Bay Laurel Laurus Nobilis L In Japanose Quails Feeding 2 Fatty Acid Content And Oxidative Stability Of Breast Meat
Yazarlar (2)
Gümüşhane Üniversitesi, Türkiye
Doç. Dr. Nusret GENÇ
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | ESCI dergilerinde yayınlanan tam makale |
| Dergi Adı | Bulgarian Journal of Agricultural Science |
| Dergi ISSN | 1310-0351 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | Emerging Sources Citation Index |
| Makale Dili | İngilizce |
| Basım Tarihi | 01-2013 |
| Cilt No | 19 |
| Sayı | 3 |
| Sayfalar | 606 / 610 |
| Özet |
| In this study, the antioxidant effect of dietary supplementation with bay laurel (Laurus nobilis L.) leaves (LN) to a conventional diet on fatty acid content and oxidatif stability of breast meat was studied. For that purpose, a total number of 60 Japanese quails aged 56-d were fed diets supplemented with 0 (LN0), 2 (LN2) and 4 g (LN4) leaves/kg of feed, respectively. Quails were housed individually in cages during ten weeks. Fatty acid composition was determined for fresh breast meat. Malondialdehyde (MDA) values were determined in breast meat samples stored at +4°C (2, 5 and 8 d) and at -20°C (3 and 6 mo). Supplementation of LN had no effect on any fatty acid content of meat. However, addition of LN lowered (P<0.01) MDA content of the refrigerated meat samples only at 8 d. On the other hand, supplementation with LN had no significant effect on reducing the MDA values of meat samples during the other stored times. Besides, the amount of MDA increased (P<0.01) in all of the refrigerated and frozen meat samples with time. The results of this study demonstrated that supplementation of LN could reduce MDA content of refrigerated meat samples only at 8 d. |
| Anahtar Kelimeler |
| Bay leave | Breast meat | Fatty acid | Laying quail | Malondialdehyde |
