Brazilian Journal of Poultry Science

Revista Brasileira de Ciência Avícola

Comparative Evaluation of Dietary Oregano, Anise
ISSN 1516-635X Apr - Jun 2011 / v.13 / n.2 / 97-101
and Olive Leaves in Laying Japanese Quails

nAuthor(s) ABSTRACT
Christaki EV
Bonos EM Aim of the present study was the comparative evaluation of the
Florou-Paneri PC
effect of ground oregano, anise and olive leaves as feed additives on
Laboratory of Nutrition performance and some egg quality characteristics of laying Japanese
Faculty of Veterinary Medicine quails. A total of 189 Coturnix japonica quails (126 females and 63
Aristotle University of Thessaloniki
Thessaloniki, Greece males), 149 days old, were randomly allocated into seven equal groups
with three subgroups of 9 birds each (6 females and 3 males). A
commercial laying diet was fed to the control group. The remaining
six groups were fed the same diet supplemented with oregano at 10
g/kg or 20 g/kg, anise at 10 g/kg or 20 g/kg and olive leaves at 10 g/
kg or at 20 g/kg. The birds were offered feed and water ad libitum for
a period of 29 days, while being kept under commercial conditions.
nMail Adress
During the experiment, egg production, feed intake and mortality were
EV Christaki recorded daily. At the end of the feeding period egg weight, egg yolk,
Laboratory of Nutrition
Faculty of Veterinary Medicine albumen and eggshell weight percentages, egg yolk color (using the
Aristotle University of Thessaloniki L*a*b* color space) and blood serum triglycerides were determined.
University Campus The diets supplemented with olive leaves (10 g/kg or 20 g/kg) resulted
54124, Thessaloniki, Greece.
in a tendency (p = 0.054) for higher egg production percentage. Also,
Email: efchris@[Link] the color parameter a* was significantly (p = 0.001) higher in the eggs
of quails that consumed oregano (10g/kg or 20 g/kg) or olive leaves
(10g/kg or 20 g/kg).

INTRODUCTION
nKeywords

Anise, egg characteristics, egg laying Herbs and spices have a traditional history of use in the nutrition of
percentage, olive leaves, oregano. humans and animals. Today, in the search for natural feed additives in
animal diets, many studies focus on the antioxidant (Botsoglou et al.,
2002; Giannenas et al., 2005; Florou-Paneri et al., 2006), anticoccidial
(Christaki et al., 2004; Florou-Paneri et al., 2004) or antimicrobial
(Govaris et al., 2007; Botsoglou et al., 2010) properties of the plants.
Consequently, such plants have attracted increasing interest as an
alternative feeding strategy to replace antibiotic growth promoters.
Oregano (Origanum vulgare subsp. Hirtum) is a spice belonging to
the Labiatae family, well known in Mediterranean countries. It contains
a variety of bioactive components as carvacrol, thymol, γ-terpinene
and p-cymene and exhibits considerable antimicrobial, antifungal and
antioxidant activity (Giannenas et al., 2004, 2005; Florou-Paneri et al.,
2005; Bampidis et al., 2006). In previous studies ground oregano has
proven to be a promising dietary supplement mainly in poultry nutrition
(Bampidis et al., 2005; Botsoglou et al., 2005).
Anise (Pimpinella anisum L.) is an annual aromatic plant belonging
to the Apiaceae family. It is cultivated mainly in Southern Europe and
Southeast Asia. Anise fruits or the so-called seeds are the used parts
of the plant (Al-Beitawi et al., 2009). According to Franz et al. (2005)
Submitted: December/2010
Approved: June/2011
they contain 2-6% essential oils, phenolic acids, eugenol, estragole

97
Christaki EV, Bonos EM, Comparative Evaluation of Dietary Oregano, Anise
Florou-Paneri PC and Olive Leaves in Laying Japanese Quails

