Abstract Chicken breast was marinated with oregano oil (OO) to evaluate its quality over 14 days at 4 °C. Treatments were T1 = marinated chicken breast without OO, T2 = marinated chicken breast + 2000 mg/kg of OO, and T3 = marinated chicken breast + 4000 mg/kg of OO. Chicken breast with OO showed higher and lower (p < 0.05) values of pH after over 1 and 7 days, respectively. T2 had higher (p < 0.05) values on lightness and T3 the highest (p < 0.05) yellowness. Protein content showed the maximum (p < 0.05) value at 14 days. At these days T1, T2 y T3 given higher (p < 0.05) values on antioxidant capacity, mesophilic, psychrophilic and lactic acid bacteria. These treatments obtained the lowest (p < 0.05) fungi and yeast number. Chicken breast texture presented the highest (p < 0.05) values at 14 d. T2 and T3 improved (p < 0.05) the acceptance of global odor and oregano odor at 7 and 14 d, while hardness and overall acceptability for T2 were the best (p < 0.05) at 14 d. Oregano oil can be used (2000 and 4000 g/kg) into chicken breast marinated to preserve their physicochemical traits, nutrient content, texture and acceptability.

Resumen Pechugas de pollo se marinaron sin y con aceite de orégano (AO) para evaluar su calidad durante 14 días a 4 °C. Los tratamientos fueron T1 = pechuga marinada sin AO, T2= pechuga marinada con 2000 mg/kg AO y T3 = pechuga marinada con 4000 mg/kg AO. Las pechugas tratadas con AO presentaron los valores de pH más altos y bajos después de 1 y 7 días de almacenamiento, respectivamente. El T2 causó los valores más altos (p < 0.05) en luminosidad y el T3 la mayor (p < 0.05) pigmentación amarilla. El contenido de proteína presentó su valor máximo (p < 0.05) a los 14 días. Los tratamientos T1, T2 y T3 a los 14 días causaron los valores más altos (p < 0.05) de capacidad antioxidante, mesófilos, psicrótrofos y bacterias ácido lácticas. Estos tratamientos presentaron la menor (p < 0.05) carga de hongos y levaduras. La textura de las pechugas presentó los valores más bajos (p < 0.05) a los 14 días. Los tratamientos T2 y T3 mejoraron (p < 0.05) la aceptabilidad del olor global y olor a orégano a los 7 y 14 días, mientras que la dureza y aceptabilidad causada por el T2 fueron mejores (p < 0.05) a los 14 días. El AO puede ser usado a dosis de 2000 y 4000 mg/kg en el marinado de pechugas para conservar sus propiedades fisicoquímicas, contenido nutrimental, textura y aceptabilidad.

Abstract: The objective of this study was to evaluate the effect of agave inulin (AI) and Mexican oregano essential oil (MOEO) on the productive behavior, slaughter variables and quality of broiler meat. A total of 330, 1-day-old Ross-308 broilers were randomly assigned to six treatments with five replications each (11 chickens per pen): T1 = control diet, T2 = diet + 5.0 g kg-1 AI, T3 = diet + 10.0 g kg-1 AI, T4 = diet + 5.0 g kg-1 AI + 0.2 g kg-1 MOEO, T5 = diet + 10.0 g kg-1 AI + 0.2 g kg-1 MOEO, and T6 = diet + 0.2 g kg-1 MOEO. Chickens in T4 and T5 (p < 0.05) weighed less than in T1, but feed consumption was higher in T2 (5.63 kg) and the lowest in T6 (4.77 kg). Sacrifice and wing weight (p < 0.05) were higher in T1 and lower in T5 and T4. Water retention, hardness and gomosity (p < 0.05) were higher in T3 (63.2%; 9.36 kgf; 3204.9 g) and lower in T1 (56.98%; 7.28 kgf; 2532.7 g), and the yellow color was higher in T5 and lower in T3. Agave inulin (10.0 g kg-1) and oregano oil (0.2 g kg-1) can be used in broilers to improve meat production and quality.

