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Essential Oils as a Dietary Additive for Small Ruminants: A Meta-Analysis on Performance, Rumen Parameters, Serum Metabolites, and Product Quality. Vet Sci 2022; 9:vetsci9090475. [PMID: 36136691 PMCID: PMC9502430 DOI: 10.3390/vetsci9090475] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 08/27/2022] [Accepted: 08/27/2022] [Indexed: 11/17/2022] Open
Abstract
There is an increasing pressure to identify natural feed additives that improve the productivity and health of livestock, without affecting the quality of derived products. The objective of this study was to evaluate the effects of dietary supplementation with essential oils (EOs) on productive performance, rumen parameters, serum metabolites, and quality of products (meat and milk) derived from small ruminants by means of a meta-analysis. Seventy-four peer-reviewed publications were included in the data set. Weighted mean differences (WMD) between the EOs treatments and the control treatment were used to assess the magnitude of effect. Dietary inclusion of EOs increased (p < 0.05) dry matter intake (WMD = 0.021 kg/d), dry matter digestibility (WMD = 14.11 g/kg of DM), daily weight gain (WMD = 0.008 kg/d), and feed conversion ratio (WMD = −0.111). The inclusion of EOs in small ruminants’ diets decreased (p < 0.05) ruminal ammonia nitrogen concentration (WMD = −0.310 mg/dL), total protozoa (WMD = −1.426 × 105/mL), methanogens (WMD = −0.60 × 107/mL), and enteric methane emissions (WMD = −3.93 L/d) and increased ruminal propionate concentration (WMD = 0.726 mol/100 mol, p < 0.001). The serum urea concentration was lower (WMD = −0.688 mg/dL; p = 0.009), but serum catalase (WMD = 0.204 ng/mL), superoxide dismutase (WMD = 0.037 ng/mL), and total antioxidant capacity (WMD = 0.749 U/mL) were higher (p < 0.05) in response to EOs supplementation. In meat, EOs supplementation decreased (p < 0.05) the cooking loss (WMD = −0.617 g/100 g), malondialdehyde content (WMD = −0.029 mg/kg of meat), yellowness (WMD = −0.316), and total viable bacterial count (WMD = −0.780 CFU/g of meat). There was higher (p < 0.05) milk production (WMD = 0.113 kg/d), feed efficiency (WMD = 0.039 kg/kg), protein (WMD = 0.059 g/100 g), and lactose content in the milk (WMD = 0.100 g/100 g), as well as lower somatic cell counts in milk (WMD = −0.910 × 103 cells/mL) in response to EOs supplementation. In conclusion, dietary supplementation with EOs improves productive performance as well as meat and milk quality of small ruminants. In addition, EOs improve antioxidant status in blood serum and rumen fermentation and decrease environmental impact.
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Purgatorio C, Serio A, Chaves-López C, Rossi C, Paparella A. An overview of the natural antimicrobial alternatives for sheep meat preservation. Compr Rev Food Sci Food Saf 2022; 21:4210-4250. [PMID: 35876396 DOI: 10.1111/1541-4337.13004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 06/09/2022] [Accepted: 06/19/2022] [Indexed: 01/28/2023]
Abstract
Sheep meat is consumed and appreciated all over the world for its nutritional value and flavor. However, this meat is very perishable and easily subjected to the action of both spoilage and pathogenic microorganisms. For this reason, in combination with cold storage, effective preservation techniques are required. There is increasing interest in the application of natural antimicrobials, such as essential oils, extracts, spices, and by-products of the food industry. This review analyses the studies on natural antimicrobials in sheep meat and sheep meat products and gathers evidence about the encouraging results achieved on the reduction and/or elimination of spoilage and pathogenic microorganisms. The use of these natural antimicrobial alternatives might open up important perspectives for industrial application, considering that this specific meat is often traded over long distances. In fact, on the basis of scientific literature, natural antimicrobials can be considered a sustainable and affordable alternative to extend the shelf life of sheep meat and guarantee its safety, although many factors need to be further investigated, such as the sensory impact, potential toxicity, and economic aspects. For all these issues, investigated in some of the studies reviewed here, it is fundamental to obtain the antimicrobial effect with the minimum amount of effective substance to avoid sensory modifications, toxic effects, and unbearable costs. This study sets foundations for the possible direction of future studies, which will contribute to identify effective solutions for industrial applications of natural antimicrobials in the sheep meat industry.
