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Clove (Eugenia caryophyllus) essential oil in diets for Nile tilapia (Oreochromis niloticus) improves fillet quality
2021
Food Science and Technology
This study evaluated the effect of including clove essential oil (EOcl) in Nile tilapia diets on animal performance and antioxidant power, lipid oxidation, gene expression, texture, pH, color and sensory analysis in fillets. Three levels of EOcl in the diets were evaluated (0.70, 1.05 and 1.40 g/kg), provided over three periods before slaughtering the animals (15, 45 and 60 days). The antioxidant power in the diets increased after including EOcl. There was an interaction effect between the
doi:10.1590/fst.60320
fatcat:mapgjfzrijcw5gflkzjmykfwsm