and trans-anethole – a powerful phytoestrogen which into seven equal groups with three subgroups of 9 birds
is the main component of the oil (80-95%). Anise has each (6 females and 3 males). All quails were individually
been used over the years for its antioxidant (Gulcin et weighed when placed in the cages, and their average
al., 2003), antimicrobial (Al-Kassie, 2008), antibacterial weight did not differ (p > 0.100) between the seven
(Tabanca et al., 2003) and antifungal (Soliman & groups. Quails were allowed to acclimatize for a period
Badea, 2002) properties. of 10 days, consuming a commercial laying diet in
Olive leaves are agricultural residues from the mash form ad libitum (Table 2). The same diet was fed
beating of olive trees (Olea europea L.) for fruit to the control group (CONTR) during the experimental
harvest (Delgado Pertinez et al., 1998). They contain period. The remaining six groups were fed the above
many substances, such as oleuropein, which is a diet supplemented with 10 g oregano/kg (OREGA10),
bitter monoterpene glycoside and their most active 20 g oregano/kg (OREGA20), 10 g anise/kg (ANISE10),
compound, as well as verbascoside, lingstroside, 20 g anise/kg (ANISE20), 10 g olive leaves/kg (OLIVE10),
tyrosol or hydroxytyrosol, oleanic and maslinic acids, or 20 g olive leaves/kg (OLIVE20). Birds were offered
luteolin, arigenine, olivine, olivine-diglucoside (Silva feed and water ad libitum for a period of 29 days,
et al., 2006; Dekanski & Janicijeniv-Hudomal, 2007). while being kept under commercial conditions. Quails
Most of the phenolic compounds have been shown to were handled according to the principles of the Greek
possess hypoglycemic and hypocholesteremic activities Directorate General of Veterinary Services for the care
(Romani et al., 1999), to be potent antioxidants with of animals in experimentation.
anti-inflammatory properties (Benavente – Garcia et
al., 2000), to have antimicrobial properties (Bisignano Table 2 - Composition of basal diet.
et al., 2001) and antiviral activity against DNA or RNA Ingredients g/kg Chemical analysis g/kg
viruses (Fredrickson, 2000). Maize 456.7 Dry matter 900
Soybean meal 305.4 Crude protein 198
This study was designed to evaluate and compare
Wheat 100.0 Crude fat 45
the effects of the dietary use of oregano, anise and Calcium carbonate 62.1 Crude fiber 34
olive leaves in natural form on the performance and Soybean oil 30.0 Ash 94
some egg quality characteristics of laying quails. Corn gluten meal 27.7
Dicalcium phosphate 10.4 Calculated
analysis
MATERIALS AND METHODS Vitamin and trace mineral premix1 3.5 Calcium 26.0
Salt 2.1 Total phosphorus 6.0
Sodium bicarbonate 1.9 Lysine 10.2
Plant material collection
Methionine 0.2 Methionine & 7.2
In this study, oregano consisted of flower tops and Cystine
leaves of the plant. Moreover, from the anise plant, Metabolizable 2900
the seeds were used, whereas the olive leaves were energy, kcal/kg
collected from trees that were not treated with any 1 - Supply per kg feed: 14000 IU vitamin, 5000 IU vitamin D3, 30 mg
vitamin E, 13 mg vitamin K, 3 mg vitamin B1, 8 mg vitamin B2, 3 mg
chemicals for the last six months. All above plants of vitamin B6, 20 µg vitamin B12, 85 mg vitamin niacin, 20 mg pantothenic
Greek origin were dried and ground before inclusion acid, 2 mg folic acid, 200 µg biotin, 10 mg vitamin C, 960 mg choline
chloride, 100 mg Zn, 116 mg Fe, 120 mg Mg, 20 mg Cu, 0.2 mg Co, 1
in the diets. Proximate analysis of oregano, anise and mg I, 0.3 mg Se.
olive leaves, performed according to the guidelines of
AOAC (2005), is presented in Table 1.
Throughout the experimental period, egg
Table 1 - Chemical analysis of oregano, anise and olive leaves.
production, feed intake and mortality were recorded
Oregano g/kg Anise g/kg Olive leaves g/kg
daily. At the end of the study, egg weight and egg
Dry matter 883 935 937
Crude protein 108 129 79
yolk, albumen and eggshell (with shell membrane)
Crude fat 64 138 21 weight percentages were determined in ten eggs per
Crude fiber 129 202 191 subgroup. Moreover, the egg yolk color was measured
Ash 91 82 49 in a mixture of ten egg yolks from each subgroup using
the L*a*b* color space (L = lightness, a = redness, b =
Birds and diets yellowness), according to Herber-McNeill & Van Elswyk
A total of 189 Coturnix japonica quails (126 females (1998), with the aid of a Konica Minolta Chroma Meter
and 63 males), 149 days old, were randomly allocated CR-410 (Japan).

