Jumbo brown and golden Italian Japanese quail: A comparative examination of egg quality, egg yolk lipid peroxidation and fatty acid profiles
Yükleniyor...
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Hasan ÖNDER
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study was conducted to compare two different Japanese quail (Coturnix coturnix japonica) breed lines in terms of egg
quality, egg yolk lipid peroxidation, and fatty acid profiles. The research was carried out with Jumbo Brown (Jumbo Brown Coturnix
japonica) and Golden Italian (Golden Italian Coturnix japonica) Japanese quail breed lines with dark brown and golden yellow plumage
colors at an average body weight of 200±10 g and 10 weeks of age. The experimental groups consisted of Jumbo Brown Japanese quail
breed and Golden Italian Japanese quail breed, each containing 80 Japanese quails fed a standard quail diet. Each group was divided
into 20 subgroups, with 4 quails housed in each subgroup. The study lasted for 10 weeks (11–20 weeks) according to the randomized
plot experimental design. The egg quality data were recorded over an overall period, divided into two periods of 5 weeks each: period
1 (11 to 15 weeks) and period 2 (16 to 20 weeks). Egg and eggshell weights of the Golden Italian breeds were higher in the overall
period (P<0.05). The eggshell proportion increased only in the 2nd period in the Golden Italian breed (P<0.05). No significant
differences were observed between the breed lines in terms of egg-specific gravity, egg shape index, eggshell thickness, albumen index,
yolk index, Haugh unit, and egg yolk color (L, a, b) values (P>0.05). However, the egg yolk of the Jumbo Brown breed had a higher crude
protein content (P<0.05). No difference was observed in yolk malondialdehyde values between breeds in fresh and stored eggs
(P>0.05). Moreover, the egg yolk ΣPUFA/ΣSFA ratio, ΣPUFA, and Σn-6 values were higher in the Jumbo Brown breed than in the Golden
Italian breed (P<0.05). In conclusion, Jumbo Brown breed eggs may be an alternative to traditionally consumed chicken eggs because
of their high yolk crude protein content and favorable fatty acid profile.
Açıklama
Anahtar Kelimeler
Japanese quails, Breed, Egg quality, Oxidative stability, Fatty acid profiles, Alternative food
Kaynak
Black Sea Journal of Agriculture
WoS Q Değeri
Scopus Q Değeri
Cilt
6
Sayı
5
Künye
Gül, E. Ö. ve İpçak, H. H. (2023). Jumbo brown and golden Italian Japanese quail: A comparative examination of egg quality, egg yolk lipid peroxidation and fatty acid profiles. Black Sea Journal of Agriculture, 6(5), 584-593.