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Affiliation(s)
- Chiara Purgatorio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Clemencia Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Chiara Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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Huang C, Chen D, Tian G, He J, Zheng P, Yu J, Mao X, Huang Z, Yan H, Wang Q, Wang H, Yu B. Effects of dietary plant essential oil supplementation on growth performance, nutrient digestibility and meat quality in finishing pigs. J Anim Physiol Anim Nutr (Berl) 2021; 106:1246-1257. [PMID: 34967039 DOI: 10.1111/jpn.13673] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 11/01/2021] [Accepted: 12/10/2021] [Indexed: 11/26/2022]
Abstract
This study was aimed to explore the effects of dietary plant essential oil (PEO) supplementation on growth performance and meat quality in finishing pigs. A total of eighteen Duroc × Landrace × Yorkshire finishing barrows with an average initial body weight of 79.86 ± 1.94 kg were randomly assigned to CON group (fed with a basal diet) and PEO group (fed with the basal diet containing 200 mg/kg PEO) with 9 replicates per treatment. The trial lasted for 42 days. The results showed that dietary PEO supplementation significantly increased ADG during phase I (1-21 days) and the overall experimental period (p < 0.05), tended to increase ADFI in phase II (22-42 days) and the overall experimental period (p = 0.09), decreased F/G in phase I (p < 0.05) and tended to decrease F/G during the overall experimental period (p = 0.08). Meanwhile, compared to the CON group, the digestibility of DM, GE and EE in the PEO group was improved remarkably (p < 0.05). PEO supplementation also significantly improved T-AOC and lowered MDA content in longissimus dorsi (p < 0.05), tended to increase the activity of T-SOD (p = 0.06). A higher IMF content (p = 0.09) and a lower shear force (p = 0.08) of longissimus dorsi were found in the PEO group than that in CON group (p = 0.09). Furthermore, pigs fed the PEO diet showed higher mRNA abundances of GLUT4, LPL, CPT-1, CD36, FABP and LDL-R in the liver, and GLUT4 and FAS in the longissimus dorsi (p < 0.05). In conclusion, PEO fed to finishing pigs improved the growth performance and nutrient digestibility. Furthermore, PEO supplementation had the potential role to improve pork quality by increasing the antioxidant capacity and IMF content, and decreasing the shear force of longissimus dorsi to a certain extent.
