Oregano Oil

The combination of essential oils (EOs) with antibiotics provides a promising strategy towards combating resistant bacteria. We have selected a mixture of 3 major components extracted from EOs: carvacrol (oregano oil), eugenol (clove oil) and cinnamaldehyde (cinnamon oil). These compounds were successfully encapsulated within lipid nanocapsules (LNCs). The EOs-loaded LNCs were characterised by a noticeably high drug loading of 20% and a very small particle diameter of 114nm. The in vitro interactions between EOs-loaded LNCs and doxycycline were examined via checkerboard titration and time-kill assay against 5 Gram-negative strains: Acinetobacter baumannii SAN, A. baumannii RCH, Klebsiella pneumoniae, Escherichia coli and Pseudomonas aeruginosa. No growth inhibition interactions were found between EOs-loaded LNCs and doxycycline (FIC index between 0.7 and 1.30). However, when bactericidal effects were considered, a synergistic interaction was observed (FBC index equal to 0.5) against all tested strains. A synergistic effect was also observed in time-kill assay (a difference of at least 3 log between the combination and the most active agent alone). Scanning electron microscopy (SEM) was used to visualise the changes in the bacterial membrane. The holes in bacterial envelope and leakage of cellular contents were observed in SE micrographs after exposure to the EOs-LNCs and the doxycycline combination.

CONTEXT: Lyme disease is the most common, tick-borne disease in the USA. While most patients successfully recover with antibiotics, some patients experience persistent symptoms for months to years. Patients who attribute chronic symptoms to Lyme disease commonly use herbal supplements. The complexity, variability in dose and formulation, and lack of data for these herbal compounds make it difficult to assess their efficacy and safety. OBJECTIVE: This review examines the evidence for the antimicrobial activity, safety, and drug-drug interactions of 18 herbal supplements that patients commonly use for treatment of persistent symptoms attributed to Lyme disease. DESIGN: The research team performed a narrative review by searching the PubMed, Embase, Scopus, Natural Medicines databases, and NCCIH website. The search used the keywords for 18 herbal compounds: (1) andrographis (Andrographis paniculate), (2) astragalus (Astragalus propinquus), (3) berberine, (4) cat's claw bark (Uncaria tomentosa), (5) cordyceps (Cordyceps sinensis), (6) cryptolepis (Cryptolepis sanguinolenta), (7) Chinese skullcap (Scutellaria baicalensis), (8) garlic (Allium sativum), (9) Japanese knotwood (Polygonum cuspidatum), (10) reishi mushrooms (Ganoderma lucidum), (11) sarsaparilla (Smilax medica), (12) Siberian ginseng (Eleutherococcus senticosus), (13) sweet wormwood (Artemisia annua), (14) teasle root (Dipsacus fullonum), (15) lemon balm (Melissa officinalis), (16) oil of oregano (Origanum vulgare), (17) peppermint (Mentha x piperita), and (18) thyme (Thymus vulgaris). The team also searched for terms related to protocols, including Dr. Rawls' protocol and the Buhner protocol. SETTING: University of Maryland Medical Center, Baltimore MD. RESULTS: Seven of the 18 herbs reviewed had evidence for in-vitro activity against B. burgdorferi. These compounds included: (1) cat's claw (2) cryptolepis, (3) Chinese skullcap, (4) Japanese knotweed, (5) sweet wormwood, (6) thyme, and (7) oil of oregano. With the exception of oil of oregano these compounds also have anti-inflammatory activity. In vivo data and clinical trials are lacking. Clinicians should be cautious as many of the identified compounds h

This study was conducted to examine in vivo long-term effects of dietary dried oregano (Origanum vulgare ssp. hirtum) whole plant on rumen fermentation, enzyme profile and microbial communities. For this purpose, eight healthy, adult, non-lactating Alpine goats were kept in tie stalls equipped for individual feeding and randomly divided into two homogeneous groups: one fed 0.6 kg of a concentrate mixture and 0.6 kg of wheat straw without any supplementation and served as control group (CON) while the other group (OR) fed the same diet of CON but supplemented with 20 g of dried oregano plants (OPs) to provide daily dosage of 1 ml of essential oil (EO) per animal. The experimental period lasted 69 days and individual rumen fluid samples were obtained every 2 weeks at 0 and 4 hr after feeding. The results showed that dietary supplementation with OPs increased the protease activity (p < .001) and ammonia concentration (p < .05) in the rumen. Among the studied microbial populations, Peptostreptococcus anaerobius (p = .028) and Clostridium sticklandii (p < .001) were found to be the most sensitive to oregano at the current dosage. Furthermore, the total methanogen population significantly decreased (p < .05). It is concluded that a long-term dietary administration of OPs can suppress specific rumen micro-organisms and modify rumen fermentation favourably at least by means of suppressing methanogens. © 2017 Blackwell Verlag GmbH.

