
==== Front
Poult Sci
Poult Sci
Poultry Science
0032-5791
1525-3171
Elsevier

S0032-5791(24)00810-1
10.1016/j.psj.2024.104231
104231
MANAGEMENT AND PRODUCTION
Evaluation of dietary supplementation of garlic powder (Allium sativum) on the growth performance, carcass traits and meat quality of Japanese quails (Coturnix coturnix japonica)
Jalal Hassan *
Doğan Sibel Canoğullari †
Giammarco Melania mgiammarco@unite.it
*1
Cavallini Damiano ‡
Lanzoni Lydia *
Pezzi Paolo *
Akram Muhammad Zeeshan §
Fusaro Isa *
⁎ Department of Veterinary Medicine, University of Teramo, 64100 Teramo, Italy
† Department of Animal Production and Technologies, Faculty of Agricultural Sciences and Technologies, Nigde Ömer Halisdemir University, 51240 Nigde, Turkey
‡ Department of Veterinary Sciences, University of Bologna, 40064 Ozzano dell'Emilia, Italy
§ Department of Biosystems, Nutrition and Animal-Microbiota Ecosystems Lab, KU Leuven, 3001 Leuven, Belgium
1 Corresponding author: mgiammarco@unite.it
22 8 2024
12 2024
22 8 2024
103 12 10423126 2 2024
13 8 2024
© 2024 The Authors. Published by Elsevier Inc. on behalf of Poultry Science Association Inc.
2024

https://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Dietary supplementation with plant-based products may arise as part of an alternative strategy to using antibiotics as growth promoters in the poultry industry. Garlic powder (GP) possesses antimicrobial and antioxidant properties. The aim was to investigate the effect of dietary supplementation of GP on growth performance, carcass traits and meat quality of the Japanese quail. A total of 240, day-old mixed gender Japanese quail were assigned to 4 treatment groups, each group being replicated 4 times and containing 15 birds in each replication. Birds were provided with either a basal diet (control) or basal diet supplemented with 0.5%, 1% and 2% GP for 5 wk. At slaughter age, birds fed 1% GP had higher (P < 0.05) live weight and body weight gain when compared to the control. Supplementation with different levels of GP had no influence (P > 0.05) on feed intake, feed conversion ratio except 3rd wk, carcass traits and abdominal fat. Thiobarbituric acid, peroxide and pH values in breast meat of birds receiving GP (1% or 2%) after storage (0, 1, 3, 5, and 7 d) were lower (P < 0.05) than the birds in control. Furthermore, total psychrophilic bacteria count was lower in breast meat of birds supplemented with GP at any dose compared to the birds of control. Sensory characteristics such as color, aroma, juiciness and tenderness were observed significantly better (P < 0.05) in GP supplemented groups especially when fed 1% GP. In conclusion, supplementing the diet with 1% to 2% GP demonstrated growth-promoting effects and positively impacted meat quality, including sensory characteristics.

Key words

quail
garlic
antibiotic
meat quality
carcass trait
==== Body
pmcINTRODUCTION

The unprecedented growth of the human population and its projected increase to over 10 billion individuals by 2050 (Jalal et al., 2023) pose significant challenges, particularly in the domain of food production. The poultry industry has grown to be an essential factor in fulfilling the increasing demand for food, providing consumers across the globe with high-quality animal protein (Asghar et al., 2022). The Japanese quail (JQ, Coturnix coturnix japonica) has garnered significant interest in the egg and meat production industries due to its high production capacity and cost-effective maintenance (Ray et al., 2014). Notably, in a free-range rearing system, JQ can acquire a live weight of 100-160g, whereas their commercially-raised counterparts can achieve 200 g in just 4 wk after hatching (Arunrao et al., 2023). The appealing features associated with quail production have made it a progressively desirable choice among poultry producers. While the intensification of poultry production has historically involved antibiotic use to mitigate morbidity and mortality (Akram et al., 2021), concerns about antimicrobial resistance have led to changes in practices. It is important to note that antibiotic use varies globally, with some regions, such as Europe, having already implemented strict regulations on antibiotic use in animal feed (Van Boeckel et al., 2015; Lekagul et al., 2019). The search for alternatives to antibiotics as growth promoters has been an ongoing trend in the poultry industry for well over a decade (Gadde et al., 2017; Lillehoj et al., 2018). Recent developments in food production have increased interest in natural preservatives that can maintain meat quality and safety (Akram et al., 2019). While poultry meat fatty acid profile makes it susceptible to oxidation (Domínguez et al., 2019), modern processing and storage techniques have largely mitigated these concerns in industrial settings (Petracci, 2017). However, in contexts where cold chain management is challenging, strategies to enhance meat stability remain relevant (Kumar et al., 2015; Jiang and Xiong, 2016).

To address these challenges, researchers have explored various alternatives, including plant-derived compounds, phytobiotics, and essential oils. These compounds have shown potential in different species for maintaining growth performance, carcass quality, and meat safety (Jalal et al., 2019; Sevim et al., 2020; Ali et al., 2022). Among these alternatives, garlic (Allium sativum) has garnered significant attention due to its reported antimicrobial, antioxidant, and immunomodulatory properties (Navidshad et al., 2018). Historically valued for its medicinal and aromatic qualities, garlic offers numerous potential benefits (El-Ghany and A, 2024). Garlic has been shown to offer multiple benefits in livestock and poultry nutrition, including the potential to improve growth performance, feed efficiency, and meat quality (Ogbuewu et al., 2019). Over the past 3 decades, allium-based feed additives, particularly garlic, have extensively been studied in poultry diets (Kothari et al., 2019). Garlic contains at least 33 sulfur compounds, various enzymes, minerals, vitamins, amino acids, and dietary fibers (Gebreyohannes and Gebreyohannes, 2013; Aarti and Khusro, 2020). Allicin, the most studied primary bioactive component, has demonstrated significant antimicrobial, antioxidant, and growth-promoting effects (Kirkpinar et al., 2014; El-Ghany and A, 2024). Previous studies have shown that garlic can positively affect broiler growth, digestion, immune function and carcass quality (Swain et al., 2017; Bhavani et al., 2020; Elbaz et al., 2021). Additionally, antimicrobial properties of garlic have been found to lower bacterial infections in poultry, reducing the need for antibiotics (Sheoran et al., 2017; Ogbuewu et al., 2019; Alagawany et al., 2021). Ogbuewu et al. (2019) suggested that garlic's broad spectrum of beneficial properties makes it a promising natural alternative to synthetic additives in poultry production. Incorporating garlic into animal diets may offer a strategy for introducing natural antimicrobial and antioxidant agents into the animal's body. These bioactive compounds could potentially circulate throughout the body and accumulate in tissues, thereby impacting lipid oxidation and microbial activity (Akram et al., 2021).

However, the available research on the impact of garlic in poultry feeding has produced inconsistent results, possibly due to variations in garlic preparations, species selection, dosages, study duration, and other factors. For instance, Elbaz et al. (2021) and Sangilimadan et al. (2019) found that feeding garlic to broilers improved their growth performance, while Elsagheer et al. (2020) did not see any significant effects on growth. Similarly, (Elbaz et al., 2021; Noruzi and Aziz-Aliabadi, 2024), observed enhanced immune responses in garlic-supplemented broilers, whereas Toghyani et al. (2011) reported no significant impact on immune function. This inconsistency indicates a need to further investigate and establish clear guidelines for garlic's role in poultry nutrition.

Despite the growing body of research on garlic in poultry nutrition, limited studies exist specifically on dietary supplementation of GP in JQ diets and its influence on growth performance and meat quality. Therefore, this study aimed to evaluate the effects of dietary supplementation of GP on growth performance, carcass traits, meat quality, and sensory properties in JQ meat.

MATERIALS AND METHODS

The animal study protocol was approved by the Niğde Governorship, Provincial Directorate of Agriculture and Forestry Turkey (protocol code: E-15018773-050.01.04-75931) for studies involving animals.

