Effect of Artichoke (Cynara scolymus) Leaf Powder on Performance and Physicochemical Properties of Frozen Meat of Japanese Quail
Subject Areas : Camelف. صمدی 1 , ف. عباسی 2 , ص. صمدی 3
1 - Department of Animal Science, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
2 - Department of Animal Science, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
3 - Department of Horticulture, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
Keywords: meat quality, growth performance, artichoke, Japanese quail,
Abstract :
This study evaluated the effects of artichoke leaf powder on growth performance and physicochemical properties of Japanese quailfrozen meat after 3 monthstorage. A total of 240 Japanese quail chicks (1 d old) were raised over a 42-d experimental period. The experiment was performed as a completely randomized design with 4 replicates of 15 quails in each, using a 4 × 2 factorial arrangement with diet and gender as main effects. Four dietary treatments were formulated by addition of 2 levels (1.5 and 3 percent) of artichoke leaf powder and 300 mg/kg vitamin E to the basal diet. Results showed that supplementing basal diet with artichoke leaf powder and vitamin E significantly affected growth performance parameters at 21 d of age, but body weight (BW) was the only growth performance which was affected by dietary treatments at 42 of age. Dietary treatments significantly affected only thiobarbituric reactive substances (TBARS) value of thigh meat. Vitamin E dietary treatment reduced TBARS value of thigh meat compared with control (P<0.05). The main effect of diet was statistically significant only for b* index of breast meat. In this regard, dietary 1.5 percent artichoke leaf powder resulted in higher b* values of breast meat when compared with control. The lightness values of thigh and breast meats and also redness value of breast meat were affected by gender (P<0.05). In general, this study showed that supplementing basal diet of Japanese quail with artichoke leaf powder did not improve growth performance, but has potential to improve oxidative stability and meat quality. In addition, vitamin E showed an improvement in growth performance at 21 d of age and oxidative stability of thigh meat at 42 d of age.
Abu-Dieyeh Z.H.M. and Abu-Darwish M.S. (2008). Effect of feeding powdered black curnin seeds (Nigella sativa) on growth performance of 4-8 week old broilers. J. Ani. Vete. Adv. 3, 286-290.
Ahn D.U., Olson D.G., Jo C., Love J. and Jin S.K. (1999). Volatiles production and lipid oxidation on irradiated cooked sausage as related to packaging and storage. J. Food Sci. 64, 226-229.
Ao X., Yoo J.S., Zhou T.X., Wang J.P., Meng Q.W., Yan L., Cho J.H. and Kim I.H. (2011). Effects of fermented garlic powder supplementation on growth performance, blood profiles and breast meat quality in broilers. Livest. Sci. 141, 85-89.
AOAC. (1999). Official Methods of Analysis. Vol. I. 15th Ed. Association of Official Analytical Chemists, Arlington, VA, USA.
Alim A., GozeI., Goze H. and Tepe B. (2009). In vitro antimicrobial and antiviral activities of the essential oil and various extracts of Salvia cedronella Boiss. J. Med. Plan. Res. 3, 413-419.
Aminzade B., Karami B. and Lotfi E. (2012). Meat quality characteristics in Japanese quails fedwith Mentha piperita plant. Int. J. Bioflux. Soc. 4(1), 20-23.
Bampidis V.A., Christodoulou V., Florou-Paneri P., Christaki E., Chatzopoulou P.S., Tsiligianni T. and Spais A.B. (2005). Effect of dietary dried oregano leaves on growth performance, carcase characteristics and serum cholesterol of female early maturing turkeys. Br Poult. Sci. 46, 595-601.
Botsoglou N.A., Govaris A., Botsoglou E.N., Grigoropoulou S.H. and Papagergiou G. (2003). Antioxidant activity of dietary oregano essential oil and α-tocopheryl acetate supplementation in long-term frozen stored turkey meat. J. Agric. Food Chem. 51, 2930-2936.
Bouton P.E, Harris P.V. and Shorthose W.R. (1971). Effect of ultimate pH upon the water holding capacity and tenderness of mutton. J. Food Sci. 36, 435-439.
Brigelius-flohe R. and Traber M.G. (1991). Vitamin E: function and metabolism. FASEB J. 13, 1145-1155.
Choi I.H., Park W.Y. and Kim Y.J. (2010). Effects of dietary garlic powder and α-tocopherol supplementation on performance, serum cholesterol levels, and meat quality of chicken. Poult. Sci. 89, 1724-1731.
Cross D., Mcdevit R., Hilman K. and Acamovic T. (2007). The effect of herbs and their associated essential oils on performance, dietary digestibility and gut microflora in chickens from 7 to 28 days of age. Br. Poult. Sci. 48, 496-506.
Fellenberg M.A. and Speisky H. (2006). Antioxidants: their effects on broiler oxidative stress and its meat oxidative stability. World’s Poult. Sci. J. 62, 53-70.
Fernandez-Lopez J., Zhi N., Aleson-Carbonell L., Perez-Alvarez J.A. and Kuri V. (2005). Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. J. Meat Sci. 69, 371-380.
Fleming B.K., Froning G.W. and Yang T.S. (1991). Heme pigment levels in chicken broilers chilled in ice slush and air. J. Poult. Sci. 57, 630-633.
Froning G.W., Daddario J. and Hartung T.E. (1968). Color and myoglobin concentration in turkey meat as affected by age, sex, and strain. Poult. Sci. 48, 668-674.
