Effect of thyme oil (Thymbra spicata l. Var. Spicata) on meat quality in Japanese quails

Aksu T., Aksu M. I. , Onel S. E. , Yakan A. , Kaya D. A. , Baylan M.

EUROPEAN POULTRY SCIENCE, cilt.78, 2014 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 78
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1399/eps.2013.6


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.