Resumen: El objetivo del estudio fue evaluar el efecto de la inulina de agave (IA) y aceite esencial de orégano Mexicano (AEOM) en el comportamiento productivo, variables de sacrificio y calidad de la carne de pollos de engorda. Un total de 330 pollos de engorda (1 día de edad) Ross-308 se asignaron de forma aleatoria a seis tratamientos con cinco repeticiones cada uno (11 pollos por corral): T1 = dieta control, T2 = dieta + 5.0 g kg-1 IA, T3 = dieta + 10.0 g kg-1 IA, T4 = dieta + 5.0 g kg-1 IA + 0.2 g kg-1 AEOM, T5 = dieta + 10.0 g kg-1 IA + 0.2 g kg-1 AEOM, y T6 = dieta + 0.2 g kg-1 AEOM. Los pollos de T4 y T6 (p < 0.05) pesaron menos que T1, pero el consumo de alimento fue más alto en T2 (5.63 kg) y el más bajo en T6 (4.77 kg). El peso sacrificio y alas (p < 0.05) fueron más altos en T1 y más bajos en T5 y T4. La retención de agua, dureza y gomosidad (p < 0.05) fueron mayores en T3 (63.2%; 9.36 kgf; 3204.9 g) y menores en T1 (56.98%; 7.28 kgf; 2532.7 g), y el color amarillo fue más alto en T5 y más bajo en T3. La inulina de agave (10.0 g kg-1) y el aceite de orégano (0.2 g kg-1) pueden usarse en la engorda de pollos para mejorar la producción y calidad de la carne.

Abstract: An electrochemical prototype (ECP) was developmed and evaluated to determine NaCl electrical variables [volt (V), ampere (A), resistance (R) and power (P)] and its use in fresh cheeses. The ECP circuit consisted of two electrodes, an aluminum (anode) and a copper (cathode). The experimental parameters established in the ECP were distance between electrodes and the presence of a resistor. Seven treatment solutions were examined at 0, 2, 4, 6, 8, 10 and 12 g of NaCl/100 mL of water. Cheeses evaluated were a commercial cheese (Control) and a commercial light cheese. Treatment influenced (P<0.05) the electrical variables in NaCl solutions and cheeses. Regression analysis showed that the best fit was a quadratic model for the ECP. Prototype results showed that at higher NaCl concentrations, voltage and resistance decreased, while amperage and power increased.

Resumen: Se desarrolló y evaluó un prototipo electroquímico (PEQ) para la medición de variables eléctricas [voltios (V), amperaje (A), resistencia (R) y potencia (P)] en soluciones que contienen NaCl y se probó en quesos frescos. El circuito del PEQ consistió en dos electrodos (un ánodo de aluminio y un cátodo de cobre), un multímetro y una resistencia. Los parámetros experimentales establecidos en el PEQ fueron la distancia entre electrodos (0.5 o 4.0 cm) y la presencia de la resistencia. Se evaluaron siete tratamientos (soluciones) con diferentes concentraciones de NaCl: 0, 2, 4, 6, 8, 10 y 12 g de NaCl/100 ml de agua. Los quesos evaluados fueron un queso comercial (control) y otro “light” (bajo en calcio, sodio y grasa). Las variables eléctricas difirieron (P<0.05) entre los tratamientos y entre los quesos. Un análisis de regresión mostró que un modelo cuadrático dio el mejor ajuste para el PEQ. Los resultados indicaron que a mayores concentraciones de NaCl el voltaje y la resistencia disminuyeron mientras que el amperaje y la potencia aumentaron. El prototipo electroquímico detectó estos cambios de manera rápida y eficaz tanto en soluciones salinas como en quesos frescos, demostrando que es una técnica válida para el análisis de la composición de productos lácteos.

ABSTRACT The current study was conducted to investigate the effects of Mexican oregano essential oil (MOO) extracts from Lippia berlandieri Schauer (LBS) and Poliomintha longiflora Gray (PLG) on performance, blood profiles, carcass variables, and meat composition of broilers at slaugther. A total of 360 one-day-old Ross broilers were randomly distributed into four dietary treatments with six replicate pens per treatment and 15 birds per pen. The dietary treatments were: a basal diet (control), control + 0.40 g of LBS/kg of feed, control + 0.40 g of PLG/kg, and control + 0.40 g of LBS/kg + 0.40 g of PLG/kg. Results showed that linear, quadratic, and cubic effects of days were significant in the performance variables of broilers. The treatments with LBS and PLG maintained the broiler body weight without increasing feed intake and water intake when compared with the control group. Broilers given LBS+PLG and PLG had increased blood leukocytes, lymphocytes, low-density lipoprotein, and hot carcass yields. In meat composition, treatments with PLG and LBS+PLG presented similar breast protein content compared with the control treatment. Supplementation with these two MOO exhibits positive effects on broiler performance, blood profiles, carcass traits, and meat composition. These two MOO may be promising feed supplements as growth promoters and enhancers of meat quality in broiler production.