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Affiliation(s)
- Cuibi Huang
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
| | - Daiwen Chen
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
| | - Gang Tian
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
| | - Jun He
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
| | - Ping Zheng
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
| | - Jie Yu
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
| | - Xiangbing Mao
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
| | - Zhiqing Huang
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
| | - Hui Yan
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
| | - Quyuan Wang
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
| | - Huifen Wang
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
| | - Bing Yu
- Institute of Animal Nutrition, Key Laboratory of Animal Disease-Resistance Nutrition of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan Province, China
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Arteaga-Wences Y, Estrada-Angulo A, Ríos-Rincón FG, Castro-Pérez B, Mendoza-Cortéz D, Manriquez-Núñez O, Barreras A, Corona-Gochi L, Zinn R, Perea-Domínguez X, Plascencia A. The effects of feeding a standardized mixture of essential oils vs monensin on growth performance, dietary energy and carcass characteristics of lambs fed a high-energy finishing diet. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2021.106557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Bartkiene E, Ruzauskas M, Bartkevics V, Pugajeva I, Zavistanaviciute P, Starkute V, Zokaityte E, Lele V, Dauksiene A, Grashorn M, Hoelzle LE, Mendybayeva A, Ryshyanova R, Gruzauskas R. Study of the antibiotic residues in poultry meat in some of the EU countries and selection of the best compositions of lactic acid bacteria and essential oils against Salmonella enterica. Poult Sci 2020; 99:4065-4076. [PMID: 32731994 PMCID: PMC7597929 DOI: 10.1016/j.psj.2020.05.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2019] [Revised: 04/27/2020] [Accepted: 05/01/2020] [Indexed: 11/18/2022] Open
Abstract
In this study, the presence of antibiotics (ANB) residues was evaluated in poultry meat purchased from German and Lithuanian markets. In addition, the antimicrobial activity of 13 lactic acid bacteria (LAB) strains, 2 essential oils (EO) (Thymus vulgaris and Origanum vulgare L.), and their compositions were tested for the purpose of inhibiting antibiotic-resistant Salmonella spp. ANB residues were found in 3 out of the 20 analyzed poultry meat samples: sample no. 8 contained enrofloxacin (0.46 μg/kg), sample no. 14 contained both enrofloxacin and doxycycline (0.05 and 16.8 μg/kg, respectively), and sample no. 18 contained enrofloxacin (2.06 μg/kg). The maximum residue limits (MRLs) for the sum of enrofloxacin and ciprofloxacin and for doxycycline in the poultry muscle are 100 μg/kg. Finally, none of the tested poultry meat samples exceeded the suggested MRLs; however, the issue of ANB residues still requires monitoring of the poultry industry in Germany, Poland, and Lithuania, despite the currently established low ANB concentrations. These findings can be explained by the increased use of alternatives to ANB in the poultry industry. Our results showed that an effective alternative to ANB, which can help to reduce the occurrence of antibiotic-resistant salmonella, is a composition containing 1.0% of thyme EO and the following LAB strains: Lactobacillus plantrum LUHS122, Enteroccocus pseudoavium LUHS242, Lactobacillus casei LUHS210, Lactobacillus paracasei LUHS244, Lactobacillus plantarum LUHS135, Lactobacillus coryniformins LUHS71, and Lactobacillus uvarum LUHS245, which can be recommended for poultry industry as components of feed or for the treatment of surfaces, to control the contamination with Salmonella strains. However, it should be mentioned that most of the tested LAB strains were inhibited by thyme EO at the concentrations of 0.5 and 1.0%, except for LUHS122, LUHS210, and LUHS245. Finally, it can be noted that the agents responsible for the inhibitory effect on Salmonella are not the viable LAB strains but rather their metabolites, and further studies are needed to identify which metabolites are the most important.
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Affiliation(s)
- Elena Bartkiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, 47181, Kaunas, Lithuania; Department of Food Safety and Quality, Lithuanian University of Health Sciences, 47181, Kaunas, Lithuania.
