Antioxidant status, immunoglobulin level, carcass attributes and sensory qualities of Japanese quails (Coturnix japonica) fed diets with turmeric (Curcuma longa) powder
DOI:
https://doi.org/10.61308/SPAV1147Keywords:
antioxidants, carcass cuts, dressing yield, immune, turmericAbstract
This study was designed to assess the antioxidant status, immunoglobulin level, carcass attributes, and sensory qualities of Japanese quails offered diets with Turmeric powder using two hundred and fifty-six male Japanese quails randomly designated to four dietary regimens, each consisting of four replicates of sixteen (16) birds. The Turmeric powder (TP) was incorporated into the diet at 0.00%, 0.25%, 0.50%, and 0.75% to create diets TP00, TP0.25, TP0.50, and TP0.75, respectively. The investigation lasted six weeks. The result showed that the total antioxidant capacity (TAC) (1.58 - 4.20 mM Trolox equivalent), superoxide dismutase (SOD) (0.23 - 2.60 U/ML), glutathione peroxidase (GPx) (9.00 - 33.50 U/L), immunoglobulin A (IgA) (0.10 - 0.16 G/L), and bled weight (95.09 - 96.90 %) differ statistically (p<0.05). The TAC, SOD, GPx, and IgA increased with increasing TP levels. Except for the bled weight, dressing yield, carcass characteristics, and organoleptic properties showed no statistical differences across the dietary treatments. In conclusion, TP inclusion increased antioxidant status and IgA in Japanese quail. It influences bleed weight and has no adverse effects on carcass characteristics or consumer organoleptic properties. The addition of dietary 0.75% TP supports Japanese quail’s health.
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