The effect of oregano leaves on meat quality in broiler chicks

• Main Authors: E. Rostami Gohari, M. Afsharmanesh, M. Sami
• Format: Article
• Language: fas
• Published: Islamic Azad University, Tabriz Branch 2017-07-01
• Series: Bihdāsht-i Mavādd-i Ghaz̠āyī
• Subjects: Oregano; meat quality; broiler chic
• Online Access: http://jfh.iaut.ac.ir/article_532618_7e1f2fd182065473ab4985a816dd578c.pdf

This study was conducted to investigate the effect of oregano leaves on meat quality in broiler chicks. The experiment was conducted in a completely randomized design with 4 treatment, 4 replicates of 10 chicks per replicate. The dietary treatments consisted of the 1) basal diet without additives, 2) basal diet containing 200 mg virginamycin/kg diet, 3,4) basal diet contain 0.1 and 0.2 percent oregano leaves, respectively. The quality parameters were measured included: Thiobarbituric acid (TBA), pH, water hold capacity, dripping loss and cooking loss. Data from the experiment were analyzed in a completely randomized design by SAS software and comparison means were performed with using of Duncan's multiple range tests at 5% level. The result showed that feeding with different levels oregano leaves caused reduction of TBA, dripping loss and cooking loss (P