Effect of dietary supplementation of some antioxidants on growth performance, carcass composition and breast meat characteristics in quails reared under heat stress
2010
Imik, H.,Atatuerk Univ., Erzurum (Turkey). Dept. of Animal Science | Aydemir Atasever, M.,Atatuerk Univ., Erzurum (Turkey). Dept. of Food Hygiene and Technology | Koc, M.,Bozok Univ., Yozgat (Turkey). Dept. of Biology | Atasever, M.,Atatuerk Univ., Erzurum (Turkey). Dept. of Food Hygiene and Technology | Ozturan, K.,9th Army Cps A Type Food Control Detachment Commandery, Erzurum (Turkey)
Growth performance, carcass composition and breast meat characteristics were studied in Japanese quails exposed to heat stress and supplemented with vitamin E, vitamin C, vitamin E+C, and alpha lipoic acid. The birds were divided into 5 groups of 50 birds each (150 females and 100 males 21-days-old), fed for a period of 21 days and kept in a controlled environment with a temperature of 34 deg C between 08:00 and 17:00 and 24 deg C for the remaining part of the day. The five groups included: a control group (BS), a group fed diets with vitamin E (BSE), with vitamin C (BSC), with vitamin E+C (BSEC) and with lipoic acid (BSLA). The supplements did not affect the growth performance and carcass composition of the birds. The malonaldehyde value of the BS group was significantly higher than in the other groups. L*, a*, and b* values in the samples of superficialis pectoralis muscle (SPM) and deep pectoralis muscle (DPM) were determined. In the samples from the SPM, the L* value of the BS group was higher than in the BSC group; the a* value of the BSE group was higher than in the BS group; and the b* value of the BSC group was higher than in the BS group (P less than 0.05). In the samples from the DPM, the L* value of the BS group was higher than in the BSEC group (P less than 0.05); the a* values of the BSE and BSEC groups were higher than in the BS group (P less than 0.05); and the b* values of the BSC, BSEC and BSLA groups were higher than in the BS group (P less than 0.01). In the microbiological analysis of meat, total aerobic mesophilic bacterial counts of the BS and BSE groups were higher than the counts in the BSC, BSEC, and BSLA groups (P less than 0.01); coliform bacterial counts were higher in the BSE group than in the BSC group (P less than 0.05); and lactic acid was higher in the BSE and BSEC groups than in the BSC and BSLA groups (P less than 0.01). In conclusion, the supplemented antioxidants did not exhibit any significant effect on growth performance, but they significantly decreased lipid oxidation in the meat.
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