Meat physico-chemical composition of guinea fowl fed organic diets supplemented with dry oregano leaf

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dc.contributor.authorYildirim, Arda
dc.contributor.authorEleroglu, Hasan
dc.contributor.authorDuman, Mustafa
dc.date.accessioned2024-11-07T13:32:40Z
dc.date.available2024-11-07T13:32:40Z
dc.date.issued2020
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThe present study was conducted to determine the meat quality and some fatty acids of standard guinea fowl genotype fed organic diets supplemented with dry oregano (Origanum vulgare L.) leaf. A total of 240-one day-old guinea fowl keets (mixed-sex) were randomly divided into four dietary groups with three replicate pens (20 keets per pen). The birds were fed on the basal diet with supplementation of the control (without supplement, 0 g/kg), 5 g/kg (low), 10 g/kg (medium) and 15 g/kg (high) dry oregano leaf (Origanum vulgare L., OV) during 16 weeks. There were no significant differences for the values of L-star, a(star), b(star), H-star (Hue angle), C-star (Chroma), Delta E-star((L-star 2+a(star 2)+b(star 2))(1/2)) in right breast with skin (Pectoralis major and Pectoralis minor) and without skin between each group. No statistical differences were found between the mean values on physical characteristics (pH, water holding capacity), chemical composition (moisture, protein, fat and ash), saturated and unsaturated fatty acids of right breast meat of guinea fowl with the supplementation of the different levels of dietary oregano leaf. These findings showed that oregano supplementation had no practical adverse impact on the meat quality of guinea fowl reared in the organic system.
dc.description.sponsorshipResearch Fund of Sivas Cumhuriyet University [ENF-006]
dc.description.sponsorshipThis study was supported by the Research Fund of Sivas Cumhuriyet University (Project No: ENF-006). We thank Dr. Allah Bakhsh for revising the manuscript and Prof. Dr. Nuh Ocak for his suggestion for this Journal.
dc.identifier.endpage180
dc.identifier.issn1124-4593
dc.identifier.issue4
dc.identifier.startpage173
dc.identifier.urihttps://hdl.handle.net/11480/15548
dc.identifier.volume26
dc.identifier.wosWOS:000605753000004
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherSivar-Soc Italiana Veterinari Animali Reddito
dc.relation.ispartofLarge Animal Review
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectMeat quality
dc.subjectfatty acids
dc.subjectbird nutrition
dc.subjectguinea fowl
dc.subjectorganic system
dc.titleMeat physico-chemical composition of guinea fowl fed organic diets supplemented with dry oregano leaf
dc.typeArticle

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