Investigation of the effects of using different fat sources in diets on performance, carcass characteristics, meat quality and shelf life in quail production

In this study, effects of different fat sources (sunflower oil (Helianthus annuus), olive oil (Olea europaea), fish oil, flax seed oil (Linum usitatissimum) and nettle seed oil (Urtica dioica)) on quail meat quality, fattening performance, carcass characteristics and shelf life were investigated. pH, color, texture, moisture, ash, protein, fat, TBARS, cholesterol and fatty acid composition were determined in meat samples. After vacuum packaging, meat samples were evaluated for shelf life during storage period at 4 ºC and -18 ºC. Japanese quails used in this study were obtained from Suleyman Demirel University, Faculty of Agriculture quail production unit. Day old quails taken from incubator were placed in cages and given broiler starter diet during first two weeks feeding period. All quails were treated in the same management routines until the end of the second week and then male quails were selected to use in nutrition experiments. Then equal numbers of male quails were randomly divided into the experimental groups. After preperation of standard diet, only the oil content of the diet was changed with tested five different oil sources.After 2 weeks of prefeeding period, quails were then fed with diet containing five different fat sources (sunflower oil or olive oil or fish oil or flax seed oil or nettle seed oil) for a period of 5 weeks. A total of 250 quails (25 in each replicates) were fed during nutrition experiment. Live weight change was calculated each week and feed conversion ratio (FCR) was also determined by the use of the amount of consumed feed per week. Live weight changes related to fattening performance were calculated by weighing quails each week.Quails were slaughtered at the end of the seven weeks, carcass weights were determined and breast meat was removed from carcass. After vacuum packaging process was performed, quail meat samples were stored at 4 ºC and -18 ºC.Similar results were obtained for the amount of feed intake and live weight gain in treatment groups of quails; even though no differences were determined among the groups initially (p> 0.05) , the highest live weight and the amount of feed intake after 5 weeks duration of second feding period were determined for the quails fed with flaxseed oil (192.03 g) or olive oil (189.79 g) (p<0.05).Physical and chemical properties of quail meat were evaluated in this study. Differences in pH among treatment groups were determined after 45 and 60 days of storage. Differences among treatment groups in terms of color characteristics of quail meat were determined (p<0.05) and this differences werealso observed at the end of storage period. The greatest effect of different diets on physical properties of quail meat was determined on textural properties. While quail meat obtained from quails fed with diet containing fish oil had the harshest texture (20496.23 g), quail meat obtained from quails fed with diet containing sunflower oil samples had the most fragile texture (12799.84 g) (p<0.05).As expected, the significant differences were determined amongfat percentages of treatment groups (p<0.05). The highest fat content (3.21%) was determined in quail meat obtained fron quails fed with olive oiland the lowest fat content (2.82%) was found in meat from quails received sunflower oil in their diet (p<0.05). As far aslipid oxidationdata is concerned, the highest oxidation values were found to be in meat samples obtained from quails received olive oil (4.23 µmol/kg) (p<0.05) and the lowest oxidation values were determined in meat samples obtained from quails fed with nettle seed oil (1.72 µmol/kg) (p<0.05). The highest cholesterol levels were determined in meat samples obtained from quails received diet which contained olive oil (114.06 mg/100 g) (p<0.05) and the lowest cholesterol levels were determined in meat samples obtained from quails fed with diet containing flax seed oil (50.06 mg/100 g) (p<0.05). Furthermore, the highest amount of fatty acids found in oils added into diet were also chromatographically determined in high quantity in quail meat samples. It was determined that unsaturated fatty acids can be enriched in quail meat with the addition of dietary fish oil into quail diet. It was also determined that an increase in linolenic acid content in quail meat can be accomplished with addition of flaxseed oil into quail diet.