Essential Oils in Livestock: From Health to Food Quality

Abstract

Using plant essential oils (EOs) contributes to the growing number of natural plants’ applications in livestock. Scientific data supporting the efficacy of EOs as anti-inflammatory, antibacterial and antioxidant molecules accumulates over time; however, the cumulative evidence is not always sufficient. EOs antioxidant properties have been investigated mainly from human perspectives. Still, so far, our review is the first to combine the beneficial supporting properties of EOs in a One Health approach and as an animal product quality enhancer, opening new possibilities for their utilization in the livestock and nutrition sectors. We aim to compile the currently available data on the main anti-inflammatory effects of EOs, whether encapsulated or not, with a focus on mammary gland inflammation. We will also review the EOs’ antioxidant activities when given in the diet or as a food preservative to counteract oxidative stress. We emphasize EOs’ in vitro and in vivo ruminal microbiota and mechanisms of action to promote animal health and performance. Given the concept of DOHaD (Developmental Origin of Health and Diseases), supplementing animals with EOs in early life opens new perspectives in the nutrition sector. However, effective evaluation of the significant safety components is required before extending their use to livestock and veterinary medicine.

The Applicability of Essential Oils in Different Stages of Production of Animal-Based Foods

“…thymol (45)(46)(47), p-cymene (32)(33)(34), carvacrol (4)(5) antimicrobial, analgesic, antiviral, antifungal, good effect on respiratory diseases, digestion, warming, and appetite increasing [20,21] Black pepper oil Black pepper (Piper nigrum L.)…”

“…The bacteria listed in Table 2 cause serious infectious diseases in various farm animal species [CVM]. The treatment of bacterial diseases involves the use of antibiotics, which has a major impact on the quality of animal-based foods [32][33][34]. Bacterial species such as Salmonella typhimurium, Listeria monocytogenes, Yersinia enterocolitica, Escherichia coli, Staphylococcus aureus and Clostridium botulinum pose a serious biological risk in animalbased foods, and they can lead to food poisoning [35].…”

“…Essential oils are increasingly used in the prevention and treatment of animal diseases, mostly in monogastric animals, i.e., poultry and pigs [6]. Nehme et al [34] recognized the immunomodulatory molecules of EOs as a potential therapeutic option in ruminant and monogastric husbandries. In poultry farming, EOs play the role of natural coccidiostats which alleviate the symptoms of bowel diseases and reduce the passage of coccidia oocysts in animal feces.…”

“…Essential oils can also be added directly to meat and meat products [6]. Due to their antimicrobial and antioxidant properties, EO additives prevent meat spoilage, and they can be used as effective and, most importantly, natural meat preservatives [34,91]. The addition of EOs to animal-based products can improve their quality and microbiological safety, including both raw and thermally processed meat [16,21,65,71,72].…”

P-cymene prevent high-fat diet-associated colorectal cancer by improving the structure of intestinal flora

“…Li et al [7] found that the eatract of Eupatorium be endowed with pronounced antiinflammatory property. P-cymene is an extract of Eupatorium, which is the most important active ingredient and has antioxidant and antitumoral activity potentials [8][9]. Acharya et al [10] found that P-cymene can inhibited the viability and size of the HT-29 colonospheres in 3D colon cancer stem cells pheroids and do not enhance the expression of HES-1 gene, a crucial downstream gene in the Notch signalling…”