Effect of Supplemental Essential Oils Blend on Broiler Meat Quality, Fatty Acid Profile, and Lipid Quality
This investigation evaluates the impact of the EOB on chicken growth performance, meat quality, and lipid metabolism. Two hundred and fifty-six one-day-old, white-feathered broilers were randomly allocated to four groups. Each group was subdivided into eight replicates, each with eight unsexed chick...
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MDPI AG
2025-03-01
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| author | Mohamed Kahiel Kai Wang Haocong Xu Jian Du Sheng Li Dan Shen Chunmei Li |
| author_facet | Mohamed Kahiel Kai Wang Haocong Xu Jian Du Sheng Li Dan Shen Chunmei Li |
| author_sort | Mohamed Kahiel |
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| description | This investigation evaluates the impact of the EOB on chicken growth performance, meat quality, and lipid metabolism. Two hundred and fifty-six one-day-old, white-feathered broilers were randomly allocated to four groups. Each group was subdivided into eight replicates, each with eight unsexed chicks, including the control group (CON), EOB<sub>150</sub>, EOB<sub>250</sub>, and EOB<sub>350</sub>, with 0, 150, 250, and 350 mg/L of the EOB added to the drinking water, respectively. The expression levels of genes associated with antioxidants and lipid metabolism were analyzed using real-time polymerase chain reaction (RT-PCR). Additionally, the FA profile of the breast muscle was determined using gas chromatography. The data displayed that those birds in the EOB<sub>250</sub> group had a higher breast muscle index compared to the CON group. The breast meat in the EOB groups showed that there is increased yellowness, water holding capacity (WHC), and polyunsaturated fatty acids (PUFAs), while cooking losses, drip losses, and saturated fatty acids (SFAs) were reduced compared to the CON. The application of supplements for the EOB<sub>250</sub> and EOB<sub>350</sub> groups increased antioxidant indices as well as the expression of antioxidant-related genes in the liver and muscles. However, these groups decreased the concentrations of triglycerides (TG), total cholesterol (TC), and low-density lipoprotein (LDL-C) in serum and liver compared to the EOB<sub>150</sub> and CON groups. These EOB groups downregulated expression of some genes linked to liver FA synthesis and elevated the expressions of lipid β-oxidation-related genes compared to the CON. It can be concluded that the supplementation with 250 mg/L of the EOB has the potential as an alternative water additive in the broiler industry. |
| format | Article |
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| publishDate | 2025-03-01 |
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| spelling | doaj-art-9204c5fd45784604a2f4615daf6f41252025-08-20T02:09:10ZengMDPI AGAnimals2076-26152025-03-0115792910.3390/ani15070929Effect of Supplemental Essential Oils Blend on Broiler Meat Quality, Fatty Acid Profile, and Lipid QualityMohamed Kahiel0Kai Wang1Haocong Xu2Jian Du3Sheng Li4Dan Shen5Chunmei Li6Research Centre for Livestock Environmental Control and Smart Production, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaResearch Centre for Livestock Environmental Control and Smart Production, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaResearch Centre for Livestock Environmental Control and Smart Production, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaResearch Centre for Livestock Environmental Control and Smart Production, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaResearch Centre for Livestock Environmental Control and Smart Production, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaResearch Centre for Livestock Environmental Control and Smart Production, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaResearch Centre for Livestock Environmental Control and Smart Production, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaThis investigation evaluates the impact of the EOB on chicken growth performance, meat quality, and lipid metabolism. Two hundred and fifty-six one-day-old, white-feathered broilers were randomly allocated to four groups. Each group was subdivided into eight replicates, each with eight unsexed chicks, including the control group (CON), EOB<sub>150</sub>, EOB<sub>250</sub>, and EOB<sub>350</sub>, with 0, 150, 250, and 350 mg/L of the EOB added to the drinking water, respectively. The expression levels of genes associated with antioxidants and lipid metabolism were analyzed using real-time polymerase chain reaction (RT-PCR). Additionally, the FA profile of the breast muscle was determined using gas chromatography. The data displayed that those birds in the EOB<sub>250</sub> group had a higher breast muscle index compared to the CON group. The breast meat in the EOB groups showed that there is increased yellowness, water holding capacity (WHC), and polyunsaturated fatty acids (PUFAs), while cooking losses, drip losses, and saturated fatty acids (SFAs) were reduced compared to the CON. The application of supplements for the EOB<sub>250</sub> and EOB<sub>350</sub> groups increased antioxidant indices as well as the expression of antioxidant-related genes in the liver and muscles. However, these groups decreased the concentrations of triglycerides (TG), total cholesterol (TC), and low-density lipoprotein (LDL-C) in serum and liver compared to the EOB<sub>150</sub> and CON groups. These EOB groups downregulated expression of some genes linked to liver FA synthesis and elevated the expressions of lipid β-oxidation-related genes compared to the CON. It can be concluded that the supplementation with 250 mg/L of the EOB has the potential as an alternative water additive in the broiler industry.https://www.mdpi.com/2076-2615/15/7/929essential oilsgrowth performancemeat qualitylipid metabolismgene expression |
| spellingShingle | Mohamed Kahiel Kai Wang Haocong Xu Jian Du Sheng Li Dan Shen Chunmei Li Effect of Supplemental Essential Oils Blend on Broiler Meat Quality, Fatty Acid Profile, and Lipid Quality Animals essential oils growth performance meat quality lipid metabolism gene expression |
| title | Effect of Supplemental Essential Oils Blend on Broiler Meat Quality, Fatty Acid Profile, and Lipid Quality |
| title_full | Effect of Supplemental Essential Oils Blend on Broiler Meat Quality, Fatty Acid Profile, and Lipid Quality |
| title_fullStr | Effect of Supplemental Essential Oils Blend on Broiler Meat Quality, Fatty Acid Profile, and Lipid Quality |
| title_full_unstemmed | Effect of Supplemental Essential Oils Blend on Broiler Meat Quality, Fatty Acid Profile, and Lipid Quality |
| title_short | Effect of Supplemental Essential Oils Blend on Broiler Meat Quality, Fatty Acid Profile, and Lipid Quality |
| title_sort | effect of supplemental essential oils blend on broiler meat quality fatty acid profile and lipid quality |
| topic | essential oils growth performance meat quality lipid metabolism gene expression |
| url | https://www.mdpi.com/2076-2615/15/7/929 |
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