Improving the Carcass Characteristics, Chemical and Organoleptic Quality of Japanese Quail Meat Using Native Iranian Chicory Extract.

Background and Objectives: Poultry meat is considered a perishable product due to its carbohydrates, protein, lipid and water content. The aim of this study was to improve the carcass characteristics, the chemical and organoleptic quality of Japanese quail meat using Iranian native chicory water extract. Materials and Methods: Ninety Japanese quails were divided into 3 treatment groups including Control: basic diet, F1: basic diet + chicory extract (1%), and F2: basic diet + chicory extract (2%). Results: Supplementation of diet with chicory water extract improved the whole body, breast, and thigh weight along with an increase in the nutritional value (fat, protein, mineral content (the total ash), vitamin B12, and carotenoids) of breast meat of Japanese quails. In addition to achieve good water holding capacity (WHC) and minimum drip loss and cooking loss in treated samples, the breast meat earned high acceptability score by panelists because of its better odor, color (L*, a*, and b*), and texture (firmness). The higher total phenolic contents in F1 and F2, reduced TBARS value of breast meat that shows chicory extract improves the oxidative stability without exerting any negative effect on chickens' growth performance. Conclusions: The results indicated that supplementation of diet with chicory water extract improved the nutritional value, oxidative stability, and sensory acceptability of Japanese quail breast meat. [ABSTRACT FROM AUTHOR]