Abstract

SANCHEZ-ZAMORA, Niriel et al. Agave inulin and oregano oil improve broiler productivity. Ecosistemas y recur. agropecuarios [online]. 2019, vol.6, n.18, pp.523-534.  Epub Feb 20, 2020. ISSN 2007-901X.  https://doi.org/10.19136/era.a6n18.2197.

The objective of this study was to evaluate the effect of agave inulin (AI) and Mexican oregano essential oil (MOEO) on the productive behavior, slaughter variables and quality of broiler meat. A total of 330, 1-day-old Ross-308 broilers were randomly assigned to six treatments with five replications each (11 chickens per pen): T1 = control diet, T2 = diet + 5.0 g kg-1 AI, T3 = diet + 10.0 g kg-1 AI, T4 = diet + 5.0 g kg-1 AI + 0.2 g kg-1 MOEO, T5 = diet + 10.0 g kg-1 AI + 0.2 g kg-1 MOEO, and T6 = diet + 0.2 g kg-1 MOEO. Chickens in T4 and T5 (p < 0.05) weighed less than in T1, but feed consumption was higher in T2 (5.63 kg) and the lowest in T6 (4.77 kg). Sacrifice and wing weight (p < 0.05) were higher in T1 and lower in T5 and T4. Water retention, hardness and gomosity (p < 0.05) were higher in T3 (63.2%; 9.36 kgf; 3204.9 g) and lower in T1 (56.98%; 7.28 kgf; 2532.7 g), and the yellow color was higher in T5 and lower in T3. Agave inulin (10.0 g kg-1) and oregano oil (0.2 g kg-1) can be used in broilers to improve meat production and quality.

Keywords : Chicken carcass; meat color; productive behavior; meat yield; meat texture.

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