Yalcin H, Konca Y, Durmuscelebi F
Department of Food Engineering, Faculty of Engineering, Erciyes University, Kayseri, Turkey.
Department of Animal Science, Faculty of Agriculture, Erciyes University, Kayseri, Turkey.
J Anim Physiol Anim Nutr (Berl). 2018 Feb;102(1):131-141. doi: 10.1111/jpn.12670. Epub 2017 Apr 26.
This study was conducted in two separate experiments. Experiment I was conducted to investigate the effects of hemp seed (HS) on meat quality traits, and experiment II was designed to determine egg fatty acid (FA) composition in Japanese quail (Coturnix coturnix japonica). In experiment I and experiment II treatments, groups were as follows: (i) control (not included HS0), (ii) 5% HS inclusion to diets, (iii) 10% HS inclusion to diets and (iv) 20% HS inclusion to diets. In experiment I, a total of 192 7-day-old-quail were fed with HS diets for 5 weeks, and end of the experiment I, a total of 64 quail (16 each) slaughtered and meat samples were analysed for meat colour, pH, cooking and thawing loss and FA composition. In experiment II, a total of 120 8-week-old laying quail were fed with experimental diets for 6 weeks and egg FA composition were determined. Breast meat cooking loss was significantly lower in 20% supplemented group (p < 0.01). Hemp seed inclusion to diets caused a linear and cubic increase in redness (a*) of hip meat (p < 0.01). Palmitoleic and oleic FAs were decreased with HS addition in breast meat (p < 0.05); however, linoleic and linolenic acid contents of meat were linearly increased (p < 0.01). In experiment II, the linoleic and linolenic FA contents of egg samples were linearly increased with increasing the dietary HS ratio (p < 0.01). Hemp seed addition was provided lower palmitoleic and oleic FAs in quail eggs (p < 0.05). In conclusion, HS supplementation to quail diets may increase quail meat redness and meat and egg yolk omega-3 FA content and decrease cooking loss of quail meats.
本研究通过两个独立实验进行。实验I旨在研究大麻籽（HS）对肉质性状的影响，实验II则旨在测定日本鹌鹑（Coturnix coturnix japonica）蛋的脂肪酸（FA）组成。在实验I和实验II的处理中，分组如下：（i）对照组（不添加HS，即HS0），（ii）日粮中添加5% HS，（iii）日粮中添加10% HS，以及（iv）日粮中添加20% HS。在实验I中，总共192只7日龄鹌鹑饲喂HS日粮5周，在实验I结束时，总共64只鹌鹑（每组16只）被屠宰，并对肉样进行肉色、pH值、蒸煮损失、解冻损失和FA组成分析。在实验II中，总共120只8周龄产蛋鹌鹑饲喂实验日粮6周，并测定蛋的FA组成。20%添加组的胸肉蒸煮损失显著更低（p < 0.01）。日粮中添加大麻籽导致腿肉的红色度（a*）呈线性和三次方增加（p < 0.01）。胸肉中添加HS后，棕榈油酸和油酸含量降低（p < 0.05）；然而，肉中的亚油酸和亚麻酸含量呈线性增加（p < 0.01）。在实验II中，随着日粮中HS比例的增加，蛋样中的亚油酸和亚麻酸FA含量呈线性增加（p < 0.01）。添加大麻籽使鹌鹑蛋中的棕榈油酸和油酸含量降低（p < 0.05）。总之，在鹌鹑日粮中添加HS可能会增加鹌鹑肉的红色度、肉和蛋黄中ω-3 FA的含量，并降低鹌鹑肉的蒸煮损失。
