This may provide an explanation
for OA being the most effective at reducing
preslaughter Salmonella in experiment 2.
Research concerning in vivo effects of OA and
OA blends is limited [7]; however, on the basis
of experiment 2, there may be potential for these
products to reduce the presence of preslaughter
Salmonella (OA, RACV, and H2O2) and improve
broiler performance (OA and RACV).