Performance, Carcass Variables, and Meat Quality of Broilers Supplemented with Dietary Mexican Oregano Oil

ABSTRACT The current study was conducted to evaluate the dietary supplementation of Mexican oregano essential oil (MOO; Lippiaberlandieri Schauer) on broiler performance, carcass variables, meat quality, and sensory evaluation. One-day-old mixed-sex broilers were distributed in the following treatment groups, according to MOO supplementation levels: 0 = control diet; 200 = diet + 2200 mg of MOO/kg; 400 = diet + 4200 mg of MOO/kg; 600 = diet + 6200 mg of MOO/kg; 800 = diet + 8200 mg of MOO/kg; 1000 = diet + 1000 mg of MOO/kg. MOO affected (p0.05) the sensory parameters evaluated. Mexican oregano oil presents positive qualities as a plant-derived performance enhancer in broiler diets and improves of the meat quality of broilers at the levels of 200, 400 and 600 mg/kg of diet.