Effect of ginger and garlic supplement on biochemical profile and sensory meat quality of japanese Quail

A trial was conducted to study the effect of supplementation of ginger, garlic, and their combinations in J. quail diets on biochemical profile and meat sensory quality. Day-old quail chicks (n=150) were distributed randomly into five treatments with three replicates containing ten birds each and fed with five experimental diets T_j (Basal diet/BD), T₂ (BD+ 1% ginger), T₃ (BD+ 2% garlic), T. (BD+ 0.25% ginger and 0.5% garlic) and T₅ (BD+ 0.5% ginger and 1% garlic) from day one to five weeks of age. Two birds per replicate were slaughtered on day 35^th, and meat and blood samples were collected accordingly. The results revealed that serum total cholesterol and triglyceride values were significantly decreased in T₃ and T₅ groups. Serum HDL cholesterol values were significantly (p<0.05) increased in the T₅ group. Serum LDL cholesterol values were significantly (p<0.05) decreased in all the treatment groups. The sensory evaluation scores were improved significantly (p<0.05) in treatment groups and the highest score for overall acceptability was observed in T₅. It can be concluded that for production of meat with low lipid profile and more consumer acceptance can be possible by the incorporation of ginger and garlic combination (0.5%+ 1.0% respectively) in the diets of Japanese quail.