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

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 (p<0.05) body weight, feed and water intake, and feed conversion ratio. The 200 and 400 mg/kg formulations gave better results at 7, 14 and 28 d than the other diets. MOO at 1000 mg/kg increased (p<0.05) slaughter weight and hot carcass yield, and decreased meat pH and cooking loss. The 200 and 400 treatments increased breast meat redness (a*), but reduced yellowness (b*). Meat hardness, cohesiveness and resilience were affected (p<0.05) by MOO, but not (p>0.05) 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

Authorship

R Cázares-Gallegos

Universidad Autonoma de Nuevo Leon, Facultad de Agronomia. General Escobedo, Nuevo Leon, Mexico.Universidad Autonoma de Nuevo LeonMexicoGeneral Escobedo, Nuevo Leon, MexicoUniversidad Autonoma de Nuevo Leon, Facultad de Agronomia. General Escobedo, Nuevo Leon, Mexico.

https://orcid.org/0000-0002-5310-9515

R Silva-Vázquez

Instituto Tecnologico de Parral. Hidalgo del Parral, Chihuahua, Mexico.Instituto Tecnologico de ParralMexicoHidalgo del Parral, Chihuahua, MexicoInstituto Tecnologico de Parral. Hidalgo del Parral, Chihuahua, Mexico.

CA Hernández-Martínez

https://orcid.org/0000-0003-2306-9679

JG Gutiérrez-Soto

https://orcid.org/0000-0001-9754-7755

JR Kawas-Garza

https://orcid.org/0000-0003-3543-4506

ME Hume

U.S. Department of Agriculture, Food and Feed Safety Research.U.S. Department of Agriculture, Food and Feed Safety ResearchUSAUSAU.S. Department of Agriculture, Food and Feed Safety Research.

https://orcid.org/0000-0001-9093-6045

GM Méndez-Zamora

https://orcid.org/0000-0002-1428-5217

Corresponding author e-mail address
Gerardo Méndez-Zamora Facultad de Agronomia - Universidad Autonoma de Nuevo Leon Francisco Villa s/n, Ex Hacienda El Canada, 66050, General Escobedo, Nuevo Leon, Mexico. Phone: +52 81 1340 4399 Email: gerardo.mendezzm@uanl.edu.mx

SCIMAGO INSTITUTIONS RANKINGS

U.S. Department of Agriculture, Food and Feed Safety Research.U.S. Department of Agriculture, Food and Feed Safety ResearchUSAUSAU.S. Department of Agriculture, Food and Feed Safety Research.

Tables

Tables (7)

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Table 1
Ingredients of the starter and finisher diets for broilers.

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Table 2
Performance parameters of broilers supplemented with Mexican oregano essential oil.

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Table 3
Production efficiency of broilers supplemented with Mexican oregano essential oil.

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Table 4
Slaughter variables of broilers supplemented with Mexican oregano essential oil.

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Table 5
Breast meat pH, water holding capacity and cooking loss in breast meat from broilers supplemented with Mexican oregano essential oil.

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Table 6
Color parameters of breast meat from broilers supplemented with Mexican oregano essential oil.

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Table 7
Shear force and texture analysis of breast meat from broilers supplemented with Mexican oregano essential oil.

Table 1 Ingredients of the starter and finisher diets for broilers.

Items	Diets²
Items	Starter (0-21 d)	Finisher (22-40 d)
Ingredients (g kg^-1)¹
Corn	467.2	556.4
Soybean (48% CP)	392.2	312.9
Corn gluten	53.3	44.4
Vitamins and mineral premix	11.7	13.3
Calcium carbonate	14.4	21.4
Dicalcium phosphate	21.3	22.2
Sodiumchloride	6.0	6.4
DL-Methionine	1.9	0.8
Canolaoil^®3	32.0	22.2
Chemical analysis (%)
Crudeprotein	26.73	24.26
Etherextract	5.86	4.33
Crudefiber	3.96	4.89
Ash	7.57	9.96

¹
Ingredients were incorporated per kg of the experimental diet (expressed on dry-matter basis).
²
Diets were formulated according to the nutrient requirements for broilers as recommended by NRC (1994).
³
Canola oil was purchased from the company Industrial Patrona, S.A. de C.V., Mexico.

