A blend of thyme and rosemary powders with poultry by-product meal can be used as a natural antioxidant in broilers

A total of 500, 14-d old male Ross 308 broilers were allocated into five treatments (4 replicates each) including: a negative (NC) and positive control diet (PC) which supplemented without and with 7% poultry by-product meal (PBPM), respectively and three levels of additive supplementation of thyme and rosemary powders in the basal diets: 0.750% rosemary powder (PCR); 0.375% thyme powder + 0.375% rosemary powder (PCRT), and 0.750% thyme powder (PCT) rosemary powder. The PCRT diet improved (p<0.05) average daily gain and feed conversion ratio by 5.62 and 10.37% compared to PC, respectively. The serum concentration of lipids (triglycerides, cholesterol, high-density lipoprotein, and low-density lipoprotein) was decreased while the ilealvillus heightand ratio of villus height to crypt depth as well as ileal microbiota population were improved(p<0.05) in response to inclusion PCRT diet compared to PC diet. The blood serum concentration of malondialdehyde was statistically decreased (p<0.05) by supplementation of PCRT in broiler diets. Our results suggested that supplementation of a blend of thyme and rosemary powders at the level of 0.375% of each into broiler diet during d 14-42 has merit to be used as a natural antioxidant in diets formulated by PBPM.(AU)

Antibacterial activity of Thymus vulgaris (thyme) essential oil against strains of Pseudomonas aeruginosa, Klebsiella pneumoniae and Staphylococcus saprophyticus isolated from meat product / Atividade antibacteriana do óleo essencial de Thymus vulgaris (tomilho) contra cepas de Pseudomonas aeruginosa, Klebsiella pneumoniae e Staphylococcus saprophyticus isoladas de produtos cárneos

Meat products represent an important component of the human diet and are a good source of nutrients. Food-borne microorganisms are the main pathogens that cause human diseases as a result of food consumption, especially products of animal origin. The objective of the present research was to verify the antibacterial activity of the essential oil of Thymus vulgaris against strains of Klebsiella pneumoniae, Pseudomonas aeruginosa and Staphylococcus saprophyticus isolated from meat products. For this, the analyses of Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were performed in microdilution plates. The association of the product with antimicrobials was also studied using disk diffusion. And the anti-adherent activity, which was determined in the presence of sucrose, in glass tubes. Thyme oil showed a strong inhibitory activity against K. pneumoniae, P. aeruginosa and S. saprophyticus, with the MIC values ranging from 64 to 512 µg/mL, and bactericidal effect for most strains, with MBC values ranging from 256 to 1,024 µg/mL. T. vulgaris oil exhibited varied interactions in association with the antimicrobials, with synergistic (41.67%), indifferent (50%) and antagonistic (8.33%) effects. Regarding the anti-adherent activity, the test product was effective in inhibiting the adherence of all bacterial strains under study. Therefore, thyme oil presents itself as an antibacterial and anti-adherent agent against K. pneumoniae, P. aeruginosa and S. saprophyticus, being a natural product that can represent an interesting alternative in the efforts to combat foodborne diseases.

Os produtos cárneos representam um importante componente da dieta humana e constituem uma boa fonte de nutrientes. Microrganismos de origem alimentar são os principais patógenos que causam doenças humanas como resultado do consumo de alimentos, principalmente, produtos de origem animal. O objetivo da presente pesquisa foi verificar a atividade antibacteriana do óleo essencial de Thymus vulgaris frente às cepas de Klebsiella pneumoniae, Pseudomonas aeruginosa e Staphylococcus saprophyticus isoladas de produtos cárneos. Para isso, foram realizadas as análises de Concentração Inibitória Mínima (CIM) e a Concentração Bactericida Mínima (CBM) em placas de microdiluição. Assim como, o estudo de associação do produto com antimicrobianos, realizado por difusão em disco. E a atividade antiaderente, que foi determinada na presença de sacarose, em tubos de vidro. O óleo de tomilho apresentou uma forte atividade inibitória contra K. pneumoniae, P. aeruginosa e S. saprophyticus, com os valores de CIM variando entre 64 a 512 µg/mL, e efeito bactericida para a maioria das cepas, com valores de CBM entre 256 a 1.024 µg/mL. O óleo de T. vulgaris exibiu interações variadas na associação com os antimicrobianos, com efeitos sinérgicos (41,67%), indiferente (50%) e antagonista (8,33%). Em relação a atividade antiaderente, o produto teste foi eficaz na inibição a aderência de todas cepas bacterianas em estudo. Portanto, o óleo de tomilho apresenta-se como agente antibacteriano e antiaderente frente a K. pneumoniae, a P. aeruginosa e a S. saprophyticus, sendo um produto natural que pode representar uma alternativa interessante nos esforços para combater doenças transmitidas por alimentos.

