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Thus, the present study aims to evaluate the performance, serum biochemical parameters and jejunum morphometry of broiler chicks fed diets supplemented or not with a blend of essential oils. A total of 225 one-day broiler chicks from the Cobb lineage raised until 42 days of age were used. A completely randomized experimental design was used, consisting in three treatments (T1 - positive control – 600 ppm halquinol - PC; T2 - PC diets supplemented with 200 ppm\nof a mixture of essential oils, T3 - PC diets supplemented with 300 ppm of the same mixture of essential oils), with five replicates of 15 birds each. The essential oil used was a commercial product containing a mixture of oils derived from the extraction of oregano, garlic, lemon, rosemary, thyme, eucalyptus and sweet orange. No significant differences were found in the performance of broilers in periods of one to seven, one to 21 and one to 42 days old broiler chicks fed diets supplemented or not with essential oils at 200 or 300 ppm doses. The serum biochemical parameters (cholesterol, triglycerides, albumin and total protein) and jejunum morphometry (villus height and crypt depth) also revealed no significant differences between treatments. Under the experimental conditions, it can be concluded that the use of a blend of essential oils derived from the extraction of oregano, garlic, lemon, rosemary, thyme, eucalyptus and sweet orange does not improve performance of broilers nor modifies their serum biochemical and morphometric parameters studied. Further studies are necessary in order to validate its use in the diet of broilers.", "keywords" : [ { "otype" : "Keyword", "mtid" : 5605, "link" : "/api/keyword/5605", "label" : "morphometry", "published" : true, "oldId" : 5605, "snippet" : true }, { "otype" : "Keyword", "mtid" : 14082, "link" : "/api/keyword/14082", "label" : "Cholesterol", "published" : true, "oldId" : 14082, "snippet" : true }, { "otype" : "Keyword", "mtid" : 17000, "link" : "/api/keyword/17000", "label" : "Jejunum", "published" : true, "oldId" : 17000, "snippet" : true }, { "otype" : "Keyword", "mtid" : 1751443, "link" : "/api/keyword/1751443", "label" : "Feed conversion", "published" : true, "snippet" : true }, { "otype" : "Keyword", "mtid" : 2185416, "link" : "/api/keyword/2185416", "label" : "Flavour additive", "published" : true, "snippet" : true } ], "digital" : null, "printed" : null, "sourceYear" : 2020, "foreignEdition" : true, "foreignLanguage" : true, "fullPublication" : true, "conferencePublication" : false, "nationalOrigin" : false, "missingAuthor" : false, "oaType" : "NONE", "oaCheckDate" : "2022-03-31", "oaFree" : false, "citationCount" : 0, "citationCountUnpublished" : 0, "citationCountWoOther" : 0, "independentCitCountWoOther" : 0, "doiCitationCount" : 0, "wosCitationCount" : 0, "scopusCitationCount" : 0, "independentCitationCount" : 0, "unhandledCitationCount" : 0, "citingPubCount" : 0, "independentCitingPubCount" : 0, "unhandledCitingPubCount" : 0, "citedPubCount" : 1, "citedCount" : 1, "hasCitationDuplums" : false, "userChangeableUntil" : "2015-03-18T14:57:11.000+0000", "publishDate" : "2014-12-07T07:03:30.000+0000", "directInstitutesForSort" : "", "ownerAuthorCount" : 6, "ownerInstituteCount" : 23, "directInstituteCount" : 0, "authorCount" : 5, "contributorCount" : 0, "hasQualityFactor" : false, "link" : "/api/publication/24316031", "label" : "Cuaglio Paschoal Eliane et al. 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