Evaluation of Three Formulations of Essential Oils in Broiler Chickens under Cyclic Heat Stress
Jared Ruff | Guillermo Tellez | Aaron J. Forga | Roberto Señas-Cuesta | Christine N. Vuong | Elizabeth S. Greene | Xochitl Hernandez-Velasco | Álvaro J. Uribe | Blanca C. Martínez | Jaime A. Angel-Isaza | Sami Dridi | Clay J. Maynard | Casey M. Owens | Billy M. Hargis | Guillermo Tellez-Isaias
The objective of the present research was to assess the dietary supplementation of three formulations of essential oils (EO) in chickens under heat stress (HS). Day-of-hatch Cobb 500 chicks (<i>n</i> = 500) were randomly distributed into four groups: 1. HS control + control diets; 2. HS + control diets supplemented with 37 ppm EO of <i>Lippia origanoides</i> (LO); 3. HS + control diets supplemented with 45 ppm LO + 45 ppm EO of <i>Rosmarinus officinalis</i> (RO) + 300 ppm red beetroot; 4. HS + 45 ppm LO + 45 ppm RO + 300 ppm natural betaine. Chickens that received the EO showed significant (<i>p</i> < 0.05) improvement on BW, BWG, FI, and FCR compared to control HS chickens. Average body core temperature in group 3 and group 4 was significantly (<i>p</i> < 0.05) reduced compared with the HS control group and group 2. Experimental groups showed a significant reduction in FITC-d at 42 days, a significant increase in SOD at both days but a significant reduction of IFN-γ and IgA compared with HS control (<i>p</i> < 0.05). Bone mineralization was significantly improved by EO treatments (<i>p</i> < 0.05). Together these data suggest that supplemental dietary EO may reduce the harmful effects of HS.
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