Effect of oregano essential oil on performance and the physicochemical and microbiological properties of chicken meat
DOI:
https://doi.org/10.33064/iycuaa2015663560Keywords:
oregano essential oil, broilers, physicochemical properties, enteric microorganismsAbstract
An evaluation was made of the effect on intestinal microbiology, physicochemical characteristics and carcass yield and meat, of the inclusion during 42 days of oregano essential oil (OEO) in the drinking water fed to 440 one day old unsexed broilers (weight 42.59 ± 1.63 g). The birds were randomly assigned to one of 4 treatments (0, 100, 200 and 400 ppm of OEO diluted in the drinking water) and every treatment had 11 replicates with 10 birds each. The data was subjected to an analysis of variance (ANOVA) and a multivariate analysis (MANDEVA). No significant differences (P>0.05) were found in the microbiological, physicochemical and carcass yield variables. It was concluded that the OEO in the concentrations used, did not significantly reduce the counts of Salmonella spp. and Campylobacter spp. It did not affect the physicochemical properties of the meat, nor the carcass yield.
Downloads
Metrics
References
• Adams , M. R. y Moss , M. O. Food Microbiology. 3 ed. Reino Unido: RSC Publishing, 182-269, 2008.
• Alçiçek , A. et al. The effect of a mixture of herbal essential oils, an organic acid or a probiotic on broiler performance. South African Journal of Animal Science, 34(4): 217-222, 2004.
• ALFAIG, E. et al. Effect probiotics and thyme essential oil on carcass parameters of broiler chickens. Animal Science and Biotechnologies, 46(2): 50-52, 2013.
• Barreto , M. S. R. et al. Plant extracts used as growth promoters in broilers. Brazilian Journal of Poultry Science, 10(2): 109-115, 2008.
• Burt , S. Essential oils: their antibacterial properties and potential applications in foods–a review. International Journal of Food Microbiology, 94(2004): 223-253, 2004.
• Corry , J. E. L. y Atabay , H. I. Poultry as a source of Campylobacter and related organisms. Journey of Applied Microbiology, 90(S6): 96S-114S, 2001.
• Fotea , L. et al. The effect of essential oil of thyme (Thimus vulgaris) on the quality of meat and carcasses of meat • Guti érrez CASTILLO, A. C. et al. Salmonelosis y campilobacteriosis, las zoonosis emergentes de mayor expansión en el mundo. Veterinaria México, 39(1): 81-90, 2008.
• Hakkinen , M. et al. Prevalence of Campylobacter spp. in cattle in Finland and antimicrobial susceptibilities of bovine Campylobacter jejuni strains. Applied and Environmental Microbiology, 73(10): 3232-3238, 2007.
• hernández , F. et al. Influence of two plant extracts on broilers performance, digestibility and digestive organ size. Poultry Science, 83(2): 169-174, 2004.
• Hili , P. et al. Antimicrobial action of essential oils: the cinnamon oil. Letters in Applied Microbiology, 24(4): 269-275, 1997.
• Hong , J. C. et al. Effects of supplemental essential oil on growth performance, lipid metabolites and immunity, intestinal characteristics, microbiota and carcass traits in broilers. Livestock Science, 144(3): 253-262, 2012.
• Isabel , B. y Santos , Y. Effects of dietary organic acids and essential oils on growth performance and carcass characteristics of broiler chickens. The Journal of Applied Poultry Research, 18(3): 472-476, 2009.
• Jang , I. S. et al. Effect of a commercial essential oil on growth performance, digestive enzyme activity and intestinal microflora population in broiler chickens. Animal Feed Science and Technology, 134(3-4): 304-315, 2007.
• Kirkpinar , F. et al. Effects of oregano and garlic essential oils on performance, carcase, organ and blood characteristics and intestinal microflora of broilers. Livestock Science, 137(1-3): 219-225, 2011.
• Koutsoumanis , K. et al. Modelling the effectiveness of a natural antimicrobial on Salmonella enteritidis as a function of concentration, temperature and pH, using conductance measurements. Journal of Applied Microbiology, 84(6): 981-987, 1998.
• LAMBERT, R. J. W. et al. A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. Journal of Applied Microbiology, 91(3):453-462, 2001.
• Lee , K. W. et al. Essential Oils in Broiler Nutrition. Internatinal Journal of Poultry Science, 3(12): 738-752, 2004.
