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The Effect of Thyme (Thymbra spicata L. var. spicata) Essential Oil on the Antioxidant Potential and Meat Quality of Japanese Quail Fed in Various Stocking Densities

Year 2019, Volume: 14 Issue: 2, 129 - 136, 25.10.2019

Abstract

This study was conducted to determine the antioxidant effect of the Thyme (Thymbra spicata L. var. spicata) essential oil on meat quality of Japanese Quail fed in various stocking densities. In this study, a total of up to 7-day age 300 Japanese Quails (Coturnix coturnix Japonica) chickens were used and theexperimental period lasted for 28 days. The chickens were divided into 6 groups, each containing 50 chicks Control group (CONT), High stocking density control group (HSD-CONT), an antibiotic group (HSD-ANT), zahter oil groups (HSD-T1, T2, T3). At the end of the study, serum MDA level was found significantly higher in the HSD-ANT group than the other groups (P<0.01). It was determined that the stocking density has a significant effect on the pH and colour of brisket (P<0.01). Moreover, inclusions of thyme essential oil supplementation into the diets of quails fed in high stocking density provided various levels of improvements on antioxidant potantial, and especially thyme EO at 600 mg per kg were found more effective to ameliorete the detrimental effects of oxidative stress caused by high stocking density.

References

  • 1. Tang SZ., Kerry JP., Sheehan D., Buckley DJ., Morrissey PA., 2001. Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat. Meat Science, 57, 331-376. 2. Botsoglou NA., Grigoropoulou SH., Botsoglou E., Govaris A., Papageorgiou G., 2003. The effect of dietary oregano oil and alpha-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage. Meat Science, 65, 1193-1200. 3. Berg EP., 2001. Influence of stress on composition and quality of meat, poultry and meat products. J Anim Sci,79, 204. 4. Petracci M., Fletcher DL., Northcutt JK., 2001. The effect of holding temperature on live shrink, processing yield, and breast meat quality of broiler chickens. Poultry Sci, 80, 670-675. 5. Qiao M., Fletcher DL., Northcutt JK., Smith DP., 2002. The relationship between raw broiler breast meat color and composition. Poultry Sci, 82, 422-427. 6. Van Laack RLJM., Liu CH., Smith MO., Koveday HD., 2000. Characteristics of pale, soft, exudative broiler breast meat. Poultry Scie, 79, 1057-1061. 7. Qiao M., Fletcher DL., Smith DP., Northcutt JK., 2001. The effect of broiler breast meat color on Ph, moisture, water-holding capacity and emulsification capacity. Poultry Scie, 80, 676-680. 8. Le Bihan-Duval E., Berri C., Baeza E., Millet N., Beaumont C., 2001. Estimation of the genetic parameters of meat characteristics and of their genetic correlations with growth and body composition in an experimental broiler line. Poultry Sci, 80, 839-843. 9. Mallia JG., Barbut S., Vaillancourt JP., Martin SW., Mcewen SJ., 2000. A dark, firm dry- like condition in turkeys condemned for cyanosis. Poultry Sci, 79, 281-285. 10. Küçükyilmaz K., Kiyma Z., Akdağ A., Çetinkaya M., Atalay H., Ateş A., Bozkurt M., 2017. Effect of lavender (Lavandula Stoechas) essential oil on growth performance, carcass characteristics, meat quality and antioxidant status of broilers. S Afr J Anim Sci, 47, 178-188. 