Exploring the Potential of Myrothamnus flabellifolius Welw. (Resurrection Tree) as a Phytogenic Feed Additive in Animal Nutrition

Abstract

Myrothamnus flabellifolius (Welw.) is used in African traditional medicine for the treatment of depression and mental disorder, asthma, infectious diseases, respiratory, inflammation, epilepsy, heart, wound, backaches, diabetes, kidney ailments, hypertension, hemorrhoids, gingivitis, shingles, stroke, and skins conditions. The effectiveness of M. flabellifolius is due to the presence of several secondary metabolites that have demonstrated efficacy in other cell and animal models. These metabolites are key in cell regulation and function and have potential use in animal production due to antimicrobial and antioxidant properties, for an improvement in growth performance, feed quality and palatability, gut microbial environment, function, and animal health. The purpose of this review is to provide a detailed account on the potential use of M. flabellifolius in animal nutrition. Limitations towards the use of this plant in animal nutrition, including toxicity, economic, and financial issues are discussed. Finally, novel strategies and technologies, e.g., microencapsulation, microbial fermentation, and essential oil extraction, used to unlock and improve nutrient bioaccessibility and bioavailability are clearly discussed towards the potential use of M. flabellifolius as a phytogenic additive in animal diets.

Resurrection Plants—A Valuable Source of Natural Bioactive Compounds: From Word-of-Mouth to Scientifically Proven Sustainable Use

“…The dynamics of both sucrose and raffinose family oligosaccharides (RFOs) is well-outlined [31,32], and the specific key role in some resurrection species of relatively rare molecules-e.g., octolose, stachyose, and trehalose-is also discussed [33][34][35]. The high amounts of sugars explain the proposed inclusion of Myrothamnus flabellifolius, the most studied African resurrection species, as a still underestimated but potential source of nutraceuticals [26]. Due to the high amounts of carbohydrates, particularly trehalose, raffinose, and stachyose, along with sucrose, the inclusion of crude extracts in poultry diets has been suggested.…”

“…It appears that probably the only direct connection between indigenous people's knowledge about resurrection behavior of some local plant species and well-established traditions for using them in folk medicine and religious rituals and current attempts for utilization occurs in southern Africa [26,27]. There are examples of the traditional use of Myrothamnus flabellifolius aqueous extracts or tea infusions against life-threatening conditions or cases of depression and mental disorders [28], as well as in the treatment of a wide range of various other diseases [26,29].…”

Antioxidant and Antimicrobial Properties of Selected Phytogenics for Sustainable Poultry Production

“…Cinnamon extract, thyme, and clove stimulated the digestive secretions of bile, mucus, and saliva and improved enzyme activities, which are of great nutritional interest [34]. In addition, some oils extracted from plants positively influenced the activity of trypsin and amylase in chickens and had a stimulatory effect on the intestinal mucus in chickens, maintaining an equilibrium in the microflora present in their gut [35]. Oladeji et al [36] claimed that phytogenics significantly increased poultry production performance in terms of weight gain and the feed conversion ratio.…”

In Vitro Fermentation Characteristics of Pine Needles (Pinus densiflora) as Feed Additive

“…Plants contain anti-nutritional factors, macronutrients, micronutrients, and phytochemicals [23]. There are several ways to improve plant nutrient availability, one of which is fermentation using probiotics [23].…”

“…Plants contain anti-nutritional factors, macronutrients, micronutrients, and phytochemicals [23]. There are several ways to improve plant nutrient availability, one of which is fermentation using probiotics [23]. Fermentation is a way to prevent food from spoiling and helps to improve the flavor, digestibility, nutritional content, and palatability of the substrate; in particular, it can enhance its biochemical properties, such as antioxidant and antibacterial activity [24].…”