The effects of a diet supplemented with oregano essential oil on performance, oxidative status, pork quality traits and sensorial properties were evaluated. In two studies, 72 pigs in indoor or outdoor conditions were assigned to either a control diet or an identical diet supplemented with 0.2% oregano essential oil. Pigs reared outdoor showed lower live weight, average daily gain and average gain:feed ratio compared to indoor pigs. The oregano supplementation improved the growth performance of the outdoor- but not the indoor-reared animals. The serum oxidative status was influenced by the diet. A higher oxidative stability was observed in the oregano-supplemented groups. As for the rearing conditions, the data suggest that after an initial adapting period, the free-range farming systems could be better tolerated by pigs. Meat derived from pigs reared outdoor showed higher pH and a* values. Lightness was influenced by both the diet and the rearing conditions. The control group reared indoor showed shear force values higher than both supplemented groups, while no differences were detected with the control group reared outdoor. In the consumer test performed under blind conditions, the oregano groups achieved higher consistency scores compared with the control. Under informed conditions, the meat derived from the oregano-supplemented pigs reared outdoor received the highest scores for consistency and overall liking regardless of the rearing system. The same result for the overall liking score was obtained in the expectation test. The data obtained showed that dietary oregano essential oil can be effective in reducing performance losses due to the outdoor-rearing system, increasing the oxidative status of the animal and oxidative stability of the meat, without modifying the meat quality traits and improving consumer perceptions of the meat quality. Journal of Animal Physiology and Animal Nutrition © 2017 Blackwell Verlag GmbH.

In recent years, feed additives have increasingly been adopted by the aquaculture industry. These supplements not only offer an alternative to antibiotics but have also been linked to enhanced growth performance. However, the literature is still limited and provides contradictory information on their effectiveness. This is mainly due to the wide variety of available products and their complex mechanisms of action. Phytogenic feed additives have been shown to have antimicrobial effects and can improve growth performance. In the present study, we investigated the susceptibility of several fish pathogenic bacteria to a phytogenic essential oil product in vitro. In addition, we determined the protective effect of a commercial phytogenic feed additive containing oregano, anis and citrus oils on the resistance of rainbow trout Oncorhynchus mykiss to infection by Aeromonas salmonicida. The bacterium was administered through 3 different routes: intra-peritoneal injection, immersion in a bacterial solution and cohabitation with infected fish. Mortality rates were significantly lower in infected rainbow trout that had received the feed additive: the overall mortality rate across all routes of infection was 18% in fish fed a diet containing the additive compared to 37% in fish that received unsupplemented feed. The route of infection also significantly impacted mortality, with average mortality rates of 60, 17.5 and 5% for intra-peritoneal injection, immersion and cohabitation, respectively. In general, fish were better protected against infection by immersion than infection by injection.

One hundred and eighty 7-week-old laying quail were fed various diets over a 12-week period. The diets included a control diet (without essential oil mixture (EOM) or antibiotics (ANTs)), a basal diet including EOM (24 mg/kg feed), and a basal diet including an ANT (avilamycin, 10 mg/kg feed). Each treatment comprised 4 replications with 4 cages (15 quail per cage), amounting to 60 quail per treatment group. Diets (in mash form) and water were provided for ad libitum consumption. EOM consisted of 6 different essential oils derived from the following herbs: oregano (Origanum sp.), laurel leaf (Laurus nobilis L.), sage leaf (Salvia triloba L.), myrtle leaf (Myrtus communis), fennel seeds (Foeniculum vulgare), and citrus peel (Citrus sp.). In comparison with the control diet, adding supplements such as EOM and ANTs to the basal diet increased egg production in quail (P < 0.001). However, egg production was similar between EOM and ANT treatment groups. Moreover, there were no differences between the treatment groups with regard to egg weight. Feed intake was not affected by EOM or ANT supplementation, whereas feed conversion ratio was significantly improved by EOM and ANT supplementation. Thus, we concluded that EOM has beneficial effects as a dietary supplement on egg production and feed conversion ratio.

The study evaluated the effect of a novel commercial preparation of natural blend of essential oils from basil, caraway, laurel, lemon, oregano, sage, tea, and thyme (Tecnaroma Herbal Mix PL) on growth performance, blood biochemistry, cecal morphology, and carcass quality of broilers. Six nutritionally adequate wheat and soybean-based diets were generated by the addition of Tecnaroma Herbal Mix PL at 0, 100, 200, 300, 400, and 500 g/t of feed. The diets were fed as crumbs in the starter phase (d 0-10) and as pellets during the grower (d 10-24) and finisher (d 24-42) phases. Nine hundred sixty 1-d-old chicks were allocated to the 6 dietary treatments each having 8 replicate pens with 20 birds per pen. The data obtained were analyzed using ANOVA with a P < 0.05 level of significance. Birds fed diets supplemented with Tecnaroma Herbal Mix PL had significantly heavier BW and higher (P < 0.05) weight gain and had improved (P < 0.05) feed to gain ratio compared with the control group during grower phase and overall performance. The blood biochemistry results showed no differences (P > 0.05) between treatments. The carcass weight, breast weight, and relative percentage of breast meat increased (P < 0.05) when diets were supplemented with Tecnaroma Herbal Mix PL compared with that from birds fed the control diet. The inclusion level of 300 g of Tecnaroma Herbal Mix PL/t of feed was optimum for enhancing breast meat yield and nutrient utilization as indicated by increased (P < 0.05) cecal villus surface area.

