TY  - JOUR
T1  - Effect of Dietary Humic Acid on the Oxidative Status in Liver, Meat and Eggs of Quails
AU - , H. Durmaz AU - , M. Avci AU - , S. Selek AU - , H. Celik 
JO  - Journal of Food Technology
VL  - 5
IS  - 1
SP  - 95
EP  - 97
PY  - 2007
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2007.95.97
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2007.95.97
KW  - Quail
KW  -humic acid
KW  -oxidant
KW  -antioxidant
KW  -parameters
KW  -additive
AB  - This study was carried out to examine the influence of dietary humic acid on the oxidative status in liver, meat and eggs of quail. A total of 260 Japanese quails, one week of age, were randomly assigned to one control and three experimental groups. The quails were fed with a basal diet (H0), the basal diet supplemented with 360 mg kg <SUP>1</SUP> (H1), 480 mg kg <SUP>1</SUP> (H2) or 600 mg kg <SUP>1</SUP> (H3) humic acid. After 9 weeks of feeding, the all quails were slaughtered. Liver, meat and eggs were analyzed for antioxidant and oxidant parameters. Liver samples of H1, H2 and H3 groups showed a higher degree of oxidant parameters (indicated by a lower antioxidative capacity) than those of H0 samples. However, the antioxidant and oxidant parameters in the meat and eggs samples were not affected by adding humic acid. Our findings indicated safety of humic acid for meat and eggs of quail and support the use of humic acid as a food additive.
ER  -