Research Article Open Access

Effect of Fenugreek, Coriander and Thyme Essential Oils Addition on Microbiology of Soybean Meal and Sunflower Meal in Different Storage Periods

Authors

CORRESPONDING AUTHOR
H. Akyurek
Department of Animal Science, Faculty of Agriculture, Namik Kemal University, 59030 Tekirda, Turkey
|
T. Gul
Department of Animal Science, Faculty of Agriculture, Namik Kemal University, 59030 Tekirda, Turkey
Published on: October 15, 2017
DOI 10.3923/pjn.2017.876.881
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Abstract

Objective: This study was organized with the aim to determine the effects of fenugreek (Trigonella foenum-graecum), coriander (Coriandrum sativum) and thyme (Thymus vulgaris) essential oils added to stored soybean meal and sunflower meal on lactic acid bacteria (LAB), yeast, mould formation, nutrient and colour changes. Methodology: In order to explore the relationship between essential oil addition and feed microbiology under different times of storage, 4×2 factorial study design was used. Thus "absence of essential oils (control group)" versus "addition of essential oils" and "storage during 30 days" versus "storage during 60 days" at 22±2°C and 55% relative humidity (HR) were compared. Results: The addition of essential oils to vegetable protein sources has a positive impact on the counts of microorganisms and nutrient composition. The addition of essential oils to sunflower and soybean meal inhibited the growth of mould. Conclusion: Feed ingredients with essential oils addition demonstrated protective effect.

Keywords:

Essential oil, microbiology, soybean meal, storage, sunflower meal

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Akyurek, H., & Gul, T. (2017). Effect of Fenugreek, Coriander and Thyme Essential Oils Addition on Microbiology of Soybean Meal and Sunflower Meal in Different Storage Periods. Pakistan Journal of Nutrition, 16(11), 876–881. https://doi.org/10.3923/pjn.2017.876.881
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