The oxidation of fatty acids decreases the quality and shelf-life of meats. To reduce this process, dietary supplemented and meat-added antioxidants were evaluated on the lipid oxidative stability of cooked chicken meat. Broilers were fed 2 levels of vitamin E (10 or 100 mg•kg(-1) of feed; VE-10 and VE-100, respectively) or oregano essential oil (100 mg•kg(-1) of feed; OR-100). Additionally, honey (3%) or butylated hydroxytoluene (0.02%; BHT) were added to chicken meat from the control treatment (VE-10). Breast meat was ground, formed into patties, and cooked on electric grills until it reached an internal temperature of 74°C. Cooked meat was cooled at room temperature, packaged, and stored under refrigeration for 9 d (4°C) or frozen for 45 d (-20°C). The 2-thiobarbituric acid reactive substance test was used to quantify malondialdehyde (MDA) values in the meat. Data were analyzed using a repeated measures design, 5 treatments with 12 replications each, and the least squares means were compared with 4 orthogonal contrasts. The results showed that the meat of the VE-10 treatment had higher values of MDA (P ≤ 0.05) compared with the other antioxidant treatments in all the storage days. There were no differences (P ≥ 0.05) in MDA values between the dietary supplemented and meat-added antioxidant treatments. The meat added with honey had lower MDA values than the one with BHT (P ≤ 0.05). Meat of the VE-100 treatment showed lower MDA values than the one of OR-100 (P ≤ 0.05) in most storage days. In conclusion, supplementation of 10 mg•kg(-1) of vitamin E to the diet resulted in a higher development of lipid oxidation in the meat. Both dietary supplemented or meat-added antioxidants had similar effects on the lipid oxidative stability. The addition of honey maintained longer the lipid oxidative stability of the meat than BHT. Finally, dietary supplementation of vitamin E at the same level of oregano oil, 100 mg•kg(-1), resulted in a higher antioxidant effect on the meat.

The antioxidant effect of oregano essential oil and vitamin E was evaluated in cooked chicken breast meat. In total, 480 broilers were randomly assigned to 6 treatments and 4 replications. Broilers were raised with a corn-soybean meal diet including either crude soybean oil or acidulated soybean oil soapstock, each supplemented with vitamin E at 10 or 100 mg or oregano essential oil at 100 mg/kg of feed. At 42 d, broilers were slaughtered and their breast meat was prepared into strips (1.5 × 10 cm) or patties (150 g). Fatty acid composition of the muscle was determined. For lipid oxidation stability, both meat strips and patties were cooked to an internal temperature of 74°C and malonaldehyde contents were assessed during 0, 3, 6, and 9 d of storage at 4°C. Each storage day had 4 replications per treatment. The meat lipid oxidative stability was estimated by content of malonaldehyde values. Results showed that feed consumption, weight gain, and feed conversion were not affected by the dietary oils or antioxidants, except for the mortality in acidulated soybean oil soapstock with the 10-mg vitamin E treatment. The fatty acid composition of the meat was similar between the 2 diets given the same antioxidant supplement. The oxidation stability of meat lipids in both types of meats showed a significant (P < 0.05) interaction between oils, antioxidants, and storage time. In the crude soybean oil oil diet, the malonaldehyde value in the 10-mg vitamin E treatment was the highest, followed by oregano essential oil, and then the 100-mg vitamin E treatment at 9 d of storage, whereas the value of oregano essential oil in the acidulated soybean oil soapstock diet was the highest, followed by the 10-mg vitamin E, and then the 100-mg vitamin E treatment during the 9 d of storage. In conclusion, the dietary oils and antioxidants used can be included in broiler diets without negative effects on their productivity. The antioxidant effect of vitamin E was higher with a higher supplementation level, regardless of the oil treatment, whereas the antioxidant effect of oregano essential oil was better in crude soybean oil than in the acidulated soybean oil soapstock diet.

The effects of different concentrations of dietary oregano essential oil supplementation on finishing pig meat characteristics were investigated in the present study. Thirty-two barrows and thirty-two gilts were divided into four equal groups. During the experimental period, which started when the animals were 5 months old and finished after 35 days, the first group was fed the control diet (group C), whereas the other three groups consumed the same diet, with the only difference that the feed was supplemented with oregano essential oil at concentrations of 0.25, 0.5 and 1 ml/kg of fed diet (groups OR1, OR2 and OR3, respectively). At the end of the experiment, pigs were fasted for 12 h, weighed and slaughtered. After overnight chilling, a 50 cm loin section was removed from the half of the carcasses (8 pigs per nutritional treatment; 4 barrows and 4 gilts) and transported to laboratory for further examination. No significant differences were observed after dietary oregano essential oil supplementation in final body weight (kg), body weight gain (g) and dressing out (%). Tenderness of longissimus muscle, expressed as shear force value, pH values at 45 min and 24 h postmortem, colour parameters and sensory attributes of eating quality were not significantly influenced by the dietary treatment. Moreover, the lipid oxidation results suggested a lack of antioxidant effect for the oregano essential oil. In conclusion, carcass and meat quality attributes were unchanged, indicating that the dietary administration of different levels of oregano essential oil did not exert any effect on pig meat parameters in the present experiment. 2009 Elsevier Ltd. All rights reserved.

The dietary and post-mortem uses of oregano oil in turkeys to inhibit development of lipid oxidation in breast and thigh meat during refrigerated storage were investigated. Using minced meat, patties were prepared from turkey meat post-mortem added with either 200 mg oregano oil or alpha-tocopherol/kg, meat from turkeys dietary supplemented with either 200 mg oregano oil or alpha-tocopheryl acetate/kg feed, and control meat. All patties were cooked, placed in a refrigerated cabinet at 4 degrees C, and lipid oxidation was assessed by monitoring malondialdehyde formation after 3, 6 and 9 days of storage. Treatments significantly (P<0.05) retarded lipid oxidation in both breast and thigh meat patties at all storage times compared with controls. The dietary supplementation of either oregano oil or alpha-tocopheryl acetate exhibited the highest antioxidative activity compared with the other treatments. Post-mortem addition of either oregano oil or alpha-tocopherol to the minced meat also retarded lipid oxidation in the prepared patties compared with controls; however, this effect was inferior to that of the dietary supplementation even though the post-mortem alpha-tocopherol supplemented meat contained 90-fold more alpha-tocopherol than patties from the dietary supplemented meat. Thigh meat was more susceptible to oxidation than breast meat, although the former contained alpha-tocopherol at markedly higher levels. Supplementing the diet with 200 mg oregano oil/kg, alpha-tocopherol levels in the breast and thigh meat significantly (P<0.05) increased compared with control. This increase could not be attributed to the alpha-tocopherol already present in the oregano oil since post-mortem addition of oregano oil to control breast and thigh meat at the same dose could not actually increase the alpha-tocopherol concentrations.

