Canola and coconut oils in the feed of European quails (Coturnix coturnix)

Veras, Aline Guedes; Souza, Janete Gouveia de; Teixeira, Elisanie Neiva Magalhães; Moreira, José Aparecido; Marinho, Andreza Lourenço; Diógenes, Géssica Vitalino; Ferreira, Laíza Hayanne Gomes; Chemane, Isidro Argentina

doi:10.1590/rbz4820180123

Cited by 4 publications

(5 citation statements)

References 20 publications

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“…However, dietary coconut has no effect on weight gain of broiler chickens 18 . In the same line dietary coconut at 1% had not negative effect in European quail performance 19 . These discrepancies in the results may be due the dietary level or the extraction process.…”

Section: Discussionmentioning

confidence: 63%

Effect of coconut oil on growth performance, carcass criteria, liver and kidney functions, antioxidants and immunity, and lipid profile of broilers

Elewa,

Abou-Kassem,

El-Hindawy

et al. 2023

Sci Rep

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The aim of this study is to evaluate the beneficial effects of coconut essential oil on growth performance, carcass criteria, antioxidant status, and immune response of broiler chicks. A total of 192 un-sexed 7-days broiler chicks were divided into six treatment sets with four copies of 8 chicks per set. The groups were as follows: (1) basal diet (without additive), (2) basal diet plus 0.5 ml coconut essential oil/kg, (3) basal diet plus 1 ml coconut essential oil/kg, (4) basal diet plus 1.5 ml coconut essential oil/kg, (5) basal diet plus 2 ml coconut essential oil/kg and (6) basal diet plus 2.5 ml coconut essential oil/kg. The results showed that the most prevalent compound in coconut oil is 6-Octadecenoic acid (oleic acid) representing 46.44% followed 2(3H)-Furanone, dihydro-5-pentyl- (CAS) (11.36%), Hexadecanoic acid (CAS) (4.71%), and vanillin (2.53%). Dietary 1 and 1.5 ml of coconut oil improved significantly the body weight and gain of broiler chickens. Dietary supplementation of 1 ml of coconut oil improved significantly liver function compared to control and other treatment groups. The supplementation with 1 ml coconut oil significantly reduced TG and VLDL compared to control and other treatment groups, while no significant differences in TC, HDL, and LDL due to dietary coconut oil. The present findings showed that dietary coconut oil with 1 and 1.5 ml/kg feed improved significantly antioxidants status through increased antioxidant enzymes like SOD and GSH while decreasing significantly MDA levels compared to control and other treatment groups. Therefore, it was concluded that the diets of broiler chickens could be fortified with coconut oil with 1 or 1.5 ml to improve the growth, feed utilization, and antioxidant status of broiler chickens.

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Section: Discussionmentioning

confidence: 63%

Effect of coconut oil on growth performance, carcass criteria, liver and kidney functions, antioxidants and immunity, and lipid profile of broilers

Elewa,

Abou-Kassem,

El-Hindawy

et al. 2023

Sci Rep

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“…Abreu et al (2014), evaluating meat yield in European quail at 42 days of age, found a yield of 78.39%, 27.88 and 18.95% for the carcass, breast and legs, respectively, with only leg yield one percent higher than in the present study. Veras et al (2019) studied the addition of two levels of coconut and canola oil in the diet of European quail, and found no difference between the oils in terms of cut yield, reporting that this was due to the relationship of the cuts with the genetic factors of the birds, and because similar amounts of oil were used in the different treatments. This may have happened in the present study since the same amount of oil was added to each diet.…”

Section: Resultsmentioning

confidence: 99%

Meat quality in European quail supplemented with sources of polyunsaturated fatty acids

