The Effect of Rosehip (Rosa canina L.) Supplementation to Diet on the Performance, Egg and Meat Quality, Antioxidant Activity in Laying Quail

This study was conducted to determine the effects of rosehip (RS, Rosa canina L.) supplementation on performance, carcass traits, meat quality, serum antioxidant activity, egg yolk pigmentation and fatty acid composition laying quail. A total 120 10-week-old quail were divided into 5 treatment groups with 8 replicates. The treatments as follows: first group fed control diet (C, no addition), other (2, 3, 4 5) diets containing 2.5, 5, 10 15% RS, respectively. body weight (BW), feed consumption (FC) yield not affected by treatments. However, mass increased 10% RS (P<0.01). breast meat’s dry matter, crude protein, ash, fat, drip loss, thawing cooking postmortem pH1 values colour statistically influenced supplementation. Rosehip caused a decrease in L* colour, however, redness (a*) yellowness (b*) higher than that C did change yolk. addition at 2.5 5% ratio decreased malondialdehyde (MDA), superoxide dismutase (SOD) levels (P<0.01); while an increase MDA SOD compared In conclusion, ingredient can be used weight, low (2.5 5%) may oxidant activity but high concentrations (10 15%) RS.