DSpace Collection:
http://195.251.240.227/jspui/handle/123456789/718
2024-03-05T00:37:00ZCultivated Plants as an alternative biofuel production solution (Bio)
http://195.251.240.227/jspui/handle/123456789/9180
Title: Cultivated Plants as an alternative biofuel production solution (Bio); Καλλιεργούμενα Φυτά ως εναλλακτική λύση παραγωγής βιολογικών καυσίμων (Βιοαιθανόλη)
Authors: Παλάτος, Γεώργιος
Description: Δημοσιεύσεις μελών--ΣΤΕΓ--Τμήμα Φυτικής Παραγωγής,20062006-05-01T00:00:00ZTechnical cultivation of energy crops for bioethanol
http://195.251.240.227/jspui/handle/123456789/9178
Title: Technical cultivation of energy crops for bioethanol; Τεχνική καλλιέργειας ενεργειακών φυτών για Βιοαιθανόλη
Authors: Παλάτος, Γεώργιος
Description: Δημοσιεύσεις μελών--ΣΤΕΓ--Τμήμα Φυτικής Παραγωγής,20082008-01-01T00:00:00ZΤεχνική καλλιέργειας ενεργειακών φυτών για Βιοντήζελ
http://195.251.240.227/jspui/handle/123456789/9179
Title: Τεχνική καλλιέργειας ενεργειακών φυτών για Βιοντήζελ; Technical cultivation of energy crops for Biodiesel
Authors: Παλάτος, Γεώργιος
Description: Δημοσιεύσεις μελών--ΣΤΕΓ--Τμήμα Φυτικής Παραγωγής,20082008-01-01T00:00:00ZOregano Herb Versus Oregano Essential Oil asFeed Supplements to Increase the Oxidative Stability of Turkey Meat
http://195.251.240.227/jspui/handle/123456789/9186
Title: Oregano Herb Versus Oregano Essential Oil asFeed Supplements to Increase the Oxidative Stability of Turkey Meat
Authors: Ambrosiadis, Ioannis; Giannenas, Ilias; Bosoglou, D.; Govaris, Alexander; Palatos, Georgios; Florou-Paneri, Panagiota
Abstract: The objective of this study was to investigate the use of oregano herb versus oregano essential oil as feed supplements to increase the oxidative stability of turkey meat stored at 4oC. Thirty 12-week-old turkeys allocated into five groups were fed a control diet and diets supplemented with 5 g oregano herb/kg, 10g oregano herb/kg, 100 mg oregano essential oil/kg, and 200 mg oregano essential oil/kg, for 4 weeks
prior to slaughter. Lipid oxidation was assessed by monitoring malondialdehyde formation in breast and
thigh meat at 0, 3, 6 and 9 days of refrigerated storage. Results showed that the feed supplements increased
the oxidative stability of meat without exerting any effect on feed intake and daily weight gain of turkeys.
Oregano essential oil supplementation at 100 mg/kg was more effective in delaying lipid oxidation compared
to the control diet at all time points, but inferior to the oregano herb at 5 g/kg. Also, oregano essential oil at
200 mg/kg was more effective than the oregano herb at 5 g/kg and equivalent to oregano herb at 10 g/kg, in
delaying lipid oxidation. Thigh meat was more susceptible to lipid oxidation compared to breast meat.
Description: Δημοσιεύσεις μελών--ΣΤΕΓ--Τμήμα Φυτικής Παραγωγής,20052005-01-01T00:00:00Z