The effects of Pennyroyal (Mentha pulegium L.) on performance, carcass and meat quality in Japanese quails (Coturnix coturnix japonica)

Abstract

This study investigated the Pennyroyal in terms of its effects on performance and meat quality (color and pH) in Japanese quails in different levels. A total of one day-old Japanese quail chicks were randomly distributed to a control and two experimental groups containing three different levels of pennyroyal (0.0, 0.1 and 0.2 %). Each experimental group was divided into five repetitive groups with, ten quail chicks in each group. At the end of the experiment, the performance values and meat quality parameters (color and pH) were measured. Significant differences were found between the groups according to the growth performance of the quails (P<0.05). At the end of the study, the body weight and body weight gain of the experimental groups in which 0.1% (P1) and 0.2% (P2) pennyroyal supplemented were found to be higher than the control group. It was observed that the feed consumption increased in the P2 group compared to the control group, and the feed conversion rate decreased (P<0.05). There was no significant difference was observed in the carcass yield, heart, liver and gizzard weight (P>0.05). The brightness (L*), redness (a*), yellowness (b*) and pH values of the breast meat were not affected by the supplementation of pennyroyal (P>0.05). According to the results of the study, the supplemented of pennyroyal by 0.2% was more effective on the performance.

Keywords

• Meat color
• pennyroyal
• performance
• pH
• quail

Yarpuzun (Mentha pulegium L.) Japon bıldırcınlarında (Coturnix coturnix japonica) performans, karkas ve et kalitesi üzerine etkisi

Abstract

Bu çalışmada, Yarpuzun (Mentha pulegium L.) farklı seviyelerde Japon bıldırcınlarında performans ve et kalitesi (renk ve pH) üzerine etkisi araştırılmıştır. Toplam 150 adet günlük yaşta Japon bıldırcın civcivi üç farklı düzeyde yarpuz içeren (%0,0, 0,1 ve 0,2) bir kontrol ve iki deneme grubuna rastgele dağıtıldı. Her deneme grubu içerisinde 10 bıldırcın bulunan beş tekerrürlü gruba ayrıldı. Deneme sonunda performans değerleri ve et kalite parametreleri (renk ve pH) ölçüldü. Bıldırcınların büyüme performansı değerlendirildiğinde gruplar arasında önemli farklılıklar bulundu (P<0,05). Çalışma sonu itibariyle %0,1 (P1) ve %0,2 (P2) yarpuz ilave edilen deneme gruplarının canlı ağırlık ve canlı ağırlık artışları kontrol grubuna oranla yüksek bulundu. Yem tüketiminin P2 grubunda kontrol grubuna oranla arttığı, yemden yararlanma oranının ise düştüğü gözlendi (P<0,05). Karkas randımanı, kalp, karaciğer ve taşlık ağırlıkları açısından anlamlı bir fark olmadığı görüldü (P>0,05). Göğüs etinin parlaklık (L*), kırmızılık (a*) ve sarılık (b*) ile pH değerleri yarpuz ilavesinden etkilenmedi (P>0,05). Çalışma sonuçlarına göre yarpuzun %0,2 düzeyinde ilavesinin performans üzerine daha etkili olduğu belirlendi.

Keywords

• Bıldırcın
• et rengi
• performans
• pH
• yarpuz

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