Influence of Juniper (Juniperus communis) oil on growth performance and meat quality as a natural antioxidant in quail diets

REFERENCES

• Adams, R.P. (2000) Systematics of smooth leaf margin Juniperus of the western hemisphere based on leaf essential oils and RAPD DNA fingerprinting. Biochemical Systematics and Ecology, 28: 149–162. doi:10.1016/S0305-1978(99)00047-2.
   Web of Science ®Google Scholar
• AOAC (Association of Official Analytical Chemists) (2000) Official Methods of Analysis. 17th edn. (Maryland, AOAC International).
   Google Scholar
• Basmacıoğlu, H., Tokuşoğlu, Ö. & Ergul, M. (2004) The effect of oregano and rosemary essential oils or alpha-tocopheryl acetate on performance and lipid oxidation of meat enriched with n-3 PUFA’s in broilers. South African Journal of Animal Science, 34: 197–208.
   Web of Science ®Google Scholar
• Baytop, T. (1999) Therapy with Medicinal Plants in Turkey Past and Present. 2nd edn. (Istanbul, Nobel Tıp Kitabevi).
   Google Scholar
• Botsoglou, N.A., Florou-Panerı, P., Chrıstakı, E., Fletourıs, D.J. & Spaıs, A.B. (2002) Effect of dietary oregano essential oil on performance of chickens and on iron- induced lipid oxidation of breast, thigh and abdominal fat tissues. British Poultry Science, 43: 223–230. doi:10.1080/00071660120121436.
   PubMed Web of Science ®Google Scholar
• Bozkurt, M., Küçükyılmaz, K., Çatlı, A.U. & Çınar, M. (2009) Effect of dietary mannan oligosaccharide with or without oregano essential oil and hop extract supplementation on the performance and slaughter characteristics of male broilers. South African Journal of Animal Science, 39: 223–232. doi:10.4314/sajas.v39i3.49157.
   Web of Science ®Google Scholar
• Çıftçı, M., Guler, T., Dalkılıç, B. & Ertaş, O.N. (2005) The effects of anise oil (Pimpinella anisum L.) on broiler performance. International Journal of Poultry Science, 11: 851–855.
   Google Scholar
• Dawson, B. & Trapp, R.G. (2001) Basic and Clinical Biostatistics. 3rd edn. (New York, NY, Lange Medical Books/ McGrawHill, Medical Publishing Division).
   Google Scholar
• Denli, M., Okan, F. & Uluocak, A.M. (2004) Effect of dietary supplementation of herb essential oils on the growth performance, carcass and intestinal characteristics of quails (Coturnix coturnix japonica). South African Journal of Animal Science, 34: 174–179.
   Web of Science ®Google Scholar
• Dorman, H.J.D., Peltoketo, A., Hılturen, R. & Tıkkonen, M.J. (2003) Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs. Food Chemistry, 83 (2): 255–262. doi:10.1016/S0308-8146(03)00088-8.
   Web of Science ®Google Scholar
• Fasseas, M.K., Mountzourıs, K.C., Tarantılıs, P.A., Polıssıou, M. & Zervas, G. (2007) Antioxidant activity in meat treated with oregano and sage essential oils. Food Chemistry, 106: 1188–1194. doi:10.1016/j.foodchem.2007.07.060.
   Web of Science ®Google Scholar
• Florou-Panerı, P., Palatos, G., Govarıs, A., Botsoglou, D., Gıannenas, I. & Ambrosıadıs, A. (2005) Oregano herb versus oregano essential oil as feed supplements to increase the oxidative stability of turkey meat. International Journal of Poultry Science, 11: 866–871.
   Google Scholar
• Halle, I., Thomann, R., Bauermann, U., Hennıng, M. & Kohler, P. (2004) Effects of a graded supplementation of herbs and essential oils in broiler feed on growth and carcass traits. Landbauforshung Volkenrode, 54: 219–229.
   Web of Science ®Google Scholar
• Hayes, J.E., Allen, P., Brunton, N., O’grady, M.N. & Kerry, J.P. (2011) Phenolic composition and in-vitro antioxidant capacity of four commercial phytochemical products: olive leaf extract (Olea europaea L), lutein, sesamol and ellagic acid. Food Chemistry, 126: 948–955. doi:10.1016/j.foodchem.2010.11.092.
   Web of Science ®Google Scholar
• Hernandez, F., Madrıd, J., Garcıa, V., Orengo, J. & Megıas, M.D. (2004) Influence of two plant extracts on broilers performance, digestibility, and digestive organ size. Poultry Science, 83: 169–174. doi:10.1093/ps/83.2.169.
   PubMed Web of Science ®Google Scholar
• Jamroz, D., Wertleckı, T.J., Orda, J., Wılıczkıewıcz, A. & Skorupınska, J. (2003). Influence of phytogenic extracts on gut microbial status in chickens. Proc. 14th European Symposium on Poultry Nutrition, Lillehammer, Norway, August 2003, pp. 189.
