THE EFFECT OF OREGANO LEAVES ON MEAT QUALITY IN BROILER CHICKS

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ROSTAMI GOHARI E.; AFSHARMANESH M.; SAMI M.

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Journal: JOURNAL OF FOOD HYGIENE Year:2017 | Volume:7 | Issue:2 (26) Page(s): 81-89

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Title

THE EFFECT OF OREGANO LEAVES ON MEAT QUALITY IN BROILER CHICKS

Author(s)

ROSTAMI GOHARI E. | AFSHARMANESH M. | SAMI M. | Issue Writer Certificate

Keywords

OREGANOQ1

MEAT QUALITYQ2

BROILER CHICQ2

Abstract

This study was conducted to investigate the effect of OREGANO leaves on MEAT QUALITY in BROILER CHICks. The experiment was carried out in a completely randomized design with 4 treatment, 4 replicates of 10 chicks per replicate. The dietary treatments consisted of: 1. basal diet without additives; 2. basal diet containing 200 mg Virginamycin/kg diet; 3. and 4. basal diet containing 0.1 and 0.2 percent OREGANO leaves, respectively. The quality parameters including thiobarbituric acid (TBA), pH, water holding capacity (WHC), dripping loss and cooking loss were measured. Data from the experiment were analyzed in a completely randomized design by SAS software and the mean values were compared by Duncan's multiple range tests at 5% level. The result showed that feeding with different levels of OREGANO leaves caused reduction of TBA, dripping loss and cooking loss (P<0.05). Meat pH in chicks that received OREGANO leaves was higher than the control and antibiotic groups. Moreover, highest WHC was observed in the treatment receiving OREGANO leaves (P<0.05).

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APA: Copy

ROSTAMI GOHARI, E., AFSHARMANESH, M., & SAMI, M.. (2017). THE EFFECT OF OREGANO LEAVES ON MEAT QUALITY IN BROILER CHICKS. JOURNAL OF FOOD HYGIENE, 7(2 (26) ), 81-89. SID. https://sid.ir/paper/222844/en

Vancouver: Copy

ROSTAMI GOHARI E., AFSHARMANESH M., SAMI M.. THE EFFECT OF OREGANO LEAVES ON MEAT QUALITY IN BROILER CHICKS. JOURNAL OF FOOD HYGIENE[Internet]. 2017;7(2 (26) ):81-89. Available from: https://sid.ir/paper/222844/en

IEEE: Copy

E. ROSTAMI GOHARI, M. AFSHARMANESH, and M. SAMI, “THE EFFECT OF OREGANO LEAVES ON MEAT QUALITY IN BROILER CHICKS,” JOURNAL OF FOOD HYGIENE, vol. 7, no. 2 (26) , pp. 81–89, 2017, [Online]. Available: https://sid.ir/paper/222844/en

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