Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat

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Atıf İçin Kopyala

Kirkpinar F. , Unlu H. B. , Serdaroglu M. , Turp G.

BRITISH POULTRY SCIENCE, cilt.55, ss.157-166, 2014 (SCI İndekslerine Giren Dergi)

• Cilt numarası: 55 Konu: 2
• Basım Tarihi: 2014
• Doi Numarası: 10.1080/00071668.2013.879980
• Dergi Adı: BRITISH POULTRY SCIENCE
• Sayfa Sayıları: ss.157-166

Özet

1. An experiment was conducted to determine the individual and combined effects of two essential oils, oregano and garlic, on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat.