Effects of supplementary choline on quail meat and fatty liver

• Autor(a) principal: Önel, Süleyman Ercüment
• Data de Publicação: 2017
• Outros Autores: Sungur, Şana, Baylan, Mikail
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://dx.doi.org/10.1590/S1806-92902017000800003; https://locus.ufv.br//handle/123456789/31693
• topic: Choline; Japanese quail; UV-Vis spectrophotometer

The objective of this study was to investigate the effects of supplementary choline on amount of choline passing to quail meat and reduction of fat deposition in liver. A hundred and thirty-six one-day-old Japanese quails were divided into eight equal groups of 17 quails each. The experiment was designed based on completely randomized design in two controls and six treatment groups: high stocking density, basal diet, control group (HSD; control 1); normal stocking density, basal diet, control group (NSD; control 2); HSD, basal diet + 900 mg kg−1 choline (A); NSD, basal diet + 900 mg kg−1 choline (B); HSD, basal diet + 1800 mg kg−1 choline (C); NSD, basal diet + 1800 mg kg−1 choline (D); HSD, basal diet + 3600 mg kg−1 choline (E); and NSD, basal diet + 3600 mg kg−1 choline (F). Feeds and water were supplied ad libitum. Continuous light was provided. Quails were kept in cages of 50 × 100 cm in size. The choline content of quail meat increased with increasing amount of added choline to feed. The highest choline content (439.2 and 561.2 mg kg−1 ) in quail meat was detected in E and F groups which fed the 3600 mg kg−1 choline supplemented diet. The total lipid content of liver in E and F groups was reduced by 42% compared with the control groups. We recommend the use of supplementary choline that can improve the amount of choline passing to quail meat and reduction of fat deposition in liver.