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ABSTRACT The current study was conducted to investigate the effects of Mexican oregano essential oil (MOO) extracts from Lippia berlandieri Schauer (LBS) and Poliomintha longiflora Gray (PLG) on performance, blood profiles, carcass variables, and meat composition of broilers at slaugther. A total of 360 one-day-old Ross broilers were randomly distributed into four dietary treatments with six replicate pens per treatment and 15 birds per pen. The dietary treatments were: a basal diet (control), control + 0.40 g of LBS/kg of feed, control + 0.40 g of PLG/kg, and control + 0.40 g of LBS/kg + 0.40 g of PLG/kg. Results showed that linear, quadratic, and cubic effects of days were significant in the performance variables of broilers. The treatments with LBS and PLG maintained the broiler body weight without increasing feed intake and water intake when compared with the control group. Broilers given LBS+PLG and PLG had increased blood leukocytes, lymphocytes, low-density lipoprotein, and hot carcass yields. In meat composition, treatments with PLG and LBS+PLG presented similar breast protein content compared with the control treatment. Supplementation with these two MOO exhibits positive effects on broiler performance, blood profiles, carcass traits, and meat composition. These two MOO may be promising feed supplements as growth promoters and enhancers of meat quality in broiler production.

Purpose: The antimicrobial properties of Mexican oregano ( Lippia berlandieri Schauer) essential oil have been well documented; but its extraction process generates large amounts of agro-industrial wastes. This material can be used as support-substrate in solid-state fermentation, to release and/or accumulate molecules with industrial application. Therefore, the aim of this work was to evaluate the microbial effect of products derived from solid state fermentation of Mexican oregano waste by Aspergillus niger PSH. Methods: Microbial activity was tested by well diffusion test of aqueous and non-polar extracts from solid state fermentation, against fungi, foodborne pathogens and spoilage bacteria, as well as Lactic Acid Bacteria. Further, growth curves were done with Listeria monocytogenes and Lactobacillus lactis to describe the possible effect of extracts on bacterial growth. Results: Polar and non-polar extracts from solid state fermentation had no deleterious effect against tested fungi and food-borne pathogenic bacteria ( Escherichia coli O157:H7, Staphylococcus aureus, Salmonella enterica subgroup enterica subsp. Tiphymurium). Aqueous extract, at concentrations higher than 2.5 % had a bacteriostatic effect on L. monocytogenes. Lactic acid bacteria showed a growth increment in culture medium complemented with aqueous extracts, and this effect was confirmed by microbial growth curves. Conclusions: Non polar extracts had no antimicrobial effect. Aqueous extracts had a bacteriostatic effect in L. monocytogenes and promote the lactic acid bacteria growth; this extracts can be used as prebiotic or growth-enhancing supplement for lactic acid bacteria, but further research is needed. [ABSTRACT FROM AUTHOR]