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Mexican oregano essential oils given in drinking water on performance, carcass traits, and meat quality of broilers

The objective of this study was to evaluate the effects of 2 Mexican oregano essential oils (MOO), from Poliomintha longiflora Gray (PLG) and Lippia berlandieri Schauer (LBS), in drinking water (DWt) on the performance, slaughter variables, and meat quality of broilers over a 40 D period of growth....

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Detalles Bibliográficos
Autores principales:	Hernández-Coronado, Ana Cecilia, Silva-Vázquez, Ramón, Rangel-Nava, Zayd Eliud, Hernández-Martínez, Carlos Alberto, Kawas-Garza, Jorge R, Hume, Michael E, Méndez-Zamora, Gerardo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Poultry Science Association, Inc. 2019
Materias:	Processing and Products
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6591684/ https://www.ncbi.nlm.nih.gov/pubmed/30839090 http://dx.doi.org/10.3382/ps/pez094

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