Mexican oregano essential oils given in drinking water on performance, carcass traits, and meat quality of broilers
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....
| Autores principales: | , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
Poultry Science Association
2019
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| Materias: | |
| Acceso en línea: | http://eprints.uanl.mx/20146/1/1-s2.0-S0032579119302366-main.pdf |
| _version_ | 1824415764060307456 |
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| author | Hernández Coronado, Ana Cecilia Silva Vázquez, Ramón Rangel Nava, Zayd Eliud Hernández Martínez, Carlos Alberto Kawas Garza, Jorge R. Hume, Michael E. Méndez Zamora, Gerardo |
| author_facet | Hernández Coronado, Ana Cecilia Silva Vázquez, Ramón Rangel Nava, Zayd Eliud Hernández Martínez, Carlos Alberto Kawas Garza, Jorge R. Hume, Michael E. Méndez Zamora, Gerardo |
| author_sort | Hernández Coronado, Ana Cecilia |
| collection | Repositorio Institucional |
| description | 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. |
| format | Article |
| id | eprints-20146 |
| institution | UANL |
| language | English |
| publishDate | 2019 |
| publisher | Poultry Science Association |
| record_format | eprints |
| spelling | eprints-201462020-10-21T00:58:35Z http://eprints.uanl.mx/20146/ Mexican oregano essential oils given in drinking water on performance, carcass traits, and meat quality of broilers Hernández Coronado, Ana Cecilia Silva Vázquez, Ramón Rangel Nava, Zayd Eliud Hernández Martínez, Carlos Alberto Kawas Garza, Jorge R. Hume, Michael E. Méndez Zamora, Gerardo SF Ganadería / Medicina veretrinaria 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. Poultry Science Association 2019 Article PeerReviewed text en cc_by_nc_nd http://eprints.uanl.mx/20146/1/1-s2.0-S0032579119302366-main.pdf http://eprints.uanl.mx/20146/1.haspreviewThumbnailVersion/1-s2.0-S0032579119302366-main.pdf Hernández Coronado, Ana Cecilia y Silva Vázquez, Ramón y Rangel Nava, Zayd Eliud y Hernández Martínez, Carlos Alberto y Kawas Garza, Jorge R. y Hume, Michael E. y Méndez Zamora, Gerardo (2019) Mexican oregano essential oils given in drinking water on performance, carcass traits, and meat quality of broilers. Poultry Science, 98 (7). pp. 3050-3058. ISSN 0032-5791 http://doi.org/10.3382/ps/pez094 doi:10.3382/ps/pez094 |
| spellingShingle | SF Ganadería / Medicina veretrinaria Hernández Coronado, Ana Cecilia Silva Vázquez, Ramón Rangel Nava, Zayd Eliud Hernández Martínez, Carlos Alberto Kawas Garza, Jorge R. Hume, Michael E. Méndez Zamora, Gerardo Mexican oregano essential oils given in drinking water on performance, carcass traits, and meat quality of broilers |
| thumbnail | https://rediab.uanl.mx/themes/sandal5/images/online.png |
| title | Mexican oregano essential oils given in drinking water on performance, carcass traits, and meat quality of broilers |
| title_full | Mexican oregano essential oils given in drinking water on performance, carcass traits, and meat quality of broilers |
| title_fullStr | Mexican oregano essential oils given in drinking water on performance, carcass traits, and meat quality of broilers |
| title_full_unstemmed | Mexican oregano essential oils given in drinking water on performance, carcass traits, and meat quality of broilers |
| title_short | Mexican oregano essential oils given in drinking water on performance, carcass traits, and meat quality of broilers |
| title_sort | mexican oregano essential oils given in drinking water on performance carcass traits and meat quality of broilers |
| topic | SF Ganadería / Medicina veretrinaria |
| url | http://eprints.uanl.mx/20146/1/1-s2.0-S0032579119302366-main.pdf |
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