Oregano oil on the quality of broiler breast
DOI:
https://doi.org/10.33064/iycuaa2015653576Keywords:
essential, meat, carvacrol, thymol, color, proximate analysisAbstract
Oregano essential oil (Lippia berlandieri Schauer) in diets to broilers was evaluated on breast quality. 162 one-day-old Ross broilers were distributed in nine treatments (diets), represented by the combination of OC (carvacrol 60%) and OT (40% thymol); each essential oil consisted of 0, 400 and 800 mg/kg. Treatments (OC + OT) were: T1 0 + 0, T2 400 + 0, T3 800 + 0, T4 0 + 400, T5 400 + 400, T6 800 + 400, T7 0 + 800, T8 400 + 800, and T9 800 + 800. The quality of chicken breast was affected (P<0.05) by the oil of oregano. T7 decreased pH and increased water retention, T3 reduced the electrical conductivity. T9 increased brightness and tendency to yellow. T6 improved humidity and decreased ashes; T3 increased protein and T8 increased fat.
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Copyright (c) 2015 Gerardo Méndez Zamora, José Arturo García Macías, Eduardo Santellano Estrada, Lorenzo Antonio Durán Meléndez, Ramón Silva Vázquez
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