Open Access
Research (Published online: 15-04-2023)
14. African leaf (Vernonia amygdalina) extracts improve Japanese quail (Coturnix coturnix japonica) carcass traits
Sri Kismiati, Teysar Adi Sarjana, Luthfi Djauhari Mahfudz, and Dwi Sunarti Prayitno
Veterinary World, 16(4): 773-778

Sri Kismiati: Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Tembalang Campus, Semarang, Central Java, Indonesia.
Teysar Adi Sarjana: Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Tembalang Campus, Semarang, Central Java, Indonesia.
Luthfi Djauhari Mahfudz: Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Tembalang Campus, Semarang, Central Java, Indonesia.
Dwi Sunarti Prayitno: Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Tembalang Campus, Semarang, Central Java, Indonesia.

doi: 10.14202/vetworld.2023.773-778

Article history: Received: 28-11-2022, Accepted: 09-03-2023, Published online: 15-04-2023

Corresponding authors: Sri Kismiati

E-mail: kismiati59@gmail.com

Citation: Kismiati S, Sarjana TA, Mahfudz LD, and Prayitno DS (2023) African leaf (Vernonia amygdalina) extracts improve Japanese quail (Coturnix coturnix japonica) carcass traits, Veterinary World, 16(4): 773-778.
Abstract

Background and Aim: The Vernonia amygdalina Del. leaf extract (VALE) contains several natural antioxidants, including flavonoids, which effectively ameliorate cholesterol levels while improving quail carcass traits and meat quality. This study aimed to evaluate the effects of VALE on Japanese quail (Coturnix coturnix japonica) carcass traits and meat.

Materials and Methods: In total, 260 Japanese quails (aged 5 weeks and body weight = 129.1 ± 2.2 g) were raised in an open-sided house and randomized to four VALE treatments: T0: Control, T1: 10 mL/L, T2: 20 mL/L, and T3: 10 mL/L in drinking water. After 12 weeks, carcass traits and chemical and physical meat qualities were evaluated.

Results: Vernonia amygdalina leaf extract in drinking water exerted significant effects (p < 0.05) on carcass weight, cholesterol levels, and meat water holding capacity (WHC) without significantly affecting carcass and non-carcass percentages, moisture, protein, fat, and meat color qualities. The highest carcass weights and lowest cholesterol levels were identified in the T2 group, while WHC improved in the T3.

Conclusion: Thus, VALE supplementation (20 mL/L) to quails improved carcass traits, especially cholesterol levels and carcass weights.

Keywords: chemical and physical, cholesterol, fat and meat color, moisture, non-carcass percentage, protein.