Essential oils isolated from popular medicinal plants and spices as alternative antimicrobial and antibiofilm compounds against the pig pathogen Actinobacilluspleuropneumoniae / Óleos essenciais isolados de plantas medicinais e temperos populares como compostos antimicrobianos e antibiofilme alternativos contra o patógeno de suínosActinobacillus pleuropneumoniae

ABSTRACT: Actinobacilluspleuropneumoniae is the causative agent of swine pleuropneumonia, a contagious respiratory disease associated with high morbidity and economic losses. While antibiotic therapy helps to control the spreading of the pathogen on the farm, resistance to several classes of antibiotics were reported, and treatment can be impaired by the bacterial ability to form biofilms. This increases the need for alternative therapy approaches, including the use of natural compounds with antimicrobial and/or antibiofilm activities. In this research we analyzed, by the broth microdilution method, the inhibitory and bactericidal activities of the essential oils obtained from eighteen Brazilian popular medicinal plants or spices against clinical isolates of Actinobacilluspleuropneumoniae. After that, sub-inhibitory concentrations of active oils were tested for their antibiofilm effects, analyzed by the crystal violet method. Among the eighteen oils tested, eight (extracted from cinnamon, coriander, peppermint, spearmint, thyme, marjoram, eucalyptus, and laurel) presented bacteriostatic and bactericidal activities against all isolates, and subinhibitory concentrations of five of them disrupted up to 80% preformed biofilms, and significantly inhibited biofilm formation. The chemical composition of such oils was assessed by gas chromatography/mass spectrometry (GC/MS) and is presented, indicating that their bactericidal and antibiofilm properties were mostly associated with the presence of monoterpenes and phenylpropanoids. To our knowledge, this is the first report of essential oils with potential to control environmental contamination and animal infection with A. pleuropneumoniae, representing an alternative to increasing levels of antibiotic resistance.

RESUMO: Actinobacillus pleuropneumoniae é o agente causador da pleuropneumonia suína, uma doença respiratória contagiosa associada à alta morbidade e perdas econômicas. Embora a antibioticoterapia ajude a controlar a disseminação do patógeno na fazenda, a resistência a várias classes de antibióticos tem sido relatada e o tratamento pode ser prejudicado pela capacidade bacteriana de formar biofilmes. Isso aumenta a necessidade de abordagens terapêuticas alternativas, que incluem o uso de compostos naturais com atividades antimicrobianas e/ou antibiofilme. Neste trabalho, analisamos, pelo método de microdiluição em caldo nutriente, os efeitos inibitórios e bactericidas dos óleos essenciais obtidos de dezoito plantas medicinais brasileiras populares e/ou temperos contra isolados clínicos de Actinobacillus pleuropneumoniae. Então, concentrações subinibitórias dos óleos ativos foram testados quanto a suas atividades antibiofilme, analisados pelo método do cristal violeta. Dentre os dezoito óleos testados, oito (extraídos da canela, coentro, hortelã-pimenta, hortelã, tomilho, manjerona, eucalipto e louro) apresentaram atividade bacteriostática e bactericida contra todos os isolados, e concentrações subinibitórias de cinco deles romperam biofilmes pré-formados em até 80%, além de inibirem fortemente a formação de biofilmes. A composição química desses óleos foi avaliada por cromatografia gasosa/espectrometria de massa (CG/MS) e é apresentada, indicando que suas propriedades bactericidas e antibiofilme estavam principalmente associadas à presença de monoterpenos e fenilpropanóides. Este é o primeiro relato de óleos essenciais com potencial para controlar a contaminação ambiental e infecção animal por A. pleuropneumoniae, representando uma alternativa contra o crescente aumento de resistência bacteriana aos antibióticos.

Antioxidant and antimicrobial activities of Thymus vulgaris essential oil contained and synthesis thymus (Vulgaris) silver nanoparticles / Atividades antioxidante e antimicrobiana do óleo essencial de Thymus vulgaris contido e síntese de nanopartículas de prata de timo (Vulgaris)

Abstract Several species of thymus have therapeutic properties, so they are used in traditional medicine. In this work was carried out to synthesize Thymus vulgalis silver nanoparticles (TSNPS) and evaluate antioxidant and antimicrobial activities of TSNPS and T. vulgalis essential oil extract (TEOE). The essential oils analyzed by GC-MS and were characterized. Major compounds of phenol, 2 methyl 5 (1 methylethyle) (CAS), thymol and 1,2 Benzene dicarboxylic acid, 3 nitro (CAS) (48.75%, 32.42% and 8.12%, respectively) were detected. Results demonstrated that the TSNPS gave a highest DPPH radical scavenging activity, it was obtained 97.2 at 1000 ug/ml. TSNPS, Thymus + Hexane (T+H), Thymus + Ethanol (T+E) gave the greatest antimicrobial activity than amoxicillin (AM) and ciprofloxacin (CIP). In conclusion: The essential oil of thymus (Vulgaris) and thymus (Vulgaris) silver nanoparticles can be a good source of natural preservatives as an antioxidant and antimicrobial agents for increasing the shelf life of foodstuffs.

Resumo Diversas espécies de timo possuem propriedades terapêuticas, por isso são utilizadas na medicina tradicional. Neste trabalho foi realizado para sintetizar nanopartículas de prata Thymus vulgalis (TSNPS) e avaliar as atividades antioxidante e antimicrobiana de TSNPS e extrato de óleo essencial de T. vulgalis (TEOE). Os óleos essenciais analisados por GC-MS e foram caracterizados. Os principais compostos de fenol, 2 metil 5 (1 metiletilo) (CAS), timol e ácido 1,2 Benzenodicarboxílico, 3 nitro (CAS) (48,75%, 32,42% e 8,12%, respectivamente) foram detectados. Os resultados demonstraram que o TSNPS deu uma maior atividade de eliminação do radical DPPH , foi obtido 97,2 a 1000 ug / ml. TSNPS, Timo + Hexano (T + H), Timo + Etanol (T + E) deu a maior atividade antimicrobiana do que amoxicilina (AM) e ciprofloxacina (CIP). Em conclusão: O óleo essencial de nanopartículas de prata do timo (Vulgaris) e do timo (Vulgaris) pode ser uma boa fonte de conservantes naturais como agentes antioxidantes e antimicrobianos para aumentar a vida útil de alimentos.

