Skip to main content
. 2015 Jan;28(1):79–85. doi: 10.5713/ajas.14.0313

Table 7.

Effect of dietary dried oregano powder (DOP) supplementation on meat quality in meat ducks1

Treatment CON2 ANT2 0.1% DOP2 0.5% DOP2 1% DOP2 SEM p-value
pH 5.96 5.90 5.92 5.95 5.96 0.01 0.309
Cooking loss (%) 15.17a 9.79b 7.71b 7.76b 8.35b 0.57 0.001
Shear force (kg/cm2) 2.82 2.79 2.37 2.54 2.60 0.05 0.063
TBARS (mg/kg)
 1 d 0.12 0.12 0.13 0.11 0.11 0.01 0.479
 5 d 0.29a 0.29ab 0.29ab 0.27b 0.22b 0.01 0.025
 10 d 0.31 0.23 0.24 0.14 0.20 0.02 0.224

SEM, standard error of means; TBARS, thiobarbituric acid reactive substance.

1

Each mean represented by 9 ducks per treatment (n = 9).

2

CON, basal diet (no antibiotic, no dried oregano powder); ANT, CON+0.1% antibiotic (Patrol) diet; 0.1% DOP, CON+0.1% dried oregano powder; 0.5% DOP, CON+0.5% dried oregano powder; 0.1% DOP, CON+1% dried oregano powder.