Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Use of Spirulina platensis in Japanese quail diets in fattening period and responses of performance, meat quality, and immunity
Journal of the Hellenic Veterinary Medical Society · Ocak 2022
YÖKSİS Kayıtları
Use of Spirulina Platensis in Japanese quail diets in fattening period and responses of performance, meat quality and immunity
Journal of the Hellenic Veterinary Medical Society · 2022 SCI-Expanded
DOÇENT RABİA GÖÇMEN →
Makale Bilgileri
DergiJournal of the Hellenic Veterinary Medical Society
Yayın TarihiOcak 2022
Cilt / Sayfa73 · 4511-4516
Scopus ID2-s2.0-85142222755
Erişim🔓 Açık Erişim
Özet
This study was carried out to determine the effects of different levels of Spirulina platensis (SP)in Japanese quails (Coturnix coturnix japonica) diet on performance, meat quality, and immune response. A total of 250 1-d old Japanese quails were randomly distributed to five dietary groups with five replicates. The powder form of SP was used, and experimental diets were formulated according to inclusion levels as; The negative control group (NC)(basal diet 0% SP no vaccine),the control group (C) (basal diet 0%SP vaccinated) the SP1 group (basal diet 2.5% SP vaccinated), the SP2 group (basal diet 5% SP vaccinated) and the SP3 group (basal diet 7.5% SP vaccinated). During five weeks experiment, growth performance parameters were determined and at the end of the trial a total of 75 quails (15 quails from each group) were slaughtered and antibody titers (ABT) against the Newcastle Disease (ND), meat colorvalues, meat quality parameters were detected, and some visceral organs were weighted. Results showed that the inclusion of SP to quail diets at the level of 2.5% increased the final body weight (FBW) and total body weight gain (TBWG) significantly (P<0.05) compared to the other groups. The highest feed intake (FI) was detected in the SP3 group, and the best feed conversion ratio was found in the SP1 group (P<0.05). Dietary SP did not affect carcass yield, liver, and bursa weights (P>0.05) however the carcass weight was affected by SP in the diet, and the highest value was found in the SP1 group(P<0.05). Colour values of breast meat changed as depend on the level of the dietary SP and a* and b* values increased by the addition of 2.5%SP to diet. The highest values of breast meat pH, cook loss (CL), and water holding capacity (WHC) were determined in the control group (P<0.05). ABT reading against the ND was similar between all vaccinated groups independently from the level of dietary SP but significantly low in the NC group (P<0.05). In a conclusion, the use of SP in quail diets at the level of 2.5% may positively influence performance, carcass weight breast meat quality parameters, colour values
Yazarlar (1)
1
Rabia Göçmen
Anahtar Kelimeler
Immune response
Meat color
Meat quality
Spirulina
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey