Influence of the integration among oxytetracycline, oregano essential oil or garlic powder on intestine microbial population and productive performance of Japanese quail

This study evaluated the inclusion of oregano essential oil (OEO, Lippia origanoides Kunth) in diets enriched with polyunsaturated fatty acids (PUFAs) on productive performance of laying hens, lipid profile and oxidative stability of eggs during storage. 144 hens were distributed in one of four treatments with six replicates in order to evaluate the effect of the type of oil used in the diet (palm or fish) and the inclusion of OEO on the production variables, along with the ethereal extract, lipid profile and malonaldehyde concentration (MDA), using a completely randomized factorial design with the repeated measures of days of storage (0, 30 and 60 days at 4° C). Results show that the type of oil and the OEO did not affect productive performance of layers (P > 0.05). PUFA concentration increased in 16.8% in diets with fish oil in 16.8%, where the DHA also increased by1.4% (P < 0.05), increasing the MDA concentration in egg (MDA 41.6 ng/g yolk), while supplementation of OEO at a level of 100 g/ton improved oxidative stability during storage (MDA 31.1 ng/g yolk). During storage the concentration of MDA in the yolk increased with time reaching 38 ng/g yolk at 60 days. The OEO showed potential as a natural antioxidant in the diet of layers hens improving the oxidative stability of eggs stored at 4°C up to 60 days.

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Ameliorative Effect of Oregano Essential Oil on Mycotoxins-Induced Immune Impairments in Growing Japanese Quail

Egyptian Academic Journal of Biological Sciences C Physiology and Molecular Biology ◽

10.21608/eajbsc.2015.13695 ◽

2015 ◽

Vol 7 (2) ◽

pp. 101-114

Author(s):

Heba Abdelrazek ◽

Mohamed Yusuf ◽

Marwa Hassan ◽

Mohamed T Soliman ◽

Adel El Nabtiti

Keyword(s):

Essential Oil ◽

Japanese Quail ◽

Oregano Essential Oil ◽

Ameliorative Effect

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Oregano essential oil supplementation improves productive performance, oxidative stability, and lipid parameters in turkeys

Scientia Agropecuaria ◽

10.17268/sci.agropecu.2020.02.05 ◽

2020 ◽

Vol 11 (2) ◽

pp. 187-193

Author(s):

Gilmar Mendoza-Ordoñez ◽

Luis Caceda-Gallardo ◽

Bruno Loyaga-Cortéz ◽

Roberto Ybañez-Julca ◽

Diego Gonzales-Nonato ◽

...

Keyword(s):

Essential Oil ◽

Oxidative Stability ◽

Productive Performance ◽

Oregano Essential Oil ◽

Lipid Parameters

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Effects of Dietary Supplementation of Garlic and Oregano Essential Oil on Biomarkers of Oxidative Status, Stress and Inflammation in Postweaning Piglets

Animals ◽

10.3390/ani10112093 ◽

2020 ◽

Vol 10 (11) ◽

pp. 2093

Author(s):

Jorge Rivera-Gomis ◽

Camila Peres Rubio ◽

Cristina Martínez Conesa ◽

Julio Otal Salaverri ◽

José Joaquín Cerón ◽

...

Keyword(s):

Essential Oil ◽

Average Daily Gain ◽

Oxidative Status ◽

Feed Conversion ◽

Serum Samples ◽

Oregano Essential Oil ◽

Garlic Powder ◽

Reactive Protein ◽

High Doses ◽

Oxidative Biomarkers

The effects of two different concentrations of micro capsuled oregano essential oil (OEO) and purple garlic powder on biomarkers of oxidative status, stress, and inflammation, as well as on average daily gain (ADG) and feed conversion ratio (FCR), were evaluated in piglets during the postweaning period. The trial was carried out with 300 crossbred pigs of 21 days of age fed with different concentrations of OEO and purple garlic powder and ZnO. Saliva and serum samples were taken to evaluate a panel of biomarkers of oxidative status, stress, and inflammation. OEO and garlic powder at 0.4% did not produce significant changes in C-reactive protein (CRP) and cortisol and yielded higher levels of the antioxidant biomarker CUPRAC in serum than higher doses (p < 0.01); they yielded a better ADG than the control and ZnO diets. OEO and garlic powder at higher concentrations than 0.4% showed higher concentrations of CRP (p < 0.05). Overall, doses of OEO and garlic powder at 0.4% did not lead to inflammation, stress, or negative changes in oxidative biomarkers in piglets during the postweaning period and gave better productive performance than the control and ZnO diets. High doses of OEO and garlic powder were ineffective and could negatively affect the animals. Therefore, our results highlight the importance of the dose used when OEO or garlic are supplemented to piglets.

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EFFECT OF USING MORINGA OLEIFERA LEAVES ON PRODUCTIVE PERFORMANCE AND SOME PHYSIOLOGICAL PARAMETERS OF JAPANESE QUAIL

Egyptian Poultry Science Journal ◽

10.21608/epsj.2019.29811 ◽

2019 ◽

Vol 39 (1) ◽

pp. 193-205

Author(s):

Walid Ahmed ◽

T. K. El-Rayes

Keyword(s):

Japanese Quail ◽

Moringa Oleifera ◽

Physiological Parameters ◽

Productive Performance ◽

Moringa Oleifera Leaves

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Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)

Foods ◽

10.3390/foods10020392 ◽

2021 ◽

Vol 10 (2) ◽

pp. 392

Author(s):

Maria Papapostolou ◽

Fani T. Mantzouridou ◽

Maria Z. Tsimidou

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Olive Oil ◽

Population Control ◽

Microbiological Quality ◽

Table Olives ◽

Lemon Balm ◽

Oregano Essential Oil ◽

Microbiological Parameters ◽

Reduced Salt

Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role to maintain microbiological quality of reduced salt table olives. Concurrently, appearance attributes of the latter were retained at desirable values. Oregano essential oil had a profound role against pathogens. Lemon balm and bay laurel essential oils were found to be important for yeast population control. The results are promising toward the use of flavored olive oil as a preservation means for tailor-made reduced salt table olives, a practice that may enhance local industry innovative activity in a practical and effective way.

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