Determination of carcase yield, sensory and acceptance of meat from male and female pigs with dietary supplementation of oregano essential oils
Author:
Affiliation:
1. Departamento de Ciencias Veterinarias, Institute of Biomedical Sciences, Autonomous University of Ciudad Juarez, Ciudad Juárez, Mexico;
2. Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Chihuahua, Mexico
Funder
Fondos Mixtos-Conacyt-Chihuahua
Publisher
Informa UK Limited
Subject
Animal Science and Zoology
Link
https://www.tandfonline.com/doi/pdf/10.1080/1828051X.2018.1553507
Reference42 articles.
1. Chemical composition, meat quality and oxidative status of pork after supplementation of diet with vitamin e and/or vitamin E + herb extracts
2. Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere
3. Effect of Postharvest Drying on the Composition of Mexican Oregano (Lippia graveolens) Essential Oil
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1. Application of Aromatic Plants and Their Extracts in Livestock;Sustainable Use of Feed Additives in Livestock;2023
2. Effect of Oregano (Lippia graveolens) Essential Oil as a Phytogenic Feed Additive on Productive Performance, Ruminal Fermentation, and Antioxidant Activity in Lamb Meat;Agriculture;2022-07-06
3. PRESERVATIVE EFFECT OF DIETARY OREGANO AND GERMANDER ON QUALITY AND STORAGE STABILITY OF RAW BROILER MEAT;The Journal of Animal and Plant Sciences;2022-04-26
4. Influence of increasing levels of oregano essential oil on intestinal morphology, intestinal flora and performance of Sewa sheep;Italian Journal of Animal Science;2022-03-09
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