Essential oils isolated from popular medicinal plants and spices as alternative antimicrobial and antibiofilm compounds against the pig pathogen Actinobacilluspleuropneumoniae / Óleos essenciais isolados de plantas medicinais e temperos populares como compostos antimicrobianos e antibiofilme alternativos contra o patógeno de suínosActinobacillus pleuropneumoniae

Actinobacilluspleuropneumoniae is the causative agent of swine pleuropneumonia, a contagious respiratory disease associated with high morbidity and economic losses. While antibiotic therapy helps to control the spreading of the pathogen on the farm, resistance to several classes of antibiotics were reported, and treatment can be impaired by the bacterial ability to form biofilms. This increases the need for alternative therapy approaches, including the use of natural compounds with antimicrobial and/or antibiofilm activities. In this research we analyzed, by the broth microdilution method, the inhibitory and bactericidal activities of the essential oils obtained from eighteen Brazilian popular medicinal plants or spices against clinical isolates of Actinobacilluspleuropneumoniae. After that, sub-inhibitory concentrations of active oils were tested for their antibiofilm effects, analyzed by the crystal violet method. Among the eighteen oils tested, eight (extracted from cinnamon, coriander, peppermint, spearmint, thyme, marjoram, eucalyptus, and laurel) presented bacteriostatic and bactericidal activities against all isolates, and subinhibitory concentrations of five of them disrupted up to 80% preformed biofilms, and significantly inhibited biofilm formation. The chemical composition of such oils was assessed by gas chromatography/mass spectrometry (GC/MS) and is presented, indicating that their bactericidal and antibiofilm properties were mostly associated with the presence of monoterpenes and phenylpropanoids. To our knowledge, this is the first report of essential oils with potential to control environmental contamination and animal infection with A. pleuropneumoniae, representing an alternative to increasing levels of antibiotic resistance.

Actinobacillus pleuropneumoniae é o agente causador da pleuropneumonia suína, uma doença respiratória contagiosa associada à alta morbidade e perdas econômicas. Embora a antibioticoterapia ajude a controlar a disseminação do patógeno na fazenda, a resistência a várias classes de antibióticos tem sido relatada e o tratamento pode ser prejudicado pela capacidade bacteriana de formar biofilmes. Isso aumenta a necessidade de abordagens terapêuticas alternativas, que incluem o uso de compostos naturais com atividades antimicrobianas e/ou antibiofilme. Neste trabalho, analisamos, pelo método de microdiluição em caldo nutriente, os efeitos inibitórios e bactericidas dos óleos essenciais obtidos de dezoito plantas medicinais brasileiras populares e/ou temperos contra isolados clínicos de Actinobacillus pleuropneumoniae. Então, concentrações subinibitórias dos óleos ativos foram testados quanto a suas atividades antibiofilme, analisados pelo método do cristal violeta. Dentre os dezoito óleos testados, oito (extraídos da canela, coentro, hortelã-pimenta, hortelã, tomilho, manjerona, eucalipto e louro) apresentaram atividade bacteriostática e bactericida contra todos os isolados, e concentrações subinibitórias de cinco deles romperam biofilmes pré-formados em até 80%, além de inibirem fortemente a formação de biofilmes. A composição química desses óleos foi avaliada por cromatografia gasosa/espectrometria de massa (CG/MS) e é apresentada, indicando que suas propriedades bactericidas e antibiofilme estavam principalmente associadas à presença de monoterpenos e fenilpropanóides. Este é o primeiro relato de óleos essenciais com potencial para controlar a contaminação ambiental e infecção animal por A. pleuropneumoniae, representando uma alternativa contra o crescente aumento de resistência bacteriana aos antibióticos.

Effects of thymol: carvacrol association on health and zootechnical performance of tambaqui Colossoma macropomum / Efeitos da associação timol: carvacrol na saúde e desempenho zootécnico do tambaqui Colossoma macropomum

Research in aquaculture shows that thymol and carvacrol are promising additives in fish diets. In this study, the effects of the thymol:carvacrol combination on health parameters and the zootechnical performance of tambaqui (Colossoma macropomum) were evaluated. The compounds were incorporated into five concentrations of feed. At intervals of 30 and 60 days, fish were sampled to evaluate haematological, biochemical, and immunological parameters, and after 60 days, zootechnical performance, parasitic load, and resistance to bacteriosis were evaluated. After 30 days, fish that received the highest concentrations of thymol:carvacrol showed a reduction in the number of thrombocytes and lymphocytes and an increase in eosinophils (p ≤ 0.05). After 60 days of feeding, haematological parameters were similar between all groups. Regarding the antiparasitic effect of the compounds, all groups had a high parasitic load (monogenean infestation). Regarding the prevention of bacteriosis, high mortality was detected in all groups after the experimental challenge with Aeromonas jandaei, with no greater protection for fish fed thymol:carvacrol. In conclusion, it was observed that haematological results corroborate with research on mammals, in which the anti-inflammatory/immunosuppressive effects of thymol and carvacrol are highlighted. However, the use of additives for aquaculture should be dis-cussed carefully, as the cost-benefit of supplementation is not a consensus.