Table 2 Performance parameters of broilers supplemented with Mexican oregano essential oil.

Treatment¹	Days
Treatment¹	1 (PI)	7	14	21	28	35	40
	Body Weight (g)
0	48.67	138.31^F	413.98^E	736.23^D	1218.64^ab;C	1723.23^B	2070.65^A
200	49.33	152.14^F	425.72^E	739.22^D	1222.40^ab;C	1722.25^B	2025.80^A
400	50.58	177.42^F	457.83^E	791.25^D	1289.50^a;C	1796.09^B	2146.59^A
600	49.69	149.48^F	422.08^E	759.03^D	1247.12^a;C	1759.29^B	2095.32^A
800	50.17	152.49^F	434.17^E	761.86^D	1166.73^b;C	1675.23^B	2017.30^A
1000	50.25	159.25^F	429.00^E	757.37^D	1216.46^ab;C	1702.62^B	2050.47^A
SEM	0.53	4.73	9.24	10.56	19.25	32.69	39.05
	Feed Intake (g)
	7	14	21	28	35	40	1-40
0	127.13^a;E	389.71^a;D	678.72^a;C	937.63^AB	1078.41^A	829.88^B	4038.77
200	108.89^b;F	342.89^b;E	588.97^b;D	903.20^B	1104.85^A	760.36^C	3808.06
400	126.47^a;E	366.30^ab;D	643.30^ab;C	988.05^B	1187.72^A	838.89^BC	4152.67
600	112.33^b;F	344.48^b;E	629.11^ab;D	981.71^B	1097.95^A	757.89^C	3923.26
800	115.38^b;E	344.68^b;D	611.07^b;C	965.68^A	1077.03^A	820.46^B	4035.25
1000	112.59^b;E	342.26^b;D	610.64^b;C	992.40^AB	1113.93^A	829.83^B	4002.78
SEM	4.10	9.89	14.07	50.69	63.17	40.35	93.64
	Water Intake (g)
	7	14	21	28	35	40	1-40
0	330.11^E	984.19^D	1841.52^C	1969.44^ab;C	2459.05^A	2182.49^B	9766.78^ab
200	344.01^E	1004.00^D	1781.51^C	1860.02^ab;BC	2467.51^A	2025.82^B	9482.87^ab
400	365.31^E	1063.48^D	1965.06^C	2097.15^a;BC	2515.31^A	2142.23^B	10148.55^a
600	315.42^E	1002.80^D	1903.10^C	2064.03^a;BC	2608.03^A	2218.96^B	10112.34^a
800	293.42^E	956.32^D	1748.17^C	1772.05^b;C	2426.82^A	2085.24^B	9282.02^b
1000	334.40^D	1029.99^C	1913.64^B	1931.71^ab;B	2371.20^A	2199.60^A	9780.55^ab
SEM	15.65	24.48	53.49	55.93	66.02	71.02	192.54

¹
Treatments 0 = control diet; 200 = diet + 200 mg Mexican oregano essential oil (MOO)/kg; 400 = diet + 400 mg/kg MOO; 600 = diet + 600 mg/kg MOO; 800 = diet + 800 mg MOO /kg; and 1000 = diet + 1000 mg MOO/kg. BW = Broiler body weight; FI = feed intake; WI = water intake. SEM = standard error of the mean.
^a
^-b Means (n = five replicate pens with 12 chicks per treatment) in rows followed by different lowercase superscripts are significantly different (p<0.05).
^A
^-F Means (n = five replicate pens with 12 chicks per treatment) in columns followed by different uppercase superscripts are significantly different (p<0.05).

Table 3 Production efficiency of broilers supplemented with Mexican oregano essential oil.

