Table 4.
Effect of essential oil delivery route on the relative weight of broiler chicken organs and serum immunoglobulins levels.
| Parameters | Treatments 1 | SEM 2 | p Value | |||||
|---|---|---|---|---|---|---|---|---|
| Negative Control |
In-Feed Antibiotics |
In-Water Essential Oil |
In Ovo Saline |
In Ovo Essential Oil |
In Ovo Essential Oil + In-Water Essential oil |
|||
| Bursa weight (g/Kg BW) | 1.84 | 2.03 | 1.79 | 1.80 | 1.91 | 1.72 | 0.07 | 0.826 |
| Liver weight (g/Kg BW) | 27.5 | 27.5 | 29.3 | 30.0 | 29.2 | 31.8 | 0.51 | 0.066 |
| Immunoglobulin G (Mg/mL) | 0.74 | 0.44 | 0.78 | 1.29 | 0.76 | 0.68 | 0.31 | 0.189 |
| Immunoglobulin M (Mg/mL) | 0.11 | 0.07 | 0.12 | 0.15 | 0.11 | 0.08 | 0.02 | 0.289 |
1 Treatments include—(1) Negative Control treatment- chicks fed a basal corn-soybean meal-wheat–based diet; (2) In-feed antibiotics- chicks fed NC + 0.05% bacitracin methylene disalicylate and (3) In-water essential oil- chicks supplied the essential oil via the water route at the recommended dosage of 250 mL/1000 L of drinking water; (4) In ovo saline treatment- eggs injected with 0.2 mL of physiological saline (0.9% NaCl); (5) In ovo essential oil treatment- eggs injected with 0.2 mL of a saline + essential oil blend mixture at a dilution ratio of 2:1, (6) In ovo + in-water essential oil treatment- chicks offered the essential oil blend via the in ovo and in water route, successively. 2 SEM = Standard error of means.