11. Botsoglou NA., Florou-Paneri P., Christaki E., Fletouris DJ., Spais AB., 2002. Effect of dietary oregano essential oil on performance of chickens and on iron-induced lipid oxidation of breast, thigh and abdominal fat tissues. British Poult Sci, 43, 223-230. 12. Jurgens MH., 1996. Animal Feeding and Nutrition, Dubuque, IA, Kendall. 13. SPSS, 2002. Inc. SPSS for Windows., Version 11.5, SPSS Inc., USA. 14. Malayoğlu HB., Altan Ö., Tüzmen MN., Çeliktaş ÖY., 2008. Yumurta tavuklarında n-3 çoklu doymamış yağ asitlerince zenginleştirilmiş karma yemlere ilave edilen kekik ve biberiye esansiyel yağlarının oksidatif stabilite, lipid metabolizması, performans ve bazı yumurta kalite kriterleri üzerine etkisi. TOVAG Proje (106O090) Kesin Raporu, 125 15. Kaya A., Turgut L., 2012. Yumurtacı tavuk rasyonlarına değişik oranlarda katılan adaçayı (Salvia officinalis), kekik (Thymbra spicata), nane (Menthae piperitae) ekstraktları ile vitamin E’nin performans, yumurta kalitesi ve yumurta sarısı TBARS değerleri üzerine etkileri. Atatürk Üniv Ziraat Fak Derg, 43, 49-58. 16. Seven İ., Seven PT., Aslan AS., Yıldız N., 2011. Farklı yerleşim sıklığında yetiştirilen Japon Bıldırcınlarının (Coturnix Coturnix Japonica) performans parametreleri üzerine rasyona katılan multienzimin etkileri. Erciyes Üniv Vet Fak Derg, 8, 173-180. 17. Chowdhury S., Mandal GP., Patra AK., Kumar P., Samanta I., Pradhan S., Samanta AK., 2018. Different essential oils in diets of broiler chickens: 2. Gut microbes and morphology, immune response, and some blood profile and antioxidant enzymes. Animal Feed Sci Tech, 236, 39-47. 18. Aksu T., Aksu DS., Kaya DA., Duran N., Önel SE., Canoğulları S., 2012. Effects of dietary thyme (Thymbra Spicata L.) essential oil on performance, antioxidant status, blood characterisitcs and intestinal microflora of Japanese Quails. International Animal Science Congrees Of Turkish and Relatives Communities,11-13 Semptember, Isparta-Turkey, 38. 19. Yörük MA., Laçin E., Hayırlı A., Yıldız A., 2008. Humat ve prebiyotiklerin farklı yerleşim sıklığında yetiştirilen Japon Bıldırcınlarında verim özellikleri, yumurta kalitesi ve kan parametrelerine etkisi. YYÜ Vet Fak Derg, 19, 15-22. 20. Fletcher DL., 1999. Poultry meat colour. In Poultry Meat Science, RI Richardson and GC Mead eds. Poultry Science Symposium Series 25, CABI Publishing, 159-175. 21. Mahmud ATBA., Afnan R., Ekastuti DR., Arief II., 2017. Blood profile, performance and meat quality of crossed kampung broiler chicken in different stocking density. Jurnal Vet, 18, 247- 256. 22. Meluzzi A., Fabbri C., Folegatti E., Sirri F., 2008. Effect of less intensive rearing conditions on litter characteristics, growth performance, carcase injuries and meat quality of broilers. British Poult Sci, 49, 509-515. 23. Zhang YR., Zhang LS., Wang Z., Liu Y., Li FH., Yuan JM., Xia ZF., 2018. Effects of stocking density on growth performance, meat quality and tibia development of Pekin ducks. Anim Sci J, 89, 925-930. 24. Castellini C., Mugnai C., Dal Baco A., 2002. Effect of organic production system on broiler carcass and meat quality. Meat Sci, 60, 219-225. 25. Goo D., Kim JH., Choi HS., Park GH., Han GP., Kil DY., 2018. Effect of stocking density and sex on growth performance, meat quality, and intestinal barrier function in broiler chickens. Poultry science.

