Effect of fenugreek, coriander and thyme essential oils addition on microbiology of soybean meal and sunflower meal in different storage periods
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Dosyalar
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Asian Network for Scientific Information
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Essential oil, Microbiology, Soybean meal, Storage, Sunflower meal, essential oil, plant protein, thyme oil, antioxidant activity, Article, chemical analysis, controlled study, coriander, factorial design, fenugreek, food control, food storage, fungus growth, humidity, lactic acid bacterium, nonhuman, soybean meal, sunflower meal, thyme
Kaynak
Pakistan Journal of Nutrition
WoS Q Değeri
Scopus Q Değeri
N/A
Cilt
16
Sayı
11
