Effects of dietary supplementation with oregano essential oil on growth performance, carcass traits and jejunal morphology in broiler chickens

Effects of two sources of Mexican oregano oil on performance, blood profile, carcass variables, and meat of broilers

“…It may be that MOO odors prepare the gastrointestinal tract for feed reception and stimulate digestive secretions (saliva, salivary amylase, lipase, amylase, and proteases) and gut motility (Brenes and Roura, 2010), and, as a consequence, improve ADG. These effects agree with Ghazi et al (2015), Sun et al (2015), Hashemipour et al (2016), andPeng et al (2016) when evaluating 60, 250, 300, and 600 mg of OEO/kg of feed, and 100 and 200 mg of a mixture of thymol plus carvacrol/kg, respectively. Similarly, these results on production efficiency and variations in the results could be due to the composition and inclusion level of extracts.…”

“…The effects found in the current study with 0.4 g of MOO/kg of feed coincided with results from recent studies with plant extracts in diets on broiler performance and feed efficiency (Cho et al, 2014;Khattak et al, 2014;Park et al, 2014;Ghazi et al, 2015;Sun et al, 2015;Hashemipour et al, 2016;Peng et al, 2016;Chowdhury et al, 2018). Specifically, Reyer et al (2017) revealed improved growth performance in all groups fed the phytogenic additives [25.0 mg of an essential oil blend (star anise, rosemary, thyme, and oregano)/kg of feed, 46.0 mg of a Quillaja saponin blend/kg, or a combination of both preparations (essential oils + saponins)] compared with control broilers from 8 to 21 days; our results at 21 days with PLG and LBS+PLG in feed was not different from the control group.…”

“…A number of researchers have evaluated performance and meat quality of broilers given plant extracts (Akbarian et al, 2013;Sharifi et al, 2013;Cho et al, 2014;Park et al, 2014;Starčević et al, 2015) and OEO (Hong et al, 2012;Khattak et al, 2014;Kırkpınar et al, 2014;Küçükyılmaz et al, 2014;Ghazi et al, 2015;Silva-Vázquez et al, 2015;Sun et al, 2015;Ghazanfari et al, 2015;Hashemipour et al, 2016;Peng et al, 2016;Reyer et al 2017;Chowdhury et al, 2018), demonstrating their influence on feed intake, growth enhancement, blood parameters, and meat quality. Silva-Vazquez et al (2017) indicated that Greek (Origanum vulgare L. ssp.…”

Performance, Carcass Variables, and Meat Quality of Broilers Supplemented with Dietary Mexican Oregano Oil

“…The null hypothesis (MOO treatment effects on breast meat quality are equal to the no-MOO control treatment) is based on the p-value according to a significance level determined atα = 0.05. Several studies have evaluated oregano essential oil supplementation at various levels (mg/kg) in feed: 300 (Alp et al, 2012;Skoufos et al, 2016), 65 (Bozkurt et al, 2012;Sun et al, 2015), 125 (Hong et al, 2012), 0, 60, 100 and 200 (Hashemipour et al, 2013), 15-60 (Khattak et al, 2014), 250 (Ghazi et al, 2015), 300 and 500 (Mohiti-Asli & Ghanaatparast-Rashti, 2015), 400-1600 (Silva Vazquez et al, 2015), 300 and 600 (Peng et al, 2016) and 400 (Méndez-Zamora et al, 2017). These studies obtained significant effects with all the OEO levels evaluated in broilers regarding, for example, BW, FI and FCR.…”

“…The main constituents of essential oils from Mexican oregano are carvacrol, thymol, β-myrcene, α-terpinene, ɤ-terpinene, p-cymene and ceneol (Silva Vazquez & Dunford, 2005). Some studies have evaluated the performance and meat quality of broilers given diets supplemented with natural extracts (Cho et al, 2014;Park et al, 2014;Mpofu et al, 2016;Chowdhury et al, 2018), and Greek (OEO) and Mexican (MOO) oregano essential oils (Silva Vázquez et al, 2015;Peng et al, 2016;Méndez-Zamora et al, 2017;Reyer et al, 2017), demonstrating their effects on feed intake, growth promotion, blood profile, and meat quality. Origanum vulgare L. and Origanumonites sp.…”