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British Poultry Science Volume 55, 2014 - Issue 2
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Meat & Egg Science

Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat

F. KirkpinarFaculty of Agriculture, Department of Animal Science, Ege University, İzmir, TurkeyCorrespondence[email protected]
,
H.B. ÜnlüFaculty of Agriculture, Department of Animal Science, Ege University, İzmir, Turkey
,
M. SerdaroğluFaculty of Engineering, Department of Food Engineering, Ege University, İzmir, Turkey
&
G.Y. TurpFaculty of Engineering, Department of Food Engineering, Ege University, İzmir, Turkey
Pages 157-166 | Accepted 24 Oct 2013, Published online: 23 Apr 2014

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