| | - Modestas Ruzauskas
- Institute of Microbiology and Virology, Lithuanian University of Health Sciences, 47181, Kaunas, Lithuania; Department of Anatomy and Physiology, Lithuanian University of Health Sciences, 47181, Kaunas, Lithuania
| | - Vadims Bartkevics
- Institute of Food Safety, Animal Health and Environment BIOR, 1076 Riga, Latvia
| | - Iveta Pugajeva
- Institute of Food Safety, Animal Health and Environment BIOR, 1076 Riga, Latvia
| | - Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, 47181, Kaunas, Lithuania; Department of Food Safety and Quality, Lithuanian University of Health Sciences, 47181, Kaunas, Lithuania
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, 47181, Kaunas, Lithuania; Department of Food Safety and Quality, Lithuanian University of Health Sciences, 47181, Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, 47181, Kaunas, Lithuania; Department of Food Safety and Quality, Lithuanian University of Health Sciences, 47181, Kaunas, Lithuania
| | - Vita Lele
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, 47181, Kaunas, Lithuania; Department of Food Safety and Quality, Lithuanian University of Health Sciences, 47181, Kaunas, Lithuania
| | - Agila Dauksiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, 47181, Kaunas, Lithuania; Department of Anatomy and Physiology, Lithuanian University of Health Sciences, 47181, Kaunas, Lithuania
| | - Michael Grashorn
- Institute of Animal Science at University of Hohenheim, 70599 Stuttgart, Germany
| | - Ludwig E Hoelzle
- Institute of Animal Science at University of Hohenheim, 70599 Stuttgart, Germany
| | - Anara Mendybayeva
- Research Institute of Applied Biotechnology, Kostanay State University, 110000 Kostanay, Kazakhstan
| | - Raushan Ryshyanova
- Research Institute of Applied Biotechnology, Kostanay State University, 110000 Kostanay, Kazakhstan
| | - Romas Gruzauskas
- Department of Food Science and Technology, Kaunas University of Technology, 50254, Kaunas, Lithuania
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Ebani VV, Nardoni S, Bertelloni F, Tosi G, Massi P, Pistelli L, Mancianti F. In Vitro Antimicrobial Activity of Essential Oils Against Salmonella enterica Serotypes Enteritidis and Typhimurium Strains Isolated from Poultry. Molecules 2019; 24:molecules24050900. [PMID: 30836721 PMCID: PMC6429372 DOI: 10.3390/molecules24050900] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2019] [Revised: 02/27/2019] [Accepted: 02/27/2019] [Indexed: 12/29/2022] Open
Abstract
Salmonella enterica serotype Enteritidis and S. enterica serotype Typhimurium are frequently present among poultry and are associated with outbreaks of human salmonellosis. The study investigated the in vitro antimicrobial activity of essential oils (EOs) obtained from Aloysia triphylla, Cinnamomum zeylanicum, Cymbopogon citratus, Litsea cubeba, Mentha piperita, Syzygium aromaticum against S. Enteritidis and S. Thyphimurium strains previously isolated from poultry. A 1:1 mixture of C. zeylanicum and S. aromaticum was also tested. The activity of all compounds was evaluated against the yeast Saccharomyces cerevisiae, commonly used as probiotic. The highest antibacterial activity was observed for C. zeylanicum (minimum inhibitory concentrations (MICs) ranging from 1.26 mg/mL to 0.63 mg/mL), S. aromaticum (MICs from 2.637 mg/mL to 0.164 mg/mL) and the mixture (MICs from 1.289 mg/mL to 0.322 mg/mL). No activity was recorded against S. cerevisiae. The results suggest a possible use of C. zeylanicum and S. aromaticum, alone or in combination, in the farm environment for disinfection and in poultry diet, combined with S. cerevisiae administration, for an integrated approach to avoid Salmonella intestinal colonization.
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Affiliation(s)
- Valentina Virginia Ebani
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy.
- Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, via del Borghetto 80, 56124 Pisa, Italy.
| | - Simona Nardoni
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy.
| | - Fabrizio Bertelloni
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy.
| | - Giovanni Tosi
- Lombardy and Emilia Romagna Experimental Zootechnic Institute (IZSLER), Diagnostic Section of Forlì, Via Don E. Servadei 3E/3F⁻47122 Forlì, Italy.
| | - Paola Massi
- Lombardy and Emilia Romagna Experimental Zootechnic Institute (IZSLER), Diagnostic Section of Forlì, Via Don E. Servadei 3E/3F⁻47122 Forlì, Italy.
| | - Luisa Pistelli
- Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, via del Borghetto 80, 56124 Pisa, Italy.
- Department of Pharmacy, University of Pisa, via Bonanno 6, 56126 Pisa, Italy.
| | - Francesca Mancianti
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy.
- Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, via del Borghetto 80, 56124 Pisa, Italy.
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Effect of Ferulago angulata (Chavil) essential oil supplementation on lamb growth performance and meat quality characteristics. Small Rumin Res 2018. [DOI: 10.1016/j.smallrumres.2018.07.026] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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