Effect of Two Chemotypes of Oregano Essential Oil on Broiler Performance, Nutrient Balance, and Lipid Peroxidation of Breast Meat During Storage

Abstract

This study evaluated the functional effects of two chemotypes of oregano essential oil (OEO): Lippia Origanoides (LO) and a comercial product Synergy Essence (SE). Broilers were randomly assigned to one of eight dietary treatments: 1) Basal diet (BD); 2) BD+ antibiotic growth promoters (AGP) (bacitracin 50g/ton); 3) BD+LO125 (125g/ton); 4) BD+LO250 (250g/ton); 5) BD+LO500 (500g/ton); 6) BD+SE125 (125g/ton); 7) BD+SE250 (250g/ton); 8) BD+SE500 (500g/ton). At the time of slaughter (42 d), five birds per treatment were slaughtered. A portion of the breast was minced and stored at -4 ºC for 3, 6, and 9 days. Lipid peroxidation was determined by measuring of malondialdehyde (MDA), data were analyzed as a completely randomized design with a factorial arrangement of treatments (8x4). Broilers fed SE250 had greater average daily gain (ADG) compared to broilers fed BD (P<0.05). Broilers fed LO500 had greater (P<0.05) organic matter digestibility than the ones fed BD. As days of storage increased, MDA concentration increased (P<0.05). Broilers fed SE500 had lower (P<0.05) MDA concentration than those fed BD and AGP. These data indicate that birds fed OEO grow faster than those fed a BD, similar to birds fed AGP. Some of these responses are possibly explained by increased digestibility and energy utilization. In addition, providing OEO from SE at 500g/ton resulted in lower lipid peroxidation in ground breast meat throughout the tested storage time.

Effects of oregano essential oil as an antibiotic growth promoter alternative on growth performance, antioxidant status, and intestinal health of broilers

“…Similar ADG results were also reported by Peng et al. (2016) at 300 and 600 mg/kg of feed of broilers and Ariza-Nieto et al. (2018) at 250 mg/kg of feed of broilers.…”

Oregano essential oil in the diet of broilers: performance, carcass characteristics, and blood parameters

“…In agreement with these studies, Peng et al (2016) observed that broilers treated with 600 mg OEO/kg had a lower percentage of abdominal fat than broilers treated with 300 mg oregano/kg diet and those in the negative and positive control groups. In contrast, Nieto et al (2018) did not observe any difference in abdominal fat in broilers treated with essential oils from two oregano species.…”