Effects of dietary plant essential oil supplementation on growth performance, nutrient digestibility and meat quality in finishing pigs

Effects of Essential Oil Blends Supplementation on Growth Performance, Meat Physiochemical Parameters, Intestinal Health and Lipid Metabolism of Weaned Bamei Piglets

The benefits of plant essential oils (EO) on the health of animals have been frequently reported, but their alteration of lipid metabolism in obese pigs has yet to be explored. This study aimed to assess the impact of EO blends (oregano, cinnamon and lemon oils) on growth performance, meat physicochemical parameters, intestinal health and lipid metabolism in the small intestine of weaned Bamei (a kind of obese-type pig) piglets. One hundred and forty-four male 60-day-old weaned Bamei piglets were randomly assigned to three groups of six replicates each: CON (basal diet), T1 (basal diet + 250 mg/kg EO), and T2 (basal diet + 500 mg/kg EO) over 28 days. The results showed that T1 trended to improve the average daily gain and feed intake to body gain ratio (p < 0.1), reduced water loss (p < 0.05), and increased the redness of meat (p < 0.05) compared to the CON. In addition, a significant change in the proportion of C17:0 and C20:1 was observed in the meat of T1 (p < 0.05). Improved intestinal health was evidenced by the reduced crypt depth, improved villi-to-crypt length ratio, and better superoxide dismutase activity in T1 (p < 0.05). Further study on intestinal lipid metabolism showed that duodenal lipase activity and the mRNA expression levels of lipid transport-related genes in the jejunum (FABPs, APOA1, APOB and ACSL3) were significantly reduced, alongside diminished serum lipid metabolites (Total protein and triglyceride) in the groups fed with EO (p < 0.05). In short, EO supplementation especially at 250 mg/kg improved intestinal health and inhibited lipid metabolism, which had a positive effect on the overall performance of Bamei piglets. This new evidence contributes to understanding the early regulatory role of EO in obese pigs and their potential to alleviate adolescent obesity.

Variations in the biochemical characteristics of Lavandula sublepidota Rech.f. in response to the foliar enrichment of green-synthesized copper nano complexes from extract of neem and jujube

Copper (Cu) is an essential micronutrient in plant physiology and biochemistry. This article synthesized copper nano complexes (Cu-NCs) based on aqueous extracts of jujube and neem leaves. The effects of foliar application of Cu-jujube and Cu-neem Cu-NCs at concentrations of 0, 10, 25, and 50 mg L-1 on the bioactive compounds, antioxidant capacity, and essential oil of the Iranian native medicinal herb Lavandula sublepidota Rech. f. was investigated. The highest levels of flavonoids and polyphenols were observed in the plants treated with Cu-NCs at 25 mg L-1. However, no superiority was observed between the two types of Cu-NCs. Furthermore, 25 mg L-1 nCu-Z and nCu-N foliar application boosted essential oil yield (48 and 52%, respectively) over control. This suggests an ideal threshold beyond which toxicity was found. Similarly, the amount of commercially significant secondary metabolites increased at 25 mg L-1 CuNCs compared to 10 and 50 mg L-1 concentrations. The maximum antioxidant activity was found in extracts of lavender that had been treated with 25 mg L-1 CuNCs. When CuNCs were applied exogenously, the extracts' antibacterial activity (MIC μg mL-1) was substantially increased against the three pathogen strains. The results suggest that CuNCs demonstrate notably greater effectiveness, particularly at an ideal concentration of 25 mg L-1, in enhancing the production of essential oil and bioactive compounds in Lavandula sublepidota Rech. f. Therefore, these findings indicate the importance of the biosynthesis of NCs using plants and measuring the phytochemical changes of lavender plants.

Effect of diets supplemented with coated plant essential oil on the growth performance, immunity, antioxidant activity, and fecal microbiota of weaned piglets

Introduction

This trial was conducted to compare the effect of diets supplemented with plant essential oil (PEO) and coated plant essential oil (CEO) on growth performance, immunity, antioxidant activity, and fecal microbiota of weaned piglets.

Methods

A total of 360 21-day-old weaned piglets were randomly allocated into three groups, namely, CON, PEO, and CEO (basal diets supplemented with 0, 500 mg/kg PEO, and 500 mg/kg CEO, respectively) for a 4-week feeding trial.

Results and discussion

The results showed that dietary supplementation with CEO improved the average final weight and average daily gain, decreased the diarrhea rate, increased antioxidant enzyme activities, enhanced immunoglobulin concentrations, and decreased concentrations of pro-inflammatory cytokines in the serum of weaned piglets (p < 0.05). In addition, CEO addition increased the fecal concentrations of propionic acid and isovaleric acid of piglets (p < 0.05). Spearman correlation analysis showed that fecal microorganisms at the genus level were closely correlated with the volatile fatty acid concentrations. The present study indicated that PEO and CEO could improve growth performance, enhance immunity, and increase antioxidant capacity by modulating the microbial flora in weaned piglets. Moreover, CEO addition seemed to offer more positive results than of PEO addition.

Effects of essential oil mixtures on expression of genes involved in lipogenesis and fatty acid oxidation in geese (Anser anser)

The use of essential oils has recently increased in the poultry sector. The aim of this study was to investigate the effects of essential oil mixture (juniper, mint, oregano and rosemary oil) on fatty acid oxidation and lipogenic gene expression in geese. Research groups were formed as C (control; no additives), EK1 (0.4 ml/l essential oil mixture supplemented) and EK2 (0.8 ml/l essential oil mixture supplemented). Relative expression levels of genes included in lipogenesis (ACCα, ChREBP, FASN, LXRα and SREBP-1) expression levels of genes included in fatty acid oxidation (ACOX1, CPT1, CPT1A, PPARα and PPARγ) were measured using RT-qPCR. Group EK1 upregulates the mRNA expression levels of genes involved in lipogenesis such as ACCα, ChREBP and SREBP-1, while it downregulates the mRNA expression in levels of all genes involved in fatty acid oxidation. Group EK2 increases the mRNA expression levels of genes involved in lipogenesis such as ACCα, FASN and SREBP-1, while it decreased mRNA expression at the levels of all genes involved in fatty acid oxidation, as in the other group. In the study, adding an essential oil mixture to drinking water is predicted to increase fatty liver because it upregulates genes related to fat synthesis (lipogenesis) and downregulates genes related to fat degradation (fatty acid oxidation).