Effect of inclusion of essential oil of oregano (Lippia origanoides) on lipid profile in broiler meat

Abstract

Background: the transmission of traces of antibiotics in meat, has led to the prohibition of the use of food with antibiotics growth promoters in the different productive species for human consumption. Therefore, it is necessary to look for new alternatives that can replace the function they perform during the production process. Objectives: to evaluate the lipid profile of breasts in broilers of the Cobb500 genetic line, after the administration of Essential Oil of Oregano (Lippia origanoides) (AEO). Methods: 200 chickens of Cobb500 genetic line were used. The animals were randomized to one of five diets: commercial diet with and without the addition of antibiotic, commercial diet without antibiotic added with three different levels of AEO (75ppm, 100ppm or 200ppm AEO). The animals were sacrificed at 42 days of age, and breast and thigh samples were taken to determine the fatty acid profile by gas chromatography. A statistical block design was performed randomly, each treatment had a total of four repetitions; the statistical analysis was performed according to the GLM (General Linear Models) procedure of the SAS. Results: the lipid profile in breasts showed more outstanding results in the diet with greater addition of AEO (0.72, C14: 0, 29.1, C16: 0, 6.01, C18: 0). Conclusions: the addition of 200ppm of AEO in the broiler feed of the Cobb500 genetic line induces an improvement in meat quality in the fatty acid composition of the broiler carcass.