Oregano oil use in broiler diet increases accumulation of carvacrol and thymol in breast meat

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dc.creatorFidel Avila Ramos
dc.creatorArturo Pro Martínez
dc.creatorEliseo Sosa Montes
dc.creatorCarlos Narciso Gaytán
dc.creatorAleida Selene Hernández Cázarez
dc.creatorJuan Cibrián Tovar
dc.creatorJaime Gallegos Sánchez
dc.creatorJosé del Carmen Rodríguez Castillo
dc.date2017
dc.date.accessioned2021-04-11T23:57:33Z
dc.date.available2021-04-11T23:57:33Z
dc.descriptionOregano oil is an aromatic used in poultry industry as a natural additive. This research was designed to quantify thymol and carvacrol in chicken breast meat. In total, 320 Broilers were fed on basal corn soybean meal diet contained crude soybean oil (CSO) or acidulated soybean oil (ASO) as a resource of energy with or without oregano oil (OO). Identification and measurement of compounds in meat was performed by gas chromatography (GC) and mass spectrometry (MS). Data obtained were transformed and analyzed parametrically, a signifi - cant increase of thymol and carvacrol was found in chicken breast meat supplemented with oregano oil ( p < 0.05). Breast meat of broilers fed with oregano oil and CSO accumulated more thymol and carvacrol: 333% and 366%, respectively. Breast meat of broilers fed with oregano oil and ASO accumulated thymol, but more carvacrol: 552% and 648% respectively, compared with control. In conclusion, oregano oil supplementation in diet increased deposi- tion of thymol and carvacrol in broiler meat.
dc.formatapplication/pdf
dc.identifierhttp://www.redalyc.org/articulo.oa?id=41650152003
dc.identifier.urihttps://hdl.handle.net/20.500.12371/12339
dc.languageen
dc.publisherUniversidad de Guanajuato
dc.relationhttp://www.redalyc.org/revista.oa?id=416
dc.rightsActa Universitaria
dc.sourceActa Universitaria (México) Num.1 Vol.27
dc.subjectMultidisciplinarias (Ciencias Sociales)
dc.subjectOriganum vulgare
dc.subjectAceite de soja crudo
dc.subjectpasta de jabón de aceite de soja acidulado
dc.titleOregano oil use in broiler diet increases accumulation of carvacrol and thymol in breast meat
dc.typeArtículo científico
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