Comparison of the effects of basil (&amp;lt;i&amp;gt;Ocimum basilicum&amp;lt;/i&amp;gt;) essential oil, avilamycin and protexin on broiler performance, blood biochemistry and carcass characteristics

Riyazi, Seyyed Reza; Ebrahimnezhad, Yahya; Hosseini, S A; Meimandipour, Amir; Ghorbani, Abolfazl

doi:10.5194/aab-58-425-2015

Cited by 12 publications

(13 citation statements)

References 28 publications

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“…These positive and consistent results were due to yeast activating spores to reduce and remove potential pathogens in the gut which possibly increases body weight 44 . Linearly, the factors related to synergism between yeast and lactic acid bacteria reported in the research could be related to environmental conditions in various experiments 45 , 46 .…”

Section: Discussionmentioning

confidence: 91%

“…In addition, other factors related due to being reared under a stocking density stress of 43 kg live weight per m 2 floor space 57 . Another result 45 explains in more detail that yeasts in powder form significantly increase the body weight of broilers starting at 21 days old, with an increase in line with increasing feed intake and reducing FCR. These consistent results 57 – 59 explain that the use of lactic acid bacteria as probiotics in powder form help to increase the body weight of broilers, as a result of digestibility and metabolic process improvement caused by the bacteria, affecting energy partition and putting more energy into growth than maintenance 46 .…”

Section: Discussionmentioning

confidence: 96%

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The effects of lactic acid bacteria and yeasts as probiotics on the growth performance, relative organ weight, blood parameters, and immune responses of broiler: A meta-analysis

et al. 2021

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Introduction: The number of publications in Scopus on this topic increased from less than 50 in 1995 to more than 250 in 2015. In other hand, inconsistency in results about the correlation between yeast and lactic acid bacteria as probiotics has been evident since the early publications on use in broilers. Methods: A meta-analysis was conducted to determine relationship between lactic acid bacteria and yeast as probiotics to broiler diets on the growth performance, relative organ weight, blood parameters, and immune response of the broiler. A database was designed based on published data that reported the use of probiotics on the broiler. The method used for selecting articles was based on the Preferred Reporting Items for Systematic Review and Meta-Analyses (PRISMA) method. Articles selected were taken from PubMed, Web of science, Scopus, Google Scholar, and Science direct databases as well as individual. Results: The final database consists of 49 in vivo articles, 93 studies, and 225 treatments. The analysis statement in the system was a PROC MIXED procedure of SAS software. The level of probiotic increased (p <0.001) body weight, body weight gain, and feed intake of broiler. There was a reduction (p <0.01) on feed conversion ratio and mortality on the level probiotic given to broiler. Supplementation of probiotics in broiler diet increased (p <0.001) the weight of liver, spleen, gizzard, bursa of fabricius and carcass yield, while reduced (p<0.001) abdominal fat weight. The probiotic given increased the total of red and white blood cells (both at p < 0.001) but did not affect lymphocyte. Discussion: It can be concluded the yeast act as supporting agent that serves lactic acid bacteria as probiotic increases the growth performance, relative organ weight, blood parameters, and immune response of the broiler.

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Section: Discussionmentioning

confidence: 91%

Section: Discussionmentioning

confidence: 96%

The effects of lactic acid bacteria and yeasts as probiotics on the growth performance, relative organ weight, blood parameters, and immune responses of broiler: A meta-analysis

et al. 2021

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“…Results of Dressing % showed that ranged between 74 to 73.4 %, in group Ag Nanoparticles with Cotula Cineriea extract and group Ag Nanoparticles respectively, but these differences were not significant. Ali et al,2011;Riyazi, (2015;Tabari et al,2016;Bonsu et al, 2012;) Essential oils or their components were not significantly (P>0.05) on Carcass characteristics , on the other hand (Sharma et al,2009;Waskar et al,2011;Oleforuh et al,2015;Puvaca et al,2016) essential oils or their components were not significantly (P>0.05) on Carcass characteristics…”

Section: Dressing %mentioning

confidence: 97%

Effect of Sliver Nanoparticles With Cotula Cineria Extract on Growing Rabbits Performance, Digestibility and Carcass Quality

