Bibliographies: 'Cooking (Quail)'

1

Anggraini, Fatmah Nur, Wendry Setiyadi Putranto, and Lilis Suryaningsih. "PENGARUH PENAMBAHAN RUMPUT LAUT (Eucheuma cottonii) PADA PEMBUATAN BAKSO PUYUH TERHADAP SIFAT FISIK DAN AKSEPTABILITAS." Jurnal Teknologi Hasil Peternakan 1, no. 2 (2020): 55. http://dx.doi.org/10.24198/jthp.v1i2.27549.

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Seaweed is a source of hydrocolloid carrageenan can absorb water to produce a compact texture of meatballs. Quail meat contains of high protein but low fat which is recommended as a low-fat food. The objective of research were to find out the effect and the level of seaweed (Eucheuma cottonii) on physical properties (WHC, cooking loss and tenderness) and acceptability (color, taste, smell, suppleness and total acceptance) of the most preferable quail meatball. The experiment was conducted with Compeletely Randomized Design (CRD) with four treatments: 0% (P1), 5% (P2), 10% (P3) and 15% (P4) and five replications.Analysis of variance use to determine of effect seaweed addition on physical properties of quail meatball and the Duncan’s Multiple Range Test, Kruskal Wallis test was used to determine acceptability quail meatball, and difference of various between the treatment was used Man Whitney test. Result indicated that 10% seaweed porridge produces the best physical properties WHC 43.54%, cooking loss 9.77%, tenderness 108.80 mm/g/10 seconds and acceptability with a numerical scale on total value is 2 (somewhat preferred).

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2

El-Bahr, Sabry M., Saad Shousha, Wasseem Khattab, et al. "Impact of Dietary Betaine and Metabolizable Energy Levels on Profiles of Proteins and Lipids, Bioenergetics, Peroxidation and Quality of Meat in Japanese Quail." Animals 11, no. 1 (2021): 117. http://dx.doi.org/10.3390/ani11010117.

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Three different diets were formulated with three levels of metabolizable energy (ME) (optimum; 2900, restricted; 2800 and low; 2700 kcal ME/kg diet) without or with (0 and 0.15%) betaine supplementation in 2 × 3 factorial design to evaluate the effect of six experimental diets on performance, proteins and lipids profiles, bioenergetics, peroxidation and meat quality of Japanese quail. Therefore, 360 quails allocated into six groups in a 23-day experiment. Dietary betaine and ME levels did not affect the performance, meat energy indices (ATP and AMP) and malondialdehyde (MDA) levels of Japanese quail meat. Dietary betaine and/or ME levels induced significant changes in serum triacylglycerol (TAG), total cholesterols (TC), low-density lipoprotein cholesterol (LDL-c), very low-density lipoprotein cholesterol (VLDL-c), meat total lipids and cholesterol of Japanese quail. Optimum and restricted ME levels reduced total volatile basic nitrogen (TVBN) whereas dietary betaine increased ecosapentaenoic (EPA), docosahexaenoic acids (DHA) and glutamine concentrations in breast meat of Japanese quail. Dietary betaine and low energy diet improved cooking loss, thawing loss (ThL) and water holding capacity (WHC) in breast meat of Japanese quail. Conclusively, dietary betaine improved meat quality of Japanese quail fed diets containing either restricted or low ME by enrichments the meat with omega-3 fatty acids and reduction of lipids levels.

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3

El-Bahr, Sabry M., Saad Shousha, Wasseem Khattab, et al. "Impact of Dietary Betaine and Metabolizable Energy Levels on Profiles of Proteins and Lipids, Bioenergetics, Peroxidation and Quality of Meat in Japanese Quail." Animals 11, no. 1 (2021): 117. http://dx.doi.org/10.3390/ani11010117.

