Sains Malaysiana 50(12)(2021): 3617-3629

http://doi.org/10.17576/jsm-2021-5012-13

The Effect of Rosehip (Rosa canina L.) Supplementation to Diet on the Performance, Egg and Meat Quality, Antioxidant Activity in Laying Quail

(Kesan Penambahan Rosehip (Rosa canina L.) dalam Diet kepada Prestasi, Kualiti Telur dan Daging, Aktiviti Antioksidan pada Puyuh Bertelur)

YUSUF KONCA¹, MAHMUT KALIBER¹*, HASAN HUSEYIN UZKULEKCI¹, BEHZAT CIMEN² & HASAN YALCIN³

¹Erciyes University, Faculty of Agriculture, Department of Animal Science, 38039 Kayseri, Turkey

²Erciyes University, Faculty of Pharmacy, Department of Biochemistry, 38039 Kayseri, Turkey

³Erciyes University, Faculty of Engineering, Department of Food Engineering, 38039 Kayseri, Turkey

Received: 25 January 2021/Accepted: 8 April 2021

ABSTRACT

This study was conducted to determine the effects of rosehip (RS, Rosa canina L.) supplementation on the performance, carcass traits, meat quality, serum antioxidant activity, egg yolk pigmentation and fatty acid composition of laying quail. A total of 120 10-week-old laying quail were divided into 5 treatment groups with 8 replicates. The treatments were as follows: the first group was fed control diet (C, no rosehip addition), other groups (2, 3, 4 and 5) were fed with diets containing 2.5, 5, 10 and 15% RS, respectively. The body weight (BW), feed consumption (FC) and egg yield were not affected by the treatments. However, egg weight and egg mass increased with 5 and 10% RS supplementation (P<0.01). The breast meat’s dry matter, crude protein, ash, fat, drip loss, thawing loss, cooking loss, postmortem pH1 values and the colour were not statistically influenced by RS supplementation. Rosehip supplementation caused a decrease in the L* values of egg yolk colour, however, the redness (a*) and yellowness (b*) values of the egg yolk was higher than that of the C group (P<0.01). Rosehip supplementation did not change the fatty acid composition of egg yolk. Rosehip addition at 2.5 and 5% ratio to diets decreased serum malondialdehyde (MDA), and increased serum superoxide dismutase (SOD) levels (P<0.01); while addition of 10 and 15% RS caused an increase in serum MDA and decrease in serum SOD levels compared to C group (P<0.01). In conclusion, rosehip as a feed ingredient in quail diets can be used to increase egg weight, egg mass and egg yolk pigmentation and low (2.5 and 5%) RS supplementation may decrease serum oxidant activity but not high concentrations (10 and 15%) of RS.

Keywords: Antioxidant capacity; fatty acids; quail; rosehip; yolk pigmentation

ABSTRAK

Kajian ini dijalankan untuk mengenal pasti kesan penambahan rosehip (RS, Rosa canina L.) kepada prestasi, trait karkas, kualiti daging, aktiviti antioksidan serum, pigmentasi kualiti telur dan komposisi asid lemak daripada puyuh bertelur. Sejumlah 120 puyuh bertelur berumur 10 minggu telah dibahagikan kepada 5 kumpulan terawat dengan 8 replikasi. Rawatan dijalankan seperti berikut: kumpulan pertama telah diberikan diet yang terkawal (C, tiada penambahan rosehip), kumpulan lain (2, 3, 4 dan 5) masing-masing telah diberikan diet yang mengandungi 2.5, 5, 10 dan 15% RS. Berat badan (BW), pengambilan makanan (FC) dan hasil telur adalah tidak terganggu dengan rawatan. Namun, berat telur dan jisim telur telah meningkat sehingga 5 dan 10% dengan penambahan RS (P<0.01). Bahan kering daging dada, protein kasar, debu, lemak, kehilangan air, kehilangan cecair, kehilangan selepas memasak, nilai postmortem pH 1 dan warna adalah tidak dipengaruhi secara statistik daripada penambahan RS. Penambahan rosehip telah menyebabkan pengurangan dalam nilai L* daripada warna kuning telur, namun, nilai warna kemerahannya (a*) dan kekuningan (b*) kuning telur adalah lebih tinggi daripada kumpulan C (P<0.01). Penambahan rosehip tidak mengubah komposisi lemak asid kuning telur. Penambahan rosehip pada nisbah 2.5 dan 5% kepada diet menunjukkan pengurangan serum malondialdehid (MDA) dan meningkatkan paras serum superoksida dismutase (SOD) (P<0.01): dengan penambahan RS 10 dan 15% telah menyebabkan peningkatan dalam serum MDA dan pengurangan dalam serum paras SOD jika dibandingkan dengan kumpulan C (P<0.01). Kesimpulannya, rosehip sebagai bahan makanan untuk diet puyuh boleh digunakan untuk meningkatkan berat telur, jisim telur dan pigmentasi kuning telur dan penambahan redah RS (2.5 dan 5%) mungkin menurunkan aktiviti pengoksidaan serum tetapi tidak kepada kepekatan RS yang tinggi (10 dan 15%).

Kata kunci: Asid lemak; kapasiti antioksidan; pigmentasi kuning telur; puyuh; rosehip

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*Corresponding author; email: mkaliber@gmail.com