Animals, Housing and Diets

A total of 240 day-old mixed-gender JQ quail chicks with an average weight of 9.6 ± 0.09 g were obtained from the Ayhan Şahenk Agricultural Research Center at Niğde Ömer Halisdemir University in Turkey. The chicks were randomly assigned to 4 treatment groups, with 60 birds per group and divided into 4 replicates of 15 birds each, using a complete randomized design. The groups were as follows: Control (no garlic powder), 0.5% GP (0.5% garlic powder), 1% GP (1% garlic powder), and 2% GP (2% garlic powder). All birds were fed an iso-caloric and iso-nitrogenous broiler chick starter feed for 5 wk, as per NRC guidelines (Table 1). The temperature was initially set at 33°C on d 1 and gradually reduced by 2°C to 3°C per wk until reaching 24°C to 25°C. Birds had free access to feed and water throughout the study.Table 1 Composition of the basal experimental diet provided to the JQ during the entire trial.

Table 1Raw materials	Percentage	Calculated nutrients (%)	
Corn	43.31	ME (kcal / kg)	3100	
Soybean	38.06	Crude Protein	22.92	
Wheat bran	12.00	Dry Matter	89.33	
Vegetable oil	3.50	Raw oil	6.78	
CaCO3	0.82	Ash	5.52	
DCP	0.78	Crude fiber	5.37	
Salt	0.30	Lysine	1.44	
Lysine	0.52	Methionine	0.68	
Methionine	0.39	Methionine + Cystine	1.08	
Threonine	0.13	Calcium	0.90	
Vitamin mix *	0.10	Phosphorus	0.44	
Mineral mix **	0.10			
Total	100			
Vitamin-mineral premix for 1 kg feed includes 12.000 IU Vitamin A, 5000 IU vitamin D3, 50 mg vitamin E, 10 mg vitamin K3, 5 mg vitamin B2, 20 mg vitamin B12, 6 mg vitamin B1, 5 mg vitamin B6, 50 mg niacin, 25 mg folic acid, 30 mg biotin, 75 mg pantothenic acid, 175 mg choline chloride, 100 mg manganese, 80 mg iron, 60 mg zinc, 150 mg cobalt, 12 mg copper, 200 mg selenium.

Phenolic Extraction of Garlic Powder

For extraction of GP, 10 g of GP dissolved in 100 mL of 80% ethanol then stirred by ultrasonic water bath for 30 min. After that GP was dissolved by keeping it in the shaking machine for 24 h at a temperature of 40°C and 500 resolution per minute (RPM) agitation speed. The dissolved mixture was then filtered with coarse filter paper and then ethanol was evaporated at 50°C in a rotary evaporator (IKA, HB-10 digital, Germany) to obtain GP extract (Ucak et al., 2020).

Determination of the Total Phenolic Content of Garlic Powder

The total phenolic content (TPC) was evaluated through colorimetric analysis using the Folin–Ciocalteu reagent (FC), which was modified according to the methodology proposed by (Chuah et al., 2008). For this purpose, 900 μl of distilled water, 5 mL of 0.2 N Folin-Ciocalteu reagent and 4ml of saturated sodium carbonate (Na2CO3) solution (7.5 g/L) were added to 100 μl of the solution diluted from the GP extract. Samples were kept at room temperature in the dark for 2 h. Finally, a spectrophotometer (Spectronic 20 Genesys M131, Illinois) was used to measure the samples' absorbance at 725 nm and compared them to a calibration curve for gallic acid (Merck KGaA, Darmstadt, Germany). The outcomes were presented in milligrams of gallic acid per grams of dry matter.

Determination of the Antioxidant Activity of Garlic Powder

Trolox Equivalent Antioxidant Capacity (TEAC) analysis is an analysis based on inhibition of the absorbance of the 2,2′-azinobis 3-ethyl-bezothiazoline 6 sulfonate (ABTS) radical cation by antioxidants (Naımatı et al., 2022). To determine the antioxidant activity in GP, ABTS solution was prepared first. For this, a 7 mM ABTS solution containing 2.45 mM potassium persulfate (K2S2O8) was prepared and a radical solution (ABTS + •) was obtained by storing at room temperature for 12 to 16 h in the dark. In order to find the antioxidant activity of GP extract as trolox response, a series of concentrations of extract and trolox have been prepared. 10 μL of the sample was added on 1 mL ABTS + and a decrease in absorbance was observed in spectrometry for 6 min. The slope was calculated from the graphs where per cent inhibition was drawn against the concentrations. The antioxidant activity of the antioxidant substance as a 1 mM trolox response was determined as a result of the proportion of the slope of garlic powder to the slope of trolox concentrations (Re et al., 1999). While determining the antioxidant activity, 3 parallels were made for each concentration level and the measurements in the spectrometer were determined at 30°C with micro cuvettes.TEACvalueμMtrolox=slopeofsampleslopeoftrolox×dilutionfactor

TEAC: Trolox Equivalent Antioxidant Capacity

Growth Performance and Carcass Characteristics

Individual live body weight (LBW) of birds, and feed consumption per pen were measured weekly. Subsequently, body weight gain (BWG), feed intake (FI), and feed conversion ratio (FCR = g feed/gain) were calculated. Birds were decapitated with a shear knife to ensure swift bleeding of the carcass. To obtain representative samples from each dietary treatment, all quails within each treatment group were initially weighed to determine the average body weight. At 35 d, 2 quails from each replicate pen, whose body weights were closest to the mean body weight of their respective treatment group, were then selected for sampling. The hot carcass weight was measured, along with the weight of the abdominal fat and internal organs including the heart, liver, and gizzard. To study the cold carcass weight, the carcasses were maintained at +4°C for 24 h. The left side of breast and thigh meat as well as skin samples were obtained and stored at 4°C for 0, 3, 5, and 7 d to assess the meat quality traits.

Meat Quality Evaluations

Oxidation Analysis of Meat

Oxidation analysis of stored breast meat consisted of 2 parts: lipid oxidation status and peroxide value (PV) analysis. The lipid oxidation status of stored breast meat samples was determined by the thiobarbituric acid number analysis using AOCS (American Oil Chemists’ Society) Cd 19-90 technique (“AOCS: Official method Cd 19–90. 2‐Thiobarbituric... - Google Scholar,”) . Briefly, 10 g of minced breast meat samples were extracted using a chloroform-methanol mixture (2:1, v/v) for 2 h with continuous shaking at room temperature. The mixture was filtered through Whatman No. 1 paper, and the solvent was evaporated using a rotary evaporator to obtain the oil. About 1 mL of this oil was transferred to a 25 ml flask and diluted to 25 ml with a Butylated hydroxytoluene (BHT) solution. The mixture was then homogenized with an ultra-thorax homogenizer. Next, 5 ml of this homogenized mixture was placed in tubes, and 5 ml of thiobarbituric acid was added to each tube. The tubes were incubated in a boiling water bath at 95°C for 2 h. Finally, the samples were analyzed using a spectrophotometer at 530 nm. PV analysis was performed using the AOAC (Association of Official Analytical Chemists) 965.33 technique (Feldsine et al., 2002). For this analysis, 1 mL of the extracted oil was transferred to a 250 mL flask and mixed with 30 mL of chloroform-acetic acid solution. Subsequently, 1 mL of saturated potassium iodide solution was added and mixed well. The mixture was then kept in darkness for 5 min. After the dark incubation, 30 mL of distilled water and 4 drops of starch solution were added to the flask. The resulting solution was titrated with sodium thiosulfate solution until a light color was achieved. The volume of sodium thiosulfate used in the titration was recorded.

Microbiological Analysis of Meat

Total psychrophilic counts were measured for breast meat samples stored at 4°C for 0, 3, 5, and 7 d using the method described by (Mech et al., 2021). In brief, 10 g of each meat sample was homogenized with 90 mL of 0.1% peptone water for 1 min. Serial dilutions were made with 0.1% peptone water and Ringer solution. The diluted samples were plated on plate count agar (PCA) and incubated at 7°C for 7 d. The results were expressed as log CFU/g, representing the number of bacteria.

Determination of pH in Meat

The pH of breast meat samples stored at 4°C for 0, 3, 5, and 7 d was measured using the method described by Yang et al. (2019). On the day of slaughter, a Testo 205 pH meter was used to check the pH directly from 3 different areas of the breast meat, and the average pH was calculated. For the other storage days, a 5 g breast meat sample was blended with purified water, filtered, and the pH was measured using the pH meter with a probe.

Color Measurement of Meat

The color of breast and thigh meat, as well as skin samples, was measured using a Konica Minolta CR-300 colorimeter, following the method described by Eltazi et al. (2014) with minor modifications. Meat color values were assessed using a chronometer (L* measures comparative lightness, a* measures comparative redness, and b* measures comparative yellowness). The colorimeter was calibrated with black and white plates before measuring the meat samples.

