Effect of two chemotypes of oregano essential oil on broiler performance, nutrient balance, and lipid peroxidation of breast meat during storage
| Autor: | Ronnal Esneyder Ortiz, Claudia Ariza Nieto, Germán Afanador Téllez |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
040301 veterinary sciences
Bacitracin oxidative stability law.invention 0403 veterinary science Lipid peroxidation lcsh:Agriculture chemistry.chemical_compound Animal science Nutrient law nutrient balance medicine Broiler performance Completely randomized design Essential oil Oxidative stability lcsh:SF1-1100 General Veterinary Chemistry 0402 animal and dairy science Broiler lcsh:S 04 agricultural and veterinary sciences Poultry production Malondialdehyde 040201 dairy & animal science Nutrient balance Animal Science and Zoology Ton lcsh:Animal culture broiler performance medicine.drug |
| Zdroj: | Ciência Animal Brasileira, Vol 19, Pp 1-15 (2018) Ciência Animal Brasileira v.19 2018 Ciência animal brasileira Universidade Federal de Goiás (UFG) instacron:UFG |
| ISSN: | 1809-6891 1518-2797 |
| Popis: | This study evaluated the functional effects of two chemotypes of oregano essential oil (OEO): Lippia Origanoides (LO) and a comercial product Synergy Essence (SE). Broilers were randomly assigned to one of eight dietary treatments: 1) Basal diet (BD); 2) BD+ antibiotic growth promoters (AGP) (bacitracin 50g/ton); 3) BD+LO125 (125g/ton); 4) BD+LO250 (250g/ton); 5) BD+LO500 (500g/ton); 6) BD+SE125 (125g/ton); 7) BD+SE250 (250g/ton); 8) BD+SE500 (500g/ton). At the time of slaughter (42 d), five birds per treatment were slaughtered. A portion of the breast was minced and stored at -4 ºC for 3, 6, and 9 days. Lipid peroxidation was determined by measuring of malondialdehyde (MDA), data were analyzed as a completely randomized design with a factorial arrangement of treatments (8x4). Broilers fed SE250 had greater average daily gain (ADG) compared to broilers fed BD (P |
| Databáze: | OpenAIRE |
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