Cavalcante

Filho

Fonseca

et al. 2022

RCA

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The aim of this study was to carry out a comparative evaluation of the effect of adding different sources of PUFAS to the diet on performance, carcass yield, chemical composition, and the physical characteristics of breast meat from European quail. A tot al of 280 European quail with a mean weight of 90.97 ± 0.5 g, during the growth period and ranging from 14 to 42 days of age, were distributed in a completely randomised design with seven treatments, and fi ve replications of eight birds each. The quail were fed on diets containing 2% of the following lipid sources and mixtures: 1. Soybean oil (SBO); 2. Linseed oil (LSO); 3. Brazil Nut Oil (BNO); 4. Fish oil (FSO); 5. LSO+SBO; 6. BNO+SBO; and 7. FSO+SBO. Performance measures, such as carcass yield and meat quality (chemical composition, pH, centrifugation loss, weight loss by cooking, shear strength and colour) were evaluated. The performance measures (weight gain, feed intake and feed conversion) were infl uenced by the source of lipids. The FSO diet showed better performance. Quails fed on the BNO (18.27 g/bird/day) and LSO (17.58 g/bird/day) diets had a higher feed intake. Carcass yield and the chemical composition of the meat showed no signifi cant differences (P > 0.05), while the chemical and physical characteristics showed differences between the lipid sources added to the diet. The addition of sources of polyunsaturated fatty acids caused no harmful effects to the birds or undesirable changes in meat quality.

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“…[1,2] It was shown that the oil may promote an improved conversion of the diet and consequently productive performance of the quails. [3,4] The terms fat, oil, or lipid are generically used for a large number of compounds which show insolubility in water and solubility in organic solvents. Lipids are foods sources that are most susceptible to oxidation.…”

Section: Introductionmentioning

confidence: 99%

“…[2] Free radicals, peroxides, and their by-products (aldehydes, ketones, hydrocarbons, and alcohols) are formed during the oxidative process, [5] which have been shown to have adverse effects on the productive performance, health status, and product quality. [4] Oils, fats, fat-soluble vitamins, and carotenoid pigments spontaneously react with oxygen during the oxidative process and suffer deterioration. [6] Lipid oxidation is the main cause of quality loss in meat and derived products, thus reducing the shelf life of products.…”

Section: Introductionmentioning

confidence: 99%

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Soybean Oil and Selenium Yeast Supplementation in Quail's Diet: Productive Performance, Fatty Acid Profile, Enzyme Activity, and Oxidative Stability of Meat

Brito

Pascoal

Filho

et al. 2023

Euro J Lipid Sci & Tech

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The objective of this study is to evaluate the influence of different soybean oil (SO) and selenium yeast (SeY) levels in the diet of meat quails on productive performance, physicochemical, quality measurements, fatty acid profile, enzyme activity estimation, and oxidative stability of meat. A total of 288 one-day old commercial meat quails are allocated into four groups according to a completely randomized experimental design, with two levels of SO (1.5% and 3.0%) and SeY (0 and 0.15 mg kg −1 ) in the feed. The supplementation period is 42 days. The use of up to 3% supplementation of SO in the diet improves (p < 0.05) the productive performance. The polyunsaturated acid content and thiobarbituric acid value in the meat are increased (p < 0.05) as an effect of the SO increase in the diet. The use of SeY in quail diets associates with 3% inclusion of SO and promotes improvements in the qualitative parameters of the quail meat. Therefore, the inclusion of 0.15 mg kg −1 of SeY in the diets is a viable alternative for improving the oxidative stability of meat since it improves the qualitative parameters of quail meat in diets with a high inclusion of SO. Practical Applications: These results have practical applicability in the meat industry, since it is possible to change the lipid profile of this raw material, meeting the requirement of the consumer market for healthy foods, reducing the total cholesterol content, and nutritionally desirable, through enrichment with polyunsaturated fatty acids.

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Canola and coconut oils in the feed of European quails (Coturnix coturnix)

Cited by 4 publications

References 20 publications

Effect of coconut oil on growth performance, carcass criteria, liver and kidney functions, antioxidants and immunity, and lipid profile of broilers

Effect of coconut oil on growth performance, carcass criteria, liver and kidney functions, antioxidants and immunity, and lipid profile of broilers

Meat quality in European quail supplemented with sources of polyunsaturated fatty acids

Soybean Oil and Selenium Yeast Supplementation in Quail's Diet: Productive Performance, Fatty Acid Profile, Enzyme Activity, and Oxidative Stability of Meat

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