Dietary supplemental coated essential oils and organic acids mixture improves growth performance and gut health along with reduces Salmonella load of broiler chickens infected with Salmonella Enteritidis

Table 9 Effects of dietary EOA on volative fatty acids concentration (mg/kg) in the cecal contents of broilers infected with Salmonella Enteritidis at 10 days post infection (n = 6)

Items	Groups					SEM¹	P-value
Items	A	B	BL	BM	BH	SEM¹	P1²	Linear³	Quadratic⁴
Acetic acid	141.45	147.19	134.28	125.09	125.35	10.136	0.954	0.503	0.978
Propionic acid	29.02	37.22	26.41	27.30	31.64	2.174	0.511	0.271	0.246
Isobutyric acid	76.49^a	44.37^b	83.43^a	63.12^ab	75.60^a	4.567	0.040	0.026	0.164
Butyric acid	85.70	63.53	76.07	61.30	96.77	5.429	0.217	0.231	0.414
Isovaleric acid	56.25	55.78	58.87	67.78	65.29	2.430	0.432	0.144	0.893
Valeric acid	63.54	65.47	63.51	63.20	65.60	2.670	0.998	0.943	0.792

¹SEM Standard error of the mean
²P1-value represent the difference comparison between group A, B, BL, BM and BH groups
³Linear regression analysis among B, BL, BM and BH groups
⁴Quadratic curve analysis among B, BL, BM and BH groups
^a,bMeans within the same row without a common superscript differ significantly (P < 0.05)
A: broiler chickens with basal diet and no infection, B: broiler chickens with basal diet and SE infection, BL: broiler chickens with basal diet supplemented with 300 mg/kg EOA and SE infection, BM: broiler chickens with basal diet supplemented with 500 mg/kg EOA and SE infection, BH: broiler chickens with basal diet supplemented with 800 mg/kg EOA and SE infection. EOA: coated essential oils and organic acids mixture

ISSN: 2049-1891