   Google Scholar
• Jung, S., Choe, J., Kim, B., Yun, H., Kruk, Z.A. & Jo, C. (2010) Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers. Meat Science, 86: 520–526. doi:10.1016/j.meatsci.2010.06.007.
   PubMed Web of Science ®Google Scholar
• Kohen, R. & Gatı, I. (2000) Skin low molecular weight antioxidants and their role in aging and in oxidative stress. Toxicology, 148: 149–157. doi:10.1016/S0300-483X(00)00206-7.
   PubMed Web of Science ®Google Scholar
• Leeson, S. & Summers, J.D. (2001) Nutrition of the Chicken (Guelph, Canada, University Books).
   Google Scholar
• Lıu, H.F., Booren, A.M., Gray, J.I. & Crackel, R.L. (1992) Antioxidant efficacy of oleoresin rosemary and sodium tripolyphosphate in restructured pork steaks. Journal of Food Science, 57: 803–806. doi:10.1111/j.1365-2621.1992.tb14298.x.
   Web of Science ®Google Scholar
• Lopez-Bote, L.J., Gray, J.I., Gomaa, E.A. & Flegal, C.I. (1998) Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat. British Poultry Science, 39: 235–240. doi:10.1080/00071669889187.
   PubMed Web of Science ®Google Scholar
• NRC (1994) National Research Council, Nutrient Requirements of Poultry. 9th rev. ed. (Washington, DC, National Academy Press).
   Google Scholar
• Ochacka, J.R., Asztemborska, M., Zook, D.R., Sybilska, D., Perez, G. & Ossıcını, L. (1996) Enantiomers of monoterpenic hydrocarbons in essential oil from Juniperus communis. Phytochemistry, 44: 869–873. doi:10.1016/S0031-9422(96)00587-0.
   Web of Science ®Google Scholar
• OJEU (2003) Regulation (EC) No. 1831/2003 of European Parliament and the Council of 22 September 2003 on additives for use in animal nutrition. Off. J. Eur. Union. Page L268/36 in OJEU of 10/18/2003. Brussels, Belgium.
   Google Scholar
• Palá-Paúl, J., García-Jıménez, R., Pérez-Alonso, M.J., Velasco-Negueruela, A. & Sanz, J. (2004) Essential oil composition of the leaves and stems of Meum athamanticum Jacq., from Spain. Journal of Chromatography A, 1036: 245–247. doi:10.1016/j.chroma.2004.02.064.
   PubMed Web of Science ®Google Scholar
• Papageorgiou, G., Botsoglou, N., Goovaris, A., Giannenas, I., Iliadis, S. & Botsoglou, E. (2003) Effect of dietary oregano oil and a-tocopheryl acetate supplementation on ironinduced lipid oxidation of turkey breast, thigh, liver and heart tissues. Journal of Animal Physiology and Animal Nutrition, 87: 324–335. doi:10.1046/j.1439-0396.2003.00441.x.
   PubMed Web of Science ®Google Scholar
• Parke, D.V. & Lewıs, D.F. (1992) Safety aspects of food preservatives. Food Additives Contaminants, 9: 561–577. doi:10.1080/02652039209374110.
   PubMed Web of Science ®Google Scholar
• Shahidi, F., Wanasundara, P.K. & Wanasundara, P.D. (1992) Phenolic antioxidants. Critical Reviews in Food Science and Nutrition, 32: 67–103. doi:10.1080/10408399209527581.
   PubMed Web of Science ®Google Scholar
• SPSS (1997) Statistical Software for Windows Version 7.5 Microsoft Windows (Chicago, IL, SPSS).
   Google Scholar
• Tarladgıs, B.G., Pearson, A.M. & Dungan, L.R. (1964) Chemistry of the 2-thiobarbituric acid test for determination of oxidative rancidity in foods. II.—formation of the TBA–malondialdehyde complex without acid-heat treatment. Journal of the Science of Food and Agriculture, 15: 602–607. doi:10.1002/jsfa.2740150904.
   Web of Science ®Google Scholar
• Yesılbag, D., Eren, M., Ağel, H.E., Kovanlıkaya, A. & Balcı, F. (2011) Effects of dietary rosemary, rosemary volatile oil and Vitamin E on broiler performance, meat quality and serum SOD activity. British Poultry Science, 52 (4): 472–482. doi:10.1080/00071668.2011.599026.
   PubMed Web of Science ®Google Scholar
• Yesılbag, D., Gezen, S.S., Bırıcık, H. & Bulbul, T. (2012) Effect of a rosemary and oregano volatile oil mixture on performance, lipid oxidation of meat and haematological parameters in pharaoh quails. British Poultry Science, 53 (1): 89–97. doi:10.1080/00071668.2012.654763.
   PubMed Web of Science ®Google Scholar
• Zhang, K.Y., Yan, F., Keen, C.A. & Waldroup, P.W. (2005) Evaluation of microencapsulated essential oils and organic acids in diets for broiler chickens. International Journal of Poultry Science, 4: 612–619. doi:10.3923/ijps.2005.612.619.
   Google Scholar