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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

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

Item1 Treatment2 SEM3 P-value
CON INFECT SAL EO
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 0.16ab 0.15b 0.09b 0.24a 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 1.12b 1.02b 0.72b 1.81a 0.161 0.003
Total VFAs 65.3 52.9 57.0 65.5 8.784 0.164
  1. 1Values represent the mean of 7 replicates per treatment (n = 7/treatment)
  2. 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
  3. a-bMeans with different superscripted letters differ significantly (P < 0.05)