Oregano essential oil supplementation improves productive performance, oxidative stability, and lipid parameters in turkeys

• Autores: Mendoza-Ordoñez, Gilmar, Caceda-Gallardo, Luis, Loyaga-Cortéz, Bruno, Ybañez-Julca, Roberto, Gonzales-Nonato, Diego, Asunción-Alvarez, Daniel
• Formato: artículo
• Fecha de Publicación: 2020
• Institución: Universidad Nacional de Trujillo
• Repositorio: Revistas - Universidad Nacional de Trujillo
• Lenguaje: inglés
• OAI Identifier: oai:ojs.revistas.unitru.edu.pe:article/2919
• Enlace del recurso: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/2919
• Nivel de acceso: acceso abierto
• Materia: Oregano essential oil; productive parameters; oxidative stability; lipidic profile; turkey.

The present study evaluated the effect of supplementation with oregano essential oil (OEO) on the productive parameters, oxidative stability, and lipid parameters of turkey meat. Eighty 1-d-old male turkeys were randomly distributed into four treatments groups and fed the following diets for 105 d: control diet without any supplementation or supplementation with 300 mg/kg lincomycin and spectinomycin, 100 mg/kg OEO, or 200 mg/kg OEO. Supplementation with 200 mg/kg OEO obtained the best body weight, average daily gain, feed conversion, and the lowest feed intake with respect to the other diets (p < 0.001), while 100 mg/kg OEO had the best oxidative stability (p < 0.001). Though OEO had no hypocholesterolemic effect, 200 mg/kg OEO produced the lowest concentration of triglycerides in the blood (p < 0.05). In conclusion, OEO supplementation improves productive parameters and increases oxidative stability in turkeys. Therefore, OEO has the potential to act as a growth promoter replacing antibiotics.