Treatment¹	Days
Treatment¹	7	14	21	28	35	40	1-40
	WBWG (g)
0	102.16^D	269.75^C	316.33^ab;BC	476.49^a;A	498.66^A	341.51^B	334.15
200	107.86^C	271.19^B	311.11^b;B	480.79^a;A	497.46^A	301.15^B	328.26
400	117.84^D	284.67^C	337.67^a;BC	502.51^a;A	510.84^A	354.76^B	351.38
600	100.80^D	272.12^C	336.48^a;B	487.62^a;A	511.69^A	335.56^B	340.71
800	98.01^E	283.73^D	329.73^ab;C	451.91^b;B	510.54^A	344.11^C	328.84
1000	103.74^D	272.24^C	330.86^ab;B	461.57^ab;A	488.65^A	350.34^B	334.57
SEM	4.73	6.93	6.91	14.28	19.19	15.87	6.51
	FCR
0	1.27^a;C	1.45^a;C	2.14^a;AB	1.96^B	2.16^AB	2.42^A	1.91
200	1.02^b;C	1.27^ab;C	1.90^ab;B	1.88^B	2.24^AB	2.52^A	1.81
400	1.06^b;D	1.28^ab;D	1.92^ab;C	1.98^BC	2.32^AB	2.37^A	1.82
600	1.12^ab;C	1.27^ab;C	1.87^b;B	2.01^AB	2.16^A	2.26^A	1.78
800	1.18^ab;C	1.21^b;C	1.86^b;B	2.12^B	2.11^AB	2.40^A	1.86
1000	1.08^ab;C	1.26^ab;C	1.85^b;B	2.16^AB	2.10^AB	2.39^A	1.84
SEM	0.05	0.04	0.06	0.12	0.11	0.09	0.04

¹
Treatments 0 = control diet; 200 = diet + 200 mg Mexican oregano essential oil (MOO)/kg; 400 = diet + 400 mg/kg MOO; 600 = diet + 600 mg/kg MOO; 800 = diet + 800 mg MOO /kg; and 1000 = diet + 1000 mg MOO/kg. WBWG = weekly body weight gain; FCR = feed efficiency. SEM = standard error of the mean.
^a
^-b Means (n = five replicate pens with 12 chicks per treatment) in columns followed by different lowercase superscripts are significantly different (p<0.05).
^A
^-F Means (n = five replicate pens with 12 chicks per treatment) in rows followed by different uppercase superscripts are significantly different (p<0.05).

Table 4 Slaughter variables of broilers supplemented with Mexican oregano essential oil.

Treatment¹	Variables²
Treatment¹	SW (g)	HCY (%)	CCY (%)	BY (%)
0	2292.68^ab	72.95^a	71.85	26.66
200	2244.67^ab	72.92^a	71.67	27.62
400	2319.29^a	71.01^b	70.62	27.56
600	2225.00^ab	72.53^ab	71.28	27.62
800	2156.25^b	71.48^ab	70.85	28.56
1000	2163.13^b	72.10^ab	71.19	26.12
SEM	38.13	0.38	0.32	0.59
p-values	0.0160	0.0012	0.0607	0.0845

¹
Treatments 0 = control diet; 200 = diet + 200 mg Mexican oregano essential oil (MOO)/kg; 400 = diet + 400 mg/kg MOO; 600 = diet + 600 mg/kg MOO; 800 = diet + 800 mg MOO /kg; and 1000 = diet + 1000 mg MOO/kg. SEM = standard error of the mean.
²
SW = slaughter weight; HCY = hot carcass yield; CCY = cold carcass yield; BY = breast yield.
^a
^-b Means (n = 30 birds per treatment) in columns followed by different superscripts are significantly different (p<0.05).

Table 5 Breast meat pH, water holding capacity and cooking loss in breast meat from broilers supplemented with Mexican oregano essential oil.

Treatment¹	Traits
Treatment¹	pH	WHC (%)²	CL (%)
0	5.98^a	56.32	22.81^ab
200	5.87^b	56.67	21.25^ab
400	5.82^bc	58.00	23.51^a
600	5.79^cd	58.04	21.28^ab
800	5.84^bc	58.72	22.32^ab
1000	5.72^d	60.32	19.87 ^b
SEM	0.02	1.29	0.73
p-values	<0.0001	0.2953	0.0141

¹
Treatments 0 = control diet; 200 = diet + 200 mg Mexican oregano essential oil (MOO)/kg; 400 = diet + 400 mg/kg MOO; 600 = diet + 600 mg/kg MOO; 800 = diet + 800 mg MOO /kg; and 1000 = diet + 1000 mg MOO/kg. SEM = standard error of the mean.
²
WHC = water holding capacity; CL = cooking loss.
^a
^-dMeans (n = 10 breasts per treatment, two per replicate pen) in columns followed by different superscripts are significantly different (p<0.05).

