Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics

Simitzis, Panagiotis; Bronis, M.; Mountzouris, Konstantinos C.; Deligeorgis, Stelios G.

doi:10.1017/s1751731114001335

Cited by 12 publications

(8 citation statements)

References 32 publications

(47 reference statements)

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“…The presence of cinnamaldehyde and eugenol may enhance the antibacterial effect, as suggested by Burt (2004) . Essential oils from A. triphylla , Cinnamomum citratus , L. cubeba , and M. piperita showed no relevant activity against Salmonella ; however, other authors have described in vitro antibacterial activity of EO from S. aromaticum and C. zeylanicum against paratyphoid Salmonella strains ( Simitzis et al., 2014 , Thanissery et al., 2014 , Abbes et al., 2018 ). It has been reported that the EO of cinnamon ( C. zeylanicum ) and thyme ( T. vulgaris ) produced the highest activity, with 22.5–38.5 mm inhibition zones against 5 Salmonella serotypes ( Olaimat et al., 2019 ).…”

Section: Resultsmentioning

confidence: 93%

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

et al. 2020

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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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Section: Resultsmentioning

confidence: 93%

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

et al. 2020

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“…EOs from A. triphylla , C. citratus , L. cubeba and M. piperita showed no relevant activity against Salmonella . Other authors reported in vitro antibacterial activity of S. aromaticum and C. zeylanicum EOs against paratyphoid Salmonella strains [15,16,17]. However, our study evaluated the action of different EOs versus several S. Enteritidis and S. Typhimurium strains isolated from poultry, whereas very scant data about the activity of EOs from A. triphylla , C. citratus , L. cubeba and M. piperita against Salmonella are available in literature [18,19,20].…”

Section: Discussionmentioning

confidence: 99%

In Vitro Antimicrobial Activity of Essential Oils against Salmonella enterica Serotypes Enteritidis and Typhimurium Strains Isolated from Poultry

et al. 2019

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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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“…Gois et al (2017) found that the oxidation of pork meat lipids was reduced by including red pepper essential oil. Simitzis et al (2014) reported that dietary cinnamon essential oil supplementation in lambs also reduced MDA concentration in muscle. Similarly to previous studies, our research showed that dietary PEO supplementation of finishing pigs significantly decreased the MDA content of longissimus dorsi , and meanwhile, remarkably improved the activities of T‐AOC and T‐SOD of longissimus dorsi .…”

Section: Discussionmentioning

confidence: 99%

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

Huang

Chen

Tian

et al. 2021

Animal Physiology Nutrition

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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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Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics

Cited by 12 publications

References 32 publications

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

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

In Vitro Antimicrobial Activity of Essential Oils against Salmonella enterica Serotypes Enteritidis and Typhimurium Strains Isolated from Poultry

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

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