Sensory Evaluation of the Meat

On day of slaughter, sensory attributes of the quail thigh and breast meat were undertaken according to the method described by Amerine et al. (1965) with minor modifications. Each sample was covered in aluminum foil and cooked for 75 min at 175°C. Cooked meat samples were cut into uniform size and served to panelists in covered serving dishes coded with 4 digit random numbers. The waiting period between sample tastings was 10 min. The 10 food technology specialist panel members, which included the faculty staff and students, were assigned to score the consumer preference test including, color, flavor, tenderness and juiciness. That was done on rating a scale from 1 to 9 (1: extremely desirable; 2: desirable; 3: desirable moderately; 4: slightly desirable; 5: neither desirable nor undesirable; 6: slightly undesirable; 7: moderately undesirable; 8: undesirable; 9 extremely undesirable).

Statistical Analysis

For body weight measurements, individual animal was used as the experimental unit, while for other performance parameters, pen was the experimental unit. For meat quality parameters, 2 birds per pen in each treatment group were slaughtered, and sampled birds were used as the experimental unit. Data normality was checked using the Shapiro-Wilk test in SPSS (Chicago, IL). We analyzed normally distributed data with 1-way ANOVA and used the Kruskal-Wallis test for non-normally distributed data. Data regarding sensory evaluation of the meat was assessed using Kruskal-Wallis tests. Significant differences between groups were determined using Duncan's multiple range test, with P values less than 0.05 (P < 0.05) considered significant.

RESULTS AND DISCUSSION

Phenolic Content of Garlic Powder

The value of antioxidant activity of GP was found to be 83.80 μmol trolox/g while the TPC ranges from 97.80 mg gallic acid equivalent (GAE)/g. The extract of GP can be acquired through distillation of water, ethanol, and chloroform. Jang et al. (2018) determined the TPC as 43.02 mg (GAE)/g and the antioxidant activity as 83.47 μmol trolox/g from the ethanol-extracted portion. Bhandari et al. (2014) investigated the range of TPC in GP, which varied from 70 to 120 mg GAE/100 g dry weight. They also evaluated the antioxidant activity, which was found to be 27.5%. However, the TPC found in the current study exhibited somewhat comparatively higher values than those reported by Chen et al. (2013). The study revealed that the garlic phenolic contents varied among various cultivars, with values ranging from 21.28 to 33.95 mg GAE/g. The disparities in the TPC and antioxidant activity observed between the current study and previous literature could be attributed to variances in garlic cultivar genotypes, agricultural practices, and seasonal fluctuations. These factors can significantly impact the chemical composition and bioactive properties of garlic, leading to variations in TPC and antioxidant activity measurements across different studies. The extraction techniques can also add some variability in phenolic content. Although the study provides data on total phenolic content and antioxidant activity, it has a limitation regarding the absence of a detailed phenolic profile that would offer a more comprehensive understanding of the specific bioactive compounds in garlic extract.

Growth Performance

All birds remained healthy with no mortality reported in any group. LBW was similar across all groups during the first and second wk (P > 0.05, Table 2). However, from the third to the fifth wk, LBW differed significantly (P < 0.05) between groups, with those receiving either 1% or 2% GP showing higher values. BWG was significantly higher (P < 0.05) in the groups supplemented with 1% GP during the third, fourth, and fifth wk, while feed intake remained unaffected by any level of GP supplementation (P > 0.05, Table 3). During the third wk, groups receiving 1% and 2% GP had improved FCR compared to the control and 0.5% GP groups (P < 0.05). The results demonstrated that the group supplemented with 1% GP showed significant improvements in BWG, aligning with previous studies by Khalil et al. (2007) and Premavalli and Omprakash (2020), which also reported enhanced BWG in poultry supplemented with GP. This improvement is likely due to allicin, a potent antimicrobial compound in garlic, which has been shown to inhibit harmful bacteria and aflatoxin-producing fungi (Sivam, 2001). Additionally, allicin may positively influence the intestinal epithelium, improving nutrient absorption (Oladele et al. 2012; Premavalli and Omprakash, 2020), and could enhance salivary and gastric secretions, further improving BW (Kirubakaran et al., 2016). In contrast to the previous findings (Elsagheer et al., 2020; Olayinka et al., 2022), our studies revealed contradictory results as they observed no significant effects on BWG in broiler chickens with the dietary addition of GP. Nevertheless, the present study's results revealed that there were no significant differences in FI among the different groups, which aligns with the findings of previous studies (Raya et al., 2014; Olayinka et al., 2022). In contrast to these results, (H and N, 2019) reported that incorporating dietary GP at concentrations ranging from 1% to 3% resulted in significantly improved FI, in comparison to the control. These discrepancies in FI responses to GP supplementation across studies may be attributed to variations in poultry species, environmental conditions (including temperature, humidity, and lighting regimens), garlic powder composition and supplementation, and basal diet formulation. The findings of this study demonstrated a significant difference in FCR among the groups during the third wk, which is consistent with findings from previous studies (Lukanov et al., 2015; Karangiya et al., 2016; Elsagheer et al., 2020; Elbaz et al., 2021). This improvement in FCR is likely attributed to garlic's antimicrobial properties, which enhance nutrient absorption in the gastrointestinal tract. Contrary to this, Olayinka et al. (2022) reported that GP supplementation did not have an impact on FCR in broiler chickens.Table 2 Effect of garlic powder (GP) supplementation in different levels on weekly live body weight (LBW).

Table 2	Groups	SEM	P-value	
LBW (Week)		Control	0.5% GP	1% GP	2% GP	
DOC	9.6 ± 0.08	9.6 ± 0.09	9.7 ± 0.10	9.8 ± 0.10	0.048	0.698	
1	40.71 ± 0.45	41.48 ± 0.49	40.24 ± 0.48	40.58 ± 0.40	0.230	0.276	
2		104.35 ± 0.98	105.29 ± 1.08	103.63 ± 1.85	105.23 ± 0.93	0.630	0.764	
3		174.96 ± 1.40b	177.52 ± 1.65b	187.01 ± 1.00a	183.75 ± 1.17a	1.732	0.007	
4		232.84 ± 1.95b	232.69 ± 2.27b	239.50 ± 1.23a	238.72 ± 1.74a	0.940	0.009	
5		272.96 ± 2.67bc	270.96 ± 2.95c	281.63 ± 2.27a	279.15 ± 2.89ab	1.379	0.018	
The means with different superscripts in the same rows are significantly different from each other (P < 0.05). SEM: Standard Mean Error, P: Significance Control: chicks that received no GP, 0.5% GP: the chicks that received 0.5% GP, 1% GP: the chicks that received 1% GP, 2% GP: the chicks that received 2% GP, DOC: day old chick.

Table 3 The effect of garlic powder (GP) supplementation at different levels on the weekly body weight gain (BWG, g), feed intake (FI, g) and feed conversion ratio (FCR, g/g).

Table 3Week	Control	0.5% GP	1% GP	2% GP	SEM	P-value	
BWG	
 1	31.11 ± 0.71	31.88 ± 0.89	30.56 ± 0.58	30.82 ± 0.31	0.322	0.549	
 2	63.64 ± 1.28	63.78 ± 1.04	63.41 ± 2.03	64.65 ± 0.13	0.599	0.915	
 3	70.60 ± 0.85c	72.23 ± 1.20c	83.25 ± 2.28a	78.71 ± 0.63b	1.452	0.000	
 4	56.62 ± 1.41b	55.16 ± 0.81b	59.32 ± 1.05a	59.93 ± 1.01a	0.701	0.029	
 5	37.83 ± 2.52b	38.27 ± 1.64b	44.36 ± 0.45a	43.39 ± 1.48a	1.071	0.035	
FI	
 1	46.10 ± 1.91	46.57 ± 1.39	44.34 ± 1.56	45.05 ± 1.73	0.777	0.777	
 2	109.66 ± 2.57	110.56 ± 1.37	113.92 ± 2.47	110.41 ± 1.72	1.029	0.508	
 3	157.47 ± 1.99	156.51 ± 2.32	163.79 ± 2.07	158.65 ± 2.12	1.198	0.128	
 4	188.58 ± 4.46	181.41 ± 4.42	184.53 ± 1.85	181.71 ± 0.67	1.650	0.419	
 5	234.12 ± 5.06	212.40 ± 4.39	235.44 ± 6.10	234.23 ± 1.70	2.540	0.195	
FCR	
 1	1.48 ± 0.04	1.46 ± 0.03	1.45 ± 0.03	1.46 ± 0.05	0.019	0.958	
 2	1.72 ± 0.01	1.73 ± 0.01	1.80 ± 0.05	1.70 ± 0.02	0.017	0.253	
 3	2.23 ± 0.04a	2.16 ± 0.01a	1.97 ± 0.06b	2.01 ± 0.01b	0.033	0.003	
 4	3.34 ± 0.14	3.29 ± 0.08	3.11 ± 0.08	3.03 ± 0.06	0.054	0.156	
 5	6.3 ± 0.56	5.81 ± 0.28	5.41 ± 0.16	5.41 ± 0.16	0.177	0.254	
The means with different superscripts in the same rows are significantly different from each other (P < 0.05). SEM: Standard Mean Error, P: Significance Control: chicks that received no GP, 0.5% GP: the chicks that received 0.5% GP, 1% GP: the chicks that received 1% GP, 2% GP: the chicks that received 2% GP.

