The effect of essential oils on cholesterol content in chicken meat


  • Mária Angelovičová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 037 641 5805
  • Michal Angelovič Slovak University of Agriculture, Faculty of Engineering, Department of Machines and Production Biosystems, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421037 641 4795
  • Peter Zajác Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414371
  • Jozef Čapla Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414371
  • Klaudia Šaraková Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421037 641 5805
  • Jozef Čurlej Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376415825



essential oil, feed mixture, chicken thigh muscle, chicken breast muscle, cholesterol


The study aimed to investigate cholesterol content in chicken breast and thigh muscles by the influence of feed supplements of various content of essential oils. The experiment was carried out under practical conditions in a poultry farm with broiler chickens of the Cobb 500 hybrid combination according to the feed supplement used thyme essential oil, cinnamon essential oil, commercial citrus fruit essential oil, and their combination. The control group was without the use of experimental feed supplements and commercial coccidiostats were used in their feed mixtures. The experiment lasted 40 days in welfare conditions. Broiler chickens were used for sample preparation of breast and thigh muscles with the skin and their analysis for dry matter, fat and cholesterol contents. Samples were analyzed using a Nicolet 6700 FT-IR Fourier transform infrared spectrometer. The results were processed by the SAS system program, version 8.2. The results, which were evaluated, indicated a tendency to reduce the cholesterol content in chicken breast muscle due to cinnamon essential oil and the combination of cinnamon essential oil with citrus fruit essential oil as well as thyme essential oil with citrus fruit essential. In the achieved results of dry matter, fat, and cholesterol content in breast and thigh muscles, the difference between the effects of the used feed supplements based on essential oils and concerning the control group were not statistically significant p >0.05. The correlation was a statistically significant strong linear relation only between dry matter content and fat content due to thyme and cinnamon essential oils. In conclusion, it was stated that the investigation of the feed supplement effect based on essential oils is an open question concerning the production of safe food of animal origin.


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How to Cite

Angelovičová, M., Angelovič, M., Zajác, P., Čapla, J., Šaraková, K., & Čurlej, J. (2021). The effect of essential oils on cholesterol content in chicken meat. Potravinarstvo Slovak Journal of Food Sciences, 15, 1069–1081.

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