ArticlePoultry science2019
Mexican oregano essential oils given in drinking water on performance, carcass traits, and meat quality of broilers.
Article in Poultry science, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed, 53 citations in OpenAlex.
- Supplementation of heat-killed probiotics mixture improves intestinal morphology, antioxidant capacity, and meat quality in broilers.Veterinary and animal science · 2025Article
- Effect of Supplemental Essential Oils Blend on Broiler Meat Quality, Fatty Acid Profile, and Lipid Quality.Animals : an open access journal from MDPI · 2025Article
- Effects of Dietary Supplementation with Cocrystals of Thymol and Carvacrol on Quality, Nutrient Composition, and Oxidative Stability of Broiler Meat.Foods (Basel, Switzerland) · 2024Article
- Article
- Use of Essential Oils to Counteract the Phenomena of Antimicrobial Resistance in Livestock Species.Antibiotics (Basel, Switzerland) · 2024Review
- Dietary Oregano Essential Oil Supplementation Influences Production Performance and Gut Microbiota in Late-Phase Laying Hens Fed Wheat-Based Diets.Animals : an open access journal from MDPI · 2022Article
- Combinatorial Effect of Dietary Oregano Extracts and 3,4,5-Trihydroxy Benzoic Acid on Growth Performance and Elimination of Coccidiosis in Broiler Chickens.The journal of poultry science · 2022Article
- Comparison of Chemical Composition, Physicochemical Parameters, and Antioxidant and Antibacterial Activity of the Essential Oil of Cultivated and Wild Mexican OreganoPlants (Basel, Switzerland) · 2022Article
- Cooked broiler meat quality affected by different Mediterranean medicinal plants in the diet.Animal bioscience · 2022Article
- Dietary Cinnamon Bark Affects Growth Performance, Carcass Characteristics, and Breast Meat Quality in Broiler Infected withAnimals : an open access journal from MDPI · 2022Article
- Mexican Oregano (Molecules (Basel, Switzerland) · 2021Review
- Effects of oregano essential oil as an antibiotic growth promoter alternative on growth performance, antioxidant status, and intestinal health of broilers.Poultry science · 2021Article
- Effect ofAnimals : an open access journal from MDPI · 2021Article
- Phenolic compounds as natural feed additives in poultry and swine diets: a review.Journal of animal science and biotechnology · 2021Review
- Effect of moringa leaf powder and agave inulin on performance, intestinal morphology, and meat yield of broiler chickens.Poultry science · 2021Article
- Effects of dietary oregano essential oil supplementation on growth performance, intestinal antioxidative capacity, immunity, and intestinal microbiota in yellow-feathered chickens.Journal of animal science · 2021Article
- Mexican oregano essential oils as alternatives to butylated hydroxytoluene to improve the shelf life of ground beef.Food science & nutrition · 2020Article
- Mexican oregano essential oils given in drinking water on performance, carcass traits, and meat quality of broilers.Poultry science · 2019Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this study was to evaluate the effects of 2 Mexican oregano essential oils (MOO), from Poliomintha longiflora Gray (PLG) and Lippia berlandieri Schauer (LBS), in drinking water (DWt) on the performance, slaughter variables, and meat quality of broilers over a 40 D period of growth. A total of 180 non-sexed Ross-308 broilers (1-day-old) were randomly assigned to 3 treatments with 6 replications each (10 birds per replicate): CON = DWt control (without MOO); PLG = DWt + 400 mg/L of PLG; and LBS = DWt + 400 mg/L of LBS. The CON, PLG, and LBS broilers body weights were similar (P > 0.05) at all times. Feed intake (FI) was different by treatment (P < 0.05) at 7 and 28 D, and water intake (WI) was different (P < 0.05) at day 28. The CON treatment was highest (P < 0.05) at 28 D for FI and WI, whereas LBS was lowest (P < 0.05). Weight gain (WG) for CON, PLG, and LBS broilers was similar (P > 0.05), although WG for CON was slightly higher. In CON broilers, slaughter weight was highest (P < 0.05), but thigh yield was lowest (P < 0.05). The CON and PLG treatments were lower (P < 0.05) in thigh and leg cooking losses. The PLG treatment presented the highest values (P < 0.05) for breast-meat redness, saturation index, shear force, odor, taste, and overall sensory acceptability. The LBS was higher (P < 0.05) for breast-meat shear force, cohesiveness and resilience, but lower (P < 0.05) for sensory attributes. Mexican oregano essential oils at 400 mg/L can serve as natural alternative additives in DWt to improve broiler production and meat quality.
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