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, vol.53, no.1, pp.89-97, 2012 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 53 Issue: 1
  • Publication Date: 2012
  • Doi Number: 10.1080/00071668.2012.654763
  • Journal Name: BRITISH POULTRY SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.89-97
  • Bursa Uludag University Affiliated: Yes

Abstract

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.