Efecto del aceite esencial de orégano en el rendimiento y las propiedades fisicoquímicas y microbiológicas de la carne de pollo
DOI:
https://doi.org/10.33064/iycuaa2015663560Palabras clave:
aceite esencial, orégano, carne de pollo, características físicoquímicas, microorganismos entéricosResumen
Resumen Se evaluó el efecto de la inclusión de aceite esencial de orégano (AEO) en el agua de bebida sobre la microbiología intestinal, características fisicoquímicas y rendimiento en canal y carne de 440 pollos de engorda de 1 d de edad no sexados (42.59 ± 1.63 g de peso) y alimentados durante 42 d. Las aves fueron asignadas al azar en cuatro tratamientos con 11 repeticiones de 10 aves con 0, 100, 200 y 400 p.p.m. de AEO en el agua de bebida. Se aplicó a los datos un análisis de varianza (ANDEVA) y un análisis multivariado (MANDEVA). No se encontraron diferencias significativas (P>0.05) en las variables microbiológicas, fisicoquímicas ni rendimiento en canal. Se concluye que el AEO en las concentraciones utilizadas no redujo significativamente los conteos de Salmonella spp. y Campylobacter spp. en ciego, no afectó las propiedades fisicoquímicas de la carne ni de rendimiento de canal.
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Derechos de autor 2015 Ana Luisa Rentería Monterrubio, Jesús Ricardo Gámez Piñón, Lorenzo Antonio Durán Meléndez, América Chávez Martínez, Alma Delia Alarcón Rojo, Nelson Guadalupe Aguilar Palma, Ramón Silva Vázquez
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-CompartirIgual 4.0.
Las obras publicadas en versión electrónica de la revista están bajo la licencia Creative Commons Atribución-NoComercial-CompartirIgual 4.0 Internacional (CC BY-NC-SA 4.0)
