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Table 6 Effects of the dietary essential oil preparation on the yields and quality of breast and thigh meats from coccidiosis vaccine-challenged broiler chickens1

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

Item Treatment2 SEM P-value
CON INFECT SAL EO
Breast meat
 Meat, g/100 BW 8.40 8.36 8.06 8.28 0.226 0.735
 Cooking loss, % 17.6 17.3 16.0 17.3 0.633 0.385
 CIE L* (lightness) 54.2 56.0 56.1 54.7 1.366 0.713
 CIE a* (redness) 0.117 −0.344 −0.914 −0.297 0.354 0.258
 CIE b* (yellowness) 10.9 10.4 10.2 10.3 0.600 0.836
 pH 5.65 5.72 5.63 5.62 0.031 0.198
Leg meat
 Meat, g/100 BW 6.43 6.60 6.37 6.44 0.086 0.282
 Cooking loss, % 20.6b 24.8a 25.2a 23.5ab 1.041 0.026
 CIE L* 54.4 53.4 55.8 54.6 1.139 0.531
 CIE a* 2.13 3.05 1.56 2.31 0.410 0.108
 CIE b* 7.61 8.87 8.85 9.25 0.586 0.241
 pH 6.23 6.17 6.23 6.14 0.062 0.653
  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, BW Body weight, SEM Standard error of the means
  3. a-bMeans with different superscripted letters differ significantly (P < 0.05)