Akademik Veri Yönetim Sistemi
REVISTA BRASILEIRA DE CIÊNCIA AVÍCOLA, cilt.25, sa.4, ss.1-16, 2023 (SCI-Expanded)
This study examined the effects of lavender essential oil on performance,
meat quality, microbial load, fatty acid profile and gut microbiota in quails.
In the study, 200 quails (Coturnix coturnix Japonica) were divided into 4
groups and 5 subgroups. The groups consisted of a control group (0 mg/
kg feed) and three lavender essential oil groups, namely Lav125 (125
mg/kg feed), Lav250 (250 mg/kg feed), and Lav500 (500 mg/kg feed).
In terms of body weight change, Lav500 group had the best results after
the control group (p>0.05). It was observed that, compared to the control
group, pH levels were high (p<0.05) in Lav250 and Lav500 groups on the
9th day of storage. The effect of storage time on malondialdehyde (MDA)
was used as a parameter of lipid peroxidation in meat, and the Lav250
and Lav500 groups presented lower concentrations as compared to the
control group (p<0.05). In this study, the addition of lavender essential oil
to the diet enriched the concentrations of n-3 and n-6 polyunsaturated
fatty acids (PUFA). Moreover, the height of villi in the duodenum and
jejunum, and consequently absorption, increased significantly in the
Lav500 group as compared to the control group. The concentration of
MDA, a blood serum antioxidant enzyme, decreased with the addition of
lavender oil. Additionally, lavender essential oil added to quail diets was
observed to increase the number of Lactobacillus spp. (probiotic bacteria)
colonies (p<0.05)