiyal aktivitesi belirlenmiştir. Zencefil, sarımsak ve nane ekstraktlarının hazırlanmasında çözücü olarak etanol, metanol, aseton ve saf su kullanılmıştır. Çözücülerin ekstraksiyon verimi belirlendikten sonra hazırlanan ekstraktların in vitro antimikrobiyal aktivitesi altı farklı çoklu antibiyotik dirençli E. coli suşu (EC1-6) kullanılarak disk difüzyon yöntemiyle belirlenmiştir. Çözücü olarak su veya metanol kullanılan nane ekstraksiyonundan elde edilen ekstraksiyon verimi, aseton ve etanolden daha yüksek bulunmuştur (P<0,001). Benzer şekilde, zencefil ve sarımsak örneklerinden su kullanılarak alınan ekstraksiyon verimi diğer çözücülerden daha yüksek olmuştur (sırasıyla P=0,013 ve P<0,001). Zencefil etanol ve metanol ekstraktlarının E. coli EC2 ve EC4 suşlarına karşı antimikrobiyal aktivite gösterdiği (sırasıyla P=0,020 ve P=0,026), buna karşın diğer E. coli suşları üzerine zencefil ekstraktlarının herhangi bir etkisi olmadığı (P>0,05) belirlenmiştir. Benzer şekilde, sarımsak etanol ve metanol ekstraktlarının E. coli EC2 suşu dışındaki tüm E. coli suşlarına antibakteriyel etki gösterdiği belirlenmiştir (P<0,05). Bununla birlikte, farklı çözücüler kullanılarak hazırlanan nane ekstraktlarının hiçbir E. coli suşuna karşı antimikrobiyal aktivitesi tespit edilmemiştir. Çalışmanın sonuçları, zencefil etanol veya metanol ekstraktlarının, sarımsak etanol ekstraktlarının çalışılan E. coli suşlarına karşı antimikrobiyal ajan olarak kullanılabileceğini göstermiştir.

This study was carried out to determine the effect of adding ginger powder at different levels (0.0, 0.5, 1.0, 2.0%) to the ration on performance, blood parameters and meat quality characteristics of male Japanese quails. 48 male Japanese quail (Coturnix coturnix Japonica) at 28 days of age were used in the study. The experiment was carried out for 21 days in 4 replications in a quail cage with 12 male Japanese quails in each of 4 treatment groups consisting of rations containing different levels of ginger powder. At the end of the experiment, the effects of adding different levels of ginger powder to male quail diets on the performance and serum parameters studied were statistically insignificant. Pre breast L*, a* and b*, thigh meat colours a* and b* values were not significantly affected by the treatments. However, pre-thigh L* values were significantly lower in the group fed with 2.0% ginger powder compared to the group fed with 0.5% and 1.0% ginger powder. Post breast b* value of the group containing 2.0% ginger powder in the diet was significantly higher than that of the group containing 0.5% and 1.0% ginger powder. It was observed the treatment group containing 2.0% ginger powder significantly decreased the pH value and TBA (thiobarbituric acid number) values at the breast meats when compared to the control group and the treatment group containing 0.5% ginger powder. According to the result of the study, it was observed that the addition of ginger powder to male quail rations did not affect performance and serum parameters, but the use of ginger powder at the level of 2.0% in the diet improved some meat quality characteristics.