Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat

British Poultry Science

Volumn 55, Issue 2, 2014, Pages 157-166

  Kirkpinar, F ^a   Unlu H B ^a   Serdaroglu M ^a   Turp, G Y ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ALLYL COMPOUND; ALLYL SULFIDE; ESSENTIAL OIL; SULFIDE;

ANALYSIS; ANIMAL; ANIMAL FOOD; CHEMISTRY; CHICKEN; COLOR; DIET; DIET SUPPLEMENTATION; DRUG EFFECTS; FEMALE; LIPID PEROXIDATION; MALE; MEAT; ORIGANUM; PH; PHYSIOLOGY; RANDOMIZATION; STANDARDS; VETERINARY;

ALLYL COMPOUNDS; ANIMAL FEED; ANIMALS; CHICKENS; COLOR; DIET; DIETARY SUPPLEMENTS; FEMALE; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MALE; MEAT; OILS, VOLATILE; ORIGANUM; RANDOM ALLOCATION; SULFIDES;

EID: 84902544559     PISSN: 00071668     EISSN: 14661799     Source Type: Journal    
DOI: 10.1080/00071668.2013.879980     Document Type: Article

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