Mexican oregano essential oils given in drinking water on performance, carcass traits, and meat quality of broilers

Abstract

The objective of this study was to evaluate the effects of 2 Mexican oregano essential oils (MOO), from Poliomintha longiflora Gray ( PLG ) and Lippia berlandieri Schauer ( LBS ), in drinking water ( DWt ) on the performance, slaughter variables, and meat quality of broilers over a 40 D period of growth. A total of 180 non-sexed Ross-308 broilers (1-day-old) were randomly assigned to 3 treatments with 6 replications each (10 birds per replicate): CON = DWt control (without MOO); PLG = DWt + 400 mg/L of PLG; and LBS = DWt + 400 mg/L of LBS. The CON, PLG, and LBS broilers body weights were similar ( P > 0.05) at all times. Feed intake ( FI ) was different by treatment ( P < 0.05) at 7 and 28 D, and water intake ( WI ) was different ( P < 0.05) at day 28. The CON treatment was highest ( P < 0.05) at 28 D for FI and WI, whereas LBS was lowest ( P < 0.05). Weight gain ( WG ) for CON, PLG, and LBS broilers was similar ( P > 0.05), although WG for CON was slightly higher. In CON broilers, slaughter weight was highest ( P < 0.05), but thigh yield was lowest ( P < 0.05). The CON and PLG treatments were lower ( P < 0.05) in thigh and leg cooking losses. The PLG treatment presented the highest values ( P < 0.05) for breast-meat redness, saturation index, shear force, odor, taste, and overall sensory acceptability. The LBS was higher ( P < 0.05) for breast-meat shear force, cohesiveness and resilience, but lower ( P < 0.05) for sensory attributes. Mexican oregano essential oils at 400 mg/L can serve as natural alternative additives in DWt to improve broiler production and meat quality.

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

“…Differential effects of ADG may depend upon differences in the levels and components of OEO. Hernandez-Coronado et al. (2019) found that there was no effect for OEO at 400 mg/L drinking water.…”

“…(2018) at 250 mg/kg of feed of broilers. Nevertheless, there were some conflicting findings suggesting that dietary OEO addition had no significant effects on the growth performance of broilers ( Hernandez-Coronado et al, 2019 ) and ducks ( Ding et al., 2020 ). Differential effects of ADG may depend upon differences in the levels and components of OEO.…”

Use of encapsulated Bacillus subtilis and essential oils to improve antioxidant and immune status of blood and production and hatching performance of laying hens

“…Researches on laying hens found that diet supplemented with EO improved laying performance, immune response, and eggshell quality (Attia et al 2019;Krauze et al 2020;Lee et al 2020). And, Hern andez-Coronado et al (2019) also reported that EO at 400 mg/L can serve as natural alternative additives in drinking water to improve broiler production and meat quality. Besides, there have been a number of studies about the use of BS or EO on piglet (Tian and Piao 2019), aquaculture (Jiang et al 2019), beef (Alemu et al 2019), and goat (Ma et al 2020).…”

Phenolic compounds as natural feed additives in poultry and swine diets: a review

“…Similarly, a lower MDA value in breast muscle after 15 d of storage was also recorded in broilers fed with hesperidin and genistein at 20 mg/kg diets [ 58 ]. The values for redness, saturation index, shear force, odor, taste, and overall sensory acceptability of breast meat were higher in broilers fed with oregano essential oils ( Poliomintha longiflora) at 400 mg/L drinking water [ 59 ]. The author finally concluded that oregano essential oils can be used as natural additives to improve meat quality of broilers.…”