Pesquisas em aquicultura mostram que timol e carvacrol são aditivos promissores na dieta de peixes. Neste estudo, foram avaliados os efeitos da combinação timol:carvacrol sobre parâmetros de saúde e o desempenho zootécnico de tambaqui (Colossoma macropomum). Os compostos foram incorporados em cinco concentrações na dieta. Em intervalos de 30 e 60 dias, peixes foram amostrados para avaliação hematológica, bioquímica e imunológica e, após 60 dias, para desempenho zootécnico, carga parasitária e resistência à bacteriose. Após 30 dias, peixes que receberam maiores concentrações de timol:carvacrol apresentaram redução de trombócitos e linfócitos e aumento dos eosinófilos (p ≤ 0,05). Após 60 dias de alimentação, os parâmetros hematológicos foram semelhantes entre todos os grupos. Com relação ao efeito antiparasitário dos compostos, todos os grupos apresentaram alta carga parasitária (infestação monogênica). Quanto à prevenção da bacteriose, foi detectada alta mortalidade em todos os grupos após desafio com Aeromonas jandaei, não havendo maior proteção para os peixes alimentados com timol:carvacrol. Em conclusão, observou-se que os resultados hematológicos corroboram pesquisas em mamíferos, que destacam a ação anti-inflamatória/imunossupressora do timol e do carvacrol. No entanto, o uso desses aditivos para a aquicultura merece ser discutido cautelosamente, pois o custo-benefício dessa suplementação para o produtor não é um consenso.

Effect of mixture of herbal plants on ruminal fermentation, degradability and gas production

Reducing livestock negative environmental impacts get great interest in last years. So, present study was carried out to determine the effect of adding different levels of mixture of thyme and celery versus salinomycin on ruminal fermentation, gas production, dry, organic matter and fiber degradation. Four experimental treatments were used by in-vitro batch culture technique, as follow: 60% CFM, 40% clover hay (control), control diet + 2.5 gm thyme + 2.5 gm celery kg-1 DM (T1), control diet + 5 gm thyme + 5 gm celery kg-1 DM (T2), control diet + 10 gm thyme + 10 gm celery kg-1 DM (T3), control diet + 0.4 gm Salinomycin kg-1 DM (T4). Ruminal pH value was significantly increased (p 0.05) between control and other treatments except for T1 that recorded the lowest value (p < 0.05). It is concluded that mixture of thyme plus celery could be alternate for ionophores in the ruminant diets to enhance ruminal fermentation, reducing gas production without any negative effect on nutrients degradability.

Effect of mixture of herbal plants on ruminal fermentation, degradability and gas production

Reducing livestock negative environmental impacts get great interest in last years. So, present study was carried out to determine the effect of adding different levels of mixture of thyme and celery versus salinomycin on ruminal fermentation, gas production, dry, organic matter and fiber degradation. Four experimental treatments were used by in-vitro batch culture technique, as follow: 60% CFM, 40% clover hay (control), control diet + 2.5 gm thyme + 2.5 gm celery kg-1 DM (T1), control diet + 5 gm thyme + 5 gm celery kg-1 DM (T2), control diet + 10 gm thyme + 10 gm celery kg-1 DM (T3), control diet + 0.4 gm Salinomycin kg-1 DM (T4). Ruminal pH value was significantly increased (p < 0.05) with T4 compared with other treatments. While, the T4 recorded the lowest value (p < 0.05) for microbial protein, short chain fatty acids concentrations (SCFA), total gas production, dry matter and organic matter degradability (DMd and OMd) compared with other treatments. Fiber fraction degradability (NDFd and ADFd) appeared no significant variance (p > 0.05) between control and other treatments except for T1 that recorded the lowest value (p < 0.05). It is concluded that mixture of thyme plus celery could be alternate for ionophores in the ruminant diets to enhance ruminal fermentation, reducing gas production without any negative effect on nutrients degradability.(AU)

Avaliação in vitro de atividade antimicrobiana de óleos essenciais contra Salmonella typhimurium e Staphylococcus aureus / In vitro evaluation of antimicrobial activity of essential oils against Salmonella typhimurium and Staphylococcus aureus

O objetivo do trabalho foi avaliar a atividade antimicrobiana in vitro de diferentes óleos essenciais e suas combinações contra linhagens patogênicas de Salmonella typhimurium ATCC 13311 e Staphylococcus aureus ATCC 13565. Foram testados ao todo 41 óleos essenciais e as combinações em pares dos óleos de alecrim-pimenta (Lippia sidoides Cham.), capim-limão (Cymbopogon citratus Stapf.), tomilho (Thymus vulgaris L.), orégano (Origanum vulgare L.) e canela (Cinnamomum cassia (L.) D.Don. para observar efeitos adicionais ou não na inibição dos microrganismos. Os resultados mostraram que as melhores atividades antimicrobianas para os dois microrganismos foram obtidas utilizando os óleos de Thymus vulgaris L. (tomilho), Origanum vulgare L. (orégano) e Lippia sidoides Cham. (alecrim-pimenta). As combinações de cada par dos óleos de alecrim-pimenta, capim-limão, tomilho, orégano e canela não apresentaram uma melhora adicional no efeito para os patógenos estudados quando comparados com os seus óleos testados isoladamente. As composições químicas dos óleos essenciais mais ativos foram obtidas por meio de análises por cromatografia gasosa acoplada à espectrometria de massas (CG-EM), sendo que os compostos majoritários do óleo de orégano foram carvacrol (69,1%) e p-cimeno (18,8%), do óleo essencial de tomilho foram timol (45,5%) e p-cimeno (35,6%) e do alecrim-pimenta foram o timol (77,2%) e p-cimeno (14,2%). Análises quantitativas de p-cimeno, carvacrol e timol nos três óleos foram realizadas e comparadas com as composições químicas mostrando resultados proporcionalmente coerentes, exceto para p-cimeno, que foi quantificado com menores porcentagens por esse método. A aplicabilidade dos óleos selecionados, ou das substâncias presentes isoladas seria diretamente nos alimentos, com a finalidade de inibir ou controlar o crescimento desses patógenos, contribuindo assim para a segurança dos alimentos. (AU)

