<?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>2007-1124</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias pecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. mex. de cienc. pecuarias]]></abbrev-journal-title>
<issn>2007-1124</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-11242020000300701</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v11i3.5420</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[El aceite esencial y bagazo de orégano (Lippia berlandieri Schauer) afectan el comportamiento productivo y la calidad de la carne de conejo]]></article-title>
<article-title xml:lang="en"><![CDATA[Essential oil and bagasse of oregano (Lippia berlandieri Schauer) affect the productive performance and the quality of rabbit meat]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aquino-López]]></surname>
<given-names><![CDATA[Jesica Leticia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chávez-Martínez]]></surname>
<given-names><![CDATA[América]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Macías]]></surname>
<given-names><![CDATA[José Arturo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Méndez-Zamora]]></surname>
<given-names><![CDATA[Gerardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rentería-Monterrubio]]></surname>
<given-names><![CDATA[Ana Luisa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Dalle-Zotte]]></surname>
<given-names><![CDATA[Antonella]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Flores]]></surname>
<given-names><![CDATA[Luis Raúl]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Chihuahua Facultad de Zootecnia y Ecología ]]></institution>
<addr-line><![CDATA[Chihuahua Chih]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Nuevo León Facultad de Agronomía ]]></institution>
<addr-line><![CDATA[ Nuevo León]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Padua Departamento de Medicina, Producción y Salud Animal ]]></institution>
<addr-line><![CDATA[Legnaro ]]></addr-line>
<country>Italia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2020</year>
</pub-date>
<volume>11</volume>
<numero>3</numero>
<fpage>701</fpage>
<lpage>717</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242020000300701&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242020000300701&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242020000300701&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Se evaluó el efecto del aceite esencial de orégano (AEO) y bagazo de orégano (BO) incorporados en la dieta sobre los parámetros productivos, variables de sacrificio y calidad de la carne de conejos. Un total de 100 conejos (30 d de edad) fueron distribuidos en seis tratamientos T1: control, T2: 0.25 g/kg de AEO, T3: 0.40 g/kg de AEO, T4: 20% de BO, T5: 0.25 g/kg de AEO + 20% de BO y T6: 0.40 g / kg de AE + 20% d-e BO. El mayor peso vivo fue el T6 (P&#706;0.0001). En 37, 44 y 51 días, T3 presentó el menor consumo de alimento (P=0.0089) y T6 tuvo la mejor ganancia de peso (P=0.0172). La conversión alimenticia fue mejor (P=0.0138) en T5 a los 37 días. El rendimiento de la canal fría y lomo fue más alto en T2, T4 y T5 (P&lt;0.001). El pH incrementó (P=0.0190) en 10 días post mortem para T1, T4, T5 y T6. La capacidad de retención de agua fue mayor (P=0.0500) en T2, T4 y T6; a* aumentó (P&lt;0.0004) en el día 10 post mortem, y b* fue menor (P&#706;0.0430) en T2 a 24 h y 10 días post mortem. En conclusión, 0.25 y 0.40 g/kg de AEO con 20% de BO influyeron positivamente en el comportamiento productivo, variables de sacrificio, características de la canal y calidad de la carne de conejo.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The present study assessed the effect of incorporating essential oil of oregano (EOO) and oregano bagasse (OB) into the diet on the productive parameters and on the variables sacrifice and quality of rabbit meat. A total of 100 rabbits (30 d of age) were distributed in six treatments T1: control, T2: 0.25 g/kg of EOO, T3: 0.40 g/kg of EOO, T4: 20% of OB, T5: 0.25 g/kg of EOO + 20% of OB, and T6: 0.40 g/kg of EOO + 20% of OB. The greatest live weight was that of T6 (P&#706;0.0001). At d 37, 44 and 51, T3 exhibited the lowest food intake (P=0.0089), and T6 had the best weight gain (P=0.0172). Food conversion was best (P=0.0138) in T5 at d 37. The yield of the cold carcass and loin was highest in T2, T4 and T5 (P&lt;0,001). The pH increased (P=0.0190) at 10 d post mortem in T1, T4, T5, and T6. The water retention capacity was greater (P=0.0500) in T2, T4, and T6; a* increased (P&lt;0.0004) on d 10 post mortem, and b* was lower (P&lt;0.0430) in T2 at 24 h and 1at 0 d post mortem. In conclusion, 0.25 and 0.40 g/kg of EOO with 20% of OB had a positive influence on the productive behavior and on the variables slaughter, carcass characteristics, and quality of rabbit meat.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Aceite esencial]]></kwd>
<kwd lng="es"><![CDATA[Comportamiento productivo]]></kwd>
<kwd lng="es"><![CDATA[Sacrificio]]></kwd>
<kwd lng="es"><![CDATA[Canal]]></kwd>
<kwd lng="es"><![CDATA[Carne]]></kwd>
<kwd lng="es"><![CDATA[Color]]></kwd>
<kwd lng="en"><![CDATA[Essential oil]]></kwd>
<kwd lng="en"><![CDATA[Productive behavior]]></kwd>
<kwd lng="en"><![CDATA[Slaughter]]></kwd>
<kwd lng="en"><![CDATA[Carcass]]></kwd>
<kwd lng="en"><![CDATA[Meat]]></kwd>
<kwd lng="en"><![CDATA[Color]]></kwd>
</kwd-group>
</article-meta>
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