ABSTRACT The objective of the current study was to evaluate performance, blood parameters, and carcass yield of broilers supplemented with Mexican oregano oil. A total of 162 one-day-old broilers were randomly distributed into three dietary treatments: control diet (without oregano oil or antibiotic); control diet + 0.25 g kg−1 of oxytetracycline; and control diet + 0.4 g kg−1 of Mexican oregano oil. Treatment with organ oil had positive effects on body weight at 35 and 42 days. Feed intake was significantly different at 21 and at 1-42 days; control treatment presented the highest feed intake at 28 and 35 days, while treatment with oxytetracycline had the lowest feed intake from 21 to 42 days. Weekly body weight gain was different at 42 days, in which treatment with oregano oil was the highest and control the lowest. Feed efficiency rate was significantly different at 42 and at 1-42 days; treatment with oxytetracycline and treatment with oregano oil had the best values over control treatment. Blood parameters were found different among treatments, in which treatment with oregano oil was the highest in cholesterol and high-density lipoprotein at 42 days. Carcass and blood biometric variables were not different among treatments. The amount of 0.4 g kg−1 of Mexican oregano oil in diets improves high-density lipoprotein, body weight, and feed efficiency rate of broiler chickens.

ABSTRACT: The quality of slaughtered turkeys fed a diet supplemented with Mexican orégano (Lippia berlandieri Schauer) oil was investigated. Two treatments were studied. T0: control diet and TI: control diet + 400 mg kg-1 of orégano oil with 60 % carvacrol. Live weight at slaughter was different, with T0 weighing 11.0 kg and TI 11.89 kg, while the performance of feathers and drumstick was higher in T0 (4.33 and 3.18 % respectively). Viscera, blood, head, neck and hot and coid carcass yield did not differ between treatments (p > 0.05). Orégano oil at 400 mg kg-1 can be used in the production of turkeys to influence slaughter quality.

RESUMEN: La inclusión de aceite de orégano mexicano (Lippia berlandieri Schauer) en dietas de pavos fue inves tigada sobre la calidad en el sacrificio de los pavos. Se evaluaron los tratamientos T0: dieta testigo y TI: dieta testigo + 400 mg kg-1 de aceite de orégano con 60 % de carvacrol. El peso vivo al sacrificio de los pavos fue diferente, T0 presentó 11.0 kg y TI 11.89 kg, mientras que el rendimiento de plumas y patas fue mayor en T0 (4.33%) que TI (3.18 %). En tanto que en visceras, sangre, cabeza, cuello, rendimiento de canal caliente y fría no se detectaron diferencias entre tratamientos. El aceite de orégano en 400 mg kg-1 puede ser usado en la producción de pavos para influir sobre la calidad en el sacrificio.

Abstract: The objective was to evaluate the effects of Mexican oregano oil (AOM, Poliomintha longiflora Gray) on the productivity variables, blood profile, sacrifice and quality of rabbit meat. Forty New Zealand rabbits, 30 d old and non-sexed, were randomly distributed between two treatments: CON (commercial diet) and AOM (CON + AOM at 0.40 g kg−1). No statistical differences (p > 0.05) were found on the productivity variables, hematological biometry or sacrifice, whereas the cholesterol content and low density lipoproteins were different between treatments (p < 0.05), unlike the triglycerides and the low and high density lipoproteins. The pH, humidity, and ashes of the meat presented differences (p < 0.05) between treatments. The Mexican oregano oil at 0.40 g kg−1 in diets influences the blood characteristics and the quality of the rabbit meat.

