Resumo

MENDEZ-ZAMORA, Gerardo et al. Effects of oregano oil (Poliomintha longiflora Gray) on the productivity and quality of rabbit meat. Ecosistemas y recur. agropecuarios [online]. 2016, vol.3, n.8, pp.259-265. ISSN 2007-901X.

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.

Palavras-chave : Mexican oregano; sacrifice; blood profile; hematological biometry.

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