Aged Garlic Extract in Broiler Diet Can Improve Shelf Life of the Meat by Lowering Thiobarbituric Acid as well as Reduce Cholesterol.
Yazarlar (2)
Dr. Öğr. Üyesi Emine DOĞAN
Kırşehir Ahi Evran Üniversitesi, Türkiye
Ergin Öztürk
Ondokuz Mayıs Üniversitesi, Türkiye
| Bildiri Türü | Tebliğ/Bildiri | Bildiri Dili | İngilizce |
| Bildiri Alt Türü | Tam Metin Olarak Yayınlanan Tebliğ (Uluslararası Kongre/Sempozyum) | ||
| Bildiri Niteliği | Alanında Hakemli Uluslararası Kongre/Sempozyum | ||
| Kongre Adı | 2nd International Conference on Food and Agricultural Economics, 27-28th April 2018, Alanya, TURKEY. | ||
| Kongre Tarihi | 01-01-2018 / 01-01-2018 | ||
| Basıldığı Ülke | Türkiye | Basıldığı Şehir | |
| Özet |
| The environment-friendly growth promoters as aroma plants and their active compounds including garlic for the sustainability of broiler production have become more and more important. This study was carried out to determine the effects of supplementation of garlic extract and different levels of aged garlic extract (AGE) into broiler diets on sensory quality, shelf life and Thiobarbituric acid (TBA) value of the meat. A totally of 540 one-day old broiler (Ross 308) were randomly assigned to six treatment groups with six replicates containing 15 birds. The dietary treatments consisted of the negative control (AGE0) and two positive control (E200= Vitamin E; 200 mg/kg and 10 ml/kg fresh garlic extracts “FGE10” respectively) and diets supplemented with 5, 10 and 15 ml kg-1 AGE (AGE5, AGE10 and AGE15) respectively. Feed and water are offered to animals ad libitum. On day 42, blood sample was collected from the birds … |
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