Effect of Echinacea pallida supplementation on the amino acid and fatty acid composition of Pharaoh Quail meat

Abstract

The purpose of the research was to investigate the effect of Echinacea pallida extract effect on the amino acid and fatty acid content of Pharaoh Quail meat. We proved that the amount of essential amino acids was greater by 1.31% in the pectoral muscles of Quails that consumed 12 mg/kg of Ehinacea pallida dry extract. This increase was caused by the better accumulation of lysine, arginine, threonine, leucine, and phenylalanine. The amount of essential amino acids was the highest in the thigh muscles of the control group. We found that the quality of fatty acid composition of the pectoral muscles was better due to the greater accumulation of linoleic, γ-linolenic, and α-linolenic acids. The accumulation rate of linoleic, γ-linolenic, and arachidonic fatty acids was higher in thigh muscles of the experimental Quail. Keywords: Quails; Phytobiotics; Echinacea pallida; Amino acids; Meat; Fat acids References Allen, P. (2003). 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