Oregano essential oil supplementation improves productive performance, oxidative stability, and lipid parameters in turkeys

Mendoza-Ordoñez G.; Caceda-Gallardo L.; Loyaga-Cortéz B.; Ybañez-Julca R.; Gonzales-Nonato D.; Asunción-Alvarez D. · Scientia Agropecuaria (2020) · DOI: 10.17268/sci.agropecu.2020.02.05

Resumen

The present study evaluated the effect of supplementation with oregano essential oil (OEO) on the productive parameters, oxidative stability, and lipid parameters of turkey meat. Eighty 1-d-old male turkeys were randomly distributed into four treatment groups and fed the following diets for 105 days: control diet without any supplementation or supplementation with 300 mg/kg lincomycin and spectinomycin, 100 mg/kg OEO, or 200 mg/kg OEO. Supplementation with 200 mg/kg OEO obtained the best bodyweight, average daily gain, feed conversion, and the lowest feed intake concerning the other diets (p < 0.001), while 100 mg/kg OEO had the best oxidative stability (p < 0.001). Though OEO had no hypocholesterolemic effect, 200 mg/kg OEO produced the lowest concentration of triglycerides in the blood (p < 0.05). In conclusion, OEO supplementation improves productive parameters and increases oxidative stability in turkeys. Therefore, OEO has the potential to act as a growth promoter replacing antibiotics.

Instituciones: Universidad Nacional de Trujillo