Effect of oregano essential oils on meat quality of quail
DOI:
https://doi.org/10.19136/era.a8n2.2709Keywords:
Atributos, calidad, color, sensorial, texturaAbstract
This study was to evaluate meat quality of quails supplemented with oregano essential oils (OEO) Lippia berlandieri Schauer (Lb) and Poliomintha longiflora Gray (Pl). Experimental diets consisted on CON: control diet, Lb: 0.20 g kg-1 Lippia berlandieri Schauer and Pl: 0.20 g kg-1 Poliomintha longiflora Gray added on diet. Variables of slaughter, physicochemicals, texture and sensorial attributes were evaluated. Lb increased (P < 0.05) slaughter weight. The pH and water holding capacity
(WHC) decreased (P < 0.05) for Lb and Pl treatments, while CON treatment showed higher (P < 0.05) WHC. PI had the best value on lightness (P < 0.05).
CON increased (P < 0.05) cohesiveness and resilience of meat; however, sensory atributtes did not change (P > 0.05). In conclusion, 0.20 g kg-1 of OEO in diet improved slaughter yields and meat quality.
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