Please use this identifier to cite or link to this item: http://ri.ujat.mx//handle/20.500.12107/1032
Title: Mexican oregano (Lippia berlandieri Schauer) oil on turkey slaughter quality
Author: RAMON SILVA VAZQUEZ
Author ID: info:eu-repo/dai/mx/cvu/82505
Abstract: 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 di erent, 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 di er between treatments (p > 0.05). Oregano oil at 400 mg kg−1 can be used in the production of turkeys to in uence slaughter quality. 
Issue Date: 8-Mar-2016
License: http://creativecommons.org/licenses/by-nc-nd/4.0
URI: http://ri.ujat.mx//handle/20.500.12107/1032
Language: eng
Appears in Collections:Vol. 4, Núm. 10 (2017)

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