Levels of oregano (Origanum vulgare) in the diet and its influence on the productive performance of the broiler

• Autores: Pujada Abad, Hilario, Vega-Vilca, Jaime, Velásquez Vergara, Carlomagno, Palacios-Rodríguez, Betty
• Formato: artículo
• Fecha de Publicación: 2019
• Institución: Universidad Nacional Mayor de San Marcos
• Repositorio: Revistas - Universidad Nacional Mayor de San Marcos
• Lenguaje: español
• OAI Identifier: oai:ojs.csi.unmsm:article/16599
• Enlace del recurso: https://revistasinvestigacion.unmsm.edu.pe/index.php/veterinaria/article/view/16599
• Nivel de acceso: acceso abierto
• Materia: oregano; broiler; performance; optimum level; orégano; pollo de engorde; rendimiento; nivel óptimo

The aim of this study was to determine the optimum level of oregano (Origanun vulgare) in the diet on the productive performance of broilers. A total of 120 1-day-old male chickens from the Cobb-500 line were randomly distributed in four treatments: 0, 0.5, 1.0 and 1.5% of dried and ground oregano in the diets. The final bodyweight, feed consumption and feed conversion were determined. Data was analysed by an analysis of variance through a completely randomized design and the Tukey test for the comparison of means. The polynomial regression and the derivative of a quadratic function were used to find the optimum level of oregano in the variables. The levels of oregano influenced bodyweight, feed consumption and feed conversion (p<0.05), denoting a quadratic effect. On average, the optimum level of oregano in the diet was 0.71%.