98
Christaki EV, Bonos EM, Comparative Evaluation of Dietary Oregano, Anise
Florou-Paneri PC and Olive Leaves in Laying Japanese Quails

At the end of the feeding period, blood serum al. (2007) found that when anise was added to quail
triglycerides were measured in six quail per group (two diets, feed intake increased. Moreover, there were no
quail from each subgroup), according to Fossati & significant (p > 0.100) changes in mortality between
Prencipe (1982), using a biochemical analyser Flexor E, the experimental groups, which is in agreement with
Vital Scientific N.V. (Holland). Cetingul et al. (2009), who examined the dietary use
of oregano in laying quails.
Statistical analysis
The statistical analysis was performed using the SPSS Table 3 - Performance of laying quail (mean ± s.d).
16.0.1 statistical package (SPSS Inc., Chicago, IL, USA). Egg Production Daily Feed Intake Mortality
The one-way analysis of variance (ANOVA) for the Group1 %2 g %
CONTR 70.88a ± 11.51 32.6 ± 4.3 0.0 ± 0.0
seven groups of the experimentation was performed
OREGA10 79.89ab ± 14.36 31.2 ± 2.6 3.7 ± 6.4
using the general linear model function of SPSS. OREGA20 77.78a ± 12.93 30.0 ± 1.5 0.0 ± 0.0
Pearson’s chi square test was used to analyze mortality. ANISE10 73.38a ± 13.32 28.6 ± 4.0 3.7 ± 6.4
A value of p ≤ 0.050 was considered significant and a ANISE20 76.25a ± 3.17 29.3 ± 0.5 0.0 ± 0.0
value of 0.050 < p ≤ 0.100 was considered a tendency. OLIVE10 95.01b ± 3.27 31.3 ± 1.6 0.0 ± 0.0
Levene’s test was applied to test the homogeneity of OLIVE20 94.14b ± 2.79 33.6 ± 1.4 3.7 ± 6.4
the variances. Duncan’s test was applied to determine P value 0.054 0.319 0.668
1 - Groups: CONTR = control; OREGA10 = 10 g oregano/kg; OREGA20
statistical differences between the means. = 20 g oregano/kg; ANISE10 = 10 g anise/kg; ANISE20 = 20 g anise/kg;
OLIVE10 = 10 g olive leaves/kg; OLIVE20 = 20 g olive leaves/kg. 2Values in
RESULTS AND DISCUSSION the same column with a superscript in common do not differ significantly
at P≤0.100.

The effect of oregano, anise and olive leaves on

egg production, daily feed intake and mortality of The effect of dietary treatments on some egg
quails at the last day of the experimentation are quality traits is shown in Table 4. There were no
presented in Table 3. A beneficial effect (p = 0.054) significant (p > 0.100) differences in egg weight and
was noticed on egg production of the groups OLIVE10 yolk, albumen and shell weight percentage between
and OLIVE20 as compared to the remaining groups, the seven groups. Cetingul et al. (2007, 2009) also
except for the group OREGA10. Moreover, there was reported no significant effect on egg weight when
no egg production difference (p > 0.100) among oregano was incorporated in quail diets. Bayram et al.
OREGA10, OREGA20, ANISE10, ANISE20 and CONTR (2007) observed that egg weight was reduced when
groups . There are no published data concerning the anise was used as dietary supplement in laying quails.
comparative use of oregano, anise and olive leaves in Eggs from quails fed either oregano or olive leaves at
laying quail diets. As far as the use of olive leaves in levels of 10 g/kg and 20 g/kg presented significantly
quail nutrition is concerned, direct comparison with (p = 0.001) different yolk color as compared to the
other studies cannot be made due to lack of pertinent other groups, since a* color value was higher, shifting
reports. However, similar results were reported in towards red. This increase in yolk a* values might be
laying hens fed olive pulp (Christaki et al., 1994). The due to the passage of pigments contained in the plants
benefits of dietary olive leaves are possibly due to the included in the diet into the egg yolk. No significant
presence of polyphenols and particularly oleuropein, (p > 0.100) differences on L* and b* values were
the main active component in this material (Malik & observed between all the dietary treatments. There
Brandford, 2008). In previous studies relative to the is little information published on the effect of dietary
supplementation of quail feeds with oregano only, no oregano, on yolk color index of quail eggs. Cetingul et
effect on egg production was found (Cetingul et al., al. (2009) mentioned that the addition of oregano in
2007, 2009), whereas El-Deeb et al. (2007) reported quail feeds had no influence on yolk color. Moreover,
that dietary anise decreased quail egg production. there are no literature data relative to the effect dietary
As indicated in Table 3, there were no differences anise and olive leaves on yolk color of laying quails.
(p > 0.100) in daily feed intake between the dietary Serum total triglycerides values (mg/dl) were
treatments over the experimental period. According 257.0±74.8, 219.7±33.7, 144.7±109.0, 131.0±17.3,
to other researchers (Cetingul et al., 2007, 2009; 213.3±94.5, 262.3±30.3 and 163.3±35.1 (mean±sd)
Handl et al., 2008), oregano did not affect the daily for the quails of groups CONTR, OREGA10, OREGA20,
feed intake in quails. On the other hand, Bayram et ANISE10, ANISE20, OLIVE10 and OLIVE20, respectively,

