Investigation of the Effects of Some Herbal Extracts Used inDifferent Ratios on Meat Fatty Acid Profile Level in Experimental Heat Stress Created in Broilers)

Abstract

Stress is the biological or external alteration of the organism against the factors that make it possible to achieve hemostasis or normal physiological balance. In our world, temperature increase due to climate change has become one of the most important stress factors in poultry sector. This research investigated the effects of essential oil mixture (EOM; Eucalyptus globulus Labill, Thymus vulgaris, Cymbopogon nardus, and Syzygium aromaticum) broilers adding to the drinking water under heat stress conditions. The fatty acid profile was evaluated. In a 42-day study, 400 Ross- 308 male chickens (1-day-old) were randomly assigned to eight different groups (n = 50), each containing five subgroups (n = 10). As a result of the research, in stress-free groups 22°C rations of myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2n-6t), and Cis 11 eicosapentaenoic acid (C 20: 1n9) increased, whereas MUFA, UFA, and behenic acid (C22:0) reduced. However, in stressed groups, 36°C rations of myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), and arachidonic acid (C20:0) decreased, increased the UFA ratio, and had no effect on the MUFA and PUFA.