The Effects of Maca Powder (Lepidium meyeni) Addition to Male Quail Diets on Performance, Meat Color and pH

Abstract

This study was carried out to determine the effect of adding different levels of Maca (Lepidium meyenii) powder to the diets of male Japanese quail (Coturnix coturnix japonica) on performance criteria and meat color. In the study, 60 male Japanese quail at 16 weeks-d old were used. The study was carried out in a quail cage with 20 male Japanese quails in each of 3 treatment groups, with 5 replications for 21 days. Maca powder at 3 different levels (0, 2.5% and 5.0%) was used in the study. At the end of the study, it was determined that the effect of Maca powder addition to male quail rations on performance parameters and pH of meat was not significant (P>0.05), but it increased breast meat a^*₂₄ and b^*₂₄ parameters significantly (P<0.05). As a result, it can be said that a desired meat color can be obtained for the consumer by adding 5.0% Maca powder to male quail diets.