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Three different diets were formulated with three levels of metabolizable energy (ME) (optimum; 2900, restricted; 2800 and low; 2700 kcal ME/kg diet) without or with (0 and 0.15%) betaine supplementation in 2 × 3 factorial design to evaluate the effect of six experimental diets on performance, proteins and lipids profiles, bioenergetics, peroxidation and meat quality of Japanese quail. Therefore, 360 quails allocated into six groups in a 23-day experiment. Dietary betaine and ME levels did not affect the performance, meat energy indices (ATP and AMP) and malondialdehyde (MDA) levels of Japanese quail meat. Dietary betaine and/or ME levels induced significant changes in serum triacylglycerol (TAG), total cholesterols (TC), low-density lipoprotein cholesterol (LDL-c), very low-density lipoprotein cholesterol (VLDL-c), meat total lipids and cholesterol of Japanese quail. Optimum and restricted ME levels reduced total volatile basic nitrogen (TVBN) whereas dietary betaine increased ecosapentaenoic (EPA), docosahexaenoic acids (DHA) and glutamine concentrations in breast meat of Japanese quail. Dietary betaine and low energy diet improved cooking loss, thawing loss (ThL) and water holding capacity (WHC) in breast meat of Japanese quail. Conclusively, dietary betaine improved meat quality of Japanese quail fed diets containing either restricted or low ME by enrichments the meat with omega-3 fatty acids and reduction of lipids levels.

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4

Odetola, O. M., O. O. Adejinmi, A. O. Akingbade, and A. O. Adekanmbi. "Performance and egg quality parameters of Japanese quail fed kenaf ( L.) seed meal based diets subjected to varying cooking periods coturnix coturnix japonica." Nigerian Journal of Animal Production 44, no. 4 (2020): 225–31. http://dx.doi.org/10.51791/njap.v44i4.582.

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A sixteen weeks feeding trialwas conducted to evaluate the effect of different cooking periods of Kenafseed (Hibiscus cannabinusL.) meal on the performance and egg quality parameters of Japanese quailusing 150 seven weeks old growing quail. The birds were randomly divided into five dietary treatment of 30 birds per treatment (i.e.10 birds per replicate). They were fed five experimental diets containing 0% and 10% of the variously processed kenaf seed meal (control, raw kenaf seed meal, 15 minutes cooking period, 20 minutes cooking period and 25 minutes cooking period) designated as T1, T2, T3, T4 and T5 respectively. Data were collected on feed intake, daily egg production, external and internal egg quality parameters. Initial body weight, final body weight, average feed consumed per bird, feed conversion ratio, egg weight, shell weight, percentage shell thickness, shell surface area, yolk weight, yolk index, albumen weight, albumen percentage and Haugh unit were not significantly(P>0.05) different. However, significant (P<0.05) differences were observed for weight gain (0.53 – 0.55 kg), hen day production (47.29 – 53.24 %), shell thickness (0.64 0.79mm) and yolk percentage (1.373.25%). It was concluded that kenaf seeds when cooked for 15 minutes can be used at 10% level of inclusion in the diets of laying Japanese quails.

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5

Gontijo, Ronan P., Cleube A. Boari, Aldrin V. Pires, Martinho A. Silva, Luíza R. A. Abreu, and Paulo G. M. A. Martins. "Carcass traits and meat quality of quails from both sexes and eight distinct strains." Animal Production Science 57, no. 10 (2017): 2141. http://dx.doi.org/10.1071/an15854.

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Our objective was to evaluate carcass traits and meat quality of quails from different strains and both sexes pertaining to three breeding-improvement programs. Quails from seven meat-type strains (UFV1, UFV2, UFV3, EV1, EV2, LF1 and LF2) and from one egg-laying (Japanese quail) strain (LAY) were slaughtered at 35 days of age. A completely randomised 8 (strain) × 2 (sex) factorial design was used for data analysis. Bodyweight, hot carcass weight and breast (musculus pectoralis major and m. pectoralis minor) and legs (thigh and drumstick) weights and their respective yields were determined. Ultimate pH, colour measurements, water-holding capacity, cooking loss and shear force were assessed. No difference in ultimate pH, shear force and hue was observed. The UFV3 strain had the greatest bodyweight at slaughter. The UFV3 strain had the greatest hot carcass weight in both sexes. The heaviest breasts were observed in both sexes of the UFV3 strain and in males of the UFV2 strain. The UFV3 quails had greater leg weight. The hot carcass yields of meat-type strains were greater than that of the LAY strain. The UFV3 and LAY females furnished a greater breast yield than did male quails. For males, the UFV1 strain had a greater yield of breast than that of LAY quails. The LAY quails presented the greatest yields of leg. The LAY quails had the least luminance, and the greatest water-holding capacity, cooking loss, red and yellow intensity, and chroma. In summary, meat obtained from meat-type strains had a greater water-holding capacity, lower cooking loss and greater luminance than that of the LAY strain. In addition, the meat-type strains grew appreciably faster, but the difference in yields of breast and leg meat between meat and layer strains was small. We conclude that meat-type strains, especially the UFV3, are more appropriate for enterprises focussed on meat production.

