<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2448-6132</journal-id>
<journal-title><![CDATA[Abanico veterinario]]></journal-title>
<abbrev-journal-title><![CDATA[Abanico vet]]></abbrev-journal-title>
<issn>2448-6132</issn>
<publisher>
<publisher-name><![CDATA[Sergio Martínez González]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2448-61322015000300013</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto del aceite de orégano adicionado en la dieta sobre la cantidad de mesófilos aerobios detectados en pechuga fresca y congelada de pollo]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of dietary oregano oil on the quantity of aerobic mesophilic detected in fresh and frozen broiler breast]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Domínguez-Martínez]]></surname>
<given-names><![CDATA[Pablo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ávila-Ramos]]></surname>
<given-names><![CDATA[Fidel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carmona-Gasca]]></surname>
<given-names><![CDATA[Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Macías-Coronel]]></surname>
<given-names><![CDATA[Humberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Escalera-Valente]]></surname>
<given-names><![CDATA[Francisco]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mario-Mendoza]]></surname>
<given-names><![CDATA[José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Juárez Autónoma de Tabasco División Académica de Ciencias Agropecuarias ]]></institution>
<addr-line><![CDATA[ Tabasco]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Guanajuato División de Ciencias de la Vida ]]></institution>
<addr-line><![CDATA[Irapuato-Salamanca Guanajuato]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Nayarit Unidad Académica de Medicina Veterinaria y Zootecnia ]]></institution>
<addr-line><![CDATA[ Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2015</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2015</year>
</pub-date>
<volume>5</volume>
<numero>3</numero>
<fpage>13</fpage>
<lpage>19</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2448-61322015000300013&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2448-61322015000300013&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2448-61322015000300013&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: La carne de pollo es un alimento de excelente calidad pero se contamina de mesófilos aerobios con facilidad. El objetivo fue determinar el efecto del aceite de orégano adicionado en la dieta sobre la cantidad de mesófilos aerobios detectados en pechuga fresca y congelada de pollos de engorda de 35 y 42 días de edad. Un total de 504 pollos Ross se dividieron en 4 tratamientos con 3 repeticiones de 42 aves, las aves recibieron una dieta de inicio y una dieta de finalización. A los 35 y 42 días cinco pollos fueron sacrificados, se realizó un muestreo de carne de pechuga para el recuento de mesófilos aerobios en carne fresca y en pechugas congeladas después de 30 días (-18 °C). Los datos de la cantidad de unidades formadoras de colonias por g de carne obtenidos se analizaron por un Diseño Completamente al Azar, la comparación de medias fue realizada con la prueba Tukey. En carne fresca y congelada de aves de 35 y 42 días disminuyó los mesófilos aerobios y el efecto fue mayor al incrementar la cantidad de aceite de orégano en la dieta a 400 mg de aceite de orégano por kg de alimento, tanto en carne fresca como en carne congelada durante 30 días (P &#8804; 0.05). En conclusión, el aceite de orégano adicionado en la dieta disminuyó la cantidad de mesófilos aerobios en carne fresca y congelada de pollos de engorda de 35 y 42 días de edad y 400 mg de aceite de orégano por kg de alimento disminuyó mejor la cantidad de mesófilos aerobios en la carne.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: Chicken meat is an excellent quality food but it is easily contaminated with aerobic mesophilic. The aim of this research was to determine the effect of dietary oregano oil over the amount of aerobic mesophilic detected on fresh and frozen breast from broilers 35 and 42 days old. A total of 504 broilers were randomly assigned to 4 treatments with 3 replications of 42 broilers each, broilers were fed with starter diet and grower-finisher diet. At 35 and 42 days, 5 broilers were slaughtered, breast meat samples were collected and aerobic mesophilic count was conducted on fresh breast and 30 days frozen breast (-18 °C). Data of the amount of mesophilic CFU per gram of meat obtained were analyzed using a completely randomized design; the comparison of means was made with the Tukey test. In the fresh and frozen breast, the CFU on meat decreased, and the effect was greater in both, fresh and frozen breast meat (P &#8804; 0.05) when increasing dietary amount of oregano oil to 400 mg per kg on feed. In conclusion, oregano oil added to the diet decreased the amount of aerobic mesophilic CFU on fresh and frozen broiler breast of 42 days of age, but 400 mg of oregano oil per kg of feed, improved the decrease in the number of aerobic mesophilic.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[aceites esenciales]]></kwd>
<kwd lng="es"><![CDATA[calidad de carne]]></kwd>
<kwd lng="es"><![CDATA[bactericida natural]]></kwd>
<kwd lng="en"><![CDATA[essential oils]]></kwd>
<kwd lng="en"><![CDATA[meat quality]]></kwd>
<kwd lng="en"><![CDATA[natural antibacterial]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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