Short communication: A survey on growth performance, intestinal micro-flora and meat shelf-life in rainbow trout fed with Pistacia atlantica kurdica essential oil
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Date
2017
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Show full item recordAbstract
Qualitative characteristics and nutritional value of fish can reduce by microbial growth and oxidative changes during storage (Rezaei et al., 2008). To prevent or delay such deteriorative changes and extend fish meat shelf life, several ways were recommended. The use of natural preservatives such as essential oils is one of the suggested solutions (Çoban, 2013). Essential oils (EOs) which are aromatic oily liquids of plant material consider in many aspects such as antioxidant, antibacterial, antiviral, antimycotic, antitoxigenic and antiparasitic properties (Burt, 2004; Miguel, 2010). EOs can also replace antibiotic growth promoters in aquatic and terrestrial animal feeds. Supplementation of animal’s diet with EOs can effect on growth performance, intestinal microbiota, non-specific immune response and antioxidant status of their products (Giannenas et al., 2012).Journal
Iranian Journal of Fisheries ScienceVolume
16Issue/Article Nr
1Page Range
pp.405-410Collections