• Mead , P. S. et al. Food-related illness and death in the United Stated. Emerging Infectious Diseases, 5(5): 607-625, 1999.
• MENG, J. y DOYLE, M. P. Emerging and evolving microbial foodborne pathogens. Bulletin de L’Institut Pasteur, 96(3): 151-163, 1998.
• Mountzouris , K. C. et al. Assessment of a phytogenic feed additive effect on broiler growth performance, nutrient digestibility and caecal microflora composition. Animal Feed Science and Technology, 168(3-4): 223-231, 2011.
• Najafi , P. y Torki , M. Performance, blood metabolites and immunocompetence of broiler chicks fed diets included essential oils of medicinal herbs. Journal of Animal and Veterinary Advances, 9(7): 1164-1168, 2010.
• SECRETARÍA DE AGRICULTURA, GANADERÍA Y DESARROLLO RURAL (SAGARPA). NOM-033-ZOO-1995, Sacrificio humanitario de los animales domésticos y silvestres. Diario Oficial de la Federación, 16 de julio de 1997.
• NRC (NATIONAL RESEARCH COUNCIL). Nutrient requirements of poultry. 9 ed. USA: National Academy Press, 1994.
• Oral , N. et al. Effect of absorbent pads containing oregano essential oil on the shelf life extension of overwrap packed chicken drumsticks stored at four degrees Celsius. Poultry Science, 88(7): 1459-1465, 2009.
• OWEN, J. et al. Manual de prácticas para cursos de tecnología de la carne. México: Editorial Universidad Autónoma de Chihuahua, 1982.
• Papageorgiou , G. et al. Effect of dietary oregano oil and a-tocopherol acetate supplementation on iron-induced lipid oxidation of turkey breast, thigh, liver and heart tissues. Journal of Animal Physiology and Animal Nutrition, 87(9-10): 324-335, 2003.
• Qiao , M. et al. The Relationship Between Raw Broiler Breast Meat Color and Composition. Poultry Science, 81(3): 422-427, 2002.
• SAS Institute. SAS/STAT User’s guide. Cary, NC, USA: SAS Inst. Inc., 2002.
• Simsek , U. G. et al. The effects of dietary antibiotic and anise oil supplementation on body weight, carcass characteristics and organoleptic analysis of meat in broilers. Revue Méd. Vét., 158(10): 514-518, 2007.
• Skandamis , P. N. y Nychas , G. J. E. Development and evaluation of a model predicting the survival of Escherichia coli O157:H7 NCTC 12900 in homemade eggplant salad at various temperatures, Phs, and oregano essential oil concentrations. Applied and Environmental Microbiology, 66(4): 1646-1653, 2000.
• Stern , N. J. Salmonella species and Campylobacter jejuni cecal colonization model in broilers. Poultry Science, 87(11): 2399-2403, 2008.
• Symeon , G. K. et al. Effect of dietary oregano essential oil supplementation for an extensive fattening period on growth performance and breast meat quality of female mediumgrowing broilers. Canadian Journal of Animal Science, 89, 331-334, 2009.
• Tsigarida , E. et al. Behaviour of Listeria monocytogenes and autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5ºC. Journal of Applied Microbiology, 89(6): 901-909, 2000.
• Yan , L. et al. Influence of essential oil supplementation and diets with different nutrient densities on growth performance, nutrient digestibility, blood characteristics, meat quality and fecal noxious gas content in grower–finisher pigs. Livestock Science, 128(1-3): 115-122, 2010.
• Young , J. F. et al. Ascorbic Acid, α-Tocopherol, and Oregano Supplements Reduce Stress-Induced Deterioration of Chicken Meat Quality. Poultry Science, 82(8): 1343-1351, 2003.
Downloads
Published
How to Cite
License
Copyright (c) 2015 Ana Luisa Rentería Monterrubio, Jesús Ricardo Gámez Piñón, Lorenzo Antonio Durán Meléndez, América Chávez Martínez, Alma Delia Alarcón Rojo, Nelson Guadalupe Aguilar Palma, Ramón Silva Vázquez
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Las obras publicadas en versión electrónica de la revista están bajo la licencia Creative Commons Atribución-NoComercial-CompartirIgual 4.0 Internacional (CC BY-NC-SA 4.0)
