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

Abstract

ABSTRACT The current study was conducted to evaluate the dietary supplementation of Mexican oregano essential oil (MOO; Lippiaberlandieri Schauer) on broiler performance, carcass variables, meat quality, and sensory evaluation. One-day-old mixed-sex broilers were distributed in the following treatment groups, according to MOO supplementation levels: 0 = control diet; 200 = diet + 2200 mg of MOO/kg; 400 = diet + 4200 mg of MOO/kg; 600 = diet + 6200 mg of MOO/kg; 800 = diet + 8200 mg of MOO/kg; 1000 = diet + 1000 mg of MOO/kg. MOO affected (p0.05) the sensory parameters evaluated. Mexican oregano oil presents positive qualities as a plant-derived performance enhancer in broiler diets and improves of the meat quality of broilers at the levels of 200, 400 and 600 mg/kg of diet.

Keywords

• Body weight
• breast
• sensory
• texture