Zahter (Thymbra Spicata L. var. Spicata) Uçucu Yağının Farklı Yerleşim Sıklığında Beslenen Japon Bıldırcınlarında Antioksidan Potansiyel ve Et Kalite Parametrelerine Etkisi

Year 2019, Volume: 14 Issue: 2, 129 - 136, 25.10.2019

Abstract

Bu çalışma zahter (Thymbra spicata L. var. spicata) uçucu yağının farklı yerleşim sıklığında beslenen Japon bıldırcınlarında antioksidan potansiyelini ve et kalitesine etkisini belirlemek amacıyla yapılmıştır. Çalışmada, 7 günlük yaşta, toplam 300 adet Japon bıldırcın (Coturnix coturnix japonica) civciv kullanılmış ve çalışma 28 gün sürdürülmüştür. Civcivler, her biri 5 tekerrür ve 50 civcivden oluşan 6 gruba ayrılmıştır. Araştırma grupları; normal yerleşim sıklığında kontrol grubu (NYS-KONTROL), yoğun yerleşim sıklığında kontrol grubu (YYS-KONT), yoğun yerleşim sıklığı uygulanan gruplara sırayla 200, 400, ve 600 mg/kg zahter uçucu yağı ve 10 mg/kg Avilamisin katkısı yapılan grup (YYS-ANT) şeklinde dizayn edilmiştir. Araştırmada, 50x100 cm ebadındaki kafeslerde, normal yerleşim sıklığı 160 cm2/bıldırcın; yoğun yerleşim sıklığı ise 90 cm2/bıldırcın olarak düzenlenmiştir. Çalışma sonunda, serum MDA düzeyinin YYS-ANT grubunda diğer gruplara göre önemli derecede yüksek olduğu belirlenmiştir (P<0.01). Araştırma sonunda, en düşük göğüs eti pH’sı NYS-KONT grubunda belirlenirken üzerine yerleşim sıklığının etkisi önemli (P<0.01) bulunmuştur. Sonuç olarak, yerleşim sıklığı uygulan bıldırcın rasyonlarına zahter uçucu yağı ilavesi, lipid peroksidasyonu üzerinde doza bağlı olarak iyileşmeler sağlamış ve özellikle 600 mg/kg zahter uçucu yağının daha etkili olduğu belirlenmiştir.



          As a result of the study, serum MDA
level was significantly higher in the HSD-ANT group than the other groups (P<0.01). To determine the, pH and
color properties in brisket, and it was found that the stocking density has a
significant effect on the pH of brisket (P<0.01).
As a result, inclusions of Zahter essential oil into the quils diets reared in
high stocking density
provided improvements at various levels on antioxidant potantial. It
was determined that inclusion of Zahter EO, in particular, at 600 mg per kg
level more alleviated the detrimental effects of
oxidative stress
generated by high stocing density.

