Paper Title :Influence of Dıetary Natural Antıoxıdant and Antımıcrobıal Effectıve Feed Addıtıves on the Oxıdatıve Stabılıty and Mıcrobıologıcal Property of Meat
Author :Recep Gumus
Article Citation :Recep Gumus ,
(2018 ) " Influence of Dıetary Natural Antıoxıdant and Antımıcrobıal Effectıve Feed Addıtıves on the Oxıdatıve Stabılıty and Mıcrobıologıcal Property of Meat " ,
International Journal of Advances in Science, Engineering and Technology(IJASEAT) ,
pp. 17-18,
Volume-6, Issue-1, Spl. Iss-2
Abstract : It is well known that nutrition strategies play a significant role in increasing quality in animal production. Meat
quality is inversely proportional to microbial population. It is known that microbial population increases directly
proportional to prolonged storage. Antibiotics have been used extensively for this purpose in animal nutrition for many
years. However, upon the reveal of their detrimental effects on human health, their incorporation into feed rations has been
prohibited. Thus, vitamin and herbal products (extract, oil and powder) have started to be used as feed additives and as an
alternative to antibiotics. Furthermore, the deterioration of the oxydative stability in the meat negatively affects the quality of
the meat. It is known that the supplementation of rations with natural antioxidant and antimicrobial effective feed additives
induces positive effects on meat quality (microbiological property, oxidative stability) and shelf life.
Keywords - Feed additives, microbiological property, nutrition strategies, oxidative stability
Type : Research paper
Published : Volume-6, Issue-1, Spl. Iss-2
DOIONLINE NO - IJASEAT-IRAJ-DOIONLINE-11639
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Published on 2018-05-14 |
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