فهرست نشریات علمی دسترسی آزاد ایران

Improving the nutritional quality and oxidative stability of poultry meat is an important objective in modern production systems due to growing consumer demand for healthier animal products. This study evaluated the effects of dietary supplementation with Echium amoenum and Linum usitatissimum (Linseed) oils on carcass characteristics, meat quality, fatty acid profile, and oxidative stability in Japanese quail. A total of 120 one-day-old quails were randomly allocated to four groups: control, 4% Echium oil, 4% Linseed oil, and a mixture of 2% of each oil. Birds were fed the experimental diets for 42 days. At the end of the experiment, carcass traits, physicochemical properties and fatty acid composition of breast meat, oxidative stability in meat and serum, and liver and kidney function parameters were evaluated. No significant differences were observed among treatments in live, carcass, breast and thigh weights, drip loss, cooking loss, or serum concentrations of uric acid, alanine aminotransferase, aspartate aminotransferase, and albumin (P>0.05). Dietary oil supplementation increased ash, moisture, phenolic compounds, and beneficial fatty acids (P<0.05). Meat protein content was significantly higher in the Linseed group compared with the Echium group. Vitamin E content increased in the Echium group relative to the control, while carotenoid content was significantly higher in the Linseed group. Diets containing Echium oil or the oil mixture enhanced superoxide dismutase activity and reduced thiobarbituric acid reactive substances. Overall, combined supplementation with Echium and Linseed oils improved meat composition, fatty acid profile, and oxidative stability without adverse effects on liver or kidney function.