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

Animals ◽  
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.

scholarly journals Effects of dietary oregano essential oil supplementation on growth performance, intestinal antioxidative capacity, immunity, and intestinal microbiota in yellow-feathered chickens

2021 ◽  
Vol 99 (2) ◽  
Author(s):  
Dong Ruan ◽  
Qiuli Fan ◽  
Ahmed Mohamed Fouad ◽  
Yunyun Sun ◽  
Shengshu Huang ◽  
...  
Keyword(s):  
Essential Oil ◽  
Growth Performance ◽  
Intestinal Microbiota ◽  
Average Daily Gain ◽  
Dietary Supplementation ◽  
Basal Diet ◽  
Antioxidative Capacity ◽  
Sequencing Data ◽  
Ileal Mucosa ◽  
Oregano Essential Oil

Abstract Essential oils are plant-derived aromatic volatile oils, and they contain bioactive compounds that have been shown to improve poultry nutrition. In this study, we investigated the effects of oregano essential oil (OEO) on intestinal antioxidative capacity, immunity, and gut microbiota of young yellow-feathered chickens. A total of nine hundred and sixty 1-d-old female Qingyuan partridge chickens were randomly allocated to four treatment groups with six replicates of 40 birds each, and the feeding trial was lasted for 30 d. The controls were fed on a basal diet without in-feed antibiotics; the birds in the antibiotic group were fed the basal diet supplemented with 20 mg/kg virginiamycin; the remaining birds were fed the basal diet containing 150 or 300 mg/kg OEO, respectively. Dietary supplementation with 150 or 300 mg/kg OEO increased average daily feed intake (P = 0.057) and average daily gain (P &lt; 0.05). The activities of glutathione peroxidase and total antioxidative capacity in plasma, jejuna, and ileal mucosa were increased by OEO supplementation (P &lt; 0.05), with a trend of lower jejunal content of malonaldehyde (P = 0.062). Moreover, dietary OEO increased the content of secretory immunoglobulin A (P = 0.078) and the relative expression of Claudin 1, Mucin 2, and Avain beta-defensin 1 in ileum (P &lt; 0.05). Sequencing data of 16S rRNA indicated that dietary OEO increased the relative abundance of Firmicutes phylum, and Clostridium and Lactobacillus genera, and decreasing that of Romboutsia. Functional analyses indicated that microbial amino sugar and nucleotide sugar metabolism, replication, and repair systems were higher in OEO groups than those of controls and antibiotic treatment. In conclusion, dietary supplementation with OEO enhanced growth performance, alleviated local oxidative stress in intestine, improved production of natural antibodies, and favorably modulated intestinal microbiota composition.

Effect of Purple Glutinous rice bran supplementation on performance, oxidative status and lipid oxidation in broiler

2017 ◽  
Author(s):  
M. Punyatong ◽  
W. Tapingkae ◽  
N. Pripwai ◽  
W. Laenoi
Keyword(s):  
Lipid Oxidation ◽  
Rice Bran ◽  
Broiler Chickens ◽  
Average Daily Gain ◽  
Oxidative Status ◽  
Control Group ◽  
Feed Conversion ◽  
Breast Meat ◽  
Positive Effects ◽  
Glutinous Rice

This study investigated the effect of purple glutinous rice bran (PRB) supplementation on performance, oxidative status and lipid oxidation in broiler. Two hundred male day old broiler chickens were randomly assigned to 5 groups of 40 birds each. Each treatment, fed the basal corn-soybean diets containing 0%, 3%, 6%, 9% and 12% of purple glutinous rice bran (PRB). Diets were formulated separately for starter and finisher phases (day 0 to 21 and day 22 to 42). Oxygen radical absorbance capacity (ORAC) in PRB supplemented groups were higher than rice bran group and depend on the supplement dose of PRB. PRB supplementation (6%, 9% and 12%) increased (P less than 0.05) weight gain (WG), average daily gain (ADG) and decreased (p less than 0.05) feed conversion ratio (FCR) compared to control group. Malondialdehyde (MDA) levels in serum from the PRB groups were lower than control group (P less than 0.05). Glutathione (GSH) levels in serum of PRB groups (6%, 9% and 12% PRB) were higher than control group (P less than 0.05). However, there were no difference between 3% PRB and control groups. No difference of lipid oxidation in breast meat after storage between PRB supplemented groups with control group (P>0.05). This study indicated that PRB supplementation in diet had positive effects on performance and oxidative status of broiler chickens but had no effect on lipid oxidation in breast meat storage

scholarly journals EFFECT OF TWO CHEMOTYPES OF OREGANO ESSENTIAL OIL ON BROILER PERFORMANCE, NUTRIENT BALANCE, AND LIPID PEROXIDATION OF BREAST MEAT DURING STORAGE

2018 ◽  
Vol 19 (0) ◽  
Author(s):  
Claudia Ariza Nieto ◽  
Ronnal Esneyder Ortiz ◽  
Germán Afanador Tellez
Keyword(s):  
Lipid Peroxidation ◽  
Essential Oil ◽  
Nutrient Balance ◽  
Average Daily Gain ◽  
Basal Diet ◽  
Energy Utilization ◽  
Growth Promoters ◽  
Breast Meat ◽  
Oregano Essential Oil ◽  
Randomized Design

Abstract This study evaluated the functional effects of two chemotypes of oregano essential oil (OEO): Lippia Origanoides (LO) and a comercial product Synergy Essence (SE). Broilers were randomly assigned to one of eight dietary treatments: 1) Basal diet (BD); 2) BD+ antibiotic growth promoters (AGP) (bacitracin 50g/ton); 3) BD+LO125 (125g/ton); 4) BD+LO250 (250g/ton); 5) BD+LO500 (500g/ton); 6) BD+SE125 (125g/ton); 7) BD+SE250 (250g/ton); 8) BD+SE500 (500g/ton). At the time of slaughter (42 d), five birds per treatment were slaughtered. A portion of the breast was minced and stored at -4 ºC for 3, 6, and 9 days. Lipid peroxidation was determined by measuring of malondialdehyde (MDA), data were analyzed as a completely randomized design with a factorial arrangement of treatments (8x4). Broilers fed SE250 had greater average daily gain (ADG) compared to broilers fed BD (P<0.05). Broilers fed LO500 had greater (P<0.05) organic matter digestibility than the ones fed BD. As days of storage increased, MDA concentration increased (P<0.05). Broilers fed SE500 had lower (P<0.05) MDA concentration than those fed BD and AGP. These data indicate that birds fed OEO grow faster than those fed a BD, similar to birds fed AGP. Some of these responses are possibly explained by increased digestibility and energy utilization. In addition, providing OEO from SE at 500g/ton resulted in lower lipid peroxidation in ground breast meat throughout the tested storage time.

scholarly journals Effect of essential oil blends and a non-ionic surfactant on rumen fermentation, anti-oxidative status and growth performance of lambs

2021 ◽  
Author(s):  
Ludmila C G Passetti ◽  
Rodrigo A C Passetti ◽  
Tim A McAllister
Keyword(s):  
Essential Oils ◽  
Growth Performance ◽  
Rumen Fluid ◽  
Average Daily Gain ◽  
Rumen Fermentation ◽  
Oxidative Status ◽  
Ionic Surfactant ◽  
Growth Responses ◽  
Feed Conversion ◽  
Ruminal Ph

Abstract This study aimed to evaluate the effect of essential oils (OEO; XEO) and an emulsifier on rumen fermentation, anti-oxidative status and the growth performance of lambs. A finishing study was conducted using 35 females and 35 males Suffolk × Canadian Arcott crossbreed lambs, fed a 16:84 forage:concentrate pelleted barley-based with either Control; Bovatec (0.018% Bovatec); Emulsifier (0.25% of Emulsifier); OEO (0.11% of blend 1); XEO (0.0125% of blend 2); OEO+ Emulsifier; or XEO + Emulsifier. The rumen fluid of all lambs was sampled via stomach tubing to measure ruminal pH, volatile fatty acid (VFA) and NH3 concentrations and enumerate protozoa. Ruminal pH, molar proportions of individual VFA (except for acetate) and ammonia concentration were similar among treatments. The acetate and total VFA concentrations were lower (P = 0.03) for lambs receiving OEO, while protozoa numbers were increased (P = 0.01). No changes were observed in blood glutathione peroxidise or total superoxide dismutase, but there was a tendency for a reduction in thiobarbituric acid reactive substances in lambs fed diets containing OEO or XEO. No differences among diets were observed in coccidia oocyst counts (OPG) in faeces, however, prevalence of coccidia in lambs was reduced (Cramer’s V = 0.081) with OEO. Lambs fed OEO had the highest (P &lt; 0.01)` DMI (1.48 kg.d -1), whereas those fed XEO had the lowest (1.30 kg.d -1). Average daily gain (ADG), feed conversion (DMI/ADG) and carcass measurements (hot carcass weight, carcass dressing percentages) were not affected by EO or EM. Results from this study suggest that EO may alter rumen fermentation and protozoa counts and increase DMI. However, these responses did not appear to be enhanced by Emulsifier as its inclusion with essential oils did not enhance fermentation or growth responses.

scholarly journals Effects of oregano essential oil and capsicum extract on fattening, serum constituents, and rumen fermentation of lambs

2021 ◽  
Vol 51 (2) ◽  
pp. 172-179 ◽  
Author(s):  
H.B. Ünlü ◽  
H.H. İpçak ◽  
Ç. Kandemir ◽  
M. Özdoğan ◽  
Ö. Canbolat
Keyword(s):  
Essential Oil ◽  
Volatile Fatty Acids ◽  
Dietary Treatment ◽  
Control Group ◽  
Gamma Glutamyl Transferase ◽  
Feed Conversion ◽  
Chilli Pepper ◽  
Oregano Essential Oil ◽  
Glutamyl Transferase ◽  
Oregano Oil

This study investigated dietary supplementation of weaned lambs with Origanum vulgare essential oil and Capsicum oleoresin (chilli pepper) extract. Thirty-six eight-week-old male and female Menemen lambs were used in this study. Three dietary treatment groups consisted of T1, an unsupplemented control group; T2, a group supplemented with 300 mg/kg oregano essential oil, and T3, a group supplemented with 300 mg/kg Capsicum oleoresin. Feed and fresh water were available to the lambs ad libitum during the 56-day experiment. No significant effects of treatment were detected on growth rate, feed intake and feed conversion. In addition, serum urea, creatine, total protein, albumin, amylase, aspartate amino transferase (AST), alanine amino transferase (ALT), and gamma glutamyl transferase (GGT) levels did not differ among treatments on day 56 of the study. When oregano oil and capsicum extract were added to the feed, total volatile fatty acids (TVFA), acetate (AA), propionate (PA), butyrate (BA), isobutyrate (IBA), valerate (VA), and AA to PA ratio in the rumen were decreased significantly in comparison with the control group at two hours after feeding, with the effect of T2 being greater than that of T3. Female lambs had lower levels of TVFA than male lambs. Thus, although neither additive affected fattening performance and serum constituents of the lambs, both altered the rumen fatty acid profile.

scholarly journals Effects of Essential Oils for Broiler Chicks with Delayed Feeding after Hatching 2. Morphological Development of Small Intestine

2018 ◽  
Vol 6 (10) ◽  
pp. 1347
Author(s):  
Senay Sarıca ◽  
Menderes Suicmez ◽  
Muzaffer Corduk
Keyword(s):  
Small Intestine ◽  
Essential Oil ◽  
The Body ◽  
Red Pepper ◽  
Broiler Chicks ◽  
Morphological Development ◽  
Feed Conversion ◽  
Villus Height ◽  
Oregano Essential Oil ◽  
Body Weights

