Performance, Carcass Variables, and Meat Quality of Broilers Supplemented with Dietary Mexican Oregano Oil
Rev. bras. ciênc. avic
; 21(1): [eRBCA-2019-0801], abr. 2019. tab
Article
em En
| VETINDEX
| ID: biblio-1490612
Biblioteca responsável:
BR68.1
Localização: BR68.1
ABSTRACT
The current study was conducted to evaluate the dietary supplementation of Mexican oregano essential oil (MOO; Lippiaberlandieri Schauer) on broiler performance, carcass variables, meat quality, and sensory evaluation. One-day-old mixed-sex broilers were distributed in the following treatment groups, according to MOO supplementation levels 0 = control diet; 200 = diet + 2200 mg of MOO/kg; 400 = diet + 4200 mg of MOO/kg; 600 = diet + 6200 mg of MOO/kg; 800 = diet + 8200 mg of MOO/kg; 1000 = diet + 1000 mg of MOO/kg. MOO affected (p 0.05) body weight, feed and water intake, and feed conversion ratio. The 200 and 400 mg/kg formulations gave better results at 7, 14 and 28 d than the other diets. MOO at 1000 mg/kg increased (p 0.05) slaughter weight and hot carcass yield, and decreased meat pH and cooking loss. The 200 and 400 treatments increased breast meat redness (a*), but reduced yellowness (b*). Meat hardness, cohesiveness and resilience were affected (p 0.05) by MOO, but not (p>0.05) the sensory parameters evaluated. Mexican oregano oil presents positive qualities as a plant-derived performance enhancer in broiler diets and improves of the meat quality of broilers at the levels of 200, 400 and 600 mg/kg of diet.
Palavras-chave
Texto completo:
1
Base de dados:
VETINDEX
Assunto principal:
Galinhas
/
Origanum
/
Dieta
/
Carne
Limite:
Animals
País/Região como assunto:
Mexico
Idioma:
En
Revista:
R. bras. Ci. avíc.
/
Rev. bras. ciênc. avic
Ano de publicação:
2019
Tipo de documento:
Article