The aim of this study was to evaluate the in vitro antimicrobial activity of several essential oils and their combination against pathogenic strains of Salmonella typhimurium ATCC 13311 and Staphylococcus aureus ATCC 13565. A total of 41 essential oils and the combinations in pairs of the oils of rosemary pepper (Lippia sidoides Cham.), lemongrass (Cymbopogon citratus Stapf.), thyme (Thymus vulgaris L.), origanum (Origanum vulgare L.) and cinnamon (Cinnamomum cassia (L.) D.Don) were tested to observe additional effects or not in the inhibition of microorganisms. The results showed that the best antimicrobial activities for the two microorganisms were obtained using the oils of Thymus vulgaris L. (thyme), Origanum vulgare L. (origanum) and Lippia sidoides Cham. (rosemary pepper). The combinations of each pair of rosemary pepper, lemongrass, thyme, origanum and cinnamon oils did not show any further improvement in the effect for the studied pathogens when compared to their oils tested alone. The compositions of the most active essential oils were obtained by gas chromatography coupled to mass spectrometry (GC-MS). The major compounds in origanum oil were carvacrol (69.1%) and p-cymene (18.8%), thyme essential oil were thymol (45.5%) and p-cymene (35.6%) and rosemary pepper were thymol (77.2%) and p-cymene (14.2%). Quantitative analyses of p-cymene, carvacrol and thymol confirmed the presence in thyme, oregano and pepper rosemary oils and were compared with the chemical composition showing similar results, except for p-cymene, which was quantified with lower percentages in these oils. One of the possible applications of the results of this work is the use of essential oils, or the isolated substances, directly in foods, with the purpose of inhibiting or controlling the growth of these pathogens, thus contributing to the food safety.Keywords: Bioassay. GC-MS. Inhibition. Carvacrol. Thymol. p-cymene(AU)

Effect of thyme essential oil on rumen parameters, nutrient digestibility, and nitrogen balance in wethers fed high concentrate diets / Efeito do óleo essencial de tomilho sobre os parâmetros ruminais, a digestibilidade dos nutrientes e o balanço de nitrogênio em borregos alimentados com elevado teor de concentrado

This trial aimed to evaluate the effects of thyme essential oils (EO) on rumen parameters, nutrient digestibility and nitrogen balance in wethers fed with high-concentrate diet. Twenty rumen-cannulated wethers were blocked according to body weight (BW= 64.0±2.1kg), and received one of the following treatments: 25mg of monensin/kg of dry matter (DM; MON) or doses of thyme EO (1.25, 2.50 or 3.75g/kg of DM). The diet was composed of 90% concentrate. Thyme EO was composed mainly by thymol (46.6% of DM) and p-cymene (38.9% of DM). The nutrient intake and apparent digestibility were similar among treatments. The inclusion of 3.75g of thyme EO tended (P= 0.07) to increase butyrate compared to MON and 1.25OE and wethers fed with 1.25g of thyme EO tended (P= 0.07) to decrease ruminal pH on the 14th day compared to MON. The treatments did not affect acetate:propionate ratio, total short chain fatty acids (SCFA) and nitrogen retention. Results from this study suggest that adding thyme EO to high-concentrate diets may be used as an alternative to monensin as feed additive in feedlot lambs.(AU)

O objetivo do estudo foi avaliar os efeitos do óleo essencial (OE) de tomilho nos parâmetros ruminais, na digestibilidade e no balanço de nitrogênio em borregos alimentados com elevado teor de concentrado. Vinte borregos providos de cânulas ruminais foram blocados de acordo com o peso corporal (PC=64,0±2,1kg) e receberam um dos tratamentos: 25mg de monensina/kg de matéria seca (MS; MON) ou doses de OE de tomilho (1,25; 2,50 ou 3,75g/kg de MS). A dieta foi composta por 90% de concentrado. A composição do OE de tomilho foi principalmente timol (46,6% da MS) e p-cimeno (38,9% da MS). A ingestão e a digestibilidade dos nutrientes foram semelhantes entre os tratamentos. A inclusão de 3,75g de OE de tomilho tendeu (P=0,07) a aumentar o butirato em relação aos tratamentos MON e 1,25OE. Os borregos alimentados com 1,25g de OE tenderam (P=0,07) a apresentar menor pH ruminal no 14º dia comparado a MON. No entanto, os tratamentos não afetaram a relação acetato:propionato, concentração total de ácidos graxos de cadeia curta e retenção de nitrogênio. Os resultados sugerem que a adição de OE de tomilho em dietas com elevado teor de concentrado pode ser uma alternativa à monensina como aditivo alimentar para cordeiros em confinamento.(AU)

Effect of thyme essential oil on rumen parameters, nutrient digestibility, and nitrogen balance in wethers fed high concentrate diets / Efeito do óleo essencial de tomilho sobre os parâmetros ruminais, a digestibilidade dos nutrientes e o balanço de nitrogênio em borregos alimentados com elevado teor de concentrado

