. 2023 May 30;14:1184636. doi: 10.3389/fphys.2023.1184636

TABLE 9.

Evaluation of essential oils (EO) and herbal betaine on raw meat quality parameters of broiler chickens exposed to cyclic heat stress at day 43^a.

	Thermoneutral	Heat stress	Heat stress + EO1	Heat stress + EO2
Drip loss (%) ^b	1.24 ± 0.13^a	0.75 ± 0.11^b	0.98 ± 0.12^ab	1.20 ± 0.11^a
pH	5.77 ± 0.03	5.76 ± 0.03	5.78 ± 0.03	5.72 ± 0.03
L^a ^c	60.96 ± 0.47^a	59.70 ± 0.42 ^ab	59.56 ± 0.42 ^ab	58.95 ± 0.42^b
a^a ^d	3.31 ± 0.19	3.25 ± 0.17	3.24 ± 0.17	3.21 ± 0.17
b^a ^e	8.23 ± 0.27^a	6.99 ± 0.24^b	7.23 ± 0.24^b	7.12 ± 0.24^b

^{^a}

Data are expressed as the mean ± SE.

ab Indicates significant differences between the treatments within the rows (p < 0.05). Cyclic heat stress started at day 10. EO1: essential oil of Lippia origanoides, thymol chemotype (45 ppm) and herbal betaine (150 ppm). Administration dose: 350 g/Ton food. EO2: essential oil of Lippia origanoides, phellandrene chemotype (45 ppm) and herbal betaine (150 ppm). Administration dose: 350 g/Ton food.

^{^b}

Drip loss—Measured as percent loss in relation to deboned part weight. Presented as percent loss.

L*—CIE, color measurement of relative lightness. Measured 0-100 with 0 being black and 100 being white in color.

^{^d}

a*—CIE, color measurement of relative redness. Measured −60, to +60 with −60, being green and +60 being red in color.

^{^e}

b*—CIE, color measurement of relative yellowness. Measured −60, to +60 with −60, being blue and +60 being yellow in color.