Effect of moringa oleifera utilization on meat quality in japanese quails

Abstract

Moringa oleifera, with its many parts, is a plant rich in nutrients such as protein, fiber, vitamins, minerals and antioxidants. Many studies on Moringa Oleifera have been conducted to examine the effects of moringa added to the ration on performance and welfare parameters, but studies on the effects on meat quality have been limited. This study was conducted to investigate the effects of Moringa Oleifera utilization on meat quality in Japanese quail diets. In the study, no moringa powder was added to the ration in the control group, 2% moringa powder was added to the ration in Moringa-1 group, 4% moringa powder was added to the ration in Moringa-2 group and 6% moringa powder was added to the ration in Moringa-3 group. Texture Profile Analysis (TPA) was performed to determine meat quality. TPA analysis, which gives information about the textural properties of meat; variables related to hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience were analyzed. When the effects of the addition of Moringa oleifera powder to the ration on meat quality between the groups were examined, it was determined that hardness 0.69 springiness 0.09 cohesiveness 0,73 gumminess 0.83 chewiness 0.81 and resilience values were 0.36. As a result of the statistical analysis, the variables related to TPA were found to be insignificant at 0.05 level of significance, although the values found between group were different(P>0.05). As a result, the addition of Moringa oleifera powder to the ration between 2% and 6% had no effect on meat quality.