The antimicrobial properties of essential oils have been demonstrated by various in vitro studies, whereas their effect on poultry farm hygiene has not been thoroughly investigated, in particular with reference to aerial treatment. The present study aims to assess the antibacterial effects of natural essential oils in broiler houses. Two experimental rooms were fogged with aqueous solutions of peppermint and thyme oils. The control room was sprayed with pure water. The experiment was conducted on broilers aged 1 to 42 d. The rooms were fogged every 3 d. One day after fogging, the total counts of mesophilic aerobic bacteria, Enterobacteriaceae, and mannitol-positive staphylococci were determined. Samples were collected from the air, litter, walls, and drinkers. The results of the study demonstrate that essential oil mist may improve hygiene standards in broiler farms. During broiler growth, the mean total counts of mesophilic bacteria in the rooms treated with essential oils were lower (P < 0.01 or P < 0.05) in comparison with the control. Enterobacteriaceae and staphylococci counts were also higher in the control group. A single exception was noted in a litter sample where the mean count of Enterobacteriaceae in the room fogged with peppermint oil was higher than in the control. Both oils reduced bacterial counts, but thyme oil was more effective in reducing coliform bacteria, whereas peppermint oil had a higher inhibitory effect on the proliferation of staphylococci. These promising results encourage further research to determine the optimal doses and the effects of essential oils and their combinations on the living conditions and health status of broiler chickens.
The aim of this study was to compare selected growth performance parameters and slaughter characteristics in broiler chickens fed diets with a different content of full-fat Hermetia illucens L. (HI) larvae meal. The experiment was performed on 384 male broiler chickens (Ross 308) reared to 42 d of age and assigned to four dietary treatments (HI0—control diet and diets where soybean meal protein (SBM) was replaced with HI protein in 50%, 75% and 100%, respectively). The final body weights of chickens were as follows: 3010.0 g (HI0), 2650.0 g (HI50), 2590.0 g (HI75) and 2375.0 g (H100, p < 0.05). The carcasses of chickens from the experimental groups contained less meat and more abdominal fat. The feed conversion ratio for the entire experimental period was similar in groups HI0, HI50 and HI75 and more desirable than in group HI100 (p < 0.05). The meat of broiler chickens from groups HI75 and HI100 was characterized by significantly (p < 0.05) lower juiciness and taste intensity than the meat of birds from groups HI0 and HI50. The replacement of SBM protein with full-fat HI larvae meal in broiler diets exceeding 50% significantly compromised the growth performance of birds and the carcass and meat quality.
Essential oils (EOs) have been used for centuries, and interest in these compounds has been revived in recent years. Due to their unique chemical composition as well as antimicrobial, immunostimulatory, anti-inflammatory and antioxidant properties, EOs are used in pharmacology, cosmetology and, increasingly, in animal breeding and rearing, and processing of animal raw materials. Essential oils have become a natural alternative to preservatives, taste enhancers and, most importantly, antibiotics, because the European Union banned the use of antibiotics in metaphylaxis in animal husbandry in 2006. In the animal production chain, EOs are used mainly as feed additives to improve feed palatability and increase feed intake, improve animal resistance and health status, and to prevent and treat diseases. Recent research indicates that EOs can also be applied to sanitize poultry houses, and they can be used as biopesticides in organic farming. Essential oils effectively preserve meat and milk and, consequently, improve the safety, hygiene and quality of animal-based foods. Novel technologies such as encapsulation may increase the bioavailability of EOs and their application in the production of food and feed additives.
The aim of this study was to determine the effect of age and caponization on the growth performance and carcass quality characteristics of Leghorn cockerels. The experiment was conducted on 224 Leghorn cockerels. At 8 wk of age, 112 birds were surgically castrated by a qualified veterinarian in accordance with Commission Regulation (EC) No. 543/2008. The birds were divided into 2 sex categories (with 8 replications per group and 14 birds per replication). The birds were raised to 28 wk of age, and were fed commercial diets ad libitum. From 12 wk of age, at 4-wk intervals, 8 intact cockerels and 8 capons (1 bird per replication) were selected randomly and slaughtered. Caponization had a beneficial influence on the feed conversion ratio (FCR). FCR (kg/kg) based on body weight (BW) gain, carcass weight gain, and edible weight gain was lower in capons from 24 wk of age ( P < 0.05), and FCR based on lean weight gain was lower in capons from 21 wk of age ( P < 0.05). The content of edible components expressed as a percentage of the total BW of cockerels and capons was similar in the corresponding age groups. Caponization had no effect on the total lean meat content of the carcass ( P = 0.744), but differences were found between the weights of breast muscles and leg muscles. In week 24 and 28, the weight of breast muscles was higher in capons than in cockerels ( P < 0.05). Cockerels had higher leg muscle weight than capons, and significant differences were noted in week 16 and in 28 ( P < 0.05).
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