Performance, blood parameters, and carcass yield of broiler chickens supplemented with Mexican oregano oil

Abstract

-The objective of the current study was to evaluate performance, blood parameters, and carcass yield of broilers supplemented with Mexican oregano oil. A total of 162 one-day-old broilers were randomly distributed into three dietary treatments: control diet (without oregano oil or antibiotic); control diet + 0.25 g kg -1 of oxytetracycline; and control diet + 0.4 g kg -1 of Mexican oregano oil. Treatment with organ oil had positive effects on body weight at 35 and 42 days. Feed intake was significantly different at 21 and at 1-42 days; control treatment presented the highest feed intake at 28 and 35 days, while treatment with oxytetracycline had the lowest feed intake from 21 to 42 days. Weekly body weight gain was different at 42 days, in which treatment with oregano oil was the highest and control the lowest. Feed efficiency rate was significantly different at 42 and at 1-42 days; treatment with oxytetracycline and treatment with oregano oil had the best values over control treatment. Blood parameters were found different among treatments, in which treatment with oregano oil was the highest in cholesterol and high-density lipoprotein at 42 days. Carcass and blood biometric variables were not different among treatments. The amount of 0.4 g kg -1 of Mexican oregano oil in diets improves high-density lipoprotein, body weight, and feed efficiency rate of broiler chickens.

Effect of low‐ or high‐CP diet with cold‐pressed oil supplementation on growth, immunity and antioxidant indices of growing quail

“…These results are agreement with Hong, Steiner, Aufy, and Lien (), who found that EO reduced the TC and increased HDL. Méndez Zamora, Durán Meléndez, Hume, and Silva Vázquez () found that 0.4 g EO/kg diet significantly increased TC and HDL ( p < 0.05) but did not affect TG or LDL at 42 days of age. Although the significantly reduction in LDL levels of the groups that received thyme essential oil (150 and 450 mg/kg) is evidence of the potential effect of thyme oil on the hypolipidaemic mechanism, this oil has not revealed any effect on TC, TG or HDL levels, so there is need to improve this interpretation by detailed studies.…”

Performance, Carcass Variables, and Meat Quality of Broilers Supplemented with Dietary Mexican Oregano Oil

“…The null hypothesis (MOO treatment effects on breast meat quality are equal to the no-MOO control treatment) is based on the p-value according to a significance level determined atα = 0.05. Several studies have evaluated oregano essential oil supplementation at various levels (mg/kg) in feed: 300 (Alp et al, 2012;Skoufos et al, 2016), 65 (Bozkurt et al, 2012;Sun et al, 2015), 125 (Hong et al, 2012), 0, 60, 100 and 200 (Hashemipour et al, 2013), 15-60 (Khattak et al, 2014), 250 (Ghazi et al, 2015), 300 and 500 (Mohiti-Asli & Ghanaatparast-Rashti, 2015), 400-1600 (Silva Vazquez et al, 2015), 300 and 600 (Peng et al, 2016) and 400 (Méndez-Zamora et al, 2017). These studies obtained significant effects with all the OEO levels evaluated in broilers regarding, for example, BW, FI and FCR.…”

“…Starter (1-21 d) and finisher (22-40 d) diets were formulated according to the NRC (1994) and as used by Silva-Vázquez et al (2015) and Méndez-Zamora et al (2017). The ingredients and analyzed chemical composition of the control starter and finisher diets are shown in Table 1.…”

“…The main constituents of essential oils from Mexican oregano are carvacrol, thymol, β-myrcene, α-terpinene, ɤ-terpinene, p-cymene and ceneol (Silva Vazquez & Dunford, 2005). Some studies have evaluated the performance and meat quality of broilers given diets supplemented with natural extracts (Cho et al, 2014;Park et al, 2014;Mpofu et al, 2016;Chowdhury et al, 2018), and Greek (OEO) and Mexican (MOO) oregano essential oils (Silva Vázquez et al, 2015;Peng et al, 2016;Méndez-Zamora et al, 2017;Reyer et al, 2017), demonstrating their effects on feed intake, growth promotion, blood profile, and meat quality. Origanum vulgare L. and Origanumonites sp.…”

“…and A. sativum L. are the most frequently phytogenic additives used in broiler production. However, a limited number of studies have been reported regarding Mexican oregano essential oils from Lippiaberlandieri in broiler diets (Méndez-Zamora et al, 2015a, 2015bSilva-Vazquez et al, 2015;Méndez-Zamora et al, 2017). The use of Mexican oregano essential oils may be a value-added phytogenic alternative to traditional antibiotics in broiler production.…”