Halit İMİK, Ziya Gökalp CEYLAN, Recep GÜMÜŞ, Sevda URÇAR GELEN

Bıldırcın Rasyonuna Katılan Kekik Uçucu Yağının Göğüs Etinin Bazı Mikrobiyolojik ve Fizikokimyasal Özelliklerine Etkisi

Bu çalışmada, bıldırcın rasyonuna katılan farklı miktarlardaki kekik uçucu yağının göğüs etinde bazı mikrobiyolojik ve fizikokimyasal özelliklerine etkisi araştırıldı. Çalışmada 16 günlük toplam 200 adet Japon bıldırıcını (Coturnix coturnix japonica) kullanıldı. Gruplandırma Kontrol, Kekik1, Kekik2 ve Kekik3 olmak üzere 4 grup (her grup 5 alt gruba ayrıldı) şeklinde yapıldı ve grupların bazal rasyonuna sırasıyla 0, 150, 300 ve 450 mg/kg kekik uçucu yağı ilave edildi. Kekik uçucu yağı ve depolama süresinin göğüs etinde su aktivitesi (aw), pH ve renk parametrelerini [L*(parlaklık), a* (kırmızılık), b* (sarılık)] etkilemediği belirlendi (P>0.05). Ayrıca, kekik uçucu yağının Koliform, Lactobacillus spp., toplam psikrofil aerob bakteri (TPAB) ve Pseudomonas spp. üzerine antibakteriyel etkisinin sınırlı ve değişken olduğu tespit edildi (P

The Effect of Thyme Essential Oil Added to Quail Diets on Some Microbiological and Physicochemical Characteristic of Breast Meat

In this study, the effects of thyme essential oil, added in different amounts to the diet of quails on some microbiological and physicochemical properties of breast meat were investigated. A total of 200 sixteen-days-old Japanese quails (Coturnix coturnix japonica) constituted the material of the study. Four groups were established, including a Control group and groups Thyme1, Thyme2 and Thyme3, which received a basal diet alone, a basal diet + 150 mg/kg thyme essential oil, a basal diet + 300 mg/kg thyme essential oil and a basal diet + 450 mg/kg thyme essential oil, respectively. Each group was randomly divided into 5 subgroups, comprised of 10 quails each. It was observed that neither thyme essential oil supplementation nor storage period had an effect on water activity (aw), pH and color parameters [L*(lightness), a*(redness), b*(yellowness)] of breast meat (P>0.05). Also, it was determined that thyme essential oil applications had a limited and variable effect on coliform, Lactobacillus spp, total psychrotrophic aerobic bacteria (TPAB) and Pseudomonas spp. (P

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