NDLI: Effects of supplementation with oregano essential oil on ileal digestibility, intestinal histomorphology, and performance of broiler chickens¤

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Effects of supplementation with oregano essential oil on ileal digestibility, intestinal histomorphology, and performance of broiler chickens¤

Content Provider	Semantic Scholar
Author	Betancourt, Liliana L. Ariza, Claudia J. Afanador, Germán
Copyright Year	2012
Abstract	Objective: evaluate the effects of different chemiotypes of oregano essential oil (OEO) on protein, fat, and energy ileal digestibility of broiler chickens at 21 days of age. Methods: six treatments were evaluated: 200 ppm of OEO from three varieties produced and ground in Sabana de Bogota-Colombia: O. vulgare L ssp hirtum (OH); O. vulgare L. (OL) y O. majorana (OM); 500 ppm Chlortetracycline (AB) and a control without additives (C). Between 14 and 21 days of age the chickens were fed with starter diets supplemented with 0.5 g/kg chromium oxide (Cr2O3) as a inert marker. The ileal digesta was collected, and protein, fat, energy, and chromium were analyzed in both feed and ileal content, and ID was calculated. Results: AB group showed a higher protein ID compared to control group, 83.7 and 75.3%, respectively (p<0.05). Both OM and AB experimental groups presented higher values of ID for energy and fat compared to control group, 92.3, 91.7 and 84.2%, respectively (p<0.05). These groups also presented a higher body weight at day 21 (p<0.05). However, the difference disappeared at 42 d of age. A negative correlation was estimated between body weight and carvacrol intake (r: -0.55), but it was positive with thymol intake (r:0.46, p<0.05). Conclusions: the results showed different responses of chickens depending on the composition of OEO.
Starting Page	240
Ending Page	251
Page Count	12
File Format	PDF HTM / HTML
Volume Number	25
Alternate Webpage(s)	http://www.scielo.org.co/pdf/rccp/v25n2/v25n2a09.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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