99
Christaki EV, Bonos EM, Comparative Evaluation of Dietary Oregano, Anise
Florou-Paneri PC and Olive Leaves in Laying Japanese Quails

Table 4 - Quail egg quality parameters (mean ± s.d).

Yolk Colour%
Group1 Egg weight Egg yolk g Egg albumen% Egg shell%
L* a*2 b*
CONTR 11.95 ± 0.02 31.39 ± 0.48 54.10 ± 1.41 14.52 ± 0.99 68.80 ± 0.41 2.16a ± 0.74 64.13 ± 0.35
OREGA10 12.27 ± 1.03 32.42 ± 1.06 53.35 ± 0.97 14.24 ± 1.36 69.24 ± 2.46 4.30b ± 0.29 66.65 ± 3.01
OREGA20 11.64 ± 0.48 31.79 ± 0.83 53.67 ± 1.08 14.53 ± 0.71 67.50 ± 0.76 3.76b ± 0.97 64.68 ± 0.65
ANISE10 11.63 ± 0.26 32.59 ± 0.85 53.04 ± 0.82 14.38 ± 0.19 70.19 ± 0.31 1.85a ± 0.65 65.85 ± 1.01
ANISE20 11.82 ± 0.04 32.01 ± 0.95 54.07 ± 1.62 13.92 ± 0.79 69.97 ± 0.90 2.37a ± 0.13 66.25 ± 1.42
OLIVE10 11.99 ± 0.25 31.64 ± 0.48 53.54 ± 0.54 14.82 ± 0.82 69.60 ± 1.70 3.60b ± 0.75 66.00 ± 1.32
OLIVE20 12.04 ± 0.47 31.53 ± 0.94 53.49 ± 0.78 14.98 ± 0.44 69.56 ± 1.26 4.25b ± 0.53 67.38 ± 1.69
P value 0.695 0.515 0.888 0.764 0.288 0.001 0.243
1 - Groups: CONTR = control; OREGA10 = 10 g oregano/kg; OREGA20 = 20 g oregano/kg; ANISE10 = 10 g anise/kg; ANISE20 = 20 g anise/kg; OLIVE10
= 10 g olive leaves/kg; OLIVE20 = 20 g olive leaves/kg. 2 - Values in the same column with a superscript in common do not differ significantly at P≤0.001.

and did not differ significantly (p > 0.100) between the quails (Coturnix coturnix japonica). Archiva Zootechnica 2007;
groups. 10:73-77.

Benavente-Garcia O, Castillo J, Lorente J, Ortuno A, Del Rio JA.

