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


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

BRITISH POULTRY SCIENCE, vol.55, no.2, pp.157-166, 2014 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 55 Issue: 2
  • Publication Date: 2014
  • Doi Number: 10.1080/00071668.2013.879980
  • Title of Journal : BRITISH POULTRY SCIENCE
  • Page Numbers: pp.157-166

Abstract

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.