Effect of Dietary Addition of Thymus vulgaris, Mentha piperita, Cirtus lemon and Carum copticum Essential Oils on Beast Meat Quality of Male Broilers

The effect of adding Carum copticum, Thymus vulgaris, Mentha piperita and Cirtus lemon essential oils (EO) to growing chick's diets at levels of 50,100 and 150 ppm on shear force value, color (CIE values L*a*b*), sensory characteristics and chemical composition (DM, CP, CF, Ash) of breast meat were investigated. A total of 312 male one-day old chicks (Local strain), were divided into 13 treatments (EO groups and control) with six replicates and 4 observations in each replicate. The results showed that the crude fat content of breast muscle derived from mint group (at low level, 50 ppm) were significantly higher compared to other ones (P<0.05). The higher EO supplementation resulted in a descending trend in the fat content of breast meat samples. Shear force value in chicks fed diets supplemented with mint EO at 150 mg/Kg diet were significantly higher than other groups (P<0.05). Our result showed that C. copticum and C. lemon EO in contrast to M. piperita improved some of the sensory characteristics of broiler breast meat (odor, taste and overall acceptability) as evaluated by trained panelists. Lemon essential oil when supplemented at 150 mg/Kg diet improved L* values compared to control (P<0.05). A* value, also was higher in control than other treatment groups (P<0.05).