The purpose of this review was to assess the use of plant essential oils and extracts (PEOE) in the development of antimicrobial edible films for dairy application through a systematic review and meta-analysis. All studies published in multiple databases were explored via PRISMA protocol on November 1, 2022. According to the results, the interquartile range of pathogen reduction potential of essential oil (EO) in dairy products, irrespective of EO, film and product type, was 0.10 - 4.70 log CFU g-1 per % concentration. The findings from 38 articles indicate that among all EOs or their compounds, Zataria multiflora Boiss in protein film, thyme in protein film, Z. multiflora Boiss EO in protein film, Trans-cinnamaldehyde in carbohydrate film and lemongrass EO in protein film had extraordinary pathogen reduction potential on important foodborne pathogens. In the case of plant extract, fish gelatin film with Lepidium sativum extract, whey protein isolate film loaded with oregano EO and carboxymethyl cellulose film with clove EOs had the highest antimicrobial effect on mesophilic bacteria (9.50 log CFU g-1 per % concentration), yeast-mold (2.63 log CFU g-1 per % concentration) and mesophilic/ psychrophilic counts (> 9.06 log CFU g-1 per % concentration), respectively. Listeria monocytogenes is the primary species of interest; whereas, mesophiles and mold-yeast populations were the most investigated microbiota/mycobiota in cheese with PEOE-incorporated film. In light of these findings, the choice of PEOE at appropriate concentrations with the selection of appropriate edible film may improve the safety, sensory, and shelf life of dairy products. © 2023 Urmia University. All rights reserved.

OBJECTIVE: To review efficacy studies of antioxidant and antiinflammatory dietary supplements used to manage osteoarthritis (OA) and rheumatoid arthritis (RA) and make conclusions about their place in therapy. Glucosamine, chondroitin, and methyl sulfonyl methane were excluded. DATA SOURCES: A literature search was conducted using MEDLINE (1996 through January 2009), EMBASE, Cochrane Library, Natural Medicines Comprehensive Database, and Natural Standard, with bibliographic review of relevant articles. Cited studies from before our search range were included if they represented the only published human data available. Search words included "antioxidant," "antiinflammatory," "cat's claw," "ginger," "fish oil," "omega-3," "turmeric," "vitamin E," "vitamin C," "Baikal skullcap," "barberry," "Chinese goldthread," "green tea," "Indian holy basil," "hu zhang,""oregano," and"rosemary." STUDY SELECTION AND DATA EXTRACTION: Efficacy studies published in English were included provided they evaluated the dietary supplements in patients with OA or RA. DATA SYNTHESIS: Our search strategy yielded 16 clinical studies (11 randomized, placebo-controlled clinical trials, three crossover trials, one case-controlled study, and one open-label study) in addition to one meta-analysis and one review article. CONCLUSIONS: Three studies support cat's claw alone or in combination for OA, and two studies support omega-3 fatty acids for the treatment of RA. We cannot recommend use of vitamin E alone; vitamins A, C, and E in combination; ginger; turmeric; or Zyflamend (New Chapter, Brattleboro, Vermont) for the treatment of OA or RA or omega-3 fatty acids for OA. Whether any of these supplements can be effectively and safely recommended to reduce nonsteroidal antiinflammatory drug or steroid usage is unclear and requires more high-quality research.

The present study aimed to compare the efficacy of diclazuril and robenidine, used for decades to prevent rabbit coccidiosis, with oregano oil as a potential phytogenic alternative. Four compound feed variants were tested: one variant without additive for the control group (CG), a second supplemented with diclazuril (1 mg/kg; DG), a third with robenidine hydrochloride (66 mg/kg; RG) and a fourth added with oregano oil (75 mg/kg; OG). A total of 48 SPF rabbits aged 5 weeks were kept in groups of three animals. Four groups (12 rabbits) were assigned to each of the 4 dietary variants. At Day 10 after arrival, each animal was experimentally infected with 1300 sporulated oocysts (Eimeria media, Eimeria magna, Eimeria perforans, Eimeria flavescens and Eimeria coecicola) originating from German rabbit stocks. Absolute excreted oocyst numbers were determined, Eimeria species identified, and reproduction rates calculated. Feed and water intake, body weight gain and feed conversion were assessed in addition to excreted faecal weights and their dry matter content. In all groups, the experimental infection resulted in markedly reduced performance parameters, changed faecal consistencies and reduced faecal weights. None of the three feed additives significantly reduced Eimeria reproduction or improved zootechnical parameters and faecal quality compared to the control animals. The present study confirms for the first time the complete and simultaneous ineffectiveness of diclazuril and robenidine due to multiple resistance in rabbit Eimeria species. Oregano as a herbal alternative for the prevention of coccidiosis in rabbits is not scientifically justified. © 2025 The Author(s). Journal of Animal Physiology and Animal Nutrition published by Wiley‐VCH GmbH.