References

  • 1. Tang SZ., Kerry JP., Sheehan D., Buckley DJ., Morrissey PA., 2001. Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat. Meat Science, 57, 331-376. 2. Botsoglou NA., Grigoropoulou SH., Botsoglou E., Govaris A., Papageorgiou G., 2003. The effect of dietary oregano oil and alpha-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage. Meat Science, 65, 1193-1200. 3. Berg EP., 2001. Influence of stress on composition and quality of meat, poultry and meat products. J Anim Sci,79, 204. 4. Petracci M., Fletcher DL., Northcutt JK., 2001. The effect of holding temperature on live shrink, processing yield, and breast meat quality of broiler chickens. Poultry Sci, 80, 670-675. 5. Qiao M., Fletcher DL., Northcutt JK., Smith DP., 2002. The relationship between raw broiler breast meat color and composition. Poultry Sci, 82, 422-427. 6. Van Laack RLJM., Liu CH., Smith MO., Koveday HD., 2000. Characteristics of pale, soft, exudative broiler breast meat. Poultry Scie, 79, 1057-1061. 7. Qiao M., Fletcher DL., Smith DP., Northcutt JK., 2001. The effect of broiler breast meat color on Ph, moisture, water-holding capacity and emulsification capacity. Poultry Scie, 80, 676-680. 8. Le Bihan-Duval E., Berri C., Baeza E., Millet N., Beaumont C., 2001. Estimation of the genetic parameters of meat characteristics and of their genetic correlations with growth and body composition in an experimental broiler line. Poultry Sci, 80, 839-843. 9. Mallia JG., Barbut S., Vaillancourt JP., Martin SW., Mcewen SJ., 2000. A dark, firm dry- like condition in turkeys condemned for cyanosis. Poultry Sci, 79, 281-285. 10. Küçükyilmaz K., Kiyma Z., Akdağ A., Çetinkaya M., Atalay H., Ateş A., Bozkurt M., 2017. Effect of lavender (Lavandula Stoechas) essential oil on growth performance, carcass characteristics, meat quality and antioxidant status of broilers. S Afr J Anim Sci, 47, 178-188. 11. Botsoglou NA., Florou-Paneri P., Christaki E., Fletouris DJ., Spais AB., 2002. Effect of dietary oregano essential oil on performance of chickens and on iron-induced lipid oxidation of breast, thigh and abdominal fat tissues. British Poult Sci, 43, 223-230. 12. Jurgens MH., 1996. Animal Feeding and Nutrition, Dubuque, IA, Kendall. 13. SPSS, 2002. Inc. SPSS for Windows., Version 11.5, SPSS Inc., USA. 14. Malayoğlu HB., Altan Ö., Tüzmen MN., Çeliktaş ÖY., 2008. Yumurta tavuklarında n-3 çoklu doymamış yağ asitlerince zenginleştirilmiş karma yemlere ilave edilen kekik ve biberiye esansiyel yağlarının oksidatif stabilite, lipid metabolizması, performans ve bazı yumurta kalite kriterleri üzerine etkisi. TOVAG Proje (106O090) Kesin Raporu, 125 15. Kaya A., Turgut L., 2012. Yumurtacı tavuk rasyonlarına değişik oranlarda katılan adaçayı (Salvia officinalis), kekik (Thymbra spicata), nane (Menthae piperitae) ekstraktları ile vitamin E’nin performans, yumurta kalitesi ve yumurta sarısı TBARS değerleri üzerine etkileri. Atatürk Üniv Ziraat Fak Derg, 43, 49-58. 16. Seven İ., Seven PT., Aslan AS., Yıldız N., 2011. Farklı yerleşim sıklığında yetiştirilen Japon Bıldırcınlarının (Coturnix Coturnix Japonica) performans parametreleri üzerine rasyona katılan multienzimin etkileri. Erciyes Üniv Vet Fak Derg, 8, 173-180. 17. Chowdhury S., Mandal GP., Patra AK., Kumar P., Samanta I., Pradhan S., Samanta AK., 2018. Different essential oils in diets of broiler chickens: 2. Gut microbes and morphology, immune response, and some blood profile and antioxidant enzymes. Animal Feed Sci Tech, 236, 39-47. 18. Aksu T., Aksu DS., Kaya DA., Duran N., Önel SE., Canoğulları S., 2012. Effects of dietary thyme (Thymbra Spicata L.) essential oil on performance, antioxidant status, blood characterisitcs and intestinal microflora of Japanese Quails. International Animal Science Congrees Of Turkish and Relatives Communities,11-13 Semptember, Isparta-Turkey, 38. 19. Yörük MA., Laçin E., Hayırlı A., Yıldız A., 2008. Humat ve prebiyotiklerin farklı yerleşim sıklığında yetiştirilen Japon Bıldırcınlarında verim özellikleri, yumurta kalitesi ve kan parametrelerine etkisi. YYÜ Vet Fak Derg, 19, 15-22. 20. Fletcher DL., 1999. Poultry meat colour. In Poultry Meat Science, RI Richardson and GC Mead eds. Poultry Science Symposium Series 25, CABI Publishing, 159-175. 21. Mahmud ATBA., Afnan R., Ekastuti DR., Arief II., 2017. Blood profile, performance and meat quality of crossed kampung broiler chicken in different stocking density. Jurnal Vet, 18, 247- 256. 22. Meluzzi A., Fabbri C., Folegatti E., Sirri F., 2008. Effect of less intensive rearing conditions on litter characteristics, growth performance, carcase injuries and meat quality of broilers. British Poult Sci, 49, 509-515. 23. Zhang YR., Zhang LS., Wang Z., Liu Y., Li FH., Yuan JM., Xia ZF., 2018. Effects of stocking density on growth performance, meat quality and tibia development of Pekin ducks. Anim Sci J, 89, 925-930. 24. Castellini C., Mugnai C., Dal Baco A., 2002. Effect of organic production system on broiler carcass and meat quality. Meat Sci, 60, 219-225. 25. Goo D., Kim JH., Choi HS., Park GH., Han GP., Kil DY., 2018. Effect of stocking density and sex on growth performance, meat quality, and intestinal barrier function in broiler chickens. Poultry science.
There are 1 citations in total.

