Meat quality characteristics in Japanese quails fed with Mentha piperita plant
Journal Title: Animal Biology & Animal Husbandry - International Journal of the Bioflux Society - Year 2012, Vol 4, Issue 1
Abstract
In current study, the effect of different levels of Mentha piperita plant (MPP) on meat quality characteristics in Japanese quail was investigated. 180 quails were carried out in completely randomized design with three levels of MPP (0, 1.5 and 3 percentage). Four replicates with 15 quails were allocated to each experimental treatment. At the end of experiment, after slaughter and evisceration two birds from each replicate of the treatment, the carcasses of the birds were kept in a refrigerator (2-40С) for 24 hours. Meat quality parameters including the brightness, yellowness and redness of colors, water holding capacity (WHC), acidity (pH), thiobarbituric acid-reacting substances (TBARS) and intramuscular fat (IMF) were performed on breast meat samples. The results showed that yellowness, redness and thiobarbituric acid-reacting substances (TBARS) affected by diets containing MPP (p<0.05). There was no significantly difference for the rest of meat quality traits such as brightness, WHC, pH and IMF.
Authors and Affiliations
Babak Aminzade, Behzad Karami, Elias Lotf
Keywords
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