Table 2.
Evaluation of essential oils on broiler chickens exposed to cyclic heat stress on performance parameters and carcass component weights at days 21 and 42.
| Performance Parameter |
Heat Stress Control |
Lippia origanoides (37 ppm) |
L. origanoides *, R. officinalis, Beetroot |
L. origanoides *, R. officinalis, Natural Betaine |
Pooled SEM | p-Value |
|---|---|---|---|---|---|---|
| BW, g/broiler | ||||||
| d 0 | 43.62 | 43.20 | 43.71 | 43.82 | 0.98 | 0.1457 |
| d 21 | 612.30 b | 689.41 a | 680.24 a | 695.20 a | 28.90 | 0.0002 |
| d 42 | 2119.20 c | 2329.90 ab | 2242.11 ab | 2380.75 a | 125.42 | 0.0001 |
| Accumulated BWG, g/broiler | ||||||
| d 0 to 21 | 569.30 b | 646.41 a | 637.24 a | 652.20 a | 26.78 | 0.0001 |
| d 0 to 42 | 2016.20 c | 2286.90 ab | 2199.11 ab | 2337.75 a | 119.87 | 0.0002 |
| FI, g/broiler | ||||||
| d 0 to 21 | 790.30 b | 910.41 a | 891.24 a | 930.20 a | 32.40 | 0.0001 |
| d 0 to 42 | 4110.20 c | 4355.90 ab | 4125.11 bc | 4284.75 a | 230.56 | 0.0002 |
| Accumulated FCR | ||||||
| d 0 to 21 | 1.30 | 1.32 | 1.31 | 1.33 | 0.87 | 0.1689 |
| d 0 to 42 | 1.94 a | 1.87 b | 1.84 b | 1.80 b | 0.92 | 0.0001 |
| Carcass component weights (g) at day 42 | ||||||
| Live weight | 2156.25 c | 2240.91 bc | 2361.15 ab | 2423.30 a | 201.36 | 0.0001 |
| Hot carcass | 1640.88 c | 1688.86 bc | 1788.49 ab | 1836.98 a | 187.32 | 0.0002 |
| Chilled carcass | 1687.38 b | 1731.16 b | 1847.51 a | 1885.35 a | 198.86 | 0.0001 |
| Wing | 180.85 c | 183.57 bc | 189.55 ab | 196.83 a | 20.13 | 0.0001 |
| Breast | 330.02 b | 336.30 b | 371.98 a | 380.65 a | 31.10 | 0.0001 |
| Leg and quarter | 534.40 c | 548.98 bc | 579.13 ab | 588.65 a | 42.02 | 0.0002 |
* L. origanoides (45 ppm); R. officinalis (45 ppm); Beetroot (300 ppm); Natural betaine (300 ppm). Data are expressed as the mean ± SE. abc Indicates significant differences between the treatments within the rows (p < 0.05).