Use of essential oils in broiler chickens: In-vitro antimicrobial activities and effects on growth performance, intestinal morphology and microflora

پژوهشهای علوم دامی ایران

Article 5, Volume 11, Issue 4 - Serial Number 40, December 2020, Pages 463-479   

Document Type: Poultry Nutrition

DOI: 10.22067/ijasr.v11i4.77873

Authors

Ali Khatibjoo^{* 1}; Maryam Aalaei²; Farshid Fattahnia³; Mostafa Neamati³; Mohammad reza Hafezi Ahmadi⁴; Hooman Farzadi⁵

¹Department of Animal Sciences, Ilam University, Ilam, Iran

²Department of Animal Sciences, Faculty of Agriculture, Ilam University, Ilam, Iran

³Ilam University

⁴Ilam Medical University

⁵Shahrekord University

Abstract

Introduction: Antibiotics as growth promoters in poultry feed are posing serious health risks to human health. Because of their residual effects in poultry meat and eggs, as well as result pathogens develop resistance to antibiotics. Currently, poultry scientists are challenged to find out alternatives to antibiotic growth promoters with no side effects for poultry that could be more or as effective against harmful microorganisms in the gastrointestinal tract and to stimulate the growth by increasing the efficiency of feed utilization and to enhance the immunity. Regarding to this subject, supplementing the dietary herbs or plant extracts would stimulate the productive performance of poultry. In recent years, products containing essential oils derived from several spices and herbs could be used feed additives as growth promoters in animal nutrition. These phytogenic additives may have more than one mode of action, including improving feed intake and flavor, stimulating the secretion of digestive enzymes, increasing gastric and intestinal motility, endocrine stimulation, antimicrobial, anti-viral, anthelminthic and coccidiostat activities, immune stimulation, and anti-inflammatory and anti-oxidative activity and pigments. Many studies have also been conducted on the effects of dietary essential oils or combinations thereof on the performance of poultry but with varying and conflicting results. While one report demonstrated that essential oils improved animal performance, some researchers reported that these additives were not effective in this regard. Salmonella and Escherichia Coli bacteria have become the major cause of foodborne diseases which has raised a great safety concern to public health. In several geographic regions, a large proportion of foodborne diseases are confirmed by the hazardous salmonellosis caused by infectious Salmonella. The antibacterial effects of essential oils have received widespread attention and numerous reports exist in the literature. The essential oil of oregano has been shown to inhibit Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes. The aims of this study were to investigate the In-Vitro and In-Vivo effects of 5 dietary essential oils, marjoram, tanacetum balsamita, Artemisia annua, Fennel and Pinus, on minimal bactericide concentration (MBC) and minimal inhibitory concentration (MIC) of 5 bacteria strains including Escherichia coli (PTCC 1399), Klebsiella pneumonia (PTCC 1053), Salmonella typhimurium (PTCC1609), Staphylococcus aureus (PTCC 1764) and Streptococcus pyogenes (PTCC 1447) and performance and intestinal microflora of broiler chickens challenged with Salmonella typhimurium and Escherichia coli.
Materials and Methods: The disc diffusion method, the minimum inhibitory concentration (MIC), and the minimum bactericidal concentration (MBC) were applied for the determination of antimicrobial activities of essential oils. In vivo study, a total of three hundred eighty four 1-d-old broiler chickens were assigned to 8 dietary treatment groups: 1) Control= basal diet, 2) Control + Virginiamycin (200 mg/Kg), 3 and 4) Control+ Marjoram Hydro alcoholic essential oil (200 and 400 mg/Kg), 5 and 6) Control+ Fennel hydro alcoholic essential oil (200 and 400 mg/Kg) and 7 and 8) Control+ Tanacetum Balsamita Hydro alcoholic essential oil (200 and 400 mg/Kg). At the second week of life (8-14 d) the broilers of each replicate in all of the treatments divided to 3 part (4 broilers in each treatment) and one group had no challenge, and the 2 other groups were challenged with challenged with Escherichia coli and Salmonella typhimurium. Essential oils were provided by Giah-Essanse Company in Golestan Province. The diets were formulated to meet the requirements of broilers as established by the Ross 308 broilers feeding guide in starter (1-14 d). The birds were kept under conventional conditions for vaccination, temperature, ventilation, and lighting based on Ross 308 catalogue recommendations. Standard management practices of commercial broiler production were applied. The broiler diets were formulated based on standardized ileal digestible amino acids and other requirements were obtained from Ross catalogue recommendations. Broiler chicken performance (feed intake, body weight gain, feed conversion efficiency at the end of the first and second week of age), blood cell count and ileal morphology were measured. Finally population of Lactobacillus and Escherichia coli of ileum were detected.
Results and Discussion: The results showed that fennel, tanacetum and marjoram essential oils inhibited the growth of Escherichia coli and Salmonella typhimurium and the greatest MBC belonged to tanacetum essential oil as compared to virginiamycin. Inclusion of essential oils improved feed intake and body weight gain of broiler chickens changed with Escherichia coli and Salmonella typhimurium. Escherichia coli-challenged broiler chickens fed diet supplemented with essential oils had higher lymphocyte percentage and lower heterophil to lymphocyte ratio as compared to control group. Essential oils significantly increased Lactobacillus and decreased Escherichia coli count of healthy and Escherichia coli challenged broiler chickens compared to control group respectively. 
Conclusion: In conclusion, supplementation of essential oil had MIC and MBC effects and improved growth performance of broiler chickens challenged with Escherichia coli and Salmonella typhimurium. It is suggested that these essential oils can be supplemented to broiler chickens diet as substitution of antibiotics.
 