CONCLUSIONS Antioxidant activity of phenolics extracted from Olea europaea L.
leaves. Food Chemistry 2000; 68:457-462.
Results of this study showed that there were no
adverse effects from the dietary inclusion of oregano, Bisignano G, Lagana MG, Trombetta D, Arena S, Nostro A, Uccella
N, Mazzanti G, Saija A. In vitro antibacterial activity of some
anise and olive leaves in laying quail feeds. However, aliphatic aldehydes from Olea europaea L. FEMS Microbiology
dietary olive leaves (10 g/kg and 20 g/kg) improved Letters 2001; 198:9-13.
egg production and increased the a* value of the yolk
colour. Also, dietary oregano (10 g/kg and 20 g/kg) Botsoglou E, Govaris A, Christaki E, Botsoglou N. Effect of dietary
olive leaves and/or α-tocopheryl acetate supplementation on
increased the a* value of the yolk colour. Therefore,
microbial growth and lipid oxidation of turkey breast fillets during
the use of herbal natural feed additives to benefit refrigerated storage. Food Chemistry 2010; 121(1):17-22.
laying quail performance and egg quality seems to be
promising. Botsoglou N, Florou-Paneri P, Botsoglou E, Dotas V, Giannenas
I, Koidis A, Mitrakos P. The effect of feeding rosemary, oregano,
REFERENCES saffron and α-tocopheryl acetate on hen performance and
oxidative stability of eggs. South African Journal of Animal Science
Al-Beitawi NA, El-Ghousein SS, Abdullah HN. Antibiotic growth 2005; 35(3):143-151.
promoters and anise seeds in broiler diets. Jordan Journal of
Agricultural Sciences 2009; 5(4):472-481. Botsoglou NA, Christaki E, Fletouris DJ, Florou-Paneri P, Spais AB.
The effect of dietary oregano essential oil on lipid oxidation in raw
Al-Kassie GAM. The effect of anise and rosemary on broiler and cooked chicken during refrigerated storage. Meat Science
performance. International Journal of Poultry Science 2008; 2002; 62:259-265.
7(3):243-245.
Cetingul IS, Bayram I, Akkaya B, Uyarlar C, Yardimci M, Sahin
AOAC. Official Methods of Analysis. 18th ed. Association of EH, Sengor E. Utilisation of oregano (Origanum vulgaris) in laying
Analytical Chemists, AOAC International, Arlington Virginia, USA; quails (Coturnix coturnix japonica) (2): The effects of oregano
2005. on performance, carcass yield, liver and some blood parameters.
Archiva Zootechnica 2007; 10:57-65.
Bampidis VA, Christodoulou V, Florou-Paneri P, Christaki E,
Chatzopoulou PS, Tsiligianni T, Spais AB. Effect of dietary dried Cetingul IS, Bayram I, Yardimci M, Sahin EH, Sengor E, Akkaya B,
oregano leaves on growth performance, carcase characteristics, Uyarlar C. Effects of oregano (Oregano Onites) on performance,
and serum cholesterol of female early-maturing turkeys. ritish hatchability and egg quality parameters of laying quails (Coturnix
Poultry Science 2005; 46(5):595-601. Coturnix japonica). Italian Journal of Animal Science 2009; 8:467-477.

Bampidis VA, Christodoulou V, Florou-Paneri P, Christaki E. Effect Christaki E, Florou-Paneri P, Giannenas I, Papazahariadou M,
of dried oregano leaves versus neomycin against diarrhea from Botsoglou NA, Spais AB. Effect of a mixture of herbal extracts on
Escherichia coli in newborn calves. Journal of Veterinary Medicine broiler chickens infected with Eimeria tenella. Animal Research
Series A 2006; 53(3):154-156. 2004; 53:137-144.

Bayram I, Cetingul SI, Akkaya B, Uyarlar C. Effect of aniseed Christaki E, Yannakopoulos AL, Florou-Paneri P, Kufidis D,
(Pimpinella anisum L.), on egg production, quality, cholesterol Georgopoulou IE. Effect of olive pulp on the performance of laying
levels, hatching results and the antibody values in blood of laying hens. Proceedings of the 9th European Poultry Conference; 1994
Aug 7-12; [Link]. v.1, p.501-502.

100
Christaki EV, Bonos EM, Comparative Evaluation of Dietary Oregano, Anise
Florou-Paneri PC and Olive Leaves in Laying Japanese Quails

Dekanski D, Janicijevic-Hudomal S. Medicinal features of olive leaf antioxidant and antimicrobial activities of anise (Pimpinella anisum
(Olea europaea L.). Praxis Medica 2007; 35(1-2):89-92. L.) seed extract. Food Chemistry 2003; 83:371-382.