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6

Purwana, I. Putu, Deden Sudrajat, and Elis Dihansih. "MEAT SENSORY QUALITY RESULTING FROM QUAIL (Coturnix Coturnix Japonica) LAYER PHASE SUPLEMENTED WITH PAPAYA LEAF EXTRACT." JURNAL PETERNAKAN NUSANTARA 4, no. 2 (2019): 83. http://dx.doi.org/10.30997/jpnu.v4i2.1539.

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The study was aimed at assessing the potential of papaya leaf extract as an herbal antibiotic used as a supplement in drinking water of quails (Coturnix coturnix japonica). Physical properties of meat including pH value, water holding capacity, cooking loss, and sensory properties including tenderness, taste, flavor, juiciness, color, and texture were measured. The study was conducted from 18 February to 18 March 2017. Quail birds aged 40-44 weeks were put in battery cages sized 128 cm x 60 cm x 167 cm. Treatments consisted of drinking water with no papaya leaf extract (control, R0), drinking water with commercial antibiotic of 0.5 g/l (R1), drinking water with papaya leaf extract of 10 ml/l (R2), drinking water with papaya leaf extract of 20 ml/l (R3), and drinking water with papaya leaf extract of 30 ml/l (R4). Drinking water was given ad libitum. A completely randomized design with 5 treatments and 5 replicates was used. Data were subjected to an analysis of variance and a Kruskal-Wallis test. Results showed that the inclusion of papaya leaf extract in drinking water no significant effects on physical quality of quail meat and consumer acceptance include aroma, taste, color, tenderness, juicenees and texture.Keywords: sensory quality, layer quail, papaya leaf extract.

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7

Tugiyanti, Elly, Ning Iriyanti, and Yosua Sujud Apriyanto. "The effect of avocado seed powder (Persea americana Mill.) on the liver and kidney functions and meat quality of culled female quail (Coturnix coturnix japonica)." October-2019 12, no. 10 (2019): 1608–15. http://dx.doi.org/10.14202/vetworld.2019.1608-1615.

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Background and Aim: High temperatures have a detrimental effect on quail performance, even disrupting the immune system and function of the internal organs. This research aimed to investigate the effectiveness of avocado seed powder supplements on meat quality and the liver and kidney functions of culled female quails. Materials and Methods: A total of 100 six-month-old culled female quail were allotted to four dietary treatments, i.e., R0: Basal feed without avocado seed powder supplement and R1, R2, and R3 with basal feed + 3%, 6%, and 9% avocado seed powder supplement, respectively. The observed variables included meat quality (protein, fat, cholesterol and meat collagen, water holding capacity, and tenderness), liver function (liver weight, serum glutamic oxaloacetic transaminase [SGOT], and serum glutamic pyruvate transaminase [SGPT]), and kidney function (urea level, creatinine, uric acid, albumin, and glucose). Results: Analysis of variance showed that avocado seed powder supplements significantly affected the level of SGOT, urea, creatinine, protein, fat, cholesterol, meat tenderness, and cooking loss. A non-significant effect was found on liver weight, SGPT, uric acid, albumin and glucose blood level, collagen, or water holding capacity level. Conclusion: Avocado seed powder supplements improved meat quality as well as the liver and kidney functions of the culled female quail.

