Jumbo brown and golden Italian Japanese quail: A comparative examination of egg quality, egg yolk lipid peroxidation and fatty acid profiles

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dc.authorid0009-0009-9439-0727en_US
dc.authorid0000-0002-6807-8870en_US
dc.contributor.authorGül, Enfal Öncü
dc.contributor.authorİpçak, Hasan Hüseyin
dc.date.accessioned2024-01-31T12:19:31Z
dc.date.available2024-01-31T12:19:31Z
dc.date.issued2023en_US
dc.departmentDicle Üniversitesi, Ziraat Fakültesi, Zootekni Bölümüen_US
dc.description.abstractThis 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.en_US
dc.identifier.citationGül, 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.en_US
dc.identifier.doi10.47115/bsagriculture.1336865
dc.identifier.endpage593en_US
dc.identifier.issn2618-6578
dc.identifier.issue5en_US
dc.identifier.startpage584en_US
dc.identifier.trdizinid1205631
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1205631
dc.identifier.urihttps://hdl.handle.net/11468/13324
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/1205631
dc.identifier.volume6en_US
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorGül, Enfal Öncü
dc.institutionauthorİpçak, Hasan Hüseyin
dc.language.isoenen_US
dc.publisherHasan ÖNDERen_US
dc.relation.ispartofBlack Sea Journal of Agriculture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectJapanese quailsen_US
dc.subjectBreeden_US
dc.subjectEgg qualityen_US
dc.subjectOxidative stabilityen_US
dc.subjectFatty acid profilesen_US
dc.subjectAlternative fooden_US
dc.titleJumbo brown and golden Italian Japanese quail: A comparative examination of egg quality, egg yolk lipid peroxidation and fatty acid profilesen_US
dc.titleJumbo brown and golden Italian Japanese quail: A comparative examination of egg quality, egg yolk lipid peroxidation and fatty acid profiles
dc.typeArticleen_US

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JUMBO BROWN AND GOLDEN ITALIAN JAPANESE QUAIL A COMPARATIVE EXAMINATION OF EGG QUALITY, EGG YOLK LIPID PEROXIDATION AND FATTY ACID PROFILES.pdf
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