Dietary supplementation of oregano essential oil and •-tocopheryl acetate on microbial growth and lipid oxidation of Turkey breast fillets during storage
dc.creator | Govaris, A. | en |
dc.creator | Botsoglou, E. | en |
dc.creator | Florou-Paneri, P. | en |
dc.creator | Moulas, A. | en |
dc.creator | Papageorgiou, G. | en |
dc.date.accessioned | 2015-11-23T10:29:05Z | |
dc.date.available | 2015-11-23T10:29:05Z | |
dc.date.issued | 2005 | |
dc.identifier | 10.3923/ijps.2005.969.975 | |
dc.identifier.issn | 16828356 | |
dc.identifier.uri | http://hdl.handle.net/11615/28165 | |
dc.description.abstract | Twenty four 12-week-old turkeys were divided into four equal groups. One of the groups was given a basal diet containing 30 mg •-tocopheryl acetate/kg feed (CONT), whereas the other groups the basal diet further supplemented with 100 mg •-tocopheryl acetate/kg (TOC), or 100 mg oregano essential oil/kg (OR), or 100 mg oregano essential oil plus 100 mg •-tocopheryl acetate/kg (ORTOC), for 4 weeks prior to slaughter. Lipid oxidation, total viable counts (TVC) and Pseudomonas spp. counts were all assessed in breast fillets stored refrigerated at 4°C for 12 days. Results showed that the OR group was more effective (P<0.05) in delaying lipid oxidation compared to the CONT group, but inferior (P<0.05) to TOC group which in turn was inferior (P<0.05) to the ORTOC group. TVC and Pseudomonas spp. counts of the TOC group were not different (P<0.05) than those of the CONT group, but higher (P<0.05) than those of the OR and ORTOC groups, which in their turn did not differ (P>0.05) among each other. © Asian Network for Scientific Information, 2005. | en |
dc.source | International Journal of Poultry Science | en |
dc.source.uri | http://www.scopus.com/inward/record.url?eid=2-s2.0-50449101354&partnerID=40&md5=d210a4746df43a31a394cb2a79c53d2f | |
dc.subject | Lipid oxidation | en |
dc.subject | Microbial growth | en |
dc.subject | Oregano | en |
dc.subject | Pseudomonas spp | en |
dc.subject | Turkey meat | en |
dc.subject | •-tocopherol | en |
dc.title | Dietary supplementation of oregano essential oil and •-tocopheryl acetate on microbial growth and lipid oxidation of Turkey breast fillets during storage | en |
dc.type | journalArticle | en |
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