Carcass Traits

Table 4 illustrates the effects of GP supplementation on quail carcass traits. GP supplementation did not significantly affect (P > 0.05) live weight, hot and cold carcass weights, carcass yield, or most carcass proportions. However, wing percentage was significantly influenced by GP supplementation (P < 0.05), with the 0.5% GP group showing a lower percentage compared to other groups. Internal organs and abdominal fat were not significantly affected by GP supplementation (P > 0.05). The results of the current study regarding quail carcass yield were consistent with previous research (Onibi et al., 2009; Issa and Omar, 2012; Raya et al., 2014). They concluded that GP supplementation did not significantly influence the dressing percentage values of both quails and broilers. However, (Saghi and Zarghi, 2022) found broilers fed a diet enriched with GP exhibited a higher dressing percentage compared to the control group. The findings related to hot and cold dressing percentages align with the observations made by (Fadlalla et al., 2010), who reported a nonsignificant effect of GP supplementation on these measures. However, Eltazi et al. (2014) reported a significant increase in both cold and hot dressing percentages in birds fed a diet containing 3% dietary GP, our study using lower concentrations did not replicate these effects. This suggests that the impact of GP on carcass traits may be dose-dependent, with higher concentrations potentially exerting more pronounced effects (Sheoran et al., 2017). The experimental diet employed in this study did not exert any significant effect on the proportion ratio of organs. Previous studies also reported that there were no notable variations observed among the groups concerning carcass cuts, including breast, thigh, back, and neck (Amouzmehr et al., 2012; Sangilimadan et al., 2019). The current findings align with previous findings (Swain et al., 2017) that observed nonsignificant differences in edible organ characteristics and abdominal fat in response to a diet supplemented with GP. Additionally, (Lukanov et al., 2015) reported similar results regarding the proportion of edible offal and meat cuts. While our study did not show significant effects on abdominal fat, some researchers have reported that garlic supplementation can reduce fat deposition. For instance, Issa and Omar, (2012) observed decreased abdominal fat in broilers supplemented with GP, attributing this to garlic's potential to inhibit lipogenesis and promote lipolysis. The discrepancy in our results might be due to differences in species, or dietary composition.Table 4 Effect of garlic powder (GP) supplementation in different levels on carcass traits.

Table 4	Control	0.5% GP	1 % GP	2 % GP	SEM	P-value	
Live weight (g)	275.93 ± 4.08	281.98 ± 4.12	281.83 ± 4.01	280.51 ± 3.20	1.917	0.660	
Hot carcass weight (g)	208.38 ± 2.36	211.16 ± 2.82	213.67 ± 2.32	213.14 ± 2.05	1.202	0.393	
Cold carcass weight (g)	210.33 ± 2.66	210.28 ± 2.69	211.26 ± 2.32	210.66 ± 1.94	1.187	0.991	
Carcass yield (%)	75.59±0.47	75.03±0.74	75.90±0.65	76.09±0.57	0.306	0.657	
Thigh (%)	33.46 ± 0.66	34.65 ± 0.29	34.95 ± 0.25	34.18 ± 0.24	0.214	0.066	
Breast (%)	34.42 ± 0.56	34.99 ± 0.47	34.45 ± 0.34	34.81 ± 0.33	0.217	0.759	
Back (%)	14.13 ± 0.28	14.15 ± 0.33	13.87 ± 0.28	13.97 ± 0.27	0.143	0.891	
Wings (%)	9.91 ± 0.16a	8.99 ± 0.15b	9.77 ± 0.18a	9.65 ± 0.11a	0.088	0.001	
Neck (%)	7.66 ± 0.66	6.13 ± 0.28	6.62 ± 0.22	7.08 ± 0.20	0.208	0.055	
Heart (%)	1.27 ± 0.04	1.28 ± 0.04	1.17 ± 0.05	1.27 ± 0.03	0.023	0.597	
Liver (%)	3.34 ± 0.21	3.35 ± 0.22	3.32 ± 0.30	3.31 ± 0.16	0.112	0.932	
Gizard (%)	2.68 ± 0.08	2.68 ± 0.09	2.72 ± 0.07	2.69 ± 0.07	0.041	0.584	
Abdominal fat (%)	1.87 ± 0.18	1.65 ± 0.12	1.57 ± 0.17	1.81 ± 0.14	0.080	0.229	
The means with different superscripts in the same rows are significantly different from each other (P<0.05). SEM: Standard Mean Error, P: Significance Control: chicks that received no GP, 0.5% GP: the chicks that received 0.5% GP, 1% GP: the chicks that received 1% GP, 2% GP: the chicks that received 2% GP.

Antioxidant Effect of Garlic Powder

Antioxidant capacity of GP effectively prevented oxidation in the breast meat of quails. During the storage period, the peroxide value of the quail's breast meat decreased with increasing GP levels (Table 5). The 2% GP supplemented group exhibited the lowest peroxide value (P < 0.05) of breast meat in comparison to the other groups. After 7 d of storage, the peroxide values in the control group were found highest when compared to the garlic supplemented groups. The TBA value of the control group exhibited the highest numbers and addition of 2% GP to the diet resulted in the lowest TBA value (P < 0.001) in the breast meat. As the dietary level of GP increased, the TBA value of the breast meat decreased. Similar trend was also observed in the case of psychrophilic bacteria as their number decreased as GP supplementation increased. The pH of breast meat increased as the storage time increased while the groups supplemented with increased GP showed decreased pH levels. The lowest pH was observed in the 2% GP supplemented group as compared to other groups. The findings demonstrated that the antioxidant capacity of GP was effective in preventing oxidation in quail breast meat. This study presents new data indicating that GP may have a protective effect against oxidative damage in quail meat. Furthermore, this study emphasizes the potential usefulness of peroxide value as a quick and sensitive technique for detecting alterations in the oxidative stability of quail meat. A similar study for chicken meat was reported by Choi et al. (2010) who found that lipid oxidation represented by TBA values was reduced with higher concentrations of GP. These results are in agreement with the previous studies where (Dosoky et al., 2020; Onibi et al., 2009) found GP a good antioxidant source. The literature has shown that the presence of GP can prolong the shelf life of refrigerated meat. This effect may be attributed to the presence of antioxidant compounds such as flavonoids and organosulfur compounds, which contribute to a decrease in pH and aid in inhibiting lipid oxidation (Ao et al., 2011; Kothari et al., 2019). Moreover, as the storage time increased, the total count of psychrophilic bacteria increased in all groups, while higher levels of GP inclusion resulted in a reduction of these bacteria. These findings align with the results reported by (H and N, 2019), supporting the assumption that GP supplementation can effectively inhibit the growth of psychrophilic bacteria. The antimicrobial effect of GP, evidenced by reduced psychrophilic bacterial counts, can be primarily attributed to allicin and other thiosulfinates. These compounds disrupt bacterial cell membranes and inhibit crucial enzymatic systems, particularly those containing thiol groups (Reiter et al., 2017). Furthermore, garlic's antimicrobial activity extends to both Gram-positive and Gram-negative bacteria, making it a broad-spectrum natural preservative (El-Azzouny et al., 2018). The synergistic action of GP's antioxidant and antimicrobial properties likely contributes to its overall preservative effect on quail meat. This dual-action mechanism not only retards lipid oxidation but also inhibits microbial growth, thereby extending the shelf life and maintaining the quality of the meat during storage (Puvača et al., 2013).Table 5 Effect of garlic powder (GP) supplementation in different levels on breast meat peroxide value (meq/kg), Thiobarbituric acid (mg MDA/kg), pH value, total psychrophilic bacteria count (log cfu g-1).

