Bıldırcın Rasyonlarına Nane Yağı İlavesinin Besi Performansı, Et Kalitesi, Karkas Kompozisyonu ve Oksidadif Stres Belirleyicileri Üzerine Etkisi

Year 2020, Volume: 7 Issue: 1, 186 - 194, 25.01.2020

Besime Doğan Daş Aydın Daş İsmail Koyuncu Osman Bilal Mehmet Çetin Nurcan Kırar Tuncay Tufan Ahmet Yusuf Şengül

https://doi.org/10.30910/turkjans.680061

Cited By: 4

Abstract

Bu çalışma, bıldırcın rasyonlarına eklenen nane yağının büyüme performansı, et kalite, renk ve kan oksidatif stres özellikleri üzerine etkisini araştırmak amacıyla yürütülmüştür. Bu amaçla 10 günlük yaşta 40 adet japon bıldırcını kullanılmış ve deneme 35 gün sürdürülmüştür. Araştırma grupları, her birinde bireysel olarak 10 bıldırcın bulunan 4 gruba ayrılmıştır. Bıldırcınlar için hazırlanan rasyonlarda, kontrol grubunda herhangi bir yem katkı maddesi kullanılmazken, diğer grupların yemlerine %0.1, %0.2 ve %0.3 Nane Yağı (NY) ilave edilmiştir. Deneme genelinde Canlı ağırlık (CA), Günlük canlı ağırlık artışı (GCAA), Günlük yem tüketimi (GYT), Yemden yararlanma oranı (YYO), karkas ve kesim özellikleri ile renk ve pH bakımından gruplar arasında fark gözlenmemiştir. Ancak kanda toplam oksidatif durum (TOS)’u önemli ölçüde düşürdüğü ve toplam antioksidan durum (TAS)’u ise yükselttiği tespit edilmiştir. Sonuç olarak bıldırcın rasyonlarına nane yağı ilavesinin besi performansı ve karkas özelliklerini değiştirmediği ancak TAS değerlerini yükselttiği ve TOS değerlerini düşürdüğü için yem katkı maddesi olarak rasyona %0.1 oranında NY eklenmesinin faydalı olacağı görülmüştür.

Keywords

Bıldırcın, nane yağı, performans, et kalitesi, renk, TAS, TOS

Effects of Dietary Addition of Peppermint Oil on Growth Performance, Meat Quality, Carcass Composition and Oxidative Stress Markers of Japanese Quail

Abstract

This study was conducted to investigate the effects of peppermint oil added to quail diets on growth performance, meat quality characteristics, meat color and blood oxidative stress characteristics. For this purpose, 40 Japanese quails were used at the age of 10 days and the experiment was continued for 35 days. The study groups were divided into 4 groups, each containing 10 quails. The control group was fed with a diet without any additives while 0.1%, 0.2% and 0.3% peppermint oil (PO) were added to the feed of the other groups. There was no significant difference between groups in terms of body weight (BW), daily body weight gain (DBWG), daily feed consumption (DFC), feed conversion ratio (FCR), carcass and slaughter characteristics, color and pH values. However, it was found that addition of 0.1% PO significantly reduced total oxidative status (TOS) and increased total antioxidant status (TAS) in blood. The results indicated that adding peppermint oil to quail rations at rate of 0.1% PO would be useful as an additive improving TAS and reducing TOS values although PO addition did not change feeding performance and carcass characteristics of quails.

Keywords

Quail, peppermint oil, performance, meat quality, color, TAS, TOS

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