dc.contributor.author | Akyürek, Hasan | |
dc.contributor.author | Gül, Temoor | |
dc.date.accessioned | 2022-05-11T14:46:34Z | |
dc.date.available | 2022-05-11T14:46:34Z | |
dc.date.issued | 2017 | |
dc.identifier.issn | 1680-5194 | |
dc.identifier.uri | https://doi.org/10.3923/pjn.2017.876.881 | |
dc.identifier.uri | https://hdl.handle.net/20.500.11776/10326 | |
dc.description.abstract | Objective: This study was organized with the aim to determine the effects of fenugreek (Trigonella foenum-graecum), coriander (Coriandrum sativum) and thyme (Thymus vulgaris) essential oils added to stored soybean meal and sunflower meal on lactic acid bacteria (LAB), yeast, mould formation, nutrient and colour changes. Methodology: In order to explore the relationship between essential oil addition and feed microbiology under different times of storage, 4×2 factorial study design was used. Thus “absence of essential oils (control group)" versus “addition of essential oils” and “storage during 30 days” versus “storage during 60 days” at 22±2°C and 55% relative humidity (HR) were compared. Results: The addition of essential oils to vegetable protein sources has a positive impact on the counts of microorganisms and nutrient composition. The addition of essential oils to sunflower and soybean meal inhibited the growth of mould. Conclusion: Feed ingredients with essential oils addition demonstrated protective effect. © 2017 H. Akyürek and T. Gül. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Asian Network for Scientific Information | en_US |
dc.identifier.doi | 10.3923/pjn.2017.876.881 | |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Essential oil | en_US |
dc.subject | Microbiology | en_US |
dc.subject | Soybean meal | en_US |
dc.subject | Storage | en_US |
dc.subject | Sunflower meal | en_US |
dc.subject | essential oil | en_US |
dc.subject | plant protein | en_US |
dc.subject | thyme oil | en_US |
dc.subject | antioxidant activity | en_US |
dc.subject | Article | en_US |
dc.subject | chemical analysis | en_US |
dc.subject | controlled study | en_US |
dc.subject | coriander | en_US |
dc.subject | factorial design | en_US |
dc.subject | fenugreek | en_US |
dc.subject | food control | en_US |
dc.subject | food storage | en_US |
dc.subject | fungus growth | en_US |
dc.subject | humidity | en_US |
dc.subject | lactic acid bacterium | en_US |
dc.subject | nonhuman | en_US |
dc.subject | soybean meal | en_US |
dc.subject | sunflower meal | en_US |
dc.subject | thyme | en_US |
dc.title | Effect of fenugreek, coriander and thyme essential oils addition on microbiology of soybean meal and sunflower meal in different storage periods | en_US |
dc.type | article | en_US |
dc.relation.ispartof | Pakistan Journal of Nutrition | en_US |
dc.department | Fakülteler, Ziraat Fakültesi, Zootekni Bölümü | en_US |
dc.identifier.volume | 16 | en_US |
dc.identifier.issue | 11 | en_US |
dc.identifier.startpage | 876 | en_US |
dc.identifier.endpage | 881 | en_US |
dc.institutionauthor | Akyürek, Hasan | |
dc.institutionauthor | Gül, Temoor | |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.authorscopusid | 15218891700 | |
dc.authorscopusid | 57197814718 | |
dc.identifier.scopus | 2-s2.0-85035064320 | en_US |