Symposium: Use of Multimedia Educational Tools in Poultry and Egg Processing Initiatives for Teaching, Extension, and Outreach

Extracts of essential oils (EO) such as thymol, carvacrol, and cinnamaldehyde that occur naturally in oregano, thyme, and cinnamon have previously been shown to have positive effects on broiler performance. However, it was not known if these EO compounds affect the sensory characteristics of the broiler meat produced. The present study examined the effects of feeding 3 different blends of EO (Danisco Animal Nutrition, United Kingdom) on broiler performance, carcass characteristics and sensory quality of the meat. Ross 308 broiler chickens were grown to 35 d of age using a 4 × 2 factorial arrangement of treatments. There were 2 genders (male/female) and 4 dietary treatments consisting of a Control diet with/without 1 of 3 different blends of EO (EOB1, EOB2, EOB3). A pen of 30 birds was the experimental unit and each sex × dietary treatment combination was replicated 6 times. Body weight (BW) and feed intake was determined at 10, 21 and 35 d of age and the feed conversion ratio (FCR) calculated. At 35 d of age, 6 birds per pen were slaughtered to evaluate the dressing percentage, breast meat yield, and sensory characteristics of the breast meat. All 3 blends of EO evaluated in the present study significantly (P < 0.05) improved FCR from 0–10 d of age. The BW gain and feed intake from 0–35 d was significantly (P < 0.05) increased when EOB2 was added to the Control diet. There was no effect of dietary EO treatment on dressing percentage, breast meat yield, or sensory characteristics of the breast meat. These results suggested that the EO blends evaluated can significantly improve broiler performance without negatively affecting the sensory quality of the meat produced.