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The Effect of Thyme Essential Oil Added to Quail Diets on Some Microbiological and Physicochemical Characteristic of Breast Meat

18233

In this study, the effects of thyme essential oil, added in different amounts to the diet of quails on some microbiological and physicochemical properties of breast meat were investigated. A total of 200 sixteen-days-old Japanese quails (Coturnix coturnix japonica) constituted the material of the study. Four groups were established, including a Control group and groups Thyme1, Thyme2 and Thyme3, which received a basal diet alone, a basal diet + 150 mg/kg thyme essential oil, a basal diet + 300 mg/kg thyme essential oil and a basal diet + 450 mg/kg thyme essential oil, respectively. Each group was randomly divided into 5 subgroups, comprised of 10 quails each. It was observed that neither thyme essential oil supplementation nor storage period had an effect on water activity (aw), pH and color parameters [L*(lightness), a*(redness), b*(yellowness)] of breast meat (P 0.05). Also, it was determined that thyme essential oil applications had a limited and variable effect on coliform, Lactobacillus spp, total psychrotrophic aerobic bacteria (TPAB) and Pseudomonas spp. (P 0.05). As a result, it was observed that thyme essential oil which added to the feed had a limited positive effects on quality and shelf life of breast meat.

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Antibacterial , quail , meat quality , thyme essential oil

Fırat University Veterinary Journal Of Health Sciences

158