Japon bıldırcını (coturnix coturnix japonica) karma yemlerinde lavanta tozu kullanımının performans, karkas özellikleri ve et kalitesi üzerine etkileri
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Niğde Ömer Halisdemir Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada bıldırcın karma yemlerinde antibakteriyel, antifungal, antienflamatuar ve antioksidan özelliklere sahip lavanta tozunun (lavandula angustofolia) bıldırcınlarda performans, karkas özellikleri ve etin raf ömrü üzerine etkisi incelenmiştir. Deneme sonunda grupların canlı ağırlık kazancı, yemden yararlanma oranı ve yem tüketimi değerleri gruplarda önemli bulunmamıştır. Deneme gruplarında karkas verimi, but, göğüs sırt, iç organ oranları ve karın yağ miktarının lavanta tozu katkısından etkilenmediği belirlenmiştir (P>0.05). Karkas parametrelerinden sadece kanat ve boyun oranları bakımından farklılık bulunmuştur (P<0.05). Göğüs ve but eti renk skoru (L a ve b) değerleri bakımından gruplar arasında göğüs deri L a ve b değerleri ile but deri L değeri bakımından farklılık gözlenmiştir. Göğüs eti pH düzeyi karma yem grupları içinde önemli bir farklılık yaratmamıştır (P>0.05). Çalışmada kullanılan lavanta tozunun göğüs eti TBA, peroksit ve toplam psiksikrofil bakteri sayısında azalmaya neden olduğu belirlenmiştir (P<0.05). Sonuç olarak bıldırcın yemlerinde lavanta tozu kullanımının performansa olumlu etkisinin olabileceği ve depolama sırasında ette oksidasyonu azaltarak etin raf ömrünü artırabileceği belirlenmiştir.
In this study, the effect of lavender powder (lavandula angustofolia), which has antibacterial, antifungal, anti-inflammatory and antioxidant properties in quail compound feed, on performance, carcass characteristics and shelf life of meat in quails was investigated. During the experiment (0-5 weeks), there was no difference in feed consumption, body weight gain and feed conversion ratio of the groups (P>0.05). It was determined that carcass yield, thigh, back, visceral ratios and abdominal fat amount were not affected by the lavender powder additive in the experimental groups (P>0.05). Among the carcass parameters, only wing and neck ratios differed (P<0.05). A difference was observed in terms of breast skin L a and b values and leg skin L values. It was determined that lavender addition did not have a significant effect on the pH value of breast meat of quails (P>0.05). It was determined that the lavender powder used in the study caused a decrease in the number of TBA, peroxide and total psychrophilic bacteria in breast meat (P<0.05). As a result, it was determined that the use of lavender powder in quail feeds may have a positive effect on performance and increase the shelf life of meat by reducing oxidation during storage.
In this study, the effect of lavender powder (lavandula angustofolia), which has antibacterial, antifungal, anti-inflammatory and antioxidant properties in quail compound feed, on performance, carcass characteristics and shelf life of meat in quails was investigated. During the experiment (0-5 weeks), there was no difference in feed consumption, body weight gain and feed conversion ratio of the groups (P>0.05). It was determined that carcass yield, thigh, back, visceral ratios and abdominal fat amount were not affected by the lavender powder additive in the experimental groups (P>0.05). Among the carcass parameters, only wing and neck ratios differed (P<0.05). A difference was observed in terms of breast skin L a and b values and leg skin L values. It was determined that lavender addition did not have a significant effect on the pH value of breast meat of quails (P>0.05). It was determined that the lavender powder used in the study caused a decrease in the number of TBA, peroxide and total psychrophilic bacteria in breast meat (P<0.05). As a result, it was determined that the use of lavender powder in quail feeds may have a positive effect on performance and increase the shelf life of meat by reducing oxidation during storage.
Açıklama
Fen Bilimleri Enstitüsü, Hayvansal Üretim ve Teknolojisi Ana Bilim Dalı, Hayvan Besleme Bilim Dalı
Anahtar Kelimeler
Veteriner Hekimliği, Veterinary Medicine, Ziraat