Details

Primary Language English
Subjects Health Care Administration
Journal Section Araştırma Makaleleri
Authors

Suleyman Ercument Onel

Taylan Aksu

Publication Date October 25, 2019
Published in Issue Year 2019 Volume: 14 Issue: 2

Cite

APA Onel, S. E., & Aksu, T. (2019). The Effect of Thyme (Thymbra spicata L. var. spicata) Essential Oil on the Antioxidant Potential and Meat Quality of Japanese Quail Fed in Various Stocking Densities. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 14(2), 129-136.
AMA Onel SE, Aksu T. The Effect of Thyme (Thymbra spicata L. var. spicata) Essential Oil on the Antioxidant Potential and Meat Quality of Japanese Quail Fed in Various Stocking Densities. Atatürk Üniversitesi Veteriner Bilimleri Dergisi. October 2019;14(2):129-136.
Chicago Onel, Suleyman Ercument, and Taylan Aksu. “The Effect of Thyme (Thymbra Spicata L. Var. Spicata) Essential Oil on the Antioxidant Potential and Meat Quality of Japanese Quail Fed in Various Stocking Densities”. Atatürk Üniversitesi Veteriner Bilimleri Dergisi 14, no. 2 (October 2019): 129-36.
EndNote Onel SE, Aksu T (October 1, 2019) The Effect of Thyme (Thymbra spicata L. var. spicata) Essential Oil on the Antioxidant Potential and Meat Quality of Japanese Quail Fed in Various Stocking Densities. Atatürk Üniversitesi Veteriner Bilimleri Dergisi 14 2 129–136.
IEEE S. E. Onel and T. Aksu, “The Effect of Thyme (Thymbra spicata L. var. spicata) Essential Oil on the Antioxidant Potential and Meat Quality of Japanese Quail Fed in Various Stocking Densities”, Atatürk Üniversitesi Veteriner Bilimleri Dergisi, vol. 14, no. 2, pp. 129–136, 2019.
ISNAD Onel, Suleyman Ercument - Aksu, Taylan. “The Effect of Thyme (Thymbra Spicata L. Var. Spicata) Essential Oil on the Antioxidant Potential and Meat Quality of Japanese Quail Fed in Various Stocking Densities”. Atatürk Üniversitesi Veteriner Bilimleri Dergisi 14/2 (October 2019), 129-136.
JAMA Onel SE, Aksu T. The Effect of Thyme (Thymbra spicata L. var. spicata) Essential Oil on the Antioxidant Potential and Meat Quality of Japanese Quail Fed in Various Stocking Densities. Atatürk Üniversitesi Veteriner Bilimleri Dergisi. 2019;14:129–136.
MLA Onel, Suleyman Ercument and Taylan Aksu. “The Effect of Thyme (Thymbra Spicata L. Var. Spicata) Essential Oil on the Antioxidant Potential and Meat Quality of Japanese Quail Fed in Various Stocking Densities”. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, vol. 14, no. 2, 2019, pp. 129-36.
Vancouver Onel SE, Aksu T. The Effect of Thyme (Thymbra spicata L. var. spicata) Essential Oil on the Antioxidant Potential and Meat Quality of Japanese Quail Fed in Various Stocking Densities. Atatürk Üniversitesi Veteriner Bilimleri Dergisi. 2019;14(2):129-36.