Table 5Day	Control	0.5% GP	1% GP	2% GP	SEM	P- value	
Breast meat peroxide value (meq/kg)	
 0	4.00±0.00Ca	3.66±0.33Ca	2.32±0.33b	1.00±0.00Cc	0.371	<0.001	
 3	5.33±0.33Ba	4.33±0.33Bbc	2.99±0.00c	1.66±0.33BCd	0.434	<0.001	
 5	5.66±0.33Aba	5.06±0.16Aba	3.66±0.33b	2.00±0.00ABc	0.433	<0.001	
 7	6.33±0.33Aa	5.66±0.33Aa	3.99±0.57c	2.66±0.33Ab	0.465	0.001	
Breast meat thiobarbituric acid (TBA) value (mg MDA/kg)	
 0	0.182±0.08Ca	0.167±0.002Cab	0.160±0.00Db	0.137±0.00Dc	0.00	0.001	
 3	0.270±0.03Ba	0.217±0.01Bab	0.195±0.00Cb	0.172±0.00Bc	0.00	0.014	
 5	0.363±0.00Aa	0.328±0.00Ab	0.313±0.00Bc	0.303±0.00Bc	0.00	<0.001	
 7	0.411±0.00Aa	0.356±0.00Ab	0.345±0.00Ab	0.339±0.00Ab	0.00	<0.001	
Breast meat pH values	
 0	5.94±0.015Ba	5.90±0.009a	5.78±0.030Cb	5.61±0.005Cc	0.039	<0.001	
 3	6.01 ± 0.00Ba	5.90 ± 0.02Bb	5.81 ± 0.01BCc	5.71 ± 0.0Bd	0.034	<0.001	
 5	6.14 ± 0.05Aa	5.78 ± 0.08b	5.86 ± 0.00ABb	5.72 ± 0.00Bb	0.052	0.002	
 7	6.13 ± 0.00Aa	5.88 ± 0.01b	5.88 ± 0.00Ab	5.74 ± 0.00Ac	0.042	<0.001	
Breast meat total psychrophilic bacteria count (log cfu g-1)	
 3	2.10±0.023Ca	1.18±0.029Cb	0.80±0.102Cbc	0.50±0.198Bc	0.232	0.002	
 5	2.34±0.014Ba	2.15±0.04Bb	2.08±0.01Bbc	2.05±0.00Ac	0.044	0.004	
 7	2.65±0.00Aa	2.51±0.06Ab	2.43±0.05Ab	2.40±0.03Ab	0.040	0.046	
Means with different superscripts (capital letters) in the same column significantly different from each other (P < 0.05). Means with different superscripts (lowercase) letters in the same rows differ significantly (P < 0.05), SEM: Standard Mean Error, P: Significance, Control: chicks that received no GP, 0.5% GP: the chicks that received 0.5% GP, 1% GP: the chicks that received 1% GP, 2% GP: the chicks that received 2% GP.

Meat Color Measurements

Significant differences (P < 0.05) were observed in the b* of thigh meat among the treatments, with the 0.5% GP group exhibiting the lowest b* values and the 1% GP group displaying the highest b* values (Table 6). Breast skin exhibited significant differences in L* and b* (P < 0.05), with the 2% GP group displaying the lowest L* value while the 0.5% GP group had the highest b* value. No significant differences were observed in other colour parameters for thigh skin, thigh meat (L* and a*), or breast meat (P > 0.05). These findings align partially with Choi et al. (2010), who observed increased yellowness in thigh muscles with higher levels of GP. They attributed this effect to reduced metmyoglobin formation and oxidation, likely due to garlic's antioxidant properties, particularly its organosulfur compounds such as allicin and diallyl sulfides. These compounds may inhibit lipid oxidation and help preserve meat color in metabolically active muscles. However, the results differ from those of Kirkpinar et al. (2014), who found variations in breast meat L* and a* values in broiler chickens fed a combination of oregano and garlic essential oils. This discrepancy could be due to differences in garlic supplementation forms (powder versus essential oil), the potential synergistic effects of combined supplements, species-specific metabolic variations, or differences in dosages affecting the concentration of active compounds in muscle tissues. The significant differences observed in breast skin color, especially the increased b* in the 0.5% GP group, may be due to the deposition of garlic-derived pigments such as flavonoids and other phenolic compounds (Lanzotti, 2006). The varying effects between thigh and breast meat could be attributed to their distinct fiber compositions and metabolic characteristics. Breast muscle, being predominantly white with fewer mitochondria, might be less responsive to garlic's antioxidant effects compared to the more oxidative thigh muscles (Listrat et al., 2016).Table 6 Effect of garlic powder (GP) supplementation on meat calorimetric characteristics.

Table 6Groups	Thigh meat	Thigh skin	Breast meat	Breast skin	
L*	a*	b*	L*	a*	b*	L*	a*	b*	L*	a*	b*	
Control	55.85 ± 0.44	2.18 ± 0.13	6.79 ± 0.40a	60.60 ± 1.16	1.57 ± 0.19	6.35 ± 0.73	62.31 ± 0.67	4.01 ± 0.38	10.74 ± 0.34	68.06 ± 0.42a	3.75 ± 0.30	9.79 ± 0.46b	
0.5% GP	56.09 ± 0.45	2.51 ± 0.31	5.57 ± 0.39b	59.79 ± 0.45	1.63 ± 0.12	5.51 ± 0.33	60.35 ± 0.80	3.67 ± 0.37	10.21 ± 0.30	68.69 ± 0.66a	3.83 ± 0.54	12.46 ± 1.20a	
1 % GP	56.25 ± 0.53	2.24 ± 0.13	7.46 ± 0.33a	60.26 ± 0.77	1.76 ± 0.27	6.19 ± 0.51	62.11 ± 1.10	3.65 ± 0.31	10.68 ± 0.22	68.59 ± 0.55a	3.34 ± 0.23	9.86 ± 0.25b	
2 % GP	55.49 ± 0.38	2.76 ± 0.28	7.09 ± 0.38a	58.79 ± 0.95	2.01 ± 0.20	6.40 ± 0.46	60.60 ± 0.77	3.75 ± 0.29	10.55 ± 0.29	65.51 ± 0.83b	3.80 ± 3.33	9.60 ± 0.48b	
SEM	0.223	0.122	0.207	0.431	0.097	0.261	0.422	0.169	0.146	0.350	0.187	0.395	
P -value	0.680	0.322	0.05	0.493	0.392	0.591	0.237	0.873	0.576	0.002	0.801	0.020	
Means with different superscripts in the same column differ significantly (P < 0.05), SEM: Standard Mean Error, P: Significance, L*: brightness, a*: redness, b*: yellowness, Control: chicks that received no GP, 0.5% GP: the chicks that received 0.5% GP, 1% GP: the chicks that received 1% GP, 2% GP: the chicks that received 2% GP.

Sensory Characteristics

The scores for color, juiciness, tenderness, and flavor of thigh meat were significantly higher in the treatment groups compared to the control group (P < 0.05, Table 7). The sensory values of thigh meat in the control group were lower than those in the experimental groups. However, the tenderness values of breast meat did not show significant differences (P > 0.05) among the experimental groups. Conversely, significant differences (P < 0.05) were observed in the color, juiciness, and flavor of breast meat between the control group and the other garlic-supplemented groups. Numerically, the values of color, juiciness, and flavor were lowered in the control group. It was hypothesized that including spices like garlic in a quail or broiler diet would affect the flavor and softness of the meat. The current findings are in line with the results reported by Kim et al. (2009) who also observed a positive impact of GP supplementation on the flavor characteristics of poultry meat. These research findings are in agreement with previous studies (Kırkpınar et al., 2011; Bobko and ร ƒ ยก ria Angelovi, 2012) which also reported a statistically significant effect of GP supplementation and various other phytobiotics on the sensory quality of chicken meat. These studies have demonstrated that the incorporation of GP in chicken diets can positively influence the sensory attributes of the meat, enhancing its flavor, aroma, texture and overall palatability of meat.Table 7 Sensory characteristics of cooked meat of Japanese quail as influenced by dietary garlic powder (GP).