Abousekken

Hady

El-Abd

et al. 2019

Journal of Environmental Studies and Researches

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The current study was carried out to investigate the effect of sliver nanoparticles (40 -50 nm |) with Cotula cineria extract (CCE) on growing Rabbits Performance, Digestibility and Carcass quality. Total of 24 growing NewZealand white (NZW) rabbits of both sexes at 5 weeks of age (with average weight 857 ± 80.87g) were at random assigned to four equal groups, each group consists of 6 rabbits, in three replicates. . Rabbits in all experimental groups were fed the same basal diet. Rabbits in the 1 st group (control) were fed the basal diet without treatment, while in the 2 nd group were fed the basal diet treated with Extract at a dose of 250mg/rabbit/day, in the 3 rd group were fed the basal diet treated with sliver nanoparticles at a dose of 10 mg/kg body weight (BW) per day, the 4 th group were fed the basal diet treated with sliver nanoparticles with Cotula cineria extract at a dose of 10mg / kg /day from sliver nanoparticles + 125 mg /rabbit /day from extract. Live body weight (LBW), digestibility coefficients (DC) and carcass traits were determined for up to 13 weeks of age. Results showed that Live body weight had significant effect (p<0.05) in 3 rd ,5 th week and no significant effect in all experimental weeks. Live body weight gain had no significant effect (p<0.05) in all experimental weeks and TG and the best values were in group (CCE). Feed intake weekly had significant effect (p<0.05) in all weeks of experiment and TFI, the best values were in group (CCE) (1291.7) in 3 rd week. No significant differences (p<0.05) were observed in FCR within experimental weeks except FCR5 the best value was in group (CCE) ( 2.25) in FCR1.About Carcass characteristics there was significant effect on Cecum length, Abdominal fat but differences in Live Body Weight, Cecum weight and Dressing %were not significant.Apparent digestibility of OM, CP and NFE were significantly (p<0.05) and the best values were in group (SNPs) (74.66,73.85,80,03 respectively)may be due to the effect of silver Nano particles on intestinal microbial populations and improve the health and immunological status of the birds This can provide the birds with an opportunity to expend less metabolic effort for immunological control purposes and to use surplus nutrients for other physiological and productive purposes Ferket P; (2011), Furthermore, it is speculated that, as a carrier of available oxygen, silver nanoparticles could also be a potent modifier of metabolism. Silver nanoparticles and it is possible that the oxygen that accumulates in the octahedral holes of silver nanoparticles may increase anabolic activity and subsequently stimulate growth and development.It is recommended to use sliver nanoparticles on growing rabbit diets, to improve performance, digestibility and carcass characteristics, Because of their unique biological properties and strong antimicrobial activity, silver nanoparticles have received considerable attention and been used widely in an increasing number of consumer and medical products.

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“…In the case of smoked pork from the E1 group, a slight development of yeast and mold at a level of 1 × 10 2 CFU was observed. It can be assumed that this was caused by aseptic action of basil (Riyazi, Ebrahimnezad, Hosseini, Meimandipour, & Ghorbani, 2015).…”

Section: Processmentioning

confidence: 99%

Effect of packaging methods on salt-reduced smoked-steamed ham using herbal extracts

Stelmasiak

Wyrwisz

Wierzbicka

2019

CyTA - Journal of Food

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The aim of the study was to analyze the using of herbal extracts on reduced-salt smoked-steamed ham and to choose the optimal method of packaging. The 36 muscles were allocated to three groups: standard (S) with a content of NaCl = 2.5% and two experimental groups. The first one with a reduced salt content to 1.5% by the using of basil extract (E1) and the second group with an addition of oregano (E2). Hams were storage for 10, 20 and 30 days after packaging in barrier bags, vacuum conditions and modified atmosphere condition. The results indicate that the addition of herbal extracts increases the polycyclic aromatic hydrocarbons content (P < 0.05) but does not cause exceeded the recommended standards. The most advantageous packaging technology for hams with reduced salt content is vacuum. These hams were characterized by the most advantageous color parameters and the lowest hardness.Efecto de los métodos de envasado sobre el jamón ahumado al vapor con sal reducida utilizando extractos de hierbas RESUMEN El objetivo del presente estudio fue analizar el uso de extractos de hierbas en el jamón ahumado al vapor con sal reducida y elegir el método óptimo para su envasado. Los 36 músculos se asignaron a tres grupos: estándar (S) con un contenido de NaCl = 2.5% y dos grupos experimentales, el primero con un contenido reducido de sal al 1.5% mediante el uso de extracto de albahaca (E1) y el segundo con una adición de orégano (E2). Los jamones se almacenaron durante 10, 20 y 30 días después del envasado en bolsas de barrera, condiciones de vacío y condiciones de atmósfera modificadas. Los resultados obtenidos indican que la adición de extractos de hierbas aumenta el contenido de hidrocarburos aromáticos policíclicos (P < 0.05), sin que se excedan los estándares recomendados. La tecnología de envasado más ventajosa para jamones con contenido reducido de sal es al vacío. Estos jamones exhiben los parámetros de color más ventajosos y la dureza más baja. ARTICLE HISTORY

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Comparison of the effects of basil (<i>Ocimum basilicum</i>) essential oil, avilamycin and protexin on broiler performance, blood biochemistry and carcass characteristics

Cited by 12 publications

References 28 publications

The effects of lactic acid bacteria and yeasts as probiotics on the growth performance, relative organ weight, blood parameters, and immune responses of broiler: A meta-analysis

The effects of lactic acid bacteria and yeasts as probiotics on the growth performance, relative organ weight, blood parameters, and immune responses of broiler: A meta-analysis

Effect of Sliver Nanoparticles With Cotula Cineria Extract on Growing Rabbits Performance, Digestibility and Carcass Quality

Effect of packaging methods on salt-reduced smoked-steamed ham using herbal extracts

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