Resumo

DOMINGUEZ-MARTINEZ, Pablo et al. Effect of dietary oregano oil on the quantity of aerobic mesophilic detected in fresh and frozen broiler breast. Abanico vet [online]. 2015, vol.5, n.3, pp.13-19. ISSN 2448-6132.

Chicken meat is an excellent quality food but it is easily contaminated with aerobic mesophilic. The aim of this research was to determine the effect of dietary oregano oil over the amount of aerobic mesophilic detected on fresh and frozen breast from broilers 35 and 42 days old. A total of 504 broilers were randomly assigned to 4 treatments with 3 replications of 42 broilers each, broilers were fed with starter diet and grower-finisher diet. At 35 and 42 days, 5 broilers were slaughtered, breast meat samples were collected and aerobic mesophilic count was conducted on fresh breast and 30 days frozen breast (-18 °C). Data of the amount of mesophilic CFU per gram of meat obtained were analyzed using a completely randomized design; the comparison of means was made with the Tukey test. In the fresh and frozen breast, the CFU on meat decreased, and the effect was greater in both, fresh and frozen breast meat (P ≤ 0.05) when increasing dietary amount of oregano oil to 400 mg per kg on feed. In conclusion, oregano oil added to the diet decreased the amount of aerobic mesophilic CFU on fresh and frozen broiler breast of 42 days of age, but 400 mg of oregano oil per kg of feed, improved the decrease in the number of aerobic mesophilic.

Palavras-chave : essential oils; meat quality; natural antibacterial.