Abstract:

This study was carried out to determine the effects on the performance and curcumin characteristics of the curcumin oil (Cinnamomum zeylanicum L.) added in different doses to the mixed foods of curcumin exposed to temperature stress (Coturnix coturnix japonica). It is divided into 6 groups according to the 2x3 factor working system, two different environmental temperatures (thermo-neutral and temperature stress) and three different doses of oil (0, 250 and 500 mg/kg). All groups were balanced in their initial living weights and gender. The effect of temperature stress on living weight (P<0.01), living weight increase (P<0.05) and food consumption (P<0.05) was significant, while the effect of cranberry oil was unimportant (P>0.05). The effects of both temperature stress and grape oil on the rate of use of food have been unimportant (P>0.05). While the impact of temperature stress on other carcass parameters except the liver rate [heat carcass rate (P<0.05), cold carcass rate (P<0.05), wave rate (P<0.001) and heart rate (P<0.01)] is statistically significant, carcass oil has not had any impact on these parameters (P>0.05). As a result; the effects on the performance and carcass characteristics of the grape oil added to the basic food were statistically unimportant.

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