Effect of two chemotypes of oregano essential oil on broiler performance, nutrient balance, and lipid peroxidation of breast meat during storage

• Autor(a) principal: Ariza Nieto, Claudia
• Data de Publicação: 2018
• Outros Autores: Esneyder Ortiz, Ronnal, Afanador Tellez, Germán
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Ciência animal brasileira (Online)
• Texto Completo: https://revistas.ufg.br/vet/article/view/e-47819

This study evaluated the functional effects of two chemotypes of oregano essential oil (OEO): Lippia origanoides(LO) and a comercial product Synergy Essence (SE). Broilers were randomly assigned to one of eight dietary treatments: 1) Basal diet (BD); 2) BD+ antibiotic growth promoters (AGP) (bacitracin 50g/ton); 3) BD+LO125 (125g/ton); 4) BD+LO250 (250g/ton); 5) BD+LO500 (500g/ton); 6) BD+SE125 (125g/ton); 7) BD+SE250 (250g/ton); 8) BD+SE500 (500g/ton). At the time of slaughter (42 d), five birds per treatment were slaughtered. A portion of the breast was minced and stored at -4 °C for 3, 6, and 9 days. Lipid peroxidation was determined by measuring of malondialdehyde (MDA), data were analyzed as a completely randomized design with a factorial arrangement of treatments (8x4). Broilers fed SE250 had greater average daily gain (ADG) compared to broilers fed BD (P<0.05). Broilers fed LO500 had greater (P<0.05) organic matter digestibility than the ones fed BD. As days of storage increased, MDA concentration increased (P<0.05). Broilers fed SE500 had lower (P<0.05) MDA concentration than those fed BD and AGP. These data indicate that birds fed OEO grow faster than those fed a BD, similar to birds fed AGP. Some of these responses are possibly explained by increased digestibility and energy utilization. In addition, providing OEO from SE at 500g/ton resulted in lower lipid peroxidation in ground breast meat throughout the tested storage time.