Articles | Volume 66, issue 1
https://doi.org/10.5194/aab-66-17-2023
https://doi.org/10.5194/aab-66-17-2023
Original study
 | 
09 Jan 2023
Original study |  | 09 Jan 2023

Effects of dietary thyme and rosemary essential oils on performance parameters with lipid oxidation, water activity, pH, colour and microbial quality of breast and drumstick meats in broiler chickens

Recep Gumus and Sevda U. Gelen

Viewed

Total article views: 1,464 (including HTML, PDF, and XML)
HTML PDF XML Total BibTeX EndNote
1,159 258 47 1,464 19 20
  • HTML: 1,159
  • PDF: 258
  • XML: 47
  • Total: 1,464
  • BibTeX: 19
  • EndNote: 20
Views and downloads (calculated since 09 Jan 2023)
Cumulative views and downloads (calculated since 09 Jan 2023)

Viewed (geographical distribution)

Total article views: 1,430 (including HTML, PDF, and XML) Thereof 1,430 with geography defined and 0 with unknown origin.
Country # Views %
  • 1
1
 
 
 
 

Cited

Latest update: 22 Jun 2024
Download
Short summary
This study was aimed at determining the effects of different doses of thyme essential oil (TEO) and rosemary essential oil (REO) incorporated into broiler rations on performance parameters, including body weight gain, feed intake and feed conversion rate, as well as on the quality criteria of breast and drumstick meat. As a result, dietary supplementation with TEO and REO was determined to have a limited effect on performance parameters but to improve the microbial quality of meat.