Dietary essential oils improve the hepatic antioxidative status of broiler chickens

F Karadas, V. Pirgozliev, SP Rose, D. Dimitrov, O. Oduguwa, D Bravo

Research output: Contribution to journalArticle

24 Citations (Scopus)

Abstract

1. A total of 200 male Ross 308 chickens were used to evaluate the effects of a standardised combination of essential oils including 5% carvacrol, 3% cinnamaldehyde and 2% capsicum oleoresin (XT 6930; Pancosma S.A., Geneva, Switzerland) on their performance, hepatic antioxidant concentration and caecal tonsils morphometry.2. Two diets were offered to broiler chickens from d old to 21 d of age. The control diet (C) was slightly lower in metabolisable energy (12.13 MJ/kg ME) and crude protein (215 g/kg CP) than breeders' recommendation. The second diet, made as XT 6930, was added on the top of the control diet at 100 mg/kg. Each diet was offered ad libitum to birds housed in one of 10 floor pens in a randomised complete block design. The birds were housed in 20 floor pens, 10 birds in each pen, and were allocated to 10 replicates of the two dietary treatments.3. The concentration of antioxidants in the liver of the birds was determined using high-performance liquid chromatography (HPLC) at 21 d of age. Birds fed control diet only had lower weight and converted less efficiently feed to gain compared to birds fed essential oils-supplemented diet. Feed consumption was not affected by dietary treatments. The antioxidant data showed that supplemented essential oils improved the hepatic concentration of carotenoids and coenzyme Q 10 when fed to broiler chickens. The morphometry of the caecal tonsils of the birds was not influenced by dietary treatments.4. It can be concluded that that dietary combination of essential oils, including carvacrol, cinnamaldehyde and capsicum oleoresin, improved growth, feed efficiency and the hepatic concentration of carotenoids and coenzyme Q 10 when fed to broiler chickens. © 2014 © 2014 British Poultry Science Ltd.
Original languageEnglish
Pages (from-to)329-334
Number of pages6
JournalBritish Poultry Science
Volume55
Issue number3
DOIs
Publication statusPrint publication - 2014

Fingerprint

essential oils
broiler chickens
liver
birds
diet
oleoresins
carvacrol
tonsils
Capsicum
antioxidants
Ross (chicken breed)
carotenoids
poultry science
morphometry
metabolizable energy
Switzerland
feed conversion
crude protein
feed intake
high performance liquid chromatography

Bibliographical note

Cited By :20

Export Date: 14 April 2019

Correspondence Address: Pirgozliev, V.; National Institute of Poultry Husbandry, Harper Adams University, Edgmond, Shropshire, TF10 8NB, United Kingdom; email: vpirgozliev@harper-adams.ac.uk

Keywords

  • Essential oil
  • Liver
  • Animal feed
  • Chickens

Cite this

Karadas, F., Pirgozliev, V., Rose, SP., Dimitrov, D., Oduguwa, O., & Bravo, D. (2014). Dietary essential oils improve the hepatic antioxidative status of broiler chickens. British Poultry Science, 55(3), 329-334. https://doi.org/10.1080/00071668.2014.891098
Karadas, F ; Pirgozliev, V. ; Rose, SP ; Dimitrov, D. ; Oduguwa, O. ; Bravo, D. / Dietary essential oils improve the hepatic antioxidative status of broiler chickens. In: British Poultry Science. 2014 ; Vol. 55, No. 3. pp. 329-334.
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Karadas, F, Pirgozliev, V, Rose, SP, Dimitrov, D, Oduguwa, O & Bravo, D 2014, 'Dietary essential oils improve the hepatic antioxidative status of broiler chickens', British Poultry Science, vol. 55, no. 3, pp. 329-334. https://doi.org/10.1080/00071668.2014.891098

Dietary essential oils improve the hepatic antioxidative status of broiler chickens. / Karadas, F; Pirgozliev, V.; Rose, SP; Dimitrov, D.; Oduguwa, O.; Bravo, D.

In: British Poultry Science, Vol. 55, No. 3, 2014, p. 329-334.

Research output: Contribution to journalArticle

TY - JOUR

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AU - Karadas, F

AU - Pirgozliev, V.

AU - Rose, SP

AU - Dimitrov, D.

AU - Oduguwa, O.

AU - Bravo, D

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N2 - 1. A total of 200 male Ross 308 chickens were used to evaluate the effects of a standardised combination of essential oils including 5% carvacrol, 3% cinnamaldehyde and 2% capsicum oleoresin (XT 6930; Pancosma S.A., Geneva, Switzerland) on their performance, hepatic antioxidant concentration and caecal tonsils morphometry.2. Two diets were offered to broiler chickens from d old to 21 d of age. The control diet (C) was slightly lower in metabolisable energy (12.13 MJ/kg ME) and crude protein (215 g/kg CP) than breeders' recommendation. The second diet, made as XT 6930, was added on the top of the control diet at 100 mg/kg. Each diet was offered ad libitum to birds housed in one of 10 floor pens in a randomised complete block design. The birds were housed in 20 floor pens, 10 birds in each pen, and were allocated to 10 replicates of the two dietary treatments.3. The concentration of antioxidants in the liver of the birds was determined using high-performance liquid chromatography (HPLC) at 21 d of age. Birds fed control diet only had lower weight and converted less efficiently feed to gain compared to birds fed essential oils-supplemented diet. Feed consumption was not affected by dietary treatments. The antioxidant data showed that supplemented essential oils improved the hepatic concentration of carotenoids and coenzyme Q 10 when fed to broiler chickens. The morphometry of the caecal tonsils of the birds was not influenced by dietary treatments.4. It can be concluded that that dietary combination of essential oils, including carvacrol, cinnamaldehyde and capsicum oleoresin, improved growth, feed efficiency and the hepatic concentration of carotenoids and coenzyme Q 10 when fed to broiler chickens. © 2014 © 2014 British Poultry Science Ltd.

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