Table 7Parameters	Control	0.5% GP	1% GP	2% GP	SEM	P-value	
Colour	
 Thigh	6.68 ± 0.32c	7.31 ± 0.19b	8.43 ± 0.15a	7.81 ± 0.13b	0.133	<0.001	
 Breast	6.75 ± 0.41b	7.12 ± 0.39b	8.37 ± 0.18a	7.50 ± 0.18ab	0.184	0.007	
Juiciness	
 Thigh	6.87 ± 0.35c	7.43 ± 0.24bc	8.50 ± 0.12a	8.00 ± 0.18ab	0.140	<0.001	
 Breast	6.25 ± 0.25b	6.75 ± 0.52ab	7.87 ± 0.35a	6.50 ± 0.50b	0.229	0.053	
Tenderness	
 Thigh	6.93 ± 0.30c	7.43 ± 0.20bc	8.18 ± 0.18a	8.06 ± 0.17ab	0.126	<0.001	
 Breast	6.75 ± 0.45	6.75 ± 0.49	7.87 ± 0.29	7.50 ± 0.26	0.204	0.124	
Flavour	
 Thigh	6.81 ± 0.27b	7.50 ± 0.27a	8.06 ± 0.14a	7.50 ± 0.15a	0.121	0.003	
 Breast	6.12 ± 0.29b	6.37 ± 0.53b	8.50 ± 0.26a	6.80 ± 0.35b	0.243	<0.001	
The means with different superscripts in the same rows are significantly different from each other (P < 0.05), SEM: Standard Mean Error, P: Significance, Control: chicks that received no GP, 0.5% GP: the chicks that received 0.5% GP, 1% GP: the chicks that received 1% GP, 2% GP: the chicks that received 2% GP.

CONCLUSION

Dietary supplementation of 1% GP had superior effects on all the parameters studied compared to the other concentrations of GP. Moreover, it is not necessary to add garlic in high amounts as a feed additive in animal diets. Excessive supplementation of garlic may cause a reduction in FI and potentially have negative effects on growth performance parameters. Furthermore, GP had a significant impact on the performance of quail and the shelf life of the meat, and it can be used in poultry feed as a natural antioxidant to avert or delay the lipid oxidation of meat. Animal diet can play an important role to inhibit the free radical production in organisms and their derived products at their localized sites. The addition of garlic in the diet of animals is a simple and efficient approach to incorporate natural antioxidant compounds into lipidic layers of membrane. In this way, they can inhibit lipid oxidation more effectively and prevent oxidative losses of animal products compared to postmortem addition.

DISCLOSURES

The authors declare no conflicts of interest.

ACKNOWLEDGMENTS

This research work was supported by the project innovation, digitalisation and sustainability for the diffused economy in central Italy” (codice identificativo ECS00000041 - VITALITY (CUP C43C22000380007). I would like to extend my sincere gratitude to Ahmed Yar Qamar and Uzair Ali for their invaluable assistance in the statistical analysis of the data. Special thanks are due to Muhammad Umair Asghar for his unwavering support during the experimental work on the farm. Their insights and efforts have significantly enriched the quality of this research project.
==== Refs
REFERENCES

