Journal of Applied Sciences1812-56541812-5662Asian Network for Scientific Information10.3923/jas.2019.421.426GadTamer Mohamed ElkenanyRasha Mohamed EltayshRasha Ahmed 52019195Background and Objective: Fungi and their spores are everywhere in the environments and most of them are mycotoxigenic. These micro-organisms can possibly contaminate the meat during processing chain such as slaughtering, feather plucking, evisceration and storage. Thus, this study was conducted to assess the effect of dietary garlic (Alliumsativum) supplementation on the meat quality of quail carcasses through evaluation of mycological contamination that of public health concern. Materials and Methods: A total of 101 day old Japanese quail chicks were divided into two groups (n = 50/group): Control group without garlic supplement and treated group with garlic supplement for 42 days. After slaughter, surface samples were collected from breast and thigh muscles of fresh and frozen quail carcasses. Results: The results showed that total mold and yeast counts in garlic supplemented group were lower in breast and thigh muscles than control group. Moreover, a lower incidence of molds and yeasts were detected in garlic supplemented group (either breast or thigh muscles) as compared to control group. In particular, the mold and yeast contamination was higher in fresh quail carcasses than frozen ones. The isolated mold species were Aspergillus spp. (37, 22) Mucor (19, 11), Penicillium spp. (45, 29), Fusarium spp. (10, 5), Rhizopus (1, 1), Alternaria (2, 0) and Absidia spp. (1, 0) from control and garlic supplemented groups, respectively. The isolated Aspergillus strains were A. flavus (17, 9), A. fumigatus (9, 6) and A. niger (11, 7) from control and garlic supplemented groups, respectively. Conclusion: This study confirmed the importance of garlic supplementation as antifungal agent in the quail diet for a clear and significant reduction of mold and yeast loads in quail carcasses.]]>Genchev, A., G. Mihaylova, S. Ribarski, A. Pavlov and M. Kabakchiev,200867282Jaturasitha, S., P. Thirawong, V. Leangwunta and M. Kreuzer,2004Bos indicus draught steers by injection of calcium chloride: Effect of concentration and time postmortem.]]>686169Wagner, K.M., J. Schulz and N. Kemper,20182018Darwish, W.S., R.M. El Bayomi, A.M. Abd El-Moaty and T.M. Gad,201664S167S171Gardzielewska, J., K. Pudyszak, T. Majewska, M. Jakubowska and J. Pomianowski,20032003Chang, K.J. and S.H. Cheong,200822 (Suppl. 1)1108.21108.2Bayan, L., P.H. Koulivand and A. Gorji,20144114Whitemore, B.B. and A.S. Naidu,20002000pp: 265-380pp: 265-380Mansoub, N.H.,20112486490Pradeep, C.R. and G. Kuttan,2004417951803Al-Kassie, G.A.M., M.A.M. Al-Nasrawi and S.J. Ajeena,2011Piper nigrum) as feed additive in broilers diet.]]>1169173APHA.,20014th Edn.,Raper, K.B. and K.T. Fennell,1965Aspergillus.]]>Pages: 686Pages: 686Barnett, H.L. and D.D. Hunter,19782nd Edn.,Samson, R.A., E.S. Hoekstra and C.A.N. van Oorschot,1981Pages: 247Pages: 247Bryden, W.L.,2012173134158Szymona, M.,1952Allium sativum on growth and respiration of certain pathogenic fungi.]]>1523Adetumbi, M.A., G.T. Javor and B.H. Lau,1986Allium sativum (garlic) inhibits lipid synthesis by Candida albicans.]]>30499501Ghannoum, M.A.,1988Allium sativum (garlic).]]>13429172924Ali, F.H. and D.A. Zahran,20102219226Fayed, R.H., A.H. Abdel Razek and M.O. Jehan,20112011pp: 471474Meraj, C.A.,19981998Mohsen, M.E.A.,20052005Mostafa, H.,20012001El-Abbasy, M.T.,20072007El Shora, S.E.,19901990Yassien, N.A., A.M. Darwish, A.M. El-Sherif and E. El-Daly,199139201207Rodriguez-Calleja, J.M., M.L. Garcia-Lopez, J.A. Santos and A. Otero,200570389394Hechelman, H.,198132107110Dankert, J., T.F. Tromp, H. De Vries and H.J. Klasen,1979Allium ascalonicum, Allium cepa and Allium sativum.]]>245229239Tagoe, D.N.A., H.D. Nyarko and R. Akpaka,2011Allium cepa), ginger (Zingiber officinale) and garlic (Allium sativum) against Aspergillus flavus, Aspergillus niger and Cladosporium herbarum.]]>5281287Kutawa, A.B., M.D. Danladi and A. Haruna,2018Allium sativum) extract on some selected fungi.]]>41214