Effects of an Essential Oil Mixture Added to Drinking Water for Temperature-Stressed Broilers: Performance, Meat Quality, and Thiobarbituric Acid-Reactive Substances


Tekce E., Cinar K., Bayraktar B., Takma C. , Gul M.

JOURNAL OF APPLIED POULTRY RESEARCH, cilt.29, ss.77-84, 2020 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 29 Konu: 1
  • Basım Tarihi: 2020
  • Doi Numarası: 10.3382/japr/pfz030
  • Dergi Adı: JOURNAL OF APPLIED POULTRY RESEARCH
  • Sayfa Sayıları: ss.77-84

Özet

This study investigated the effects of an essential oil mixture (EOM; Eucalyptus globulus labill, Tymus vulgaris, Cymbopogon nardus, and Syzgium aromaticum) added to drinking water on temperature-stressed broilers. The performance parameters (body weight, average daily weight, feed intake, and feed conversion ratio), meat quality, and thiobarbituric acid-reactive substances (TBARS) were evaluated. In a 42-d study, 400 Ross-308 male chickens (1-d-old) were randomly assigned to 8 different groups (n = 50), each containing 4 subgroups (n = 8) (22.C Control (C), C + 250 mL/1,000 L, C + 500 mL/1,000 L, C + 750 mL/1,000 L), 36. C (stress control (SC), SC + 250 mL/1,000 L, SC + 500 mL/1,000 L, SC + 750 mL/1,000 L). Adding 750 mL/1,000 L at 22 degrees C and 250 mL/1,000 L at 36 degrees C was more beneficial to the fattening performance parameters than those in the control group. EOM reduced liver weight but increased abdominal fat in the SEOM-250 groups but did not affect other organ weights. EOM had no effect on the TBARS or the b* color parameter while it augmented the a* and L* coordinates of meat color.