Effects of oregano (<i>Origanum vulgare</i>L.) and rosemary (<i>Rosmarinus officinalis L.)</i>aqueous extracts on broiler performance, immune function and intestinal microbial population

Franciosini, Maria Pia; Proietti, Patrizia Casagrande; Forte, Claudio; Beghelli, Daniela; Acuti, Gabriele; Zanichelli, Dario; Bosco, Alessandro Dal; Castellini, Cesare; Marinucci, Massimo Trabalza

doi:10.1080/09712119.2015.1091322

Cited by 49 publications

(45 citation statements)

References 38 publications

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“…Hashemipour, Kermanshahi, Golian, Veldkamp, & Hashemipour (2016) found an improved immune response in broilers fed a diet supplemented with thymol and carvacrol, characterized by an enhancement in hypersensitivity and an increase in total IgG and IgG anti-sheep red blood cells with a decreased heterophil to lymphocyte ratio. However, higher antibody titres in animals supplemented with plant extracts were also reported by other authors both in chickens (Franciosini et al, 2016;Hashemipour et al, 2013;Varshney, Dash, Goe, & Bhatia, 2013) and in ruminants (Ozkaya, Erbas, Ozkan, Baydar, & Aksu , 2017).…”

Section: Discussionsupporting

confidence: 70%

Origanum vulgare L. and Rosmarinus officinalis L. Aqueous Extracts in Growing-finishing Pig Nutrition: Effects on Antioxidant Status, Immune Responses, Polyphenolic Content and Sensorial Properties

Beghelli¹,

Cosmo²,

Faeti³

et al. 2019

JFR

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The effects of an oregano and/or rosemary (Origanum vulgare L. and/or Rosmarinus officinalis L.) dietary supplementation to the diet of fattening pigs were investigated. Thirty-two grower-finisher pigs (45 kg) were divided into four dietary groups identified as: control diet (CTR); CTR+ 0.2% oregano (O); CTR + 0.2% rosemary(R), and CTR+ 0.1% oregano + 0.1% rosemary (OR). During the finishing period, all groups received a further supplementation of 0.5% of conjugated linoleic acids (CLA). Blood samples were collected after an adaptation period of 15 days to the new diet (T1) and at the end of the finishing period (T2) to evaluate antioxidant status (total antioxidant power and reactive oxygen metabolites) and immune responses (lymphocytic phenotyping and IgG levels). Pork meat samples were evaluated for glutathione peroxidase activity (GSHPx), total phenolic content and preference rating. A significant increase in B lymphocytes (CD79 + ) and a higher IgG level was observed in the R and O groups (P<0.05). Furthermore, there were significant effects of dietary supplementation on meat GSHPx activity and total phenolic contents (P<0.001 and P<0.005, respectively). Preference rating showed that pork derived from group R was the most preferred by the consumers.

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Section: Discussionsupporting

confidence: 70%

Origanum vulgare L. and Rosmarinus officinalis L. Aqueous Extracts in Growing-finishing Pig Nutrition: Effects on Antioxidant Status, Immune Responses, Polyphenolic Content and Sensorial Properties

Beghelli¹,

Cosmo²,

Faeti³

et al. 2019

JFR

Self Cite

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“…Oregano AE preparation and composition details can be found in Franciosini et al. (). Briefly, the oregano was subjected to a bio‐liquefaction process, which included an enzymatic digestion of the boiled plant material and subsequent filtration.…”

Section: Methodsmentioning

confidence: 99%

“…The dietary treatments were basal (crude protein: 20.0%; metabolisable energy 3.03 Mcal/kg) control diet (C); basal diet supplemented with an oregano AE (O, 2 g/kg); basal diet supplemented with vitamin E (E, 150 mg/kg). Oregano AE preparation and composition details can be found in Franciosini et al (2016). Briefly, the oregano was subjected to a bio-liquefaction process, which included an enzymatic digestion of the boiled plant material and subsequent filtration.…”

Section: Animals and Experimental Designmentioning

confidence: 99%

Gut complex carbohydrates and intestinal microflora in broiler chickens fed with oregano (Origanum vulgare L.) aqueous extract and vitamin E

