Table 4.
Effect of essential oils blend on the carcass characteristics of broilers.
| Items | Essential Oils Blend (EOB mg/L) | SEM 1 | p-Value | |||
|---|---|---|---|---|---|---|
| CON | EOB150 | EOB250 | EOB350 | |||
| Liver index (%) | 1.97 | 1.92 | 2.04 | 2.13 | 0.065 | 0.686 |
| Spleen index (%) | 0.10 | 0.10 | 0.10 | 0.10 | 0.004 | 0.909 |
| Bursa of Fabricius index (%) | 0.12 | 0.13 | 0.12 | 0.13 | 0.007 | 0.863 |
| Breast index (%) | 22.38 b | 23.97 ab | 24.77 a | 23.73 ab | 0.304 | 0.037 |
| Abdominal fat index (%) | 1.47 | 1.34 | 1.33 | 1.34 | 0.082 | 0.922 |
| Semi-evisceration index (%) | 84.97 | 86.24 | 85.41 | 88.53 | 0.611 | 0.166 |
| Fully-evisceration index (%) | 71.90 | 72.93 | 72.64 | 72.65 | 0.219 | 0.396 |
a,b Means in the same row with different superscripts are significantly different (p < 0.05). 1 SEM: standard error of the mean. CON = control drinking water (without EOB); EOB150 = DW + 150 mg/L EOB; EOB250 = DW + 250 mg/L EOB; EOB350 = DW + 350 mg/L EOB.