The effect of savory (&lt;i&gt;Satureja khuzistanica&lt;/i&gt;) essential oils on performance, liver and kidney functions in broiler chickens

Khosravinia, Heshmatollah; Ghasemi, Saeed; Alavi, E. Rafiei

doi:10.22358/jafs/66016/2013

Cited by 19 publications

(26 citation statements)

References 17 publications

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“…There is an apparently general postulation that almost all the fat built up in broiler adipose tissue including AF is synthesised in the liver or derived from the diet (Griffin et al 1992;Hermier 1997). The results on AF disagree with the findings of Khosravinia et al (2013) who reported that supplementation of drinking water with SkEO (500-2500 mg/L) significantly reduced AF in both male and female birds raised in normal conditions.…”

Section: Discussioncontrasting

confidence: 99%

“…Such effect has already been attributed to water flavour (Khosravinia et al 2013). The bitter and pungent taste of carvacrol and possibly other principles in SkEO caused a significant drop in WI.…”

Section: Discussionmentioning

confidence: 94%

“…The SkEO was determined as a natural product rich in carvacrol so that almost all its properties could be credited by carvacrol features. It has been shown that supplementation of drinking water with high doses of SkEO (ranging from 500 to 2500 mg/L) adversely affected production parameters in broilers from 1 to 28 days of age (Khosravinia et al 2013). The same researchers found that by lowering the SkEO in water to 200, 300 or 400 mg/L, the treated birds with 500 mg/L SkEO during 1-28 days could effectively compensate their weight gain during 29-42 days of age.…”

Section: Discussionmentioning

confidence: 99%

“…The aerial parts of S. khuzistanica collectively contain up to 3% of an essential oil spectacularly rich in carvacrol (up to 94%; Khosravinia et al 2013). Carvacrol is a phenolic, caustic and bitter-tasting compound with good stability (ARS 2002) demonstrating antioxidant (Cuppett & Hall 1998) and antimicrobial (Burt 2004) effects.…”

Section: Introductionmentioning

confidence: 99%

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Mortality, production performance, water intake and organ weight of the heat stressed broiler chicken given savory (Satureja khuzistanica) essential oils through drinking water

Khosravinia

2015

Journal of Applied Animal Research

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An experiment was conducted to examine the effects on mortality, production performance, water intake (WI) and organ weight of Satureja khuzistanica essential oil (SkEO) using 720 one-day-old Arian broiler chicks in a 42-day trial. Experimental treatments were addition of 0 (control−), 200, 300, 400 and 500 mg/L SkEO or 500 mg/L polysorbate-80 (control+) into drinking water. The birds were kept under natural ambient temperatures 4-6°C above standard recommendation from days 22 to 42 of age. Addition of SkEO into drinking water at 200 and 500 mg/L decreased weight gain (P < 0.05) of the birds from days 29 to 35 of age with no differences in feed intake (FI) and feed conversion ratio (FCR) compared to control groups (P > 0.05). Addition of 300 and 500 mg/L SkEO into water increased mortality rate of the birds mainly from days 29 to 42 of age. The calculated European broiler index was greater for the birds receiving drinking water supplemented with 400 mg/L of SkEO compared with the other birds. In conclusion, administration of SkEO at 400 mg/L through drinking water to heat stressed broiler chickens may result in improved production performance efficiency.

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Section: Discussioncontrasting

confidence: 99%

Section: Discussionmentioning

confidence: 94%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Mortality, production performance, water intake and organ weight of the heat stressed broiler chicken given savory (Satureja khuzistanica) essential oils through drinking water

Khosravinia

2015

Journal of Applied Animal Research

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“…Utilization of natural antioxidants in broilers diet causes reduction of lipids peroxidation in food and different tissues of their body [13]. The use of phytogenic (mixture of some plants) increases anti-oxidative potential of chicken breast muscle [14,15].…”

Section: The Role Of Different Plant Essences In the Metabolism Of Fatsmentioning

confidence: 99%

Effects of Active Composition of Garlic Powder, Clover Powder and Savory Essence of Khuzestan (Satureja khuzistanica) on Fat Reduction, Carcass Quality and Improvement of Oxidative Stability and Shelf-life of Broilers Meat

Drakhsh¹,

Hossein²,

Yaghobfar³

et al. 2017

J Anim Res Nutr

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This experiment was conducted to determine the effects of active composition of different levels of garlic powder, clover powder and Satureja of Khuzestan (SK) essential oils on performance traits, fat reduction, carcass quality, meat quality and quantity, shelf-life, carcass traits, functional components, the concentration of the blood and immune system, metabolites and carcass antioxidant properties. A total number of 560 one-day old chicks of commercial Ross strain-308 were allocated in a completely randomized design with 7 treatments and 4 replicates of 20 birds per each replicate. Treatments were: 1. Control treatment (without additive). 2. Treatment containing garlic powder in two levels (2% and 4% of diet), 3. Clover powder treatment on two levels (5% and 10% food ration), and 4. Khuzestan satureja (Savory) essential oil in two levels (400 and 500 mg/kg). At 38 days of age, one bird from each replicate was randomly slaughtered and 30 cc blood and serum samples were taken from the jugular vein with syringes to evaluate the immune system, blood metabolites and anti-oxidant condition of broilers. The results showed that the impact of active constituents of garlic powder, clover powder and essential oils of savory for different treatments on the amount of dry matter, crude protein, crude fat and water holding capacity (WHC) and fat peroxidation of breast tissue at different times were significant (P<0.05). The results showed that the level of 10 percent clover powder relative to other treatments leads to reduction of WHC and the percentage of fat breast tissue. With regard to the different times of keeping meat Chest at freezer (0, 24 and 48 hours) the amount of breast tissue on fat peroxidation showed statistical differences. Production of Malonedialdehyde (MDA) in the breast meat did not show significant difference in experimental treatments (P<0.05). Preservation at different times showed significant impact on the amount of MDA production of breast meat (P<0.05). After a 48-hour freezing, the concentration of Malone aldehyde in breast meat of birds which received different levels of clover powder were less than the birds fed with essential savory and garlic powder (P<0.05).

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Effects of Satureja khuzistanica essential oils in drinking water on mortality, production performance, water intake, and organ weights in broiler chickens reared under heat stress condition

Khosravinia

2015

Int J Biometeorol

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An experiment was conducted to examine the effects on mortality, production performance, water intake (WI), and organ weight of Satureja khuzistanica essential oil (SkEO) using 720 1-day-old Arian broiler chicks in a 42-day trial. Experimental treatments were addition of 0 (control respectively. The results showed that an addition of 400 mg/ L SkEO into drinking water for heat-stressed broiler chickens improves economic efficiency possibly by promoting digestion process, creating miniscule improvement in FCR and lowered mortality rate.

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The effect of savory (<i>Satureja khuzistanica</i>) essential oils on performance, liver and kidney functions in broiler chickens

Cited by 19 publications

References 17 publications

Mortality, production performance, water intake and organ weight of the heat stressed broiler chicken given savory (Satureja khuzistanica) essential oils through drinking water

Mortality, production performance, water intake and organ weight of the heat stressed broiler chicken given savory (Satureja khuzistanica) essential oils through drinking water

Effects of Active Composition of Garlic Powder, Clover Powder and Savory Essence of Khuzestan (Satureja khuzistanica) on Fat Reduction, Carcass Quality and Improvement of Oxidative Stability and Shelf-life of Broilers Meat

Effects of Satureja khuzistanica essential oils in drinking water on mortality, production performance, water intake, and organ weights in broiler chickens reared under heat stress condition

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