Resumen: El objetivo fue evaluar el efecto del aceite de orégano mexicano (AOM, Poliomintha longiflora Gray) sobre variables productivas, perfil sanguíneo, sacrificio y calidad de carne de conejos. Cuarenta conejos Nueva Zelanda de 30 d de edad, no sexados, fueron distribuidos al azar en dos tratamientos: CON (dieta comercial), y AOM (CON + AOM a 0.40 g kg−1). En las variables productivas, biometría hemática y sacrificio no se encontraron diferencias estadísticas (p > 0.05), mientras que el contenido de colesterol y lipoproteínas de baja densidad fueron diferentes entre tratamientos (p < 0.05), no así los triglicéridos y lipoproteínas de alta y muy baja densidad. El pH, humedad y cenizas de la carne tuvieron diferencias (p < 0.05) entre tratamientos. El aceite de orégano mexicano a 0.40 g kg−1 en dietas, influye en las características sanguíneas y calidad de la carne de conejos.

Mexican orégano oil (AO; Lippia berlandieri Schauer) is an extract natural source. The aim of this work was the evaluation of the effect on the variables of slaughter, cutting and dissected of the carcass of broiler chickens fed with diets added with AO. One hundred sixty two (162) 1 d oíd broiler chickens (Ross) were used; they were placed in cages (30 x 33 x 44 cm) with two chicks each (nine cages per treatment) and randomly assigned with a factorial arrangement 3²; AOC, orégano oil based on Carvacrol (60.0 %), and AOT, orégano oil based on Thymol (40.0 %). Both AO were tested at levels of 0, 400, and 800 mg L-1. Treatment 800-00 ¡ncreased (p < 0.05) body weight (2.25 kg), 800-800 hot carcass weight and coid, while that the viscera content was decreased (p < 0.05); leg and back were higher (p < 0.05) at 400-400, hip and wings at 800-400. The treatment 0-400 increased the thigh; the breast was not affected statistically, but 400-0 had the highest valué (35.82 %). The dissected of pieces was altered by the levels of AO (p < 0.05), mainly lean leg (11.53 %; 400-400), thigh (9.45 %; 800-800), hip (4.12 %; 800-0), back (3.1 %; 800-400) and wings (5.04 %; 800-800). The results suggest that AO can be used in fed for broilers due it improves the characteristics of the carcass.

El aceite de orégano mexicano (AO; Lippia berlandieri Schauer) es un extracto de origen natural. El objetivo de este estudio fue evaluar el efecto sobre las características de la canal y la carne de pollos alimentados con dietas adicionadas con AO. Se utilizaron 162 pollos de 1 d de edad (Ross), alojados en jaulas (30 x 33 x 44 cm) con dos pollos cada una (nueve jaulas por tratamiento), distribuidos aleatoriamente en un arreglo factorial 3² de tratamientos; AOC, aceite de orégano basado en Carvacrol (60.0 %), y AOT, aceite de orégano basado en Timol (40.0 %). Ambos AO se probaron en niveles de 0, 400 y 800 mg L-1. El tratamiento 800-0 incrementó (p < 0.05) el peso vivo (2.25 kg), 800-800 el rendimiento de la canal caliente y fría, mientras que el contenido de visceras disminuyó (p < 0.05); pierna y espalda fueron mayores (p < 0.05) en 400-400, cadera y alas en 800-400. El tratamiento 0-400 aumentó el muslo; la pechuga no fue afectada estadísticamente, pero 400-0 tuvo el valor más alto (35.82 %). El diseccionado de las piezas fue alterado por los niveles de AO (p < 0.05), principalmente el magro de pierna (11.53 %; 400-400), muslo (9.45 %; 800-800), cadera (4.12 %; 800-0), espalda (3.1 %; 800-400) y alas (5.04 %; 800-800). Los resultados obtenidos sugieren que el AO puede usarse en la alimentación de pollos de engorda debido a que mejora las características de la canal.

The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and low fat with 15% inulin and 15% pectin (T5). The addition of fibers increased the yield (T3 and T5; 98.96%), and the color parameters were slightly reduced (T3). Moisture (61.14%) and ashes (6.96%) of sausages with inulin and pectin were higher (T5), while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5) were slightly lower than those of the control. The addition of inulin (T2) increased the sensory acceptance of the sausages (5.75). Fat can be replaced with inulin and pectin in frankfurter sausages to produce healthy and functional products.