This trial aimed to evaluate the effects of thyme essential oils (EO) on rumen parameters, nutrient digestibility and nitrogen balance in wethers fed with high-concentrate diet. Twenty rumen-cannulated wethers were blocked according to body weight (BW= 64.0±2.1kg), and received one of the following treatments: 25mg of monensin/kg of dry matter (DM; MON) or doses of thyme EO (1.25, 2.50 or 3.75g/kg of DM). The diet was composed of 90% concentrate. Thyme EO was composed mainly by thymol (46.6% of DM) and p-cymene (38.9% of DM). The nutrient intake and apparent digestibility were similar among treatments. The inclusion of 3.75g of thyme EO tended (P= 0.07) to increase butyrate compared to MON and 1.25OE and wethers fed with 1.25g of thyme EO tended (P= 0.07) to decrease ruminal pH on the 14th day compared to MON. The treatments did not affect acetate:propionate ratio, total short chain fatty acids (SCFA) and nitrogen retention. Results from this study suggest that adding thyme EO to high-concentrate diets may be used as an alternative to monensin as feed additive in feedlot lambs.(AU)

O objetivo do estudo foi avaliar os efeitos do óleo essencial (OE) de tomilho nos parâmetros ruminais, na digestibilidade e no balanço de nitrogênio em borregos alimentados com elevado teor de concentrado. Vinte borregos providos de cânulas ruminais foram blocados de acordo com o peso corporal (PC=64,0±2,1kg) e receberam um dos tratamentos: 25mg de monensina/kg de matéria seca (MS; MON) ou doses de OE de tomilho (1,25; 2,50 ou 3,75g/kg de MS). A dieta foi composta por 90% de concentrado. A composição do OE de tomilho foi principalmente timol (46,6% da MS) e p-cimeno (38,9% da MS). A ingestão e a digestibilidade dos nutrientes foram semelhantes entre os tratamentos. A inclusão de 3,75g de OE de tomilho tendeu (P=0,07) a aumentar o butirato em relação aos tratamentos MON e 1,25OE. Os borregos alimentados com 1,25g de OE tenderam (P=0,07) a apresentar menor pH ruminal no 14º dia comparado a MON. No entanto, os tratamentos não afetaram a relação acetato:propionato, concentração total de ácidos graxos de cadeia curta e retenção de nitrogênio. Os resultados sugerem que a adição de OE de tomilho em dietas com elevado teor de concentrado pode ser uma alternativa à monensina como aditivo alimentar para cordeiros em confinamento.(AU)

Quality enhancement of frozen Nile tilapia fillets using rosemary and thyme oil / [Melhoria da qualidade de filetes de tilápia do Nilo congelados com óleo de alecrim e tomilho]

The food industry and the frozen fish sector in particular have benefitted greatly from advancements in food processing technologies. This study investigated the effect of adding natural antioxidants such as rosemary and thyme oil to frozen fillets of Nile tilapia (Oreochromis niloticus) in order to preserve their quality for consumers. Fillets were treated with rosemary and thyme at two concentrations (1% and 1.5%) and then were stored at 4°C. Samples were analyzed over 4 days for bacteriological (aerobic plate count, psychotropic count, and coliform count), chemical (determination of pH, thiobarbituric acid reactive substances-TBARS, and total volatile base nitrogen-TVB-N), and sensory quality examination (color, texture, and odor). Significant differences (P<0.05) were observed among different groups in terms of aerobic plate count, psychotropic count, and coliform count during the storage. Moreover, pH, TVB-N, and TBARS mean values in the treated groups were lower than those in the untreated group. The best sensory quality was obtained at the highest concentrations (1.5%) of thyme and rosemary oil.(AU)

A indústria de alimentos e o setor de peixes congelados, em particular, se beneficiaram dos avanços nas tecnologias de processamento de alimentos. Este estudo investigou o efeito da adição de antioxidantes naturais, como óleo de alecrim e tomilho, a filetes congelados de tilápia do Nilo (Oreochromis niloticus), a fim de preservar sua qualidade para os consumidores. Os filés foram tratados com alecrim e tomilho em duas concentrações (1% e 1,5%) e, em seguida, foram armazenados a 4°C. As amostras foram analisadas durante 4 dias para análises bacteriológicas (contagem de placas aeróbicas, psicotrópicas e coliformes), químicas (determinação do pH, substâncias reativas ao ácido tiobarbitúrico-TBARS e nitrogênio base volátil total-TVB-N) e exame da qualidade sensorial (cor, textura e odor). Diferenças significativas (P<0,05) foram observadas entre os diferentes grupos na contagem aeróbia de placas, contagem psicotrópica e contagem de coliformes durante o armazenamento. Além disso, os valores médios de pH, TVB-N e TBARS nos grupos tratados foram inferiores aos do grupo não tratado. A melhor qualidade sensorial foi obtida nas maiores concentrações (1,5%) de tomilho e óleo de alecrim.(AU)

Thyme essential oil for sheep: effect on rumen fermentation, nutrient digestibility, nitrogen metabolism, and growth / Óleo essencial de tomilho para ovinos: efeito na fermentação ruminal, na digestibilidade dos nutrientes, no metabolismo de nitrogênio e no crescimento

