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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dc.authorscopusid15218891700
dc.authorscopusid57197814718
dc.contributor.authorAkyürek, Hasan
dc.contributor.authorGül, Temoor
dc.date.accessioned2022-05-11T14:46:34Z
dc.date.available2022-05-11T14:46:34Z
dc.date.issued2017
dc.departmentFakülteler, Ziraat Fakültesi, Zootekni Bölümü
dc.description.abstractObjective: 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.
dc.identifier.doi10.3923/pjn.2017.876.881
dc.identifier.endpage881
dc.identifier.issn1680-5194
dc.identifier.issue11en_US
dc.identifier.scopus2-s2.0-85035064320
dc.identifier.scopusqualityN/A
dc.identifier.startpage876
dc.identifier.urihttps://doi.org/10.3923/pjn.2017.876.881
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10326
dc.identifier.volume16
dc.indekslendigikaynakScopus
dc.institutionauthorAkyürek, Hasan
dc.institutionauthorGül, Temoor
dc.language.isoen
dc.publisherAsian Network for Scientific Information
dc.relation.ispartofPakistan Journal of Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectEssential oil
dc.subjectMicrobiology
dc.subjectSoybean meal
dc.subjectStorage
dc.subjectSunflower meal
dc.subjectessential oil
dc.subjectplant protein
dc.subjectthyme oil
dc.subjectantioxidant activity
dc.subjectArticle
dc.subjectchemical analysis
dc.subjectcontrolled study
dc.subjectcoriander
dc.subjectfactorial design
dc.subjectfenugreek
dc.subjectfood control
dc.subjectfood storage
dc.subjectfungus growth
dc.subjecthumidity
dc.subjectlactic acid bacterium
dc.subjectnonhuman
dc.subjectsoybean meal
dc.subjectsunflower meal
dc.subjectthyme
dc.titleEffect of fenugreek, coriander and thyme essential oils addition on microbiology of soybean meal and sunflower meal in different storage periods
dc.typeArticle

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