Aarti C. Khusro A. Role of garlic (Allium sativum) as feed supplements in poultry industries: An overview World News Nat. Sci. 29 2020 151 161 Available at https://bibliotekanauki.pl/articles/1031735.pdf (Accessed Aug 4, 2024)
Akram M. Asghar M. Jalal H. Essential oils as alternatives to chemical feed additives for maximizing livestock production J. Hellen. Vet. Med. Soc. 72 2021 2595 2610 Available at https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/26741 (Accessed July 11, 2023)
Akram M.Z. Fırıncıoğlu S.Y. Jalal H. Doğan S.C. The use of essential oils in active food packaging: A review of recent studies Turk. J. Agric. Food Sci. Technol. 7 2019 1799 1804 Available at http://www.agrifoodscience.org/index.php/TURJAF/article/view/2640 (Accessed July 11, 2023)
Alagawany M. Elnesr S.S. Farag M.R. Abd El-Hack M.E. Barkat R.A. Gabr A.A. Foda M.A. Noreldin A.E. Khafaga A.F. El-Sabrout K. Elwan H.A.M. Tiwari R. Yatoo M.I. Michalak I. Di Cerbo A. Dhama K. Potential role of important nutraceuticals in poultry performance and health - a comprehensive review Res. Vet. Sci. 137 2021 9 29 Available at https://www.sciencedirect.com/science/article/pii/S0034528821001089 (Accessed August 5, 2024) 33915364
Ali U. Naveed S. Qaisrani S.N. Mahmud A. Hayat Z. Abdullah M. Kikusato M. Toyomizu M. Characteristics of essential oils of Apiaceae family: Their chemical compositions, in vitro properties and effects on broiler production J. Poult. Sci. 59 2022 16 37 35125910
Amerine M.A. Pangborn R.M. Roessler E.B. Principles of sensory evaluation of food 1965 Academic Press New York 602
Amouzmehr A. Dastar B. Nejad J.G. Sung K.-I. Lohakare J. Forghani F. Effects of garlic and thyme extracts on growth performance and carcass characteristics of broiler chicks J. Anim. Sci. Technol. 54 2012 185 190 Available at http://koreascience.or.kr/journal/view.jsp?kj=DMJGDA&py=2012&vnc=v54n3&sp=185 (Accessed July 11, 2023)
Ao X. Yoo J.S. Zhou T.X. Wang J.P. Meng Q.W. Yan L. Cho J.H. Kim I.H. Effects of fermented garlic powder supplementation on growth performance, blood profiles and breast meat quality in broilers Livest. Sci. 141 2011 85 89 Available at https://www.sciencedirect.com/science/article/pii/S1871141311001740 (Accessed July 11, 2023)
Arunrao K.V. Kannan D. Amutha R. Thiruvenkadan A.K. Yakubu A. Production performance of four lines of Japanese quail reared under tropical climatic conditions of Tamil Nadu, India Front. Genet. 14 2023 1128944 Available at https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10113653/ (Accessed July 22, 2023)
Asghar M.U. Doğan S.C. Wilk M. Korczyński M. Effect of dietary supplementation of black cumin seeds (Nigella sativa) on performance, carcass traits, and meat quality of Japanese quails (Coturnix coturnix japonica) Animals 12 2022 1298 Available at https://www.mdpi.com/2076-2615/12/10/1298 (Accessed July 11, 2023) 35625144
Bhandari S.R. Yoon M.K. Kwak J.-H. Contents of phytochemical constituents and antioxidant activity of 19 garlic (Allium sativum L.) parental lines and cultivars Hortic. Environ. Biotechnol. 55 2014 138 147 10.1007/s13580-014-0155-x Available at(Accessed July 22, 2023)
Bhavani M.D. Kumar D.S. Kishore K.R. Kumari K.N.R. Effect of inclusion of garlic (Allium sativum) as feed additive on growth and carcass characteristics of Japanese quail Ind. J. Anim. Nutr. 37 2020 340 344 Available at http://www.indianjournals.com/ijor.aspx?target=ijor:ijan&volume=37&issue=4&article=007 (Accessed July 11, 2023)
Bobko M. ร ƒ ยก ria Angelovi M. Influence of different plant supplements applied in chicken nutrition on quality of their meat J. Microbiol. Biotechnol. Food Sci. 1 2012 1020 1031
Chen S. Shen X. Cheng S. Li P. Du J. Chang Y. Meng H. Evaluation of garlic cultivars for polyphenolic content and antioxidant properties PLoS One 8 2013 e79730 Available at https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0079730 (Accessed July 22, 2023) 24232741
Choi I.H. Park W.Y. Kim Y.J. Effects of dietary garlic powder and α-tocopherol supplementation on performance, serum cholesterol levels, and meat quality of chicken Poult. Sci. 89 2010 1724 1731 Available at https://www.sciencedirect.com/science/article/pii/S0032579119386559 (Accessed July 23, 2023) 20634529
Chuah A.M. Lee Y.-C. Yamaguchi T. Takamura H. Yin L.-J. Matoba T. Effect of cooking on the antioxidant properties of coloured peppers Food Chem. 111 2008 20 28 Available at https://linkinghub.elsevier.com/retrieve/pii/S0308814608003191 (Accessed July 22 , 2023)
Domínguez R. Pateiro M. Gagaoua M. Barba F.J. Zhang W. Lorenzo J.M. A comprehensive review on lipid oxidation in meat and meat products Antioxidants 8 2019 429 Available at https://www.mdpi.com/2076-3921/8/10/429 (Accessed Aug 8, 2024) 31557858
Dosoky W.M. Zewei H.S. Ahmed H.M. Zahran S.M. EL- Sholhy M.H. Effects of prolonged dietary exposure to cadmium on some hematological and immunological parameters of Japanese quail and possible protective effects of ascorbic acid and garlic J. Adv. Agric. Res. 25 2020 214 226 Available at https://jalexu.journals.ekb.eg/article_161775.html (Accessed July 12, 2023)
El-Azzouny M.M. El-Demerdash A.S. Seadawy H.G. Abou-Khadra S.H. Antimicrobial effect of garlic (Allium sativum) and thyme (Zataria multiflora Boiss) extracts on some food borne pathogens and their effect on virulence gene expression Cell. Mol. Biol. (Noisy-le-grand) 64 2018 79 86 Available at http://www.cellmolbiol.org/index.php/CMB/article/view/2066 (Accessed Aug 6, 2024)
Elbaz A.M. Ibrahim N.S. Shehata A.M. Mohamed N.G. Abdel-Moneim A.-M.E. Impact of multi-strain probiotic, citric acid, garlic powder or their combinations on performance, ileal histomorphometry, microbial enumeration and humoral immunity of broiler chickens Trop. Anim. Health. Prod. 53 2021 115 Available at (Accessed Aug 8, 2024) 33438056
El-Ghany A. A W. Potential effects of garlic (Allium Sativum L.) on the performance, immunity, gut health, anti-oxidant status, blood parameters, and intestinal microbiota of poultry: An updated comprehensive review Animals 14 2024 498 Available at https://www.mdpi.com/2076-2615/14/3/498 Accessed Aug 8, 2024) 38338142
Elsagheer M.A. Essa N.M. El-Sagheer M. Using of synbiotic and garlic powder as alternatives to antibiotic on growth performance and carcass criteria of Japanese quails Arch. Agric. Sci. J. 3 2020 67 80 Available at https://aasj.journals.ekb.eg/article_98657.html (Accessed July 12, 2023)
Eltazi S. M K.A. M M.A Effect of using garlic powder as natural feed additive on performance and carcass quality of broiler chicks Assiut. Vet. Med. J. 60 2014 45 53 Available at https://avmj.journals.ekb.eg/article_170750.html (Accessed July 11, 2023)
Fadlalla I. Mohammed B.H. Bakhiet A. Effect of feeding garlic on the performance and immunity of broilers Asian J. Poult. Sci. 4 2010 182 189
Feldsine P. Abeyta C. Andrews W.H. AOAC International Methods Committee Guidelines for validation of qualitative and quantitative food microbiological official methods of analysis J. AOAC Int. 85 2002 1187 1200 Available at (Accessed July 11, 2023) 12374420
Gadde U. Kim W.H. Oh S.T. Lillehoj H.S. Alternatives to antibiotics for maximizing growth performance and feed efficiency in poultry: A review Anim. Health Res. Rev. 18 2017 26 45 Available at https://www.cambridge.org/core/journals/animal-health-research-reviews/article/alternatives-to-antibiotics-for-maximizing-growth-performance-and-feed-efficiency-in-poultry-a-review/834725E86141F209DDDE7BBA11A98635 (Accessed Aug 4, 2024) 28485263
Gebreyohannes G. Gebreyohannes M. Medicinal values of garlic: A review Int. J. Med. Med. Sci. 5 2013 401 408
H H. G N. Evaluation of the Use of some medicinal plants as diet additive on carcass quality, microbial count and immune responses in Japanese quail Poult. Sci. J. 2019 141 150 Available at https://web.archive.org/web/20200713210936/http://psj.gau.ac.ir/article_4800_1e5a588f1d71cd435691e7af7f8beacf.pdf (Accessed July 12, 2023)
Issa, K. J., and J. M. A. Omar. 2012. Effect of garlic powder on performance and lipid profile of broilers. Available at http://www.scirp.org/journal/PaperInformation.aspx?PaperID=18526 (Accessed July 23, 2023).
Jalal H. Akram M.Z. Doğan S.C. Fırıncıoğlu S.Y. Irshad N. Khan M. Role of aloe vera as a natural feed additive in broiler production Turk. J. Agric. Food Sci. Technol. 7 2019 163 166 Available at http://www.agrifoodscience.org/index.php/TURJAF/article/view/2800 (Accessed July 11, 2023)
Jalal H. Giammarco M. Lanzoni L. Akram M.Z. Mammi L.M.E. Vignola G. Chincarini M. Formigoni A. Fusaro I. Potential of fruits and vegetable by-products as an alternative feed source for sustainable ruminant nutrition and production: A review Agriculture 13 2023 286 Available at https://www.mdpi.com/2077-0472/13/2/286 (Accessed July 11, 2023)
Jang H.-J. Lee H.-J. Yoon D.-K. Ji D.-S. Kim J.-H. Lee C.-H. Antioxidant and antimicrobial activities of fresh garlic and aged garlic by-products extracted with different solvents Food Sci. Biotechnol. 27 2018 219 225 30263743
Jiang J. Xiong Y.L. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review Meat Science 120 2016 107 117 Available at https://www.sciencedirect.com/science/article/pii/S0309174016300973 (Accessed Aug 4, 2024) 27091079
Karangiya V.K. Savsani H.H. Patil S.S. Garg D.D. Murthy K.S. Ribadiya N.K. Vekariya S.J. Effect of dietary supplementation of garlic, ginger and their combination on feed intake, growth performance and economics in commercial broilers Vet. World 9 2016 245 250 Available at https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4823283/ (Accessed July 23, 2023) 27057106
