Effects of dietary licorice root (Glycyrrhriza glabra) supplementation, storage time and temperature on quality of quail eggs

Basit Öğe Kaydı
dc.contributor.authorDoğan S.C.
dc.contributor.authorBaylan M.
dc.contributor.authorYaman S.
dc.contributor.authorBulancak A.
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2018
dc.departmentNiğde ÖHÜ
dc.description.abstractThis study was conducted to investigate the effect of licorice root (Glycyrrhriza glabra) supplementation, different storage temperature and storage time on egg quality in quails. Two hundred and forty 10-wk-old laying Japanese quails, randomly divided into four equal groups for dietary treatments, were fed using the commercial diet as a control group and the commercial diet supplemented with 0.5, 1.0 and 1.5% licorice root powder. The forty eggs were sampled and weighed for each one of storage time groups (i.e. 15, 30 and 45 days), and were stored at +4°C and +25°C. Egg internal and external quality characteristics were determined at the end of each storage period for each temperature. The egg albumen pH level was increased in a parallel of the escalation of storage time and temperature, whereas it was decreased as the licorice level was increased. Haugh Unit (HU) value was decreased with an increase of storage time and temperature, but it was increased in a parallel of accelerating level of licorice root. Though there were no significant differences in egg weight loss, yolk index and egg shell weight between the treatments, they were significant for the albumen index and egg shell thickness (P<0.05). Moreover, albumen index and egg shell thickness were increased with an enlarged licorice root supplementation. It was concluded that the use of licorice root in laying quail diet may be effective for the expansion of egg shelf life. © Mattioli 1885.
dc.description.sponsorshipFirat University Scientific Research Projects Management Unit
dc.description.sponsorshipThis research was supported by the Niğde Ömer Halisde-mir University the Scientific Research Projects Unit with FEB 2015/16-BAGEP project number.
dc.identifier.doi10.23751/pn.v20i4.7854
dc.identifier.endpage671
dc.identifier.issn1129-8723
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85058678228
dc.identifier.scopusqualityQ4
dc.identifier.startpage665
dc.identifier.urihttps://dx.doi.org/10.23751/pn.v20i4.7854
dc.identifier.urihttps://hdl.handle.net/11480/1749
dc.identifier.volume20
dc.identifier.wosWOS:000454645000018
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherMattioli 1885
dc.relation.ispartofProgress in Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectEgg quality
dc.subjectLicorice root
dc.subjectQuail
dc.subjectStorage temperature
dc.subjectStorage time
dc.titleEffects of dietary licorice root (Glycyrrhriza glabra) supplementation, storage time and temperature on quality of quail eggs
dc.typeArticle

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu