Staff Members - Benha University
Impact of Dietary Betaine and Metabolizable Energy Levels on Profiles of Proteins and Lipids, Bioenergetics, Peroxidation and Quality of Meat in Japanese Quail
Animals • 2021
Publication Information
Authors
Sabry M. El-Bahr, Saad Shousha, Wasseem Khattab, Ahmed Shehab, Osama El-Garhy,Hoda El-Garhy, Shereen Mohamed, Omar Ahmed-Farid, Ahmed Hamad and Islam Sabike
Keywords
betaine; Japanese quail; energy; lipids; meat
Journal
Animals
Publisher
MDPI
Volume
11
Issue
1
Pages
117
publication.type
International
Paper Link
Open Link
Supplementary Materials
Not Available
Abstract
Three hundred and sixty quails were divided into six groups to evaluate the effect of dietary betaine on profiles of proteins and lipids, bioenergetics, peroxidation and quality of meat of Japanese quail fed diets containing three levels of metabolizable energy (ME) viz. optimum
(2900 kcal ME/kg), restricted (2800 kcal ME/kg) and low (2700 kcal ME/kg). Dietary betaine improved meat quality parameters viz. cooking loss, thawing loss and water-holding capacity of Japanese quail fed diets containing either restricted or low ME by enrichments of the meat with omega-3 fatty acids and reduction of lipids levels.
(2900 kcal ME/kg), restricted (2800 kcal ME/kg) and low (2700 kcal ME/kg). Dietary betaine improved meat quality parameters viz. cooking loss, thawing loss and water-holding capacity of Japanese quail fed diets containing either restricted or low ME by enrichments of the meat with omega-3 fatty acids and reduction of lipids levels.