Khalil H.A. Faten A.M. Haiam S. Mady M.E. Efficacy of dietary garlic under hot weather in Japanese quail Egypt. Poult. Sci. J. 27 2007 645 661
Kim E.J. Huws S.A. Lee M.R.F. Scollan N.D. Dietary transformation of lipid in the rumen microbial ecosystem Asian-Australas. J. Anim. Sci. 22 2009 1341 1350 Available at https://www.ajas.info/journal/view.php?number=22165 (Accessed Oct 28, 2019)
Kirkpinar F. Ünlü H.B. Serdaroğlu M. Turp G.Y. Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat Br. Poult. Sci. 55 2014 157 166 10.1080/00071668.2013.879980 Available at(Accessed July 11, 2023) 24404997
Kirubakaran A. Moorthy M. Chitra R. Prabakar G. Influence of combinations of fenugreek, garlic, and black pepper powder on production traits of the broilers Vet. World. 9 2016 470 474 Available at https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4893717/ (Accessed July 11, 2023) 27284222
Kırkpınar F. Ünlü H.B. Özdemir G. Effects of oregano and garlic essential oils on performance, carcase, organ and blood characteristics and intestinal microflora of broilers Livest. Sci. 137 2011 219 225 Available at https://www.sciencedirect.com/science/article/pii/S1871141310005731 (Accessed July 11, 2023)
Kothari D. Lee W.-D. Niu K.-M. Kim S.-K. The genus allium as poultry feed additive: A review Animals 9 2019 1032 Available at https://www.mdpi.com/2076-2615/9/12/1032 (Accessed July 11, 2023) 31779230
Kumar Y. Yadav D.N. Ahmad T. Narsaiah K. Recent trends in the use of natural antioxidants for meat and meat products Comprehen. Rev. Food Sci. Food Saf. 14 2015 796 812 Available at https://onlinelibrary.wiley.com/doi/abs/10.1111/1541-4337.12156 (Accessed Aug 4, 2024)
Lanzotti V. The analysis of onion and garlic J. Chromatograph. A 1112 2006 3 22 Available at https://www.sciencedirect.com/science/article/pii/S0021967305024064 (Accessed Aug 6, 2024)
Lekagul A. Tangcharoensathien V. Yeung S. Patterns of antibiotic use in global pig production: A systematic review Vet. Anim. Sci. 7 2019 100058 Available at https://www.sciencedirect.com/science/article/pii/S2451943X18302473 (Accessed Aug 4, 2024)
Lillehoj H. Liu Y. Calsamiglia S. Fernandez-Miyakawa M.E. Chi F. Cravens R.L. Oh S. Gay C.G. Phytochemicals as antibiotic alternatives to promote growth and enhance host health Vet. Res. 49 2018 76 Available at (Accessed Aug 4, 2024) 30060764
Listrat A. Lebret B. Louveau I. Astruc T. Bonnet M. Lefaucheur L. Picard B. Bugeon J. How muscle structure and composition influence meat and flesh quality Scient. World. J. 2016 2016 3182746 Available at https://onlinelibrary.wiley.com/doi/abs/10.1155/2016/3182746 (Accessed 6 August 2024)
Lukanov H. Genchev A. Ribarski S. Effect of feed supplementation with garlic power on meat productivity and meat quality traits of classic ross 308 male hybrid chickens TJS 13 2015 66 76 Available at http://tru.uni-sz.bg/tsj/Vol.13%20N1%202015/H.Lukanov.pdf (Accessed July 11, 2023)
Mech A. Suganthi U. Rao S.B.N. Sejian V. Soren M. David C. Awachat V. Kadakol V. Effect of dietary supplementation of linseed oil and natural antioxidants on production performance, fatty acid profile and meat lipid peroxidation in broilers AJDFR 40 2021 62 68
Naımatı S. Doğan S.C. Asghar M.U. Wilk M. Korczyński M. The effect of quinoa seed (Chenopodium quinoa Willd.) extract on the performance, carcass characteristics, and meat quality in Japanese quails (Coturnix coturnix japonica) Animals 12 2022 1851 Available at https://www.mdpi.com/2076-2615/12/14/1851 (Accessed July 11, 2023) 35883397
Navidshad B. Darabighane B. Malecky M. Garlic: An alternative to antibiotics in poultry production A Rev. Iran. J. Appl. Anim. Sci. 8 2018 9 17 Available at https://ijas.rasht.iau.ir/article_538739.html (Accessed July 22, 2023)
Noruzi H. Aziz-Aliabadi F. Expression of concern: Garlic (Allium sativum) and mushroom (Agaricus bisporus) powder: Investigation of performance, immune organs and humoural and cellular immune response in broilers Vet. Med. Sci. 10 2024 e31367 Available at https://onlinelibrary.wiley.com/doi/abs/10.1002/vms3.1367 (Accessed Aug 8, 2024) 38356455
Ogbuewu I.P. Okoro V.M. Mbajiorgu E.F. Mbajiorgu C.A. Beneficial effects of garlic in livestock and poultry nutrition: A review Agric. Res. 8 2019 411 426 Available at (Accessed Aug 4, 2024)
Oladele O. Emikpe B. Bakare H. Efectos de la Suplementación Dietética de Ajo (Allium sativum Linn.) sobre el peso corporal y la Morfometría intestinal de los Pollos de Engorde Comercial Int. J. Morphol. 30 2012 238 240
Olayinka O.I. Bawa G.S. Abeke F.O. Afolayan M. Growth performance, nutrient digestibility and carcass quality of Japanese quail (Coturnix coturnix japonica) fed diets containing graded levels of garlic (Allium sativum) meal Niger. J. Anim. Sci. 24 2022 190 200 Available at https://www.ajol.info/index.php/tjas/article/view/224994 (Accessed July 11, 2023)
Onibi G.E. Adebisi O.E. Fajemisin A.N. Adetunji A.V. Response of broiler chickens in terms of performance and meat quality to garlic (Allium sativum) supplementation Afric. J. Agric. Res. 4 2009 511 517
Petracci M. Poultry quality evaluation: quality attributes and consumer values 2017 Woodhead Publishing Oxford, United Kingdom; Cambridge, MA
Premavalli K. Omprakash A.V. Effect of various levels of garlic (Allium sativum L.) powder in feed on growth performance of Japanese quail (Coturnix japonica) J. Entomol. Zool. Stud. 8 2020 1515 1517
Puvača N. Stanaćev V. Glamočić D. Lević J. Perić L. Stanaćev V. Milić D. Beneficial effects of phytoadditives in broiler nutrition World's Poult. Sci. J. 69 2013 27 34 Available at (Accessed Aug 5, 2024)
Ray S. Das S.K. Mishra S. Swain R.K. Apratim M. Swain P. Das A. Performance of Japanese quail on organically complexed minerals by replacing inorganic sources Ind. J. Anim. Sci. 84 2014 60 67
Raya A.H. Sherif K.El. Rabie M.H. Bedair H.F. Effect of dietary supplementation with dried garlic and thyme on growth performance of Japanese quail J. Anim. Poult. Product. 5 2014 73 85 Available at https://jappmu.journals.ekb.eg/article_68610.html (Accessed July 11, 2023)
Re R. Pellegrini N. Proteggente A. Pannala A. Yang M. Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay Free. Rad. Biol. Med. 26 1999 1231 1237 Available at https://www.sciencedirect.com/science/article/pii/S0891584998003153 (Accessed July 22, 2023) 10381194
Reiter J. Levina N. Van der Linden M. Gruhlke M. Martin C. Slusarenko A.J. Diallylthiosulfinate (Allicin), a volatile antimicrobial from garlic (Allium sativum), kills human lung pathogenic bacteria, including MDR strains, as a vapor Molecules 22 2017 1711 Available at https://www.mdpi.com/1420-3049/22/10/1711 (Accessed Aug 6, 2024) 29023413
Saghi R. Zarghi H. The effect of different levels of garlic powder on performance, carcass efficiency and serum metabolites of Japanese quail Anim. Sci. J. 34 2022 31 44 Available at https://asj.areeo.ac.ir/article_126043_en.html (Accessed July 11, 2023)
Sangilimadan K. Churchil R. Kannan P. Omprakash A.V. Effect of garlic (Allium sativum) on production performances and carcass traits of Nandanam broiler-2 Int. J. Cur. Microbiol. Appl. Sci. 8 2019 2531 2538
Sevim B. Gümüş E. Harman H. Ayasan T. Başer E. Altay Y. Akbulut K. Effects of dietary rosemary essential oil on growth performance, carcass traits and some hematological values of chukar partridge Turk. J. Agric. Food. Sci. Technol. 8 2020 430 435 Available at http://www.agrifoodscience.org/index.php/TURJAF/article/view/3121 (Accessed July 11, 2023)
Sheoran N. Kumar R. Kumar A. Batra K. Sihag S. Maan S. Maan N.S. Nutrigenomic evaluation of garlic (Allium sativum) and holy basil (Ocimum sanctum) leaf powder supplementation on growth performance and immune characteristics in broilers Vet. World. 10 2017 121 129 Available at https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5301171/ (Accessed Aug 5, 2024) 28246456
Sivam G.P. Protection against Helicobacter pylori and other bacterial infections by garlic J. Nutr. 131 2001 1106S 1108S 10.1093/jn/131.3.1106S Available at(Accessed July 11, 2023) 11238826
Swain P. Sethy K. Sahoo P.R. Mishra S. Nayak M. Influence of organic dietary supplementation on physiological performance in Japanese quail (Coturnix coturnix japonica): A Critical Review Int. J. Pure App. Biosci 5 2017 844 857
Toghyani M. Toghyani M. Gheisari A. Ghalamkari G. Eghbalsaied S. Evaluation of cinnamon and garlic as antibiotic growth promoter substitutions on performance, immune responses, serum biochemical and haematological parameters in broiler chicks Livestock Sci. 138 2011 167 173 Available at https://www.sciencedirect.com/science/article/pii/S1871141310006335 (Accessed July 11, 2023)
Ucak I. Khalily R. Carrillo C. Tomasevic I. Barba F.J. Potential of propolis extract as a natural antioxidant and antimicrobial in gelatin films applied to Rainbow trout (Oncorhynchus mykiss) fillets Foods 9 2020 1584 Available at https://www.mdpi.com/2304-8158/9/11/1584 (Accessed July 22, 2023) 33139596
Van Boeckel T.P. Brower C. Gilbert M. Grenfell B.T. Levin S.A. Robinson T.P. Teillant A. Laxminarayan R. Global trends in antimicrobial use in food animals Proceed. Natl. Acad. Sci. 112 2015 5649 5654 Available at https://www.pnas.org/doi/abs/10.1073/pnas.1503141112 (Accessed Aug 4, 2024)
Yang F.L. Anschutz K.S. Ball J.J. Hornsby P. Reynolds J.L. Pohlman F.W. Evaluating the relationship of animal temperament to carcass characteristics and meat quality Meat Muscle Biol. 3 2019 70 75
