Effects of an Essential Oil Mixture Added to Drinking Water for Temperature-Stressed Broilers:Performance, Meat Quality, and Thiobarbituric Acid-Reactive Substances.
| dc.authorid | 0000-0002-2335-9089 | en_US |
| dc.contributor.author | TEKCE EMRE,ÇINAR TOPÇU KÜBRA,BAYRAKTAR BÜLENT,TAKMA ÇIGDEM,GÜL MEHMET | |
| dc.date.accessioned | 2020-11-25T16:30:57Z | |
| dc.date.available | 2020-11-25T16:30:57Z | |
| dc.date.issued | 2020 | en_US |
| dc.department | Fakülteler, Sağlık Bilimleri Fakültesi, Fizyoterapi ve Rehabilitasyon Bölümü | en_US |
| dc.description.abstract | This study investigated the effects of an essential oil mixture (EOM; Eucalyptus globulus labill, Tymus vulgaris, Cymbopogon nardus, and Syzgium aromaticum) added to drinking water on temperature-stressed broilers. The performance parameters (body weight, average daily weight, feed intake, and feed conversion ratio), meat quality, and thiobarbituric acid-reactive substances (TBARS) were evaluated. In a 42-d study, 400 Ross-308 male chickens (1-d-old) were randomly assigned to 8 different groups (n = 50), each containing 4 subgroups (n = 8) (22◦C Control (C), C + 250 mL/1,000 L, C + 500 mL/1,000 L, C + 750 mL/1,000 L), 36◦C (stress control (SC), SC + 250 mL/1,000 L, SC + 500 mL/1,000 L, SC + 750 mL/1,000 L). Adding 750 mL/1,000 L at 22◦C and 250 mL/1,000 L at 36◦C was more beneficial to the fattening performance parameters than those in the control group. EOM reduced liver weight but increased abdominal fat in the SEOM-250 groups but did not affect other organ weights. EOM had no effect on the TBARS or the b∗ color parameter while it augmented the a∗ and L∗ coordinates of meat color. | en_US |
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| dc.identifier.doi | 10.3382/japr/pfz030 | |
| dc.identifier.endpage | 84 | en_US |
| dc.identifier.issue | 27 | en_US |
| dc.identifier.scopus | 2-s2.0-85078243511 | en_US |
| dc.identifier.scopusquality | Q2 | en_US |
| dc.identifier.startpage | 77 | en_US |
| dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S105661712030009X | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12403/2200 | |
| dc.identifier.volume | 2020 | en_US |
| dc.identifier.wos | WOS:000529366700008 | en_US |
| dc.identifier.wosquality | Q3 | en_US |
| dc.indekslendigikaynak | Web of Science | en_US |
| dc.indekslendigikaynak | Scopus | en_US |
| dc.institutionauthor | Bayraktar, Bülent | |
| dc.language.iso | en | en_US |
| dc.publisher | The Journal of Applied Poultry Research | en_US |
| dc.relation.ispartof | The Journal of Applied Poultry Research | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | broiler, essential oil mixture, internal organ weight, TBARS | en_US |
| dc.title | Effects of an Essential Oil Mixture Added to Drinking Water for Temperature-Stressed Broilers:Performance, Meat Quality, and Thiobarbituric Acid-Reactive Substances. | en_US |
| dc.type | Article | en_US |
