Efecto de aceites esenciales de orégano en la calidad de la carne de codornices

This study was to evaluate meat quality of quails supplemented with oregano essential oils (OEO) Lippia berlandieri Schauer (Lb) and Poliomintha longiflora Gray (Pl). Experimental diets consisted on CON: control diet, Lb: 0.20 g kg-1 Lippia berlandieri Schauer and Pl: 0.20 g kg-1 Poliomintha longiflora Gray added on diet. Variables of slaughter, physicochemicals, texture and sensorial attributes were evaluated. Lb increased (P 0.05). In conclusion, 0.20 g kg-1 of OEO in diet improved slaughter yields and meat quality.