The benefits of plant essential oils (EO) on the health of animals have been frequently reported, but their alteration of lipid metabolism in obese pigs has yet to be explored. This study aimed to assess the impact of EO blends (oregano, cinnamon and lemon oils) on growth performance, meat physicochemical parameters, intestinal health and lipid metabolism in the small intestine of weaned Bamei (a kind of obese-type pig) piglets. One hundred and forty-four male 60-day-old weaned Bamei piglets were randomly assigned to three groups of six replicates each: CON (basal diet), T1 (basal diet + 250 mg/kg EO), and T2 (basal diet + 500 mg/kg EO) over 28 days. The results showed that T1 trended to improve the average daily gain and feed intake to body gain ratio (p < 0.1), reduced water loss (p < 0.05), and increased the redness of meat (p < 0.05) compared to the CON. In addition, a significant change in the proportion of C17:0 and C20:1 was observed in the meat of T1 (p < 0.05). Improved intestinal health was evidenced by the reduced crypt depth, improved villi-to-crypt length ratio, and better superoxide dismutase activity in T1 (p < 0.05). Further study on intestinal lipid metabolism showed that duodenal lipase activity and the mRNA expression levels of lipid transport-related genes in the jejunum (FABPs, APOA1, APOB and ACSL3) were significantly reduced, alongside diminished serum lipid metabolites (Total protein and triglyceride) in the groups fed with EO (p < 0.05). In short, EO supplementation especially at 250 mg/kg improved intestinal health and inhibited lipid metabolism, which had a positive effect on the overall performance of Bamei piglets. This new evidence contributes to understanding the early regulatory role of EO in obese pigs and their potential to alleviate adolescent obesity. © 2024 Wiley‐VCH GmbH. Published by John Wiley & Sons Ltd.

The present study evaluated the effect of two categories of feed additives on chicken performance through immunological and intestinal histo-morphometric measurements. A total of 150 one-day-old male broiler chicks (Cobb) were randomly assigned to three groups. Group I received a non-supplemented basal diet. While groups II and III were treated with a basal diet supplemented with oregano essential oil (OEO) and Bacillus subtilis, respectively, in water for 28 days. Blood samples were taken at 6, 18 and 28 days for hematological analysis, phagocytosis, lymphocyte proliferation and measuring antibody responses. Additionally, growth performance indices were recorded weekly. The results showed that groups supplemented with OEO and B. subtilis improved growth performance expressed by a significant increase in weight gain (P < 0.05), with a significant reduction (P < 0.05) in feed conversion ratio (FCR). Hematological findings indicated a significant increase in blood parameters as well as a significant increase in phagocytic % & phagocytic index at all time points with a greater probiotic effect. On the other hand, OEO produced a significant increase in lymphocyte proliferation at 18 & 28 days. Humoral immunity revealed a significant increase in serum antibody titer phytobiotic & probiotic-fed groups at time points of 18 & 28 days with a superior phytobiotic effect. The histological examination showed a significant increase in villi length, villi width, crypt depth & V/C ratio. In conclusion, these results indicated positive effects of B. subtilis & OEO on both growth and immunity and could be considered effective alternatives to the antibiotic. © 2024. The Author(s).

This study assessed the impact of a mixture of garlic (Allium sativum) and oregano (Origanum vulgare) essential oils (EOGOs) on in vitro dry matter digestibility (IVDMD) and in vivo apparent nutrient digestibility. Different EOGO inclusion levels were evaluated to assess the dose response and potential effects of the mixture. Three EOGO inclusion levels (0.5, 0.75, and 1 mL/kg of incubated dry matter) were evaluated in vitro, while four treatments (0.5, 0.75, and 1 mL/day of EOGO and a control group) were tested in vivo on 12 West African sheep. A randomized controlled trial was conducted using a 4 × 4 design. Blood parameters (glucose, blood urea nitrogen, and β-hydroxybutyrate) were measured to observe the effect of EOGO on the metabolism. The results showed that the inclusion of EOGO significantly enhanced IVDMD at low levels (p < 0.052) compared with the highest levels in treatments containing 0.5 and 0.75 mL/kg of EOGO dry matter. A higher intake of dry matter (DM), crude protein (CP), and neutral detergent fiber (NDF) (p < 0.05) was observed in the in vivo diets with the inclusion of EOGO. In terms of in vivo apparent digestibility, significant differences were found among treatments in the digestibility coefficients of DM, CP, and NDF. EOGO inclusion increased the digestibility of DM. CP digestibility displayed a cubic effect (p < 0.038), with the lowest values of digestibility observed at 1 mL EOGO inclusion. Additionally, NDF digestibility showed a cubic effect (p < 0.012), with the highest value obtained at 0.75 mL of EOGO inclusion. The inclusion levels above 0.75 mL EOGO showed a cubic effect, which indicates that higher concentrations of EOGO may not be beneficial for the digestibility of CP and NDF. Although no significant difference was observed in total digestible nutrients, a linear trend was observed (p < 0.059). EOGO improved the intake of DM, CP, and NDF. EOGO supplementation improved the digestibility of DM and NDF, with optimal levels observed at 0.5 mL/day. No significant effects were observed in the blood parameters. These results suggest that EOGO has the potential as an additive in ruminal nutrition to improve food digestibility and ser

