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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dc.contributor.authorKirkpinar, F.
dc.contributor.authorUnlu, H. B.
dc.contributor.authorSerdaroglu, M.
dc.contributor.authorTurp, G. Y.
dc.date.accessioned2019-10-27T22:05:51Z
dc.date.available2019-10-27T22:05:51Z
dc.date.issued2014
dc.departmentEge Üniversitesien_US
dc.description.abstract1. 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. 2. The diets were supplemented with no essential oil (control), oregano essential oil or garlic essential oil at 300 mg/kg and oregano essential oil at 150 mg/kg + garlic essential oil at 150 mg/kg. 3. Dietary oregano and garlic oil supplementation did not affect carcass yields, the relative weight of carcass parts, breast and thigh meat composition, pH or b* value of breast meat. Oregano + garlic oil supplementation significantly decreased the L* value. The a* value of breast meat in birds given a diet supplemented with oregano oil was lower than that in birds given a diet supplemented with garlic oil and oregano oil + garlic oil. The essential oil addition had no positive effect on the oxidative stability. There was no difference between the treatments in breast appearance. 4. The juiciness, flavour, oxidised flavour and acceptability of breast meat samples were affected by treatments.en_US
dc.identifier.doi10.1080/00071668.2013.879980en_US
dc.identifier.endpage166en_US
dc.identifier.issn0007-1668
dc.identifier.issn1466-1799
dc.identifier.issue2en_US
dc.identifier.pmid24404997en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage157en_US
dc.identifier.urihttps://doi.org/10.1080/00071668.2013.879980
dc.identifier.urihttps://hdl.handle.net/11454/48624
dc.identifier.volume55en_US
dc.identifier.wosWOS:000337536200005en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofBritish Poultry Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleEffects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meaten_US
dc.typeArticleen_US

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