ArticleAnimals : an open access journal from MDPI2020
Effects of Microencapsulated Blend of Organic Acids and Essential Oils as a Feed Additive on Quality of Chicken Breast Meat.
Article in Animals : an open access journal from MDPI, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 25 citations in OpenAlex.
- Microencapsulated oregano essential oil improves growth performance, carcass characteristics, and meat quality in broiler chickens.Veterinary world · 2026Article
- The effects of drinking water with essential oils-organic acids blend replacing preventive antibiotics during withdrawal period on growth performance and gut health of broilers in a commercial farm.Poultry science · 2026Article
- Sustained-release application of porous starch/gum arabic microencapsulated sea buckthorn essential oil in yak meat preservation.Food chemistry: X · 2026Article
- Fully Green Particles Loaded with Essential Oils as Phytobiotics: A Review on Preparation and Application in Animal Feed.Antibiotics (Basel, Switzerland) · 2025Review
- Plant-Derived Quorum Sensing Inhibitors (Quercetin, Vanillin and Umbelliferon) Modulate Cecal Microbiome, Reduces Inflammation and Affect Production Efficiency in Broiler Chickens.Microorganisms · 2023Article
- Bio-Fermented Malic Acid Facilitates the Production of High-Quality Chicken via Enhancing Muscle Antioxidant Capacity of Broilers.Antioxidants (Basel, Switzerland) · 2022Article
- Analysis of the Microbial Intestinal Tract in Broiler Chickens during the Rearing Period.Biology · 2021Article
- Time for a Paradigm Shift in Animal Nutrition Metabolic Pathway: Dietary Inclusion of Organic Acids on the Production Parameters, Nutrient Digestibility, and Meat Quality Traits of Swine and Broilers.Life (Basel, Switzerland) · 2021Review
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The present study aims to investigate the effect of dietary supplementation based on a blend of microencapsulated organic acids (sorbic and citric) and essential oils (thymol and vanillin) on chicken meat quality. A total of 420 male Ross 308 chicks were randomly assigned to two dietary treatments: the control group was fed with conventional diet (CON), while the other group received the control diet supplemented with 0.5% of a microencapsulated blend of organic acids and essential oils (AVI). In breast meat samples, intramuscular fat content and saturated/polyunsaturated fatty acids ratio were reduced by AVI supplementation (p < 0.05). Moreover, atherogenic (p < 0.01) and thrombogenic (p < 0.05) indices were lower in AVI than CON treatment. AVI raw meat showed a lower density of psychrotrophic bacteria (p < 0.05) at an initial time, and higher loads of enterococci after 4 days of refrigerated storage (p < 0.05). No contamination of Listeria spp., Campylobacter spp., and Clostridium spp. was found. TBARS values of the cooked meat were lower in the AVI treatment compared to CON (p < 0.01). Among colour parameters, a*, b* and C* values increased between 4 and 7 days of storage in AVI cooked meat (p < 0.05). Overall, organic acids and essential oils could improve the quality and shelf-life of poultry meat.
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