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8

Lumbangaol, Susan E. "TEST FLOUR ANT NESTS INHIBITION (Myrmecodia pendans) AGAINST BACTERIA Escherichia coli and Salmonella IN INTESTINAL OF QUAIL ( Coturnix-coturnix japonica )." JARES (Journal of Academic Research and Sciences) 3, no. 2 (2018): 33–40. http://dx.doi.org/10.35457/jares.v3i2.503.

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This research aims to know the influence of addition of Ant (Myrmecodia pendans) to drag power bacteria quail. The sample in this research was the quail as much as 250 quail. Basal feed consists of a mixture of yellow corn, soybeans for cake, MBM (meat bone meal) fish meal, pollard, dicalsiumposfhat, premix, cooking oil, and Dekstro lekso methionine. The addition of Ant consists of 5 treatments, namely control or P0 (0%), P1 (0,2%), P2 (0,4%), P3 (0,6%), as well as the addition of P4 (0,8%). The parameters observed inhibitory power is bacterial (Escherichia coli Bacteria Salmonella) and Total Plate Count (TPC). The research was designed using Random Design complete with 5 treatments and five replicates. The results of the analysis showed that the granting of Ant against test bacteria inhibitory power suggests that the addition of the Ant's nests significantly different (P<0,05) for bacteria Escherichia coli with an average power of drag is higheston treatment of P4 (0,8%) of 13,05 mm, whereas the drag power test Salmonella bacteria on average the highest inhibitory at the treatment power P2 (0,2%) of 12,21 mm. The addition of Ant against the test of Total Plate Count showed that increasing the giving of Ant can inhibit the bacteria in the gut quail but statistically not different either in the bacteria Escherichia coli Salmonella (P>0,05). Results of the study it was concluded that the higher the granting of Ant can maintain intestinal bacteria on growth performance of quail

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9

Lumbangaol, Susan E. "TEST FLOUR ANT NESTS INHIBITION (Myrmecodia pendans) AGAINST BACTERIA Escherichia coli and Salmonella IN INTESTINAL OF QUAIL ( Coturnix-coturnix japonica )." Journal of Academic Research and Sciences (JARES) 3, no. 2 (2018): 33–40. http://dx.doi.org/10.30957/jares.v3i2.503.

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Abstract:

This research aims to know the influence of addition of Ant (Myrmecodia pendans) to drag power bacteria quail. The sample in this research was the quail as much as 250 quail. Basal feed consists of a mixture of yellow corn, soybeans for cake, MBM (meat bone meal) fish meal, pollard, dicalsiumposfhat, premix, cooking oil, and Dekstro lekso methionine. The addition of Ant consists of 5 treatments, namely control or P0 (0%), P1 (0,2%), P2 (0,4%), P3 (0,6%), as well as the addition of P4 (0,8%). The parameters observed inhibitory power is bacterial (Escherichia coli Bacteria Salmonella) and Total Plate Count (TPC). The research was designed using Random Design complete with 5 treatments and five replicates. The results of the analysis showed that the granting of Ant against test bacteria inhibitory power suggests that the addition of the Ant's nests significantly different (P<0,05) for bacteria Escherichia coli with an average power of drag is higheston treatment of P4 (0,8%) of 13,05 mm, whereas the drag power test Salmonella bacteria on average the highest inhibitory at the treatment power P2 (0,2%) of 12,21 mm. The addition of Ant against the test of Total Plate Count showed that increasing the giving of Ant can inhibit the bacteria in the gut quail but statistically not different either in the bacteria Escherichia coli Salmonella (P>0,05). Results of the study it was concluded that the higher the granting of Ant can maintain intestinal bacteria on growth performance of quail

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10

Devi, T. Nandini, R. Ramani, R. Narendra Babu, V. Appa Rao, J. Ramesh, and Robinson J.J. Abraham. "Effect of Cooking on Cholesterol and Proximate Composition on Breast and Thigh Muscles of Chicken and Quail Meat." International Journal of Current Microbiology and Applied Sciences 6, no. 10 (2017): 3700–4703. http://dx.doi.org/10.20546/ijcmas.2017.610.434.

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