The study investigated the effects of oregano- or red pepper-essential oil at delayed feeding (0, 24 and 48 h post-hatching) on performance and morphological development of small intestine segments. Female broilers were fed one of 3 rations including a control ration with no essential oil (CONT), the rations added with either oregano essential oil (OEO) or red pepper essential oil (RPEO) at 250 mg/kg to CONT. A total of 18 chicks from each treatment were used to measure the morphological parameters of the small intestine segments on the 14th day. Prolongation of accessing time to ration significantly decreased the body weights of broilers at 3rd, 7th and 14th d, feed intake (FI) from 4 to 7 d and improved feed conversion ratio (FCR) of broilers at the period of 4-7 d. Access to ration for 48 h post-hatching significantly decreased the body weight gains at the period of 4-7 and 7-14 d, FI from 7 to 14 d and improved FCR of broilers at the period of 7-14 d. OEO250 ration significantly increased villus height (VH) and villus surface area (VSA) of jejunum (J) and ileum (I) of broilers fed immediately and the IVH and IVSA of broiler accessed to ration for 48 h post-hatching. VH of duodenum (D), IVH and IVSA of broilers fed for 24 h post-hatching were significantly increased by RPEO250 ration. OEO250 and RPEO250 rations significantly reduced crypt depth (CD) of D and J of broiler accessed to ration for immediate and DCD of broiler fed for 24 h post-hatching. OEO250 and RPEO250 rations significantly increased IVH and IVSA and reduced DCD, JCD and ICD of broilers. In conclusion, OEO250 and RPEO250 rations affected positively VH and VSA of I and reduced CDs of small intestine segments of broilers accessed to ration at different times.

scholarly journals Effects of Dietary Supplementation of Oregano Essential Oil to Sows on Oxidative Stress Status, Lactation Feed Intake of Sows, and Piglet Performance

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Chengquan Tan ◽  
Hongkui Wei ◽  
Haiqing Sun ◽  
Jiangtao Ao ◽  
Guang Long ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Essential Oil ◽  
Feed Intake ◽  
Average Daily Gain ◽  
Thiobarbituric Acid ◽  
Late Gestation ◽  
Control Group ◽  
Large White ◽  
Oregano Essential Oil ◽  
Oxidative Stress Status

Fifty-four multiparous large white sows were used to determine the effects of supplementing oregano essential oil (OEO) to the gestation and lactation diets on oxidative stress status, lactation feed intake, and their piglet performance. Two groups were fed diets with (OEO;n=28) or without (Control;n=26) supplemental 15 mg/kg OEO during gestation and lactation. The serum levels of reactive oxygen species (ROS) (P<0.05), 8-hydroxy-deoxyguanosine (8-OHdG) (P<0.05), and thiobarbituric acid reactive substances (TBARS) (P<0.05) were higher during gestation (days 90 and 109) and lactation (days 1 and 3) than in early gestation (day 10). Compared with the control group, the OEO diet significantly reduced sows’ serum concentrations of 8-OHdG (P<0.05) and TBARS (P<0.01) on day 1 of lactation. The OEO diet increased the sows’ counts of faecallactobacillus(P<0.001) while reducingEscherichia coli(P<0.001) andEnterococcus(P<0.001). In the third week of lactation the treatment tended to increase sow’s feed intake (P=0.07), which resulted in higher average daily gain (P<0.01) of piglets. Our results demonstrated that there is an increased systemic oxidative stress during late gestation and early lactation of sows. The OEO supplementation to sows’ diet improved performance of their piglets, which may be attributed to the reduced oxidative stress.

Effect of dietary oregano essential oil supplementation for an extensive fattening period on growth performance and breast meat quality of female medium-growing broilers

2009 ◽  
Vol 89 (3) ◽  
pp. 331-334 ◽  
Author(s):  
G K Symeon ◽  
C Zintilas ◽  
A Ayoutanti ◽  
J A Bizelis ◽  
S G Deligeorgis
Keyword(s):  
Essential Oil ◽  
Growth Performance ◽  
Meat Quality ◽  
Live Weight ◽  
Feed Conversion ◽  
Breast Meat ◽  
Oregano Essential Oil ◽  
Consumer Panel ◽  
Rearing Conditions

An experiment was conducted to evaluate the effects of dietary oregano essential oil supplementation on growth and breast meat quality of female broilers. Experimental groups consisted of controls (M, n = 30) and two levels of supplemented diet (R1 = 100 mg kg-1, n = 30 and R2 = 250 mg kg-1, n = 30). Live weight and feed conversion ratio were not affected. There was a partial effect on the R2 group color, shear values and cooking loss at 9, 12 and 15 wk of age. A consumer panel failed to detect differences on the acceptability of samples. Different inclusion levels should be investigated, and interactions with rearing conditions and/or diets cannot be ignored.Key words: Broiler, oregano, growth performance, meat quality

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