Impact of Dietary Oregano Plant Extract Supplementation on Carcass Traits, Physical and Chemical Meat Quality of Broilers

The aim of this experiment was to investigate the impacts of dietary supplementation of extracted oregano essential oils on the physical, chemical properties of meat and the carcass properties of broilers, 180 one day old chicks (Ross 308)  arranged into3 dietary groups with 3 replicates (20 birds for each replicate). The experimental groups as follows: Group 1 (G1) control (basal diet), Group 2 (G2) included basal diet + 300 μl of oregano plant extract per kg of diet,  Group 3 (G3) contained basal diet + 600 µl of oregano plant extract for kg of diet. The period of experiment was 35 days. Results revealed that the % of dressed weight as well as % weight of breast was significantly (P ˂0.05) increased in groups which feeding with essential oil of oregano compared to a control diet. In contrast, there were no significant (P ˃ 0.05) influences of essential oils of oregano on (heart, liver, kidney, spleen, pancreas, gizzard) relative weights and intestinal length. However, supplemented groups with oregano essential oils showed a significant decrease in % of pH, TVN and TBA, as well as a significant (P ˂ 0.05) reductions in % of cooking loss, % of drip loss and shear force of the pectoral muscles when compared to the group feeding control diet. A higher significant increase in WHC was found in the group supplemented with 600 μl of OEO compared to the 300µl OEO and control group. OEO had non-significant influence on breast meat color (a, b, l) compared to the group feeding control diet. In conclusion, the supplementation of essential oils of oregano plant extract can improve carcass quality, physical and chemical meat quality of broiler chickens