Investigation of diet enriched with medicinal herbs on the sensorial, microbial and shelf-life characteristics of the Japanese quail meat

The objective of this study was to investigate the effect of adding thyme and pennyroyal powder in the diet of quail on the microbial and sensorial characteristics, water-holding capacity and color, in fresh meat; furthermore Variations in oxidative and acidity of quail meat during storage in refrigerated condition. For this reason two experiments were undertaken. In the first, 180 quail were randomly assigned to control group (basal diet), and groups that feed with 0.5, 1 and 1.5% thyme powder (%w/w). And in the other trial, treatments were giving to eat 0.5, 1 and 1.5%.of pennyroyal powder (%w/w). The results showed that the addition of thyme or pennyroyal leave's powder in the diet of quail, decrease microbial activity and increases water-holding capacity (p