Effects of dietary rosemary, rosemary volatile oil and vitamin E on broiler performance, meat quality and serum SOD activity


YEŞİLBAĞ D., Eren M., Agel H., Kovanlikaya A., Balci F.

BRITISH POULTRY SCIENCE, vol.52, no.4, pp.472-482, 2011 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 52 Issue: 4
  • Publication Date: 2011
  • Doi Number: 10.1080/00071668.2011.599026
  • Journal Name: BRITISH POULTRY SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.472-482
  • Bursa Uludag University Affiliated: Yes

Abstract

1. The current study was conducted to evaluate the effects of dietary supplementation with vitamin E (as alpha-tocopherol acetate), dried rosemary leaves and rosemary volatile oil on the performance, meat quality (measured as sensory variables, pH, colour, malondialdehyde (MDA) level, and bacteria count) and serum superoxide dismutase (SOD) activity in broilers fed on maize-soybean meal based diets.