2026-10-29T23:45:18Zhttps://bayburt-rdlopen.rawdatalibrary.net/oai/request

oai:bayburt-rdlopen.rawdatalibrary.net:bayburt/135552026-10-29T19:52:15Zopenairecom_bayburt_10000col_bayburt_10001com_bayburt_10007col_bayburt_10227col_bayburt_10225col_bayburt_10223

Effects of an Essential Oil Mixture Added to Drinking Water for Temperature-Stressed Broilers: Performance, Meat Quality, and Thiobarbituric Acid-Reactive SubstancesTekce, E.Çınar, K.Bayraktar, B.Takma, Ç.Gül, M.broileressential oil mixtureinternal organ weightTBARSThis 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.Elsevier Inc.2020Articlehttps://rdlopen.rawdatalibrary.net/r/bayburt/13555https://doi.org/10.3382/japr/pfz0301056-6171enJournal of Applied Poultry Researchinfo:eu-repo/semantics/closedAccessinfo:eu-repo/semantics/articlehttps://bayburt-rdlopen.rawdatalibrary.net/tr/items/bayburt/13555