Farang Rouzmehr1*, Yadollah Chashnidel1, Mansour Rezaei1, Majid Pasandideh1 and Maziar Mohiti Asli2
1Department of Animal Science, Faculty of Animal and Aquatic Sciences, Sari Agricultural Sciences and Natural Resources University, Sari, Mazandaran, Iran
2Department of Animal Science, Faculty of Agriculture Science, University of Guilan, Rasht, Iran
*Corresponding Author: Farang Rouzmehr, Department of Animal Science, Faculty of Animal and Aquatic Sciences, Sari Agricultural Sciences and Natural Resources University, Sari, Mazandaran, Iran.
Received: August 27, 2021; Published: October 05, 2021
The aim of this study was to study the effects of microencapsulation of thyme and cinnamon essential oils on growth performance, intestinal microbial population and meat quality of broiler chickens. For this purpose, a total of 320 one-day-old male 308 strain chicks were randomly divided into 8 dietary treatment groups consisting of 4 replicates with 10 birds per replicate and fed until d 42. The birds fed diets supplemented with essential oils had significantly higher feed intake (FI) and weight gain (WG) and had improved feed conversion ratio (FCR) compared with the control group in total rearing period (P < 0.05). Dietary inclusion of encapsulated cinnamon resulted in a higher count of Lactobacillus sp. compared to the other groups on 42 days of age, while any treatments did not significantly affect Escherichia coli count (P < 0.05). The thiobarbituric acid values in thigh meat after 7 and 14 d of storage at 4 °C were linearly decreased in diets inclusion of essential oils (P < 0.05). In conclusion, the addition of thyme and cinnamon to the diet of broiler chickens especially as microencapsulated is recommended.
Keywords: Cinnamon; Meat Quality; Microencapsulation; Performance; Thyme
Citation: Farang Rouzmehr., et al. “The Effects of Thyme and Cinnamon Microencapsulated Essential Oils on Growth Performance, Intestinal Microbial Population and Meat Quality in Broiler Chicks". Acta Scientific Veterinary Sciences 3.12 (2021): 03-10.
Copyright: © 2021 Farang Rouzmehr., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.