Heat stress stimulates the process of glycolysis and leads to a rapid decrease in the pH of the thigh, and hence, causes pale flesh. The use of oregano and thyme, which have antioxidant properties, can significantly reduce this complication. Thyme and oregano are effective in maintaining acidity, preventing pH drop, and thus preventing meat color change and reducing egg production. Dietary supplements of thyme and oregano individually or together reduce MDA and lightness and increase the pH and moisture of meat in heat stress, hence they can improve meat quality and egg production during heat stress.
Properties of oregano in poultry nutrition:
The effects of oregano powder on broiler and egg-laying poultry are debatable because one percent of its powder can increase the production of chicken breast meat in egg-laying poultry and increase the amount of egg white and yolk. Adding 0.5% of oregano medicinal plant in the diet not only increases the profitability of the flock in exchange for consuming a certain amount of feed, but in addition to the points mentioned, oregano improves the weight of live poultry and its carcasses and increases the amount of feed consumption. it changes You can add one percent of oregano powder to the chicken diet to achieve the desired result.
This plant (the best consumption of 0.5%) in poultry can improve carcass quality, weight gain, carcass yield and abdominal fat in broiler chickens and improve egg production in laying hens and mothers.
-Improvement of live weight, feed consumption and carcass percentage in broilers with oregano
-The highest daily weight gain and the best food conversion ratio by adding 0.5% of oregano to the broiler diet.
-The highest percentage of breast meat by adding 1% oregano powder
-The highest weight of egg yolk and egg white using 1% oregano in the diet of laying hens