Gorinstein S., Drzewieki J., Leontowicz H., Leontowicz M., Najman K. and Jastrzebski Z. (2005). Comparison of the bioactive compounds and antioxidant potentials of fresh and cooked Polish Ukrainian, and Israeli garlic. J. Agric. Food Chem. 53, 2726-2731
Guo F.C., Savelkoul H.F.J., Kwakkel R.P., Williams B.A. and Verstegen M.W.A. (2000). Immunoactive, medicinal properties of mushroom and herb polysaccharides and their potential use in chicken diets. World’s Poult. Sci. J. 59, 427-440.
Hernandez F., Madrid J., Gargia V., Orengo J. and Megias M.D. (2004). Influence of two plant extracts on broiler performance, digestibility and digestive organ size. Poult. Sci. 83, 169-174.
Huff-Lonergan E. and Lonergan S.M. (2005). Mechanisms of water-holding capacity of meat: the role of postmortem biochemical and structural changes. J. Meat Sci. 71, 194-204.
Jang A., Liu X., Shin M., Lee B., Lee J. and Jot C. (2008). Antioxidative potential of raw breast meat from broiler chickens fed a dietary medicinal herb extract mix. Poult. Sci. 87, 2382-2389.
Kim Y.J., Jin S.K. and Yang H.S. (2009). Effect of dietary garlic bulb and husk on the physicochemical properties of chicken meat. J. Poult. Sci. 88, 398-405.
Konjufca V.K., Bottje W.G., Bersi T.K. and Erf G.F. (2004). Influence of dietary vitamin E on phagocytic functions of macrophages in broilers. Poult. Sci. 83, 1530-1534.
Kraft K. (1997). Artichoke leaf extract-recent findings reflecting effects on lipid metabolism, liver and gastrointestinal tracts. Phytomedicine. 4, 369-378.
Lahucky R., BahelkaI., Novotna K. and Vasickova K. (2005). Effects of dietary vitamin E and vitamin C supplementation on the level of α-tocopherol and L-ascorbic acid in muscle and on the antioxidative status and meat quality of pigs. Czech J. Anim. Sci. 50, 175-184.
Liu Q., Lanari C. and Schaefer D.M. (1995). A review of dietary vitamin E supplementation for improvement of beef quality. J. Anim. Sci. 73, 3131-3140.
Liu H.P. (1970). Catalysts of lipid peroxidation in meats. 1. Linoleate peroxidation catalyzed by MetMb of Fe(II)-EDTA. J. Food Sci. 35, 590-592.
Liu H.P. and Watts B.M. (1970). Catalysts of lipid peroxidation in meats. 3. Catalysts of oxidative rancidity in meats. J. Food Sci. 35, 596-598.
Lopez-Bote C.J., Gray J.I., Gomaa E.A. and Flegal C.J. (1998). Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat. Br. Poult. Sci. 39, 235-240.
McDowell L.R. (1989). Vitamins in Animal Nutrition -Comparative Aspects to Human Nutrition. Pp.93-131 in vitamin A and E. L.R. McDowell, Ed. London: Academic Press, UK.
Mills S. and Bone K. (1999). Principles and Practice of Phytotherapy: Modern Herbal Medicine. Edinburgh: Churchill Livingstone , UK.
Niu Z.Y., Liu F.Z., Yan Q.L. and Li W.C. (2009). Effects of different levels of vitamin E on growth performance and immune responses of broilers under heat stress. Poult. Sci. 88, 2101-2107.
NRC. (1994). Nutrient Requirements of Poultry, 9th Rev. Ed. National Academy Press, Washington, DC., USA.
Packer L. (1991). Protective role of vitamin E in biological systems. Am. J. Clin Nutr. 53, 1050-1055.
Sallam K.I., Ishioroshi M. and Samejima K. (2004). Antioxidant and antimicrobial effect of garlic in chicken sausage. Lebensm- Wiss. Technol. 37, 849-855.
SAS Institute. (2003). SAS®/STAT Software, Release 9. SAS Institute, Inc., Cary, NC. USA.
Simitzis P.E., Deligeorgis S.G., Bizelis J.A., Dardamani A., Theodosiou I. and Fegeros K. (2008). Effect of dietary oregano oil supplementation on lamb meat characteristics. J. Meat. Sci. 79, 217-223.
Takahashi K.T., Mashiko Y. and Akiba Y. (2000). Effect of dietary concentration of xylitol on growth in male broiler chicks during immunological stress. J. Poult. Sci. 79, 743-747.
Trout E.S., Hunt M.C., Johnson D.E., Clans J.R., Castmer C.L. and Krope D.H. (1992). Characteristics of low fat ground beef containing texture modifying ingredients. J. Food Sci. 57, 19-24.
Van Esch G.J. (1986). Toxicology of tert-butylhydroquinone (TBHQ). Food Chem. Toxicol. 24, 1063-1065.
Wagenbreth D. (1996). Evaluation of artichoke cultivars for growing and pharmaceutical use. Beitr. Zuchtungsforsch. 2, 400-403.
Young J.F., Stagsted J., Jensen S.K., Karlsson A.H. and Henckel P. (2003). Ascorbic acid, α-tocopherol and oregano supplements reduce stress-induced deterioration of chicken meat quality. Poult. Sci.82, 1343-1351.
Zaki E.M., Abed T.A., Gabal M.R. and El-Abagy M.M. (1991). Effect of some growth regulators on growth, yield and phenolic substances of artichoke plants Cynara scolymus. Ann. Agric. Sci. Moshtohor. 26, 1939-1957.