Delgado Pertinez M, Chesson A, Provan GJ, Garrido A, Gomez- Handl S, Hellweg P, Khol-Parisini A, Rossmann B, Thurner K, Luf
Cabrera A. Effect of different drying systems for the conservation W, Novak J, Zentek J. Effect of oregano (O. majorana x O. vulgare)
of olive leaves on their nutritive value for ruminants. Annales De on performance and antioxidative capacity of quails fed a diet rich
Zootechnie 1998; 47:141-150. in 3 fatty acids. Journal of Animal Physiology and Animal Nutrition
2008; 92:242-245.
El-Deeb MA, Metwally MA, Galal AE. The impact of botanical
extract, capsicum (Capsicum frutescence L.), anise and molukhyia Herber-McNeill SM, Van Elswyk ME. Dietary marine algae maintains
(Corchorus olitorius) supplementation and their interactions egg consumer acceptability while enhancing yolk colour. Poultry
on productive and reproductive performance of Japanese quail Science 1998; 77:493-496.
(Coturnix japonica). 4th World Poultry Conference; 2007 March 27-
30; Sharm El-Seikh. Egypt. p. 455-464. Malik NSA, Bradford JM. Recovery and stability of oleuropein and
other phenolic compounds during extraction and processing of
Florou-Paneri P, Christaki E, Giannenas I, Papazahariadou M, olive (Olea europaea L.) leaves. Journal of Food, Agriculture and
Botsoglou NA, Spais AB. Effect of dietary olympus tea (Sideritis Environment 2008; 6(2):8-13.
scardica) supplementation on performance of chickens challenged
with Eimeria tenella. Journal of Animal and Feed Sciences 2004; Romani A, Mulinacci N, Pinelli P, Vincieri F, Cimato A. Polyphenolic
13:303-313. content in five tuscany cultivars of Olea europaea L. Journal of
Agricultural and Food Chemistry 1999; 47:964-967.
Florou-Paneri P, Giannenas I, Christaki E, Govaris A, Botsoglou N.
Performance of chickens and oxidative stability of the produced Silva S, Gomes L, Leitao F, Coelho AV, Vilas Boas L. Phenolic compounds
meat as affected by feed supplementation with oregano, vitamin and antioxidant activity of Olea europaea L. fruits and leaves. Food
C, vitamin E and their combinations. Archiv für Geflüeglekunde Science and Technology International 2006; 12:385-395.
2006; 70(5):232-240.
Soliman KM, Badea RI. Effect of oil extracted from some medicinal
Florou-Paneri P, Nikolakakis I, Giannenas I, Koidis A, Botsoglou plants on different mycotoxigenic fungi. Food and Chemical
E, Dotas V, Mitsopoulos I. Hen performance and egg quality as Toxicology 2002; 40:1669-1675.
affected by dietary oregano essential oil and α-tocopheryl acetate
supplementation. International Journal of Poultry Science 2005; Tabanca N, Bedir E, Kirimer N, Baser KH, Khan SI, Jacob MR, Khan
4(7):449-454. IA. Antimicrobial compounds from Pimpinella species growing in
Turkey. Planta Medical 2003; 69:933-938.
Fossati P, Prencipe L. Serum triglycerides determined colorimetrically
with an enzyme that produces hydrogen peroxide. Clinical
Chemistry 1982; 28:2077-2080.

Franz C, Bauer R, Carle R, Tedesco D, Tubaro A, Zitteri-Eglseer K.

Study of the assessment of plants/herb extracts and their naturally
or synthetically produced components as “additives” for use in
animal production. CFT/EFSA/FEEDAP/2005/01.

Fredrickson WR. Method and composition for antiviral therapy

with olive leaves. United States patent 20006117844. 2000 set 12.
6,117,844; 2000.

Giannenas I, Florou-Paneri P, Papazahariadou M, Botsoglou NA,

Christaki E, Spais AB. Effect of diet supplementation with ground
oregano on performance of broiler chickens challenged with imeria
tenella. Archiv für Geflüeglekunde 2004; 68(6):247-252.

Giannenas IA, Florou-Paneri P, Botsoglou NA, Christaki E, Spais AB.

Effect of supplementing feed with oregano and/or α-tocopheryl
acetate on growth of broiler chickens and oxidative stability of
meat. Journal of Animal and Feed Sciences 2005; 14:521-535.

Govaris A, Florou-Paneri P, Botsoglou E, Giannenas I, Amvrosiadis

I, Botsoglou N. The inhibitory potential of feed supplementation
with rosemary and/or α-tocopheryl acetate on microbial growth
and lipid oxidation of turkey breast during refrigerated storage.
LWT-Food Science and Technology 2007; 40(2):331-337.

Gulcin I, Oktay M, Kirecci E, Irfan Kufrevioglu O. Screening of

101