Table 4.

Effects of dietary EOA supplementation on ileal morphology of broiler chickens infected with Salmonella Enteritidis (n = 6)

Items	Groups					SEM1	P-value
	A	B	BL	BM	BH		P12	Linear3	Quadratic4
3 DPI
Villus height, μm	621.18	539.93	594.39	590.57	580.15	10.236	0.107	0.067	0.209
Crypt depth, μm	101.08	105.56	105.10	95.26	100.29	1.919	0.477	0.183	0.920
VH/CD	6.20a	5.15b	5.70ab	6.21a	5.79ab	0.132	0.040	0.012	0.326
10 DPI
Villus height, μm	699.76	695.11	672.05	761.26	696.20	19.022	0.714	0.650	0.982
Crypt depth, μm	104.75b	139.75a	109.94b	111.91b	109.27b	3.435	0.001	0.001	0.162
VH/CD	6.73a	5.11b	6.11ab	6.77a	6.36ab	0.209	0.043	0.003	0.364

¹SEM Standard error of the mean

²P1-value represent the difference comparison between group A, B, BL, BM and BH groups

³Linear regression analysis among B, BL, BM and BH groups

⁴Quadratic curve analysis among B, BL, BM and BH groups

^a,bMeans within the same row without a common superscript differ significantly (P < 0.05)

DPI: days post infection, VH/CD: villus height to crypt depth ratio. A: broiler chickens with basal diet and no infection, B: broiler chickens with basal diet and SE infection, BL: broiler chickens with basal diet supplemented with 300 mg/kg EOA and SE infection, BM: broiler chickens with basal diet supplemented with 500 mg/kg EOA and SE infection, BH: broiler chickens with basal diet supplemented with 800 mg/kg EOA and SE infection. EOA: coated essential oils and organic acids mixture