Role of oregano and Citrus species-based essential oil preparation for the control of coccidiosis in broiler chickens

Table 5 Effects of the dietary essential oil preparation on the concentrations of cecal volatile fatty acids (μmol/g) on d 20 in coccidiosis vaccine-challenged broiler chickens¹

Item¹	Treatment²				SEM³	P-value
Item¹	CON	INFECT	SAL	EO	SEM³	P-value
Acetate	44.3	36.4	39.1	42.6	4.190	0.560
Propionate	3.38	2.98	2.24	3.73	0.357	0.106
Isobutyrate	0.16^ab	0.15^b	0.09^b	0.24^a	0.027	0.021
Butyrate	16.5	12.5	14.8	17.6	2.620	0.590
Isovalerate	0.30	0.28	0.19	0.53	0.079	0.061
Valerate	0.62	0.61	0.62	0.79	0.117	0.693
BCFAs	1.12^b	1.02^b	0.72^b	1.81^a	0.161	0.003
Total VFAs	65.3	52.9	57.0	65.5	8.784	0.164

¹Values represent the mean of 7 replicates per treatment (n = 7/treatment)
²CON Non-challenged naïve control, INFECT Challenged control, SAL Challenged/salinomycin-added diet, EO Challenged/essential oil-added diet, BCFAs Branched-chain fatty acids (isobutyrate + valerate + isovalerate), Total VFAs Total volatile fatty acids (acetate + propionate + butyrate + isobutyrate + valerate + isovalerate), SEM Standard error of the means
^a-bMeans with different superscripted letters differ significantly (P < 0.05)

ISSN: 2049-1891