Effects of Lavender (Lavandula Angustifolia) Essential Oil on Fattening Performance, Meat Quality, Serum Antioxidant Enzymes, Gut Microbiota and Intestinal Histomorphology in Japanese Quails

Abstract

This study examined the effects of lavender essential oil on performance,meat quality, microbial load, fatty acid profile and gut microbiota in quails.In the study, 200 quails (Coturnix coturnix Japonica) were divided into 4groups and 5 subgroups. The groups consisted of a control group (0 mg/kg feed) and three lavender essential oil groups, namely Lav125 (125mg/kg feed), Lav250 (250 mg/kg feed), and Lav500 (500 mg/kg feed).In terms of body weight change, Lav500 group had the best results afterthe control group (p>0.05). It was observed that, compared to the controlgroup, pH levels were high (p<0.05) in Lav250 and Lav500 groups on the9th day of storage. The effect of storage time on malondialdehyde (MDA)was used as a parameter of lipid peroxidation in meat, and the Lav250and Lav500 groups presented lower concentrations as compared to thecontrol group (p<0.05). In this study, the addition of lavender essential oilto the diet enriched the concentrations of n-3 and n-6 polyunsaturatedfatty acids (PUFA). Moreover, the height of villi in the duodenum andjejunum, and consequently absorption, increased significantly in theLav500 group as compared to the control group. The concentration ofMDA, a blood serum antioxidant enzyme, decreased with the addition oflavender oil. Additionally, lavender essential oil added to quail diets wasobserved to increase the number of Lactobacillus spp. (probiotic bacteria)colonies (p<0.05)