Çalışmada 585 adet 5 günlük yaşta karışık cinsiyetteki Japon bıldırcın civcivi (Coturnix coturnix japonica) kullanılmıştır. 3x2 deneme düzeni oluşturulmuş olup yerleşim sıklığı (100 cm2/hayvan ve 200 cm2/hayvan) ve bitkisel ekstrakt karışımının (0, 100 ve 200 mg/kg) etkileri incelenmiştir. Etlik bıldırcın civcivi büyütme (% 24 HP ve 2900 kcal/kg ME) ve geliştirme (% 22 HP ve 2900 kcal/kg ME) rasyonları hayvanların tüketimine ad libitum olarak sunulmuştur. Araştırmada performans verileri canlı ağırlık (CA), canlı ağırlık artışı (CAA), yem tüketimi (YT) ve yemden yararlanma oranı (YYO) haftalık olarak belirlenirken Denemenin 35. gününde kesim işlemi uygulanarak alınan örneklerde et kalitesi, karkas verimi ve oksidatif stres parametreleri (MDA, SOD, kortikosteron, H/L oranı) incelenmiştir.
Material and Methods: A total of 585 5-day-old mixed-sex Japanese quail chicks (Coturnix
coturnix japonica) were used. A 3x2 experimental design was implemented, and the effects of
stocking density (100 cm2
/animal and 200 cm2
/animal) and the herbal extract (0, 100 and 200
mg/kg) were examined by creating 5 replicates in 6 different experimental groups. Quail chick
starter (24% CP and 2900 kcal/kg ME) and grower (22% CP and 2900 kcal/kg ME) rations were
given to birds as ad libitum. The performance data were determined on a weekly basis, such as
body weight (BW), body weight gain (BWG), feed consumption (FC) and feed conversion ratio
(FCR), while meat quality, carcass yield and oxidative stress parameters (MDA, SOD,
corticosterone, H/L ratio) were determined from samples taken by slaughtering on the 35th day of
the experiment.
Results: High stocking density (HSD), decreased BW on day 14 (64.15 vs 62.41 g; P<0.027), day
21 (111.02 vs 107.84 g; P<0.018) weighings. Decrease in FC was occured between days 14-21
(104.39 vs 99.17 g; P<0.006), 28-35 (165.9 vs 145.83 g; P<0.002), and depression in FCR at days
21-28 (2.19 vs 2.55 g; P<0.031), 28-35 (2.29 vs 3.29 g; P<0.002) and 14-35 (2.10 and 2.64 g;
P<0.001) was measured.
Conclusion: HSD increased the cooking loss significantly (P<0.003); while herbal extract additive
increased (P<0.031) only the meat color L* value and had no effect on other parameters.
