Table 7. Effect of 3,4,5-trihydroxybenzoic acid and oregano supplementation on dressing percentage, relative breast meat weight and relative drumstick weight of coccidiosis challenged broiler chickens1)

Period Dietary treatment2) SEM3) p-value
NCNT CNT THB COM 100 COM 150 COM 200
Dressing ratio4) (%)
 4 dpi 88.69 88.24 88.12 88.32 88.45 88.72 0.113 0.594
 7 dpi 88.00 88.45 87.99 88.25 87.66 88.02 0.149 0.763
 21 dpi 92.26 92.65 91.87 91.02 92.49 92.17 0.251 0.484
Relative breast meat weight5) (%)
 4 dpi 23.05 21.93 22.00 22.02 22.32 23.24 0.203 0.251
 7 dpi 23.55 22.57 24.31 23.96 24.39 23.45 0.199 0.069
 21 dpi 26.40 26.24 25.53 25.80 25.42 25.76 0.288 0.928
Relative drumstick weight6) (%)
 4 dpi 9.97 9.68 9.71 10.01 9.74 9.92 0.067 0.592
 7 dpi 9.83 9.46 9.64 9.47 9.48 9.35 0.084 0.694
 21 dpi 9.55 9.26 9.97 10.07 9.94 10.12 0.100 0.077
Values are the mean of six replicates per treatment.
NCNT, non-challenged without any dietary treatment; CNT, challenged without any dietary treatment; THB, CNT with 3,4,5-trihydroxybenzoic acid at 0.1 g per kg; COM 100, CNT with combination of THB and oregano extract at 0.1 g per kg; COM 150, CNT with combination of THB and oregano extract at 0.15 g per kg; COM 200, CNT with combination of THB and oregano extract at 0.2 g per kg.
Pooled standard error of the mean.
(Carcass weight / Live body weight) × 100.
(Breast meat weight / Carcass weight) × 100.
(Drumstick weight / Carcass weight) × 100.
Values in a row with different superscripts differ significantly (p < 0.05).
dpi, days post-infection.