Two experiments were conducted to evaluate the effect of thyme (Thymus vulgaris) essential oil (EO) doses on rumen fermentation, nutrient digestibility, and nitrogen metabolism, as well as performance and coccidia oocyst discharge. In experiment I, 20 rumen-cannulated wethers received the experimental diets containing 80% dry matter (DM) of haylage and 20% DM of concentrate. Treatments were 25mg of monensin/kg DM or doses of 1.25, 2.50, or 3.75g of thyme EO/kg DM. In experiment II, 50 ewe lambs received the same diets from experiment I, including a diet without feed additives. Wethers fed with diets containing 1.25g/kg DM of thyme EO had higher molar proportion of propionate (P= 0.03) and butyrate (P< 0.01), and lower (P= 0.04) acetate to propionate ratio than other treatments. Adding thyme EO to diets increased (P= 0.02) nitrogen retention compared to monensin. The performance of ewe lambs was not affected (P≥ 0.05) by treatments. However, lambs fed monensin had a lower (P= 0.04) number of coccidia oocyst discharge than others. Adding 1.25g/kg DM of thyme EO in high-forage diet improved ruminal fermentation. Thyme EO enhanced nitrogen metabolism, however, it did not improve performance.(AU)

Dois experimentos foram conduzidos para avaliar o efeito de doses de óleo essencial (OE) de tomilho (Thymus vulgaris) sobre a fermentação ruminal, a digestibilidade de nutrientes e o metabolismo de nitrogênio, bem como sobre o desempenho e a descarga de oocistos de coccídeos. No experimento I, 20 ovinos canulados receberam dietas experimentais contendo 80% de matéria seca (MS) de pré-secado e 20% de MS de concentrado. Os tratamentos foram 25mg de monensina/kg de MS ou doses de 1,25, 2,50 ou 3,75g de OE de tomilho/kg de MS. No experimento II, 50 borregas receberam as mesmas dietas do experimento I, incluindo uma dieta sem aditivos. Os animais alimentados com dietas contendo 1,25g de OE de tomilho apresentaram maior proporção molar de propionato (P=0,03) e de butirato (P<0,01) e menor (P=0,04) relação acetato/propionato do que outros tratamentos. A adição de OE de tomilho nas dietas aumentou (P=0,02) a retenção de nitrogênio em comparação com a monensina. O desempenho de cordeiros não foi afetado (P≥0,05) pelos tratamentos. No entanto, cordeiros alimentados com monensina apresentaram menor (P=0,04) número de oocistos de coccídeos. A adição de 1,25g/kg de MS de OE de tomilho na dieta forrageira melhorou o perfil da fermentação ruminal. O OE de tomilho aumentou a retenção de nitrogênio, no entanto não melhorou o desempenho.(AU)

Thyme essential oil for sheep: effect on rumen fermentation, nutrient digestibility, nitrogen metabolism, and growth / Óleo essencial de tomilho para ovinos: efeito na fermentação ruminal, na digestibilidade dos nutrientes, no metabolismo de nitrogênio e no crescimento

Two experiments were conducted to evaluate the effect of thyme (Thymus vulgaris) essential oil (EO) doses on rumen fermentation, nutrient digestibility, and nitrogen metabolism, as well as performance and coccidia oocyst discharge. In experiment I, 20 rumen-cannulated wethers received the experimental diets containing 80% dry matter (DM) of haylage and 20% DM of concentrate. Treatments were 25mg of monensin/kg DM or doses of 1.25, 2.50, or 3.75g of thyme EO/kg DM. In experiment II, 50 ewe lambs received the same diets from experiment I, including a diet without feed additives. Wethers fed with diets containing 1.25g/kg DM of thyme EO had higher molar proportion of propionate (P= 0.03) and butyrate (P< 0.01), and lower (P= 0.04) acetate to propionate ratio than other treatments. Adding thyme EO to diets increased (P= 0.02) nitrogen retention compared to monensin. The performance of ewe lambs was not affected (P≥ 0.05) by treatments. However, lambs fed monensin had a lower (P= 0.04) number of coccidia oocyst discharge than others. Adding 1.25g/kg DM of thyme EO in high-forage diet improved ruminal fermentation. Thyme EO enhanced nitrogen metabolism, however, it did not improve performance.(AU)

Dois experimentos foram conduzidos para avaliar o efeito de doses de óleo essencial (OE) de tomilho (Thymus vulgaris) sobre a fermentação ruminal, a digestibilidade de nutrientes e o metabolismo de nitrogênio, bem como sobre o desempenho e a descarga de oocistos de coccídeos. No experimento I, 20 ovinos canulados receberam dietas experimentais contendo 80% de matéria seca (MS) de pré-secado e 20% de MS de concentrado. Os tratamentos foram 25mg de monensina/kg de MS ou doses de 1,25, 2,50 ou 3,75g de OE de tomilho/kg de MS. No experimento II, 50 borregas receberam as mesmas dietas do experimento I, incluindo uma dieta sem aditivos. Os animais alimentados com dietas contendo 1,25g de OE de tomilho apresentaram maior proporção molar de propionato (P=0,03) e de butirato (P<0,01) e menor (P=0,04) relação acetato/propionato do que outros tratamentos. A adição de OE de tomilho nas dietas aumentou (P=0,02) a retenção de nitrogênio em comparação com a monensina. O desempenho de cordeiros não foi afetado (P≥0,05) pelos tratamentos. No entanto, cordeiros alimentados com monensina apresentaram menor (P=0,04) número de oocistos de coccídeos. A adição de 1,25g/kg de MS de OE de tomilho na dieta forrageira melhorou o perfil da fermentação ruminal. O OE de tomilho aumentou a retenção de nitrogênio, no entanto não melhorou o desempenho.(AU)

