PMID- 32734106
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20200928
IS  - 2451-943X (Print)
IS  - 2451-943X (Electronic)
IS  - 2451-943X (Linking)
VI  - 9
DP  - 2020 Jun
TI  - The effect of dietary Marula nut meal on the physical properties, proximate and 
      fatty acid content of Japanese quail meat.
PG  - 100096
LID - 10.1016/j.vas.2020.100096 [doi]
LID - 100096
AB  - Soyabean meal (SBM) is the major dietary protein source for the poultry industry 
      in sub-Saharan Africa. Due to inadequate local soyabean production, alternative 
      protein sources are required. Two hundred 9-day old Japanese quail chicks were 
      randomly allocated to grower diets wherein Marula nut meal (MNM) substituted SBM 
      on a crude protein (CP) basis at 0%, 25%, 50%, 75% and 100% and fed for 4 weeks, 
      followed by being fed on similarly formulated finisher diets for 2 weeks, and 
      thereafter they were humanely slaughtered and dressed. Initial pH (pH(i)) and 
      ultimate (pH(u)), colour, thawing loss (TL), cooking loss (CL), tenderness, 
      proximate and fatty acid (FA) composition of the breast and thigh meat were 
      determined. The results showed that pH(i) and pH(u) of meat from carcasses of 
      quail fed diet 1 was lower, but had lighter and less red meat than that from 
      counterparts fed diet 5 (P < 0.01). Dietary MNM had no effect (P>0.05) on TL, CL 
      and tenderness of the meat. The ash content of the meat increased with an 
      increase in dietary MNM, but its CP and fat decreased (P < 0.05). In addition, 
      the total saturated FA content of meat from birds fed diet 4 was lower (P < 0.05) 
      than other counterparts. Meat from birds fed diets 1 and 2 had a lower oleic acid 
      (OA) content in comparison to meat from birds fed diets 3, 4 and 5. MNM can 
      potentially be utilised in quail feeds without compromising the physical and 
      proximate properties of the meat. Also, it can be used to produce lean but 
      OA-rich meat with possible potential health benefits to consumers.
CI  - (c) 2020 The Author(s).
FAU - Mazizi, Bulelani E
AU  - Mazizi BE
AD  - School of Physiology, Faculty of Health Sciences, University of the 
      Witwatersrand, 7 York Road, Parktown 2193 Johannesburg, South Africa.
FAU - Erlwanger, Kennedy H
AU  - Erlwanger KH
AD  - School of Physiology, Faculty of Health Sciences, University of the 
      Witwatersrand, 7 York Road, Parktown 2193 Johannesburg, South Africa.
FAU - Chivandi, Eliton
AU  - Chivandi E
AD  - School of Physiology, Faculty of Health Sciences, University of the 
      Witwatersrand, 7 York Road, Parktown 2193 Johannesburg, South Africa.
LA  - eng
PT  - Journal Article
DEP - 20200204
PL  - Netherlands
TA  - Vet Anim Sci
JT  - Veterinary and animal science
JID - 101694897
PMC - PMC7386769
OTO - NOTNLM
OT  - Dietary protein source
OT  - Marula nut meal
OT  - Meat quality
OT  - Quail
COIS- No potential conflict of interest was reported by the authors.
EDAT- 2020/08/01 06:00
MHDA- 2020/08/01 06:01
PMCR- 2020/02/04
CRDT- 2020/08/01 06:00
PHST- 2019/11/19 00:00 [received]
PHST- 2020/01/23 00:00 [revised]
PHST- 2020/01/30 00:00 [accepted]
PHST- 2020/08/01 06:00 [entrez]
PHST- 2020/08/01 06:00 [pubmed]
PHST- 2020/08/01 06:01 [medline]
PHST- 2020/02/04 00:00 [pmc-release]
AID - S2451-943X(20)30009-0 [pii]
AID - 100096 [pii]
AID - 10.1016/j.vas.2020.100096 [doi]
PST - epublish
SO  - Vet Anim Sci. 2020 Feb 4;9:100096. doi: 10.1016/j.vas.2020.100096. eCollection 
      2020 Jun.