Investigating the effects of use of red fermented rice on growth performance, gut histomorphology and meat quality of japanese quails (Coturnix coturnix Japonica)

This study was carried out to determine the effects of red fermented rice (RFR) powder on Japanese quail (Coturnix coturnix japonica) growth performance, carcass and meat quality characteristics and intestinal histomorphology. A total of 120 quaillets with three replications were used in four experimental groups. Trial groups and the rations are as follow; control (0% RFR), F1 (0.05% RFR), F2 (0.1% RFR) and F3 (0.2% RFR). The live weights of the quails were weighed weekly until the 35-day-old age at the cut-off age. On the 7th and 35th days of the trial, a decrease in the live weight was observed as the additive in the ration was increased and difference between groups was significant (P<0.05). Increase in body weight showed downward tendency as like as the live weight in the days between and 0-7 and 28-35 (P<0.05). As feed additives were given, it was observed that feed efficiency decreased gradually and there was a difference between the groups (P<0.05). Hot, cold carcass weights and the feding efficiency decreased with an increase in additive in ration and there was a significant difference between the groups (P<0.05). Weight and percentage of edible internal organs and intestines were decrease with an increase in additive in ration and there was a significant difference between the groups (P<0.05). In terms of carcass parts, chest, butt, wing and back weights there was a significant difference between groups and these values were decrease with an increase in additive in the ration (P<0.05). In the color measurements, the decrease in brightness (L*) was observed as the additive ratio increased and there was a difference between the groups (P<0.05). Redness (a*) and jaundice (b*) values of meat were not different between groups (P>0.05). There was a decrease in moisture loss due to the increase in additive in the ration (P<0.05). Significant differences were found between the groups in terms of cooking loss and the lowest cooking loss (16.20%) was obtained in F3 group (P<0.05). It was determined that the control group had higher values than the other groups in terms of dry matter percentages (P<0.05). When we look at the intestinal histomorphology, there is no difference between the groups in terms of crypto value (P>0.05), villus length (VB), lamina muscularis mucosa (LM), VB / crypto ratio averages of the control group was determined to have higher values (P<0.05). According to the results of fatty acid composition analysis, statistically significant differences were found between groups in terms of palmitic acid, linolenic acid and linoleic acid (P<0.05). It has been shown that linoleic acid, which is especially important for human health, increases in the amount of additive in ration and increases in product. In addition, no differences were found between the groups in terms of texture and profile analysis (TPA), meat pH and emulsion capacity in breast meat samples (P>0.05). As a result, fattening performance and some meat quality characteristics decreased due to the amount of red fermented rice in ration, on the contrary, it has been shown that there was an increase the amount of unsaturated fatty acids in the meat and decrease in moisture loss in raw and cooked meat. Keywords: Quail, red fermented rice, fattening performance, meat quality, unsaturated fatty acid 2019, 60 Pages