Effect of essential oils of thyme, oregano and their combination on quality of quail meat in comparison with virginiamycin
Due to its high concentration of polyunsaturated fatty acids, poultry meat is prone to oxidative deterioration. The aim of this study was to investigate the effect of essential oils of thyme, oregano and their combination in comparison with virginiamycin on quality of quail’s meat. The dietary treat...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2016-01-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_520172_d533ce92ed936bd8e18f2bb6aef086a3.pdf |