Effect of a rosemary and oregano volatile oil mixture on performance, lipid oxidation of meat and haematological parameters in Pharaoh quails

YEŞİLBAĞ D., Gezen S. S., Biricik H., Bulbul T.

BRITISH POULTRY SCIENCE, cilt.53, sa.1, ss.89-97, 2012 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 53 Sayı: 1
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1080/00071668.2012.654763
  • Dergi Adı: BRITISH POULTRY SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.89-97
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

1. This study was conducted to determine the utility of a volatile oil (VO) mixture in quail diets as a natural growth promoter. Different levels of VO mixtures, derived from rosemary and oregano, were added to a basal diet to determine the effects of the mixture on live weight (LW), live weight gain (LWG), feed intake, feed conversion ratio (FCR), carcase yield (CY), lipid oxidation level in thigh meat samples, and blood constituents.