Resumo

SILVA-VAZQUEZ, Ramón et al. Mexican orégano ( Lippia berlandieri Schauer) oil on turkey slaughter quality. Ecosistemas y recur. agropecuarios [online]. 2017, vol.4, n.10, pp.177-182. ISSN 2007-901X.  https://doi.org/10.19136/era.a4n10.742.

The quality of slaughtered turkeys fed a diet supplemented with Mexican orégano (Lippia berlandieri Schauer) oil was investigated. Two treatments were studied. T0: control diet and TI: control diet + 400 mg kg-1 of orégano oil with 60 % carvacrol. Live weight at slaughter was different, with T0 weighing 11.0 kg and TI 11.89 kg, while the performance of feathers and drumstick was higher in T0 (4.33 and 3.18 % respectively). Viscera, blood, head, neck and hot and coid carcass yield did not differ between treatments (p > 0.05). Orégano oil at 400 mg kg-1 can be used in the production of turkeys to influence slaughter quality.

Palavras-chave : Live weight; carvacrol; yield; carcass.