## 4 Discussion  
Turkey meat is the second most commonly consumed poultry meat in the world and is an economical source of high-quality protein for human consumption [44]. In order to meet the growing expectations of consumers regarding the quality and nutritional value of meat, natural feed additives are sought that would improve animal welfare and increase the nutritional value of meat. Herbs can be a valuable component of feed mixtures used in poultry nutrition, whose scientifically proven healing effects allow for the lowering of the use of pharmaceuticals such as antibiotics and thus return to a natural diet [9]. The available scientific literature shows that _Allium sativum_ L. in various forms (mainly powder form) is a commonly used natural supplement in poultry feed or drink. This is because of its benefits for digestive function and lipid metabolism by affecting the activity of enzymes involved in lipid hydrolysis and absorption [45]. Due to the lack of studies on the use of wild garlic in poultry feeding on meat quality characteristics in the available literature, the results obtained were related in this discussion to those concerning the effect of supplementation with _Allium sativum L_. garlic preparations. For consumers of turkey meat, its chemical composition and technological properties play an important role, as they determine the sensory characteristics and nutritional value of products and dishes obtained from it. The main ingredients of turkey meat are protein and fat. High protein content and low fat content are the most important criteria for the consumer to choose this type of meat. Results of chemical composition presented in the current study showed a high protein content in the turkey thigh muscle, an average of 21.57-22.12%, and fat content in the range of 4.71-5.30%. Moreover, the chemical composition of turkey thigh muscle was not significantly affected by wild garlic supplementation (\(p\geq 0.05\)). Lower protein content (19.69-20.24%) in the turkey thigh muscles compared to our results was reported by [PERSON] et al. [46]. As stated by the research, the differences in the chemical composition of turkey meat could be related to the feeding or housing system of turkeys. Another important attribute of meat quality is color [47], which was assessed instrumentally in this study. When it comes to breeding aspects, the color of meat is determined by a number of factors related to both the origin of the birds and the feeding or housing system [48]. The results of the current study indicated that wild garlic added to the diet of turkey did not cause statistically significant differences in color parameters. It is shown that the thigh muscle of the Big-6 type turkey was lighter (mean L* = 48.05-48.97) and more yellow (mean b* = 9.92-11.13) compared to broad-breasted Bronze turkey (mean L* = 43.42; b* = 7.95) [46]. The more yellow color of the meat is the result of the birds consuming large amounts of plant material rich in carotenoids. The poultry meat characterized by higher lightness (L* color parameter) seems to be more preferred by a modern consumer, as noted by [PERSON] et al. [48]. Moreover, as stated by [PERSON] et al. [48], other factors affect the color of meat, such as pH and the content of heme pigments, mainly myoglobin. The present study did not show a statistically significant effect of wild garlic supplementation of turkeys on meat acidity and heme pigment content. The microbiological quality of meat, especially poultry, is crucial for health safety for the consumer, particularly in the context of the presence of Salmonella [49]. Contaminated poultry meat and eggs are the major sources of human Salmonella infection [50]. The microbiological analysis conducted in this study did not reveal the presence of _Salmonella_ spp. in the thigh muscles of turkeys from the control group and the group supplemented with wild garlic. The effect of wild garlic supplementation was also not observed in the number of _Enterobacteriaceae_ and _E. coli_. Research conducted by [PERSON] et al.