Effects of plant essential oil compounds on growth performance,immunity,and meat quality of Huangma chickens
The experiment aimed to investigate the effects of adding plant essential oil compounds to the feed on the growth performance,immunity,and meat quality of Huangma chickens,providing a reference for green and healthy breeding of Huangma chickens.The experiment selected 600 Huangma chickens at 21 days of age,randomly divided into four groups,with five replicates per group,each replicate containing 30 chickens.The control group,essential oil group 1,essential oil group 2,and essential oil group 3 were fed with 0,200,400,800 mg/kg of plant essential oil compounds,respectively.The experimental period was eight weeks.The results showed that compared with the control group,the feed to gain ratio of the essential oil group 2 chickens was significantly reduced(P＜0.05),the levels of serum immunoglobulin M(IgM)and interleukin-10(IL-10)were significantly increased(P＜0.05),and the level of interleukin-6(IL-6)was significantly decreased(P＜0.05).The levels of tumor necrosis factor-α(TNF-α)in all plant essential oil compounds groups were significantly reduced(P＜0.05).Compared with the control group,the lymphocyte content in the blood of the essential oil group 2 and group 3 chickens was significantly increased(P＜0.05),and the abdominal fat rate was significantly reduced(P＜0.05).The pH24h value and the a*value of the breast muscle in the essential oil group 2 and group 3 chickens were significantly improved(P＜0.05),and the shear force and water loss of the breast muscle in the essential oil group 2 chickens were significantly reduced(P＜0.05).The study suggests that the plant essential oil compounds can enhance the feed utilization rate and immunity,improve meat quality,and reduce the abdominal fat rate of Huangma chickens,and the appropriate addition level of the plant essential oil compounds is 400 mg/kg.
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