Akyürek, HasanGül, Temoor2022-05-112022-05-1120171680-5194https://doi.org/10.3923/pjn.2017.876.881https://hdl.handle.net/20.500.11776/10326Objective: 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.en10.3923/pjn.2017.876.881info:eu-repo/semantics/closedAccessEssential oilMicrobiologySoybean mealStorageSunflower mealessential oilplant proteinthyme oilantioxidant activityArticlechemical analysiscontrolled studycorianderfactorial designfenugreekfood controlfood storagefungus growthhumiditylactic acid bacteriumnonhumansoybean mealsunflower mealthymeArticle16118768812-s2.0-85035064320N/A