Performance, Carcass Variables, and Meat Quality of Broilers Supplemented with Dietary Mexican Oregano Oil
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 treatme...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Fundação APINCO de Ciência e Tecnologia Avícolas
2019-05-01
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| Series: | Brazilian Journal of Poultry Science |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100320&lng=en&tlng=en |
| _version_ | 1819056485048516608 |
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| author | R Cázares-Gallegos R Silva-Vázquez CA Hernández-Martínez JG Gutiérrez-Soto JR Kawas-Garza ME Hume GM Méndez-Zamora |
| author_facet | R Cázares-Gallegos R Silva-Vázquez CA Hernández-Martínez JG Gutiérrez-Soto JR Kawas-Garza ME Hume GM Méndez-Zamora |
| author_sort | R Cázares-Gallegos |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-21T13:24:09Z |
| format | Article |
| id | doaj.art-ef2908a934dd4405b848ac62d9815c49 |
| institution | Directory Open Access Journal |
| issn | 1806-9061 |
| language | English |
| last_indexed | 2024-12-21T13:24:09Z |
| publishDate | 2019-05-01 |
| publisher | Fundação APINCO de Ciência e Tecnologia Avícolas |
| record_format | Article |
| series | Brazilian Journal of Poultry Science |
| spelling | doaj.art-ef2908a934dd4405b848ac62d9815c492022-12-21T19:02:30ZengFundação APINCO de Ciência e Tecnologia AvícolasBrazilian Journal of Poultry Science1806-90612019-05-0121110.1590/1806-9061-2018-0801S1516-635X2019000100320Performance, Carcass Variables, and Meat Quality of Broilers Supplemented with Dietary Mexican Oregano OilR Cázares-GallegosR Silva-VázquezCA Hernández-MartínezJG Gutiérrez-SotoJR Kawas-GarzaME HumeGM Méndez-ZamoraABSTRACT 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.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100320&lng=en&tlng=enBody weightbreastsensorytexture |
| spellingShingle | R Cázares-Gallegos R Silva-Vázquez CA Hernández-Martínez JG Gutiérrez-Soto JR Kawas-Garza ME Hume GM Méndez-Zamora Performance, Carcass Variables, and Meat Quality of Broilers Supplemented with Dietary Mexican Oregano Oil Brazilian Journal of Poultry Science Body weight breast sensory texture |
| title | Performance, Carcass Variables, and Meat Quality of Broilers Supplemented with Dietary Mexican Oregano Oil |
| title_full | Performance, Carcass Variables, and Meat Quality of Broilers Supplemented with Dietary Mexican Oregano Oil |
| title_fullStr | Performance, Carcass Variables, and Meat Quality of Broilers Supplemented with Dietary Mexican Oregano Oil |
| title_full_unstemmed | Performance, Carcass Variables, and Meat Quality of Broilers Supplemented with Dietary Mexican Oregano Oil |
| title_short | Performance, Carcass Variables, and Meat Quality of Broilers Supplemented with Dietary Mexican Oregano Oil |
| title_sort | performance carcass variables and meat quality of broilers supplemented with dietary mexican oregano oil |
| topic | Body weight breast sensory texture |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100320&lng=en&tlng=en |
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