Effects of The Dietary Supplementation of Layer Diets with Natural and Synthetic Antioxidant Additives on Yolk Lipid Peroxidation and Fatty Acid Composition of Eggs Stored at Different Temperatures and Duration

In this study, the effects of the supplementation of natural and synthetic antioxidant additives in layer diets on egg weight loss, yolk lipid peroxidation (TBARS values) and fatty acid composition of eggs stored at different temperatures and duration were evaluated. In total, 112 48- weeks-old Bovans White layers were randomly allotted to four dietary treatments with four replicates of seven birds each. The treatments consisted of a control diet, containing no additives, and diets with the inclusion of 200 mg synthetic vitamin E/kg, 1000 mg thyme extract/kg and 1000 mg rosemary extract/kg. Dietary treatments did not influence (p>0.05) relative weight loss of eggs stored for 14, 28, and 56 days, except for those from rosemary-fed hens stored at room temperature on d 42, which were significantly lighter than the eggs from vitamin E- and thyme-fed hens (p 0.001). Relative egg weight loss was significantly higher (p 0.001) when stored at room temperature than under refrigeration, independently of storage time. In eggs stored at room temperature, yolk TBARS values were significantly lower (p 0.001) in the eggs of vitamin E-fed hens, whereas no influence (p>0.05) of dietary treatment on yolk TBARS values were detected in refrigerated eggs. The inclusion of the synthetic and both natural antioxidants in layer diets significantly reduced stearic acid (C18: 0) level in the egg yolk. In addition, only natural antioxidants significantly increased yolk levels of palmitoleic acid (C16: 1) and vaccenic acid (C18: 1n7). The results of the present study showed that adequate storage temperature was more effective in improving egg shelf life than feeding layers synthetic or natural antioxidant additives. However, the positive effects of the evaluated natural antioxidants on yolk fatty acid composition suggest their supplementation to layer diets may provide health benefits to the consumer.(AU)

Effects of The Dietary Supplementation of Layer Diets with Natural and Synthetic Antioxidant Additives on Yolk Lipid Peroxidation and Fatty Acid Composition of Eggs Stored at Different Temperatures and Duration

In this study, the effects of the supplementation of natural and synthetic antioxidant additives in layer diets on egg weight loss, yolk lipid peroxidation (TBARS values) and fatty acid composition of eggs stored at different temperatures and duration were evaluated. In total, 112 48- weeks-old Bovans White layers were randomly allotted to four dietary treatments with four replicates of seven birds each. The treatments consisted of a control diet, containing no additives, and diets with the inclusion of 200 mg synthetic vitamin E/kg, 1000 mg thyme extract/kg and 1000 mg rosemary extract/kg. Dietary treatments did not influence (p>0.05) relative weight loss of eggs stored for 14, 28, and 56 days, except for those from rosemary-fed hens stored at room temperature on d 42, which were significantly lighter than the eggs from vitamin E- and thyme-fed hens (p 0.001). Relative egg weight loss was significantly higher (p 0.001) when stored at room temperature than under refrigeration, independently of storage time. In eggs stored at room temperature, yolk TBARS values were significantly lower (p 0.001) in the eggs of vitamin E-fed hens, whereas no influence (p>0.05) of dietary treatment on yolk TBARS values were detected in refrigerated eggs. The inclusion of the synthetic and both natural antioxidants in layer diets significantly reduced stearic acid (C18: 0) level in the egg yolk. In addition, only natural antioxidants significantly increased yolk levels of palmitoleic acid (C16: 1) and vaccenic acid (C18: 1n7). The results of the present study showed that adequate storage temperature was more effective in improving egg shelf life than feeding layers synthetic or natural antioxidant additives. However, the positive effects of the evaluated natural antioxidants on yolk fatty acid composition suggest their supplementation to layer diets may provide health benefits to the consumer.

Microencapsulation of essential thyme oil by spray drying and its antimicrobial evaluation against Vibrio alginolyticus and Vibrio parahaemolyticus / Microencapsulação do óleo essencial de tomilho e avaliação de sua atividade antibacteriana sobre V. alginolyticus e V. parhaemolyticus

The aims of this research were first, to evaluate the antibacterial potential of commercial thyme essential oil against V. alginolyticus and V. parahaemolyticys and second, using the spray drying technique to produce microcapsules. chemical compounds of thyme oil and microcapsules were identified and quantified being thymol the chemical component present at the highest concentration. Oil-in-water (O/W) emulsions were prepared and the microcapsules were obtained with a spray dryer using maltodextrin as wall material (ratio 1:4). Thyme oil and the microcapsules exhibited antimicrobial activity against V. parahaemolyticus and V. alginolyticus. The spray drying process did not affect the antimicrobial activity of thyme essentialoil.(AU)

Os objetivos desta pesquisa foram avaliar o potencial antibacteriano do óleoessencial de tomilho sobre V. alginolyticus e V. parahaemolyticys e produzir microcápsulas através do processo de secagem por aspersão (spray dryer). Os compostos químicos do óleo essencial de tomilho e das microcápsulas foram identificados e quantificadaos. Foi preparada uma emulsão de óleo em água (O/A) e em seguida foram produzidas microcápsulas em um spray dryer utilizando-se óleo essencial de tomilho e maltