Effect of thyme oil (Thymbra spicata l. Var. Spicata) on meat quality in Japanese quails
Özet
The effects of thyme oil on meat quality in Japanese quails were investigated. A total of 192 mixed sexes Japanese quail chicks were used in the feeding trial, which lasted until the birds reached 35 d of age. Birds were randomly allocated to 4 dietary treatments comprising three experimental groups and one control group (basal diet). Each group was divided into 4 subgroups, with each containing twelve quails. Basal diet was formulated according to NRC recommendations. Thyme oil was added daily to the basal diet at 200 (T1), 400 (T2) and 600 mg/kg (T3) levels, respectively. After slaughtering and evisceration, the carcasses were stored at 3 +/- 0.5 degrees C for 10-12 h and then the breast fillets were removed from carcass.
Anahtar kelimeler
Atıf için künye
Aksu, T., Aksu, M. İ., Onel, S. E., Yakan, A., Kaya, D. A., & Baylan, M. (2014). Effect of thyme oil (Thymbra spicata l. Var. Spicata) on meat quality in Japanese quails. European Poultry Science, 78. https://doi.org/10.1399/eps.2013.6
BibTeX
@article{aksu2014-273877,
author = {Aksu, T. and Aksu, Muhammet İrfan and Onel, S. E. and Yakan, A. and Kaya, D. A. and Baylan, M.},
title = {Effect of thyme oil (Thymbra spicata l. Var. Spicata) on meat quality in Japanese quails},
journal = {European Poultry Science},
year = {2014},
volume = {78},
issn = {1612-9199},
doi = {10.1399/eps.2013.6},
url = {https://akademik.atauni.edu.tr/yayinlar/273877-effect-of-thyme-oil-thymbra-spicata-l-var-spicata-on-meat-quality-in-japanese}
}