Effects of an Essential Oil Mixture Added to Drinking Water for Temperature-Stressed Broilers:Performance, Meat Quality, and Thiobarbituric Acid-Reactive Substances.
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This study investigated the effects of an essential oil mixture (EOM; Eucalyptus globulus labill, Tymus vulgaris, Cymbopogon nardus, and Syzgium aromaticum) added to drinking water on temperature-stressed broilers. The performance parameters (body weight, average daily weight, feed intake, and feed conversion ratio), meat quality, and thiobarbituric acid-reactive substances (TBARS) were evaluated. In a 42-d study, 400 Ross-308 male chickens (1-d-old) were randomly assigned to 8 different groups (n = 50), each containing 4 subgroups (n = 8) (22◦C Control (C), C + 250 mL/1,000 L, C + 500 mL/1,000 L, C + 750 mL/1,000 L), 36◦C (stress control (SC), SC + 250 mL/1,000 L, SC + 500 mL/1,000 L, SC + 750 mL/1,000 L). Adding 750 mL/1,000 L at 22◦C and 250 mL/1,000 L at 36◦C was more beneficial to the fattening performance parameters than those in the control group. EOM reduced liver weight but increased abdominal fat in the SEOM-250 groups but did not affect other organ weights. EOM had no effect on the TBARS or the b∗ color parameter while it augmented the a∗ and L∗ coordinates of meat color.
SourceThe Journal of Applied Poultry Research