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, cilt.55, ss.157-166, 2014 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • 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.