Iranian Journal of animal Science

Iranian Journal of animal Science

Effect of dietary levels of Artichoke leaf powder on meat quality of thigh and breast and fatty acids profile of breast meat in Japanese quail

Document Type : Research Paper

Authors
Firooz Samadi 1
Fateme Abbasi 2
Saba Samadi 3
1 Associated Professor of Animal and Poultry Physiology, Gorgan University of Agricultural Sciences and Natural Resources, Iran
2 Ph.D. Candidate of Animal and Poultry Physiology, Gorgan University of Agricultural Sciences and Natural Resources, Iran
3 Ph. D. Candidate of Medicinal Plants, University of Shiraz, Iran
10.22059/ijas.2016.61661
Abstract
In order to study the effects of Artichoke leaf powder on the quality parameters of thigh and breast meat and fatty acids profile of breast, 240 day-old Japanese quails were assigned to 4 treatments including basal diet (control), basal diet supplemented with levels of 15 and 30 g/Kg Artichoke powder and 300 mg/Kg vitamin E with 4 replicates in a completely randomized design. Artichoke powder and vitamin E resulted in lower malondialdiahid in thigh meat. The amount of saturated fatty acids (SFA) was lower in breast meat of birds fed diet containing 15 g/Kg Artichoke powder. The amounts of monounsaturated and polyunsaturated fatty acids (PUFA) in quail breast meat did not affected by the experimental treatments. The amounts of alpha-linolenic acid and PUFA were greater in breast meat of quails treated with Artichoke powder than birds fed basal diet and diet supplemented with vitamin E. PUFA/SFA ratio, total amounts of omega-3 fatty acids and also omega-6/omega-3 ratio were improving in birds treated with Artichoke powder. This study showed that dietary levels of 15 and 30 g/Kg Artichoke leaf powder can increase linolenic acid and consequently relative improvement of nutritional value of quail breast meat.
Keywords
Artichoke
fatty acid profile
Japanese quail
Meat quality
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Iranian Journal of animal Science
Volume 47, Issue 1 - Serial Number 1
Summer 2016
Pages 103-111

  • Receive Date 12 January 2014
  • Revise Date 14 December 2014
  • Accept Date 14 January 2016