Independent and combined effects of Satureja khuzistanica essential oils and dietary acetic acid on fatty acid profile in thigh meat in male broiler chicken

Abstract

A 2 × 6 factorial experiment was conducted to evaluate the effect of Satureja khuzistanica essential oils ( SkEO ; 0, 200, 300, 400, 500, and 600 mg/bird/day) administered via oral gavage and dietary acetic acid ( AA ; 0 and 20 g/1 kg) on fatty acids ( FA ) composition in thigh meat of Ross 308 broiler chickens at days 34, 38, and 42 of age. Dietary AA reduced DWG, DFI, and European economic efficiency index, and increased FCR compared with the nonacidified diet. In day 34 of age, saturated FA ( SFA ) percentage reduced and polyunsaturated FA ( PUFA) , n-3, and n-6 percentages increased in the birds that received 400 mg SkEO. Mean monounsaturated FA ( MUFA ) percentage was greater, whereas PUFA, n-3, n-6, and total FA ( TFA ) percentages were lesser in the birds fed on the acidified diet. In day 38 of age, mean PUFA, TFA, n-3, and n-6 percentages were greater while MUFA and cis FA ( CFA ) concentrations were lesser in the thigh muscle of the birds that received 400 mg SkEO. Mean MUFA, PUFA, n-3, n-6, CFA, and TFA percentages were lower in the birds maintained on the acidified diet. In day 42 of age, mean SFA percentage reduced in the birds given 300 mg SkEO, while TFA percentage lowered in the birds that received 200 and 600 mg SkEO. The acidified diet decreased MUFA, TFA, and CFA percentage and increased SFA and the n-6 to n-3 fatty acids ratio of thigh meat in chicken. The results led to the conclusion that the daily enteral administration of SkEO through oral gavage may feasibly modify the fatty acids profile of thigh meat in favor of increased PUFA. Dietary AA and its interaction with SkEO inconsistently modified concentration of certain classes of fatty acids in broiler thigh meat, particularly in advanced ages. Almost all alterations induced by AA-involving treatments in fatty acids composition of thigh meat were on the contrary to the SkEO influences as they were in favor of an increased SFA proportion.

The Effect of Organic Hawthorn (Crataegus tanacetifolia) Fruit Vinegar Supplement on Growth Performance, Carcass Characteristics and Some Serum Parameters in Broiler Chickens Subjected to Cyclic Heat Stress

“…It is thought that acetic acid in the HFV content used in our study may cause a d ec rease in F I d ep en din g on th e c on centratio n (Table 2). W hile it is compatible with the results of our current study (Karaalp et al, 2018;Goharrizi et al, 2020;Hanchai et al, 2021;Rattanawut et al, 2021), it differs (Omidi et al, 2020;Al-Shammari and Batkowska, 2021;Sittiya et al 2021). We foresee that the reason for this situation is due to the difference in the material and method used in the research.…”

Chemical Composition and Antibacterial Activities of Eight Plant Essential Oils from Morocco against Escherichia coli Strains Isolated from Different Turkey Organs

“…Natural substances are in great demand in the field of bio-farming also known as organic farming systems, and thus plant derivative products are gaining increased attention at different levels in the chain industry, mainly as immune-modulators [ 15 ]. Plant derivatives not only have the potential of antibiotic alternatives in terms of growth promoters and disease control [ 16 ] but also have the potential to increase meat and egg quality [ 17 , 18 ]. Furthermore, encapsulated essential oils have been shown to be effective to control necrotic enteritis in broiler chickens [ 19 ].…”

Distribution characteristics and regulation of amino acids and fatty acids in muscle and adipose tissues of sheep grown in natural grazing environment

“…This temperature was maintained for 15 min. The methyl esters were analyzed according to a previously described method (Omidi et al, 2020).…”

“…The temperature of injector and FID were maintained at 230 C. The oven temperature was maintained as follows: 180 C for 3 min followed by an increase to 250 C. This temperature was maintained for 15 min. The methyl esters were analyzed according to a previously described method (Omidi et al, 2020).…”