BACKGROUND: Nurses caring for patients with coronavirus disease 2019 (COVID-19) experience higher psychosocial distress than other healthcare workers, and this can adversely affect the quality of patient care. There is evidence that inhalation of essential oil from marjoram (Origanum majorana L.) has calming effects, suggesting this intervention may help to reduce the stress and anxiety of nurses working in a COVID-19 intensive care unit (ICU). This study aimed to investigate the effect of inhalation of marjoram essential oil at work on the stress and anxiety levels of nurses in a COVID-19 ICU. METHODS: Nurses (n = 57) working in a single COVID-19 ICU were randomly assigned to inhale 3% marjoram essential oil (marjoram group, n = 29) or almond oil (control group, n = 28) for 2 h while at work. Mean arterial pressure (MAP), heart rate, state anxiety score, and score on a visual analog scale for anxiety (VAS-anxiety) and stress (VAS-stress) were measured before and after the intervention. RESULTS: The two groups had similar baseline variables. MAP did not have within-group or between-group differences. Heart rate increased significantly in the marjoram group after the intervention (p = 0.031), but it remained within the normal range and the increase was not clinically meaningful. There was no significant between-group difference in the state-anxiety or VAS-anxiety score after the intervention, but the marjoram group had a significantly lower state-anxiety (p = 0.001) and VAS-anxiety (p = 0.037) score at posttest vs. pretest. The VAS-stress score was significantly lower in the marjoram group at the posttest vs. the pretest (p = 0.026). CONCLUSION: Nurses caring for patients in a COVID-19 ICU experience significant stress, and strategies are needed to address this important issue. Inhalation of 3% marjoram essential oil while caring for patients in a COVID-19 ICU may be a simple and effective intervention that reduces perceived stress and anxiety in nurses.Clinical Trial Registration: https://cris.nih.go.kr/, KCT0007543.

The aim of this study was to investigate the effects of adding tea tree oil (TTO) in the basal diet on growth performance, immune function, and intestinal function in broilers. This study utilized 1,650 one-day-old broilers with good health and similar body weight. Subjects were randomized into 5 groups with 6 replicates each: the control group (CON, basal diet), positive control group (PCG, basal diet + 100 mg/kg oregano oil in diet), low-dose TTO group (TTO-L, 50 mg/kg TTO added in the basal diet), medium-dose TTO group (TTO-M, 100 mg/kg TTO added in the basal diet), and high-dose TTO group (TTO-H, 200 mg/kg TTO added in the basal diet). The whole test period lasted 28 d. The results showed that the broilers fed with TTO supplemented diet had significantly higher body weight and average daily gain (ADG) (P = 0.013), and had a lower feed conversion ratio (F/G) (P = 0.010) throughout the trial period. The index of thymus in TTO-M increased significantly compared to CON (P = 0.015) on d 28. On d 14 and 28, C3, IFN-γ, TNF-α, and IL-2 levels in TTO-L serum were significantly increased (P < 0.001); the 3 test groups supplemented with TTO had significantly higher titers of avian influenza H9 subtype in their serum (P < 0.05). Tea tree oil supplement in the diet also had a positive and significant effect on the intestinal morphology of broilers throughout the experiment (P < 0.05). These results indicate that TTO has the ability to promote broiler growth, regulate immunity, and improve intestinal morphology. The proposed dosage of adding 50 mg/kg in broiler basal diets provides a theoretical basis for its subsequent use in livestock feeds.

This trial was conducted to evaluate the effects of oregano essential oil supplementation at the concentration of 50 mL/1000L of drinking water on immune response and growth performance in broiler chickens. A total of 390 one-day-old Rose chickens were housed together in six experimental boxes (n=65 each), including non-vaccinated groups and non-vaccinated oregano treated groups. Group A: vaccinated with LaSota vaccine via eye drop at 5-, 15-, and 28-day-old adding oregano essential oil in drinking water 1 day post-vaccination. Group B: vaccinated with LaSota vaccine via eye drop at 5-, 15-, 28-day-old only without oregano essential oil. Group C: vaccinated with inactivated Newcastle disease (ND) vaccine at 5-day-old via subcutaneous (SC) injection one dose adding oregano essential oil in drinking water 1 day post-vaccination for 3 days. Group D: vaccinated with inactivated ND vaccine at 5-day-old via SC injection one dose only without oregano essential oil. Group E: non-vaccinated as the control group. Group F: non-vaccinated and adding oregano essential oil for 3 days in drinking water as the control group. The effect of oregano essential oil in drinking water combined with two forms of live and killed ND virus vaccines on the immune responses and serum proteins was investigated in broiler chickens. The results showed the significant effect of oregano on the immune response of chicks in groups D and C that were vaccinated with the killed vaccine at 23- and 33-day-old. Based on the findings, a peak was recorded at 38-day-old with a significant difference (P<0.05) in vaccinated and non-vaccinated groups, as well as a significant increase in 38-day-old for group C (P<0.05), compared to other groups regarding the oregano effects on the immune response of groups. In addition, an increase in the serum protein was significantly different (P0.05) in the vaccinated broiler chicks, and serum globulin showed a quantitative increase in the vaccinated broiler chicks, compared with non-vaccinated groups. However, the results showed that the effect of oregano was non-significantly different (P>0.05) and it had no beneficial effect on growth performance. The results of this s