Scocco

Forte

Franciosini

et al. 2016

Animal Physiology Nutrition

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One hundred and seventy one-day-old female broiler chicks were randomly divided into three groups fed with different dietary treatments: basal control diet (C); C supplemented (2 g/kg) with an oregano aqueous extract (O); C supplemented (150 mg/kg) with vitamin E (E). Growth performance was evaluated at 21 (T1) and 42 days (T2). On the same days, morphological, histochemical and microbiological analyses were performed. The O group showed the highest (p < 0.01) body weight at T1, while no differences were observed at T2. Light microscopic observation and conventional histochemistry showed no differences with regard to the two sampling times, whereas significant differences emerged among the treatments. The O treatment generally enhanced goblet cell reactivity more than both the C and E treatments. Coliform count was lower in the ileum tract of the O group at both T1 and T2 (p < 0.05) and increased with age in all groups. Escherichia coli showed the lowest values in the caecum of the O group (p < 0.001) at both sampling times. Enterococci, lactobacilli and staphylococci populations showed no differences among the different experimental groups in the caecum. In the ileum, the O group did not exhibit the sharp decline (p < 0.001) in the lactic acid bacteria population observed in the other two experimental groups. In conclusion, oregano aqueous extract supplementation seemed to elicit the best response among treatments, enabling better growth performance, enhancing both the quantity and quality of glycoconjugates involved in indirect defence actions and significantly reducing both the coliform and E. coli counts.

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“…Many ways are held to achieve that goal using growth promoting organic feed additives, dietary manipulation, and/or both strategies [1-4]. The bio additives can furnish to the nutrient requirements, activate the endocrine system and intermediate nutrient metabolism that help in improving animal yield [5,6].…”

Section: Introductionmentioning

confidence: 99%

Value added by Spirulina platensis in two different diets on growth performance, gut microbiota, and meat quality of Japanese quails

Yusuf¹,

Hassan²,

Abdel-Daim³

et al. 2016

Vet World

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Aim:The growth promoting effect of the blue-green filamentous alga Spirulina platensis (SP) was observed on meat type Japanese quail with antibiotic growth promoter alternative and immune enhancing power.Materials and Methods:This study was conducted on 180 Japanese quail chicks for 4 weeks to find out the effect of diet type (vegetarian protein diet [VPD] and fish meal protein diet [FMPD])- Spirulina dose interaction (1 or 2 g/kg diet) on growth performance, gut microbiota, and sensory meat quality of growing Japanese quails (1-5 weeks old).Results:Data revealed improvement (p<0.05) of weight gain, feed conversion ratio and European efficiency index due to 1, 2 g (SP)/kg VPD, and 2 g (SP)/kg FMPD, respectively. There was a significant decrease of ileum mean pH value by 1 g (SP)/kg VPD. Concerning gut microbiota, there was a trend toward an increase in Lactobacilli count in both 1; 2 g (SP)/kg VPD and 2 g (SP)/kg FMPD. It was concluded that 1 or 2 g (SP)/kg vegetarian diet may enhance parameters of performance without obvious effect on both meat quality and gut microbiota. Moreover, 1 and/or 2 g (SP) may not be invited to share fish meal based diet for growing Japanese quails.Conclusion:Using of SP will support the profitable production of Japanese quails fed vegetable protein diet.

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Effects of oregano (Origanum vulgareL.) and rosemary (Rosmarinus officinalis L.)aqueous extracts on broiler performance, immune function and intestinal microbial population

Cited by 49 publications

References 38 publications

Origanum vulgare L. and Rosmarinus officinalis L. Aqueous Extracts in Growing-finishing Pig Nutrition: Effects on Antioxidant Status, Immune Responses, Polyphenolic Content and Sensorial Properties

Origanum vulgare L. and Rosmarinus officinalis L. Aqueous Extracts in Growing-finishing Pig Nutrition: Effects on Antioxidant Status, Immune Responses, Polyphenolic Content and Sensorial Properties

Gut complex carbohydrates and intestinal microflora in broiler chickens fed with oregano (Origanum vulgare L.) aqueous extract and vitamin E

Value added by Spirulina platensis in two different diets on growth performance, gut microbiota, and meat quality of Japanese quails

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