@article{MAKHILLJAVA201312104122,
    title = {Effects of Dietary Oregano Essential Oil on Carcass and Meat Quality of Kivircik Lambs},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {12},
    number = {10},
    pages = {991-995},
    year = {2013},
    issn = {1680-5593},
    doi = {javaa.2013.991.995},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2013.991.995},
    author = {Gulcan,Bulent,Aylin,Hulya,Nese and},
    keywords = {Carcass,feed,lamb,meat quality,oregano oil},
    abstract = {This study was conducted to determine the effects of different 
  levels of dietary oregano essential oil on carcass measurements, meat quality 
  and sensorial properties of Kivircik lambs. Thirty six weaned Kivircik male 
  lambs were randomly divided into three groups of 12 animals each and lambs were 
  fed one of the three dietary treatments. In control group, animals were fed 
  concentrate pellets and hay and animals in other two experimental groups were 
  fed hay and commercial concentrate pellets including oregano oil at 250 ppm 
  and at 500 ppm. After 9 weeks of trial period, all lambs were slaughtered, carcass 
  characteristics and meat quality parameters were determined. The effect of oregano 
  oil was not significant on carcass and meat quality attributes (p>0.05). 
  No differences were detected between treated and control lambs by sensory panelists. 
  These results showed that higher concentrations of dietary supplementation of 
  oregano oil may be required to be able to observe the differences for carcass 
  and meat assessments in lamb.}
    }