Objective: To investigate the physiological effects of exogenous emulsifiers in broiler chickens that were fed tallow-incorporated reduced-energy diets over 35 days.Methods: A total of 256 Ross 308 one-day-old broilers (42.28 ± 0.16 g) were randomly allocated in a 2 × 2 factorial arrangement to 32 pens with eight chicks per cage. Birds were fed one of four dietary treatments as follows: (1) positive control (PCN; energy sufficient diet); (2) negative control (NCN; energy-deficient diet, -100 ME kcal/kg); (3) PCL (PCN plus 0.05% emulsifier) and ( 4) NCL (NCN plus 0.05% emulsifier). Growth performance was evaluated weekly whereas assessments for the carcass traits, digestibility, some blood metabolites, ileal morphology, and meat quality were measured on d 21 and d 35.Results: Birds fed the NCL diet had higher (P < 0.05) body weights, daily gains, daily feed intake, and improved feed efficiency over the entire 35-day period. Improvements (P < 0.05) for the ileal digestibility of crude fat, energy, and dry matter commensurate with longer (P < 0.05) villus heights were also observed with emulsifiers in the NCL and PCL diets. For the carcass measurements, only the liver weights were increased (P< 0.05) with emulsifiers in the supplemented groups. For blood metabolites, higher (P < 0.05) lipase levels were noticed with emulsifiers in the NCL and PCL diets. In addition, marginal reductions (P = 0.076; P= 0.095, respectively) were also noted with emulsifiers for the total cholesterol and triglyceride contents on d 35. Regarding meat quality, breast muscle yellowness was increased (P < 0.05) with emulsifier use in supplemented groups.

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We aimed to compare the combinatorial effect of 3,4,5-trihydroxybenzoic acid (THB) and oregano extracts (OE) with THB alone on the growth performance and elimination of deleterious effects in coccidiosis-infected broilers. A total of 210 one-day-old broilers were randomly assigned to one of five dietary treatments, with six replicates each, for 35 days. Dietary treatments were: 1) non-challenged, non-treated (NC); 2) challenged, non-treated (PC); 3) PC+ Salinomycin (0.05 g/kg; AB); 4) PC+THB (0.1 g/kg; THB); and 5) PC+THB+OE (0.1 g/kg; COM). On day 14, all groups except for NC were challenged with a 10-fold dose of Livacox ® T anticoccidial vaccine to induce mild coccidiosis. All treatments significantly improved ( P <0.05) body weight, average daily gain, and average daily feed intake, compared to PC, on days 21, 28, and 35. However, all treatments significantly reduced ( P <0.05) the feed conversion ratio of PC by more than 14.60% on day 35, 11.76% during growing period, and 10.36% through the entire period. Broilers receiving anticoccidial treatments had 54.23% and 51.86% lower lesion scores ( P <0.05) at 4 and 7 days post-infection, respectively, compared to PC. Additionally, the villus height of COM was significantly longer ( P < 0.05) than that of THB. Although the molecular action of COM remains unclear, OE addition to THB reduced the shedding of oocysts better than THB alone ( P <0.05, 9-11 days post-infection). Most importantly, COM effectively minimized the mortality of challenged birds from as high as 11.90% (PC) to 0%, a level similar to NC and AB, while THB maintained a mortality of 2.38%. In conclusion, the anticoccidial effect of THB can be enhanced by the addition of OE for better animal performance and the elimination of deleterious effects from coccidiosis-infected broilers for 35 days.

The objective of this study was to investigate the physicochemical and sensory attributes of scalded (SBC) and non-scalded (NSBC) broiler chicken breast meat. Ten carcasses from each type of chicken were randomly selected from the processing line of a commercial broiler processing plant. After dissecting the breast meat, physiochemical parameters such as pH, color, cooking loss, and proximate composition and sensory characteristics were examined. SBC contained higher protein but a lower fat content in breast meat compared to NSBC (p < 0.05). CIE L*, CIE a*, and CIE b* values of breast meat have not differed (p > 0.05) between NSBC and SBC. Higher pH values were shown by NSBC (p < 0.05) and no difference in cooking loss of breast meat from NSBC and SBC was observed (p > 0.05). Results of the sensory analysis showed a difference (p < 0.05) in the overall acceptability of breast meat between SBC and NSBC. Further studies are suggested to compare the levels of taste active compounds between SBC and NSBC.