Speaker
Description
The objective of this study was to analyse the total phenolic content and antioxidation capacity of quail meat when given onion (Allium cepa L.) extract as a supplemental diet. The four onion treatment supplementations were assigned to the animal at 0% v/v, 2.5% v/v, 5% v/v, and 7.5% v/v respectively. The meat's total phenolic content and anti-oxidation capacity were evaluated based on the TPC and TBARS values. The findings showed that the TPC value was positively proportional with supplemented quail with onion extract given. The TBARS value on meat with 5% v/v of onion extract gave the significantly lowest (p<0.05) TBARS value which is 0.498±0.06 µM/g compared to other treatments. The suggested supplementation of onion supplementation given to the quail is 5% v/v as it contributes to the lowest TBARS value that may prevent or reduce lipid oxidation in quail meat.