Table 6 Color parameters of breast meat from broilers supplemented with Mexican oregano essential oil.

Treatment¹	Variables²
Treatment¹	L*	a*	b*	Hue	Chroma	∆E	BI
0	68.80 ^ab	12.29^a	11.24^c	42.68^d	16.73^b	29.29^bc	30.42^c
200	67.22^b	13.32^a	12.43^bc	43.07^d	18.33^ab	31.48^ab	34.50^abc
400	64.20^c	12.88^a	12.68^bc	44.50^cd	18.18^ab	34.00^a	36.28^ab
600	66.58^bc	12.48^a	14.78^a	50.01^bc	19.47^a	32.41^a	38.50^a
800	66.92^b	11.89^a	14.81^a	50.83^b	18.88^ab	31.94^ab	37.67^a
1000	69.74^a	9.19^b	14.17^ab	57.95^a	16.92^b	28.23^c	32.35^bc
SEM	0.58	0.48	0.49	1.44	0.52	0.68	1.26
p-values	< 0.0001	< 0.0001	< 0.0001	< 0.0001	0.0017	< 0.0001	< 0.0001

¹
Treatments 0 = control diet; 200 = diet + 200 mg Mexican oregano essential oil (MOO)/kg; 400 = diet + 400 mg/kg MOO; 600 = diet + 600 mg/kg MOO; 800 = diet + 800 mg MOO /kg; and 1000 = diet + 1000 mg MOO/kg. SEM = standard error of the mean.
²
L* = lightness; a* = redness; b* = yellowness; Hue = Hue angle; Chroma = saturation index; ∆E = total color change; BI = browning index.
^a
^-dMeans (n = 10 breasts per treatment, two per replicate pen) in columns followed by different superscripts are significantly different (p<0.05).

Table 7 Shear force and texture analysis of breast meat from broilers supplemented with Mexican oregano essential oil.

Treatment¹	Variables²
Treatment¹	SF (N)	Hard (N)	Adhes (g s^-1)	Spring (mm)	Cohes	Gum (g)	Chew (g mm)	Resil
0	17.00	86.93^b	-22.43	0.50	0.40^a	35.10	17.55	0.14^a
200	13.36	94.24^ab	-27.99	0.48	0.38^ab	35.48	16.99	0.13^ab
400	13.14	103.52^ab	-34.14	0.49	0.35^ab	36.68	17.82	0.12^ab
600	11.35	110.66^a	-24.96	0.49	0.36^ab	41.12	19.82	0.12^ab
800	11.13	108.75^a	-23.55	0.51	0.35^b	38.06	19.58	0.12^ab
1000	11.86	105.12^a	-26.63	0.50	0.33^b	35.00	17.66	0.11^b
SEM	1.79	5.91	6.67	0.012	0.01	2.73	1.42	0.01
p-values	0.2109	0.0466	0.8373	0.4042	0.0047	0.5887	0.6386	0.0260

¹
Treatments 0 = control diet; 200 = diet + 200 mg Mexican oregano essential oil (MOO)/kg; 400 = diet + 400 mg/kg MOO; 600 = diet + 600 mg/kg MOO; 800 = diet + 800 mg MOO /kg; and 1000 = diet + 1000 mg MOO/kg. SEM = standard error of the mean.
²
SF = shear force; Hard = hardness; Adhes = adhesiveness; Spring = springiness; Cohes = cohesiveness (dimensionless); Gum = gumminess; Chew = chewiness; Resil = resilience (dimensionless).
^a
^-b Means (n = 10 breasts per treatment, two per replicate pen) in columns followed by different superscripts are significantly different (p<0.05).

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

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[1] Corresponding author e-mail address
Gerardo Méndez-Zamora Facultad de Agronomia - Universidad Autonoma de Nuevo Leon Francisco Villa s/n, Ex Hacienda El Canada, 66050, General Escobedo, Nuevo Leon, Mexico. Phone: +52 81 1340 4399 Email: gerardo.mendezzm@uanl.edu.mx