 

Keywords

Broiler chicken; Essential oil; Escherichia coli; Growth performance; Salmonella Typhimurium

References

1. Bassett, R., 2000. Oregano’s positive impact on poultry production. World Poultry-Elsevier, 16 (9): 31-34.

2. Berahou, A., A. Auhmani, N. Fdil, A. Benharref, M. Jana, and C. A. Gadhi. 2007. Antibacterial activity of quercus ilex bark's extracts. Journal of Ethnopharmacology, 112 (3): 426-429.

3. Botsoglou, N. A., D. J. Fletouris, P. Florou-Paneri, E. Christaki, and A. B. Spais. 2003. Inhibition of lipid oxidation in long-term frozen stored chicken meat by dietary oregano essential oil and α-tocopheryl acetate supplementation. Food Research International, 36(3): 207-213.

4. Brenes, A. and E. Roura. 2010. Essential oils in poultry nutrition: Main effects and modes of action. Animal Feed Science and Technology, 158: 1-14.

5. Çabuk, M., M. Bozkurt., A. Alcicek., Y. Akbas., and K. Kucukyilmaz. 2006. Effect of an herbal essential oil mixture on growth and internal organ weight of broilers from young and old breeder flocks. South African Journal of Animal Science, 36: 135-141.

6. Cerisuelo, A., C. Marin, F. Sanchez-Vizcaino, E. A. Gomez, J. M. De la Fuente, R. Duran, and C. Fernandez. 2014. The impact of a specific blend of essential oil components and sodium butyrate in feed on growth performance and Salmonella counts in experimentally challenged broilers. Poultry Science, 93: 599-606.

7. Cross, D. E., R. M. McDevitt, K. Hillman, and T. Acamovic. 2007. The effect of herbs and their associated essential oils on performance, dietary digestibility and gut microflora in chickens from 7 to 28 days of age. British Poultry Science, 48: 496-506.

8. Chun, S. S., A. V. Vattern., Y. T. Lin., and K. Shetty. 2004. Phenolic antioxidants from clonal oregano (Origanum vulgare) with antimicrobial activity against Helicobacter pylori. Process Biochemistry, 40: 809-816.

9. Ferket, P. R. 2004. Alternatives to antibiotics in poultry production: Responses, practical experience and recommendations, Page 57-67 in Nutritional Biotechnology in the Feed and Food Industries, Lyons, T. P. and K. A. Jacques. Nottingham University Press, Nottingham. UK.

10. Giannenas, I., P. Florou-paneri., M. Papazahariadou., N. Botsoglou., E. Christaki., and A. B. Spaisn. 2003. Effect of dietary supplementation with oregano essential oil on performance of broilers after experimental infection with Eimeria tenella. Archives in Animal Nutrition, 57: 99-106.

11. Giannenas, I., P. Florou-paneri., N. Botsoglou., E. Christaki., and A. B. Spaisn. 2005. Effect of supplementing feed with oregano and/or a-tocopheryl acetate on growth of broiler chickens and oxidative stability of meat. Journal of Animal and Feed Sciences, 14: 521-535.

12. Golfaraz. M. 2008. Antbacterial and antifungal activity of foeniculum vulgare. African Journal of Biotechnology, 7: 326-346.

13. Gopi, M., K. Karthik, H. V. Manjunathachar, P. Tamilmahan, M. Kesavan, M. Dashprakash, B. L. Balaraju, and M. R. Purushothaman. 2013. Essential Oils as a Feed Additive in Poultry Nutrition. Advances in Animal and Veterinary Sciences, 2(1): 1-13.

14. Hammer, K. A., C. F. Carson, and T. V. Riley. 1999. Antimicrobial activity of essential oils and other plant extracts. Journal of Applied Microbiology, 86(6): 985-990.

15. Hashemipour, H., H. Kermanshahi., A. Golian., A. Raji., and M. M. Van Krimpen. 2012. Effect of thymol + carvacrol by next enhance 150 on Intestinal development of broiler chickens fed CMC containing diet. Iranian Journal of Applied Animal Science, 3(3): 567-576.

16. Helander, I. M., H. L.Alakomi, K. Latva-Kala, T. Mattila-Sandholm, I. Pol, E. J. Smid, L.G. Gorris, and A. Von Wright. 1998. Characterization of the action of selected essential oil components on Gram-negative bacteria. Journal of Agricultural and Food Chemistry, 46(9): 3590-3595.

17. Jamroz, D., T. Wertelecki, M. Houszka, and C. Kamel. 2006. Influence of diet type on the inclusion of plant origin active substances on morphological and histochemical characteristics of the stomach and jejunum walls in chicken. Journal of Animal Physiology and Animal Nutrition, 90(5‐6): 255-268.

18. Jang, I. S., Y. H. Ko, S. Y. Kang, and C. Y. Lee. 2007. Effect of a commercial essential oil on growth performance, digestive enzyme activity and intestinal microflora population in broiler chickens. Animal Feed Science and Technology, 134: 304-315.

19. Juteau, F., V. Masotti, J. M. Bessière, M. Dherbomez, and J. Viano. 2002. Antibacterial and antioxidant activities of Artemisia annua essential oil. Fitoterapia, 73(6): 532-535.

20. Kannathasan, K., A. Senthilkumar, and V. Venkatesalu. 2011. Mosquito larvicidal activity of methyl-P-hydroxybenzoate isolated from the leaves of Vitex Trifolia Linn. Acta-Tropica, 120(1-2): 115-118.

21. Khalaji, S., M. Zaghari, K. H. Hatami, S. Hedari-Dastjerdi, L. Lotfi, and H. Nazarian. 2011. Black cumin seeds, Artemisia leaves (Artemisia sieberi), and Camellia L. plant extract as phytogenic products in broiler diets and their effects on performance, blood constituents, immunity, and cecal microbial population. Poultry Science, 90(11): 2500-2510.

22. Khan, S. H., M. Atif, N. Mukhtar, A. Rehman, and G. Fareed. 2011. Effects of supplementation of multi-enzyme and multi-species probiotic on production performance, egg quality, cholesterol level and immune system in laying hens. Journal of Applied Animal Research, 39(4): 386-398.

23. Kırkpınar, F., H. B. Ünlü, and G. Özdemir. 2011. Effects of oregano and garlic essential oils on performance, carcass, organ and blood characteristics and intestinal microflora of broilers. Livestock Science, 137(1-3): 219-225.

24. Lee, K. W., H. Everts, and A. G. Beynen. 2004. Essential oils in broiler nutrition. International Journal of Poultry Science, 3(12): 738-752.

25. Lee, K. W., H. Everts, H. J. Kappert, K. H. Yeom, and A. C. Beynen. 2003. Dietary carvacrol lowers body weight gain but improves feed conversion in female broiler chickens. Journal of Applied Poultry Research, 12(4): 394-399.

26. Mansoub, N.H., 2011. Comparative influence of using different level of Tanacetum balsamita with probiotic on performance and serum composition of broiler chickens. Advances in Environmental Biology, 2708-2712.

27. Sakar, M. K., D. Şöhretoğlu, M. Özalp, M. Ekizoğlu, S. Piacente, and C. Pizza. 2005. Polyphenolic compounds and antimicrobial activity of Quercus aucheri leaves. Turkish Journal of Chemistry, 29(5): 555-559.

28. Sandri, I. G., J. Zacaria, F. Fracaro, A. P. L. Delamare, and S. Echeverrigaray. 2007. Antimicrobial activity of the essential oils of Brazilian species of the genus Cunila against foodborne pathogens and spoiling bacteria. Food Chemistry, 103(3): 823-828.

29. Shirazi, M. H., GH. Amin, B. Akhondi Lavasani, and S. Eshraghi. 2012. Microbial growth inhibitory effect of Adiantum capillus-veneris extract on gram positive and gram negative bacteria. Medicinal Plant, 4(40): 124-132 (in Persian).

30. Vagia, E., B. Simandi, A. Suhajd, and E´. He´thely. 2005. Essential oil composition and antimicrobial activity of Origanum majorana L. extracts obtained with ethyl alcohol and supercritical carbon dioxide. Food Research International, 38: 51-57.