Mexican oregano (Lippia berlandieri Schauer) oil on turkey slaughter quality/Aceite de orégano mexicano (Lippia berlandieri Schauer) sobre la calidad en el sacricio de pavos
2017
Ramón Silva-Vázquez | José Arturo García-Macías | Lorenzo Antonio Duran-Meléndez | Michael E. Hume | Gerardo Méndez-Zamora
The quality of slaughtered turkeys fed a diet supplemented with Mexican oregano (Lippia berlandieri Schauer) oil was investigated. Two treatments were studied. T0: control diet and T1: control diet + 400 mg kg−1 of oregano oil with 60 % carvacrol. Live weight at slaughter was dierent, with T0 weighing 11.0 kg and T1 11.89 kg, while the performance of feathers and drumstick was higher in T0 (4.33 and 3.18 % respectively). Viscera, blood, head, neck and hot and cold carcass yield did not dier between treatments (p > 0.05). Oregano oil at 400 mg kg−1 can be used in the production of turkeys to inuence slaughter quality.
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