Ghoongroo pigs have good adaptability in a low input production system with high prolificacy. The present study was conducted on pre-and post-weaned Ghoongroo piglets from 2-3 days to 12 weeks of age to evaluate the effect of a milk replacer and oregano essential oil (EO) on growth, physiological and immunological responses. Thirty six piglets were randomly divided into three groups. The control group (n = 12) was allowed to suck mother's milk. Second group piglets were provided milk replacer (MR) and piglets of the third group were provided milk replacer along with oregano EO at 500 mg/kg diet. After weaning, piglets were provided standard concentrate diets. The results showed that the body weight in MR and MR + EO groups were significantly higher compared with the control. The MR + EO group had better intestinal microbiota, greater nonspecific innate immunity with the phagocytosis efficacy of neutrophils, lower cortisol concentration and more stable thyroid hormones than the other groups. The better haematological status supported the rapid organ development and improved intestinal health status in both the experimental groups. In conclusion, milk replacer, especially with the inclusion of oregano EO, can lower weaning stress, enhance nonspecific immunity and improve growth and health status of piglets.

The incorporation of natural essential oils to the pigs' diet in intensive production systems is a potential tool to improve gut health and prevent infections without using antibiotics. Nevertheless, different products, even containing the same compounds, coming from the same botanical species, may exert dissimilar biological effects due differences in the technological processes by which they are produced and preserved. For this reason, suitability of a given product based on natural extracts, intended for swine production must be thoroughly evaluated. In the present study, we assessed the effects of three additives containing oregano (Lippia origanoides) essential oil, alone or in combination with clover (Eugenia caryophillata) essential oil, with or without being microencapsulated, on gastrointestinal health and on some performance parameters in a commercial pig production farm. Recently weaned piglets were randomly divided in four groups, and basal diet or essential oil-supplemented diet (OCE; MOCE; MOE) was randomly assigned to each of the groups from weaning to finishing. Blood samples were collected at pre-established days after weaning. Intestinal sampling took place at 42 and 72 days of age. Pigs consuming the supplemented diets showed higher intestinal metabolic activity during the post-weaning period, decreasing the impact of weaning stress on enterocytes' metabolism. Intestinal barrier function was not affected in pigs consuming microencapsulated products. All treated groups showed improved intestinal architecture, increased digestive enzymes activity and caecal VFA concentrations. The incorporation of the dietary essential oils products brought beneficial effects on gastrointestinal health that were reflected in improved performance parameters. Thieme. All rights reserved.

This study aims to determine the effects of essential oils of Origanum dubium (DUB), Origanum vulgare subsp. hirtum (HIR), and Lavandula angustifolia (LAV) on lipid profiles and liver biomarkers in athletes. Thirty-four trained athletes were randomly assigned to one of three experimental groups or the control group (CON). The concentrations of serum lipids and liver biomarkers were assessed before and after the 14-day essential oil intervention. Gas chromatography-mass spectrometry analysis showed 68.0 and 82.1% carvacrol in DUB and HIR, respectively, and 34.50% linalyl acetate and 33.68% linalool in LAV essential oils. One-way analysis of covariance (ANCOVA) indicated a significant difference (p = 0.001) among the groups for high-density lipoprotein cholesterol (HDL-C) when the associated preintervention values were used as a covariate. The related pairwise comparisons revealed that DUB (p = 0.001) and HIR (p = 0.024) had greater HDL-C values than CON. From the two-way ANOVA, an interaction between time (before vs. after) and the groups (DUB vs. HIR vs. LAV vs. CON) was found for HDL-C (p = 0.030). Findings indicated a significant increase in DUB (p = 0.0001) and HIR (p = 0.010) for HDL-C, and there was a significant decrease in DUB (p = 0.023) for low-density lipoprotein cholesterol. However, there was no difference in total cholesterol, triglycerides, and all liver biomarkers. © 2021 Walter de Gruyter GmbH, Berlin/Boston.

This experiment was conducted to assess the comparative effects of dietary antibiotics and oregano essential oil (OEO) addition on growth performance, antioxidant status and intestinal health of broilers. A total of 384 one-day-old broilers were randomly allocated to 4 treatments with 6 replicates of 16 broilers each. The 4 treatments were: an antibiotic-free control diet (control), control + 20 mg/kg colistin sulfate and 20 mg/kg virginiamycin (antibiotics), control + 200 mg/kg natural oregano essential oil (NOEO), and control + 200 mg/kg synthetic oregano essential oil (SOEO). The experiment lasted for 42 d. Results showed that birds fed with OEO had greater (P < 0.05) average daily gain (ADG) and lower (P < 0.05) feed conversion ratio (FCR) than those fed with control diet during d 1 to 21. Besides, birds fed with NOEO had the greatest (P < 0.05) ADG in the four groups during d 22 to 42. The serum oxidative stress parameters showed that OEO improved (P < 0.05) the activities of glutathione peroxidase (GSH-Px), superoxide dismutase (SOD) and glutathione reductase (GR) of birds on day 21 and the activity of total antioxidant capacity (T-AOC) of birds on d 42. Relative to control, NOEO increased (P < 0.05) the activity of T-AOC in jejunum and decreased (P < 0.05) the level of malondialdehyde (MDA) in serum and jejunum. Moreover, OEO supplementation increased (P < 0.05) the concentrations of sIgA in duodenum and jejunum, Lactobacillus and total anaerobes in cecum, as well as activities of trypsin, chymotrypsin, lipase and amylase in duodenum, but restrained (P < 0.05) the amount of Escherichia coli. The NOEO supplementation increased (P < 0.05) total anaerobes of broilers on d 42 and the villus height to crypt depth ratio (VH/CD) of ileum. These results suggest that OEO improved antioxidant status and intestinal health of broilers which contributed to the growth performance improvement of broilers. Dietary OEO supplementation can be a promising alternative to antibiotic growth promoters for improving poultry production.

Essential oils are plant-derived aromatic volatile oils, and they contain bioactive compounds that have been shown to improve poultry nutrition. In this study, we investigated the effects of oregano essential oil (OEO) on intestinal antioxidative capacity, immunity, and gut microbiota of young yellow-feathered chickens. A total of nine hundred and sixty 1-d-old female Qingyuan partridge chickens were randomly allocated to four treatment groups with six replicates of 40 birds each, and the feeding trial was lasted for 30 d. The controls were fed on a basal diet without in-feed antibiotics; the birds in the antibiotic group were fed the basal diet supplemented with 20 mg/kg virginiamycin; the remaining birds were fed the basal diet containing 150 or 300 mg/kg OEO, respectively. Dietary supplementation with 150 or 300 mg/kg OEO increased average daily feed intake (P = 0.057) and average daily gain (P < 0.05). The activities of glutathione peroxidase and total antioxidative capacity in plasma, jejuna, and ileal mucosa were increased by OEO supplementation (P < 0.05), with a trend of lower jejunal content of malonaldehyde (P = 0.062). Moreover, dietary OEO increased the content of secretory immunoglobulin A (P = 0.078) and the relative expression of Claudin 1, Mucin 2, and Avain beta-defensin 1 in ileum (P < 0.05). Sequencing data of 16S rRNA indicated that dietary OEO increased the relative abundance of Firmicutes phylum, and Clostridium and Lactobacillus genera, and decreasing that of Romboutsia. Functional analyses indicated that microbial amino sugar and nucleotide sugar metabolism, replication, and repair systems were higher in OEO groups than those of controls and antibiotic treatment. In conclusion, dietary supplementation with OEO enhanced growth performance, alleviated local oxidative stress in intestine, improved production of natural antibodies, and favorably modulated intestinal microbiota composition. © The Author(s) 2021. Published by Oxford University Press on behalf of the American Society of Animal Science. All rights reserved. For permissions, please e-mail: [email protected].

This study was carried out to evaluate the effect of essential oils or saponins alone or in combination on productive performance, intestinal morphology, and digestive enzymes' activity in broilers. Four hundred one-day-old male broiler chickens were randomly assigned to four treatments, each with 5 replicates. The birds were fed experimental diets contained either no phytogenic feed additives (control) or were supplemented with 25.0 mg/kg of an essential oil blend from star anise, rosemary, thyme and oregano (essential oils); 46.0 mg/kg of a Quillaja saponin blend (saponins); or a combination of both phytogenic preparations (essential oils plus saponins). The experiment lasted for 42 days. Body weight, feed intake and weight gain were recorded weekly, and the feed conversion ratio was calculated, throughout the experiment. Intestinal morphology and digestive enzymes' activity were determined at the end of the experiment. It was found that the body weight was increased by all dietary supplements at the end of the experiment. There was no change in performance parameters among the treatments during the starter period. At the grower period and the overall experiment, the weight gain of birds was higher in all supplemented groups compared to the control, but the feed conversion was better in the essential oils with saponins treatment. Supplementation of essential oils or saponins alone or in combination increased the villus height and the villus/crypt ratio of the intestine. There was an increase in trypsin, chymotrypsin and elastase activities in the essential oils plus saponins group only. The obtained results indicate that the phytogenic feed additives, especially essential oils with saponins, can be considered as new promising agents in promoting the growth performance of broilers. The effect could be related to its improving impact in intestinal development and increasing the protease enzymes' activity, resulting in increased protein digestibility and absorption of dietary nutrients. © 2020 Blackwell Verlag GmbH.

A study was conducted to investigate the effects of oregano essential oil (EO) on growth performance, nutrients utilization, intestinal morphology, intestinal barrier-related gene expression and antioxidant capability in meat ducks. A total of 360 1-day-old ducks were divided into three groups (12 replicates pens per diet of 10 ducks in each pen): negative control (no essential oil or antibiotic), positive control (antibiotic: 500 mg/kg aureomycin of diet) and oregano EO (100 mg/kg of diet). The experiment was carried out for 35 days. Ducks were given feed and water ad libitum. Ducks fed EO supplement showed similar body weight and feed to gain ratio to antibiotic fed ducks. EO supplementation significantly increased (p < .05) feed intake (day 1-35), jejunal villus height (VH) to crypt depth (CD) ratio, serum superoxide dismutase activities (SOD) and jejunal total antioxidant capacity (T-AOC) of ducks compared to controls. Ducks fed diets supplemented with oregano EO also had decreased (p < .05) jejunal CD, serum and hepatic malondialdehyde (MDA) concentration, and the mRNA expression of jejunal zonula occludens-3 (ZO-3) and secretory immunoglobulin A (sIgA) genes in comparison to the control group. Compared to the antibiotic supplementation group, the mRNA expression of claudin1 (CLND1) and CLND2 significantly increased (p < .05), but the mRNA expression of ZO-3 and mucin 2 markedly decreased (p < .05) in the jejunum of ducks in oregano EO supplementation group. These results suggest that oregano EO improves the antioxidant capacity and intestinal defence and structural measures and may aide in helping to maintain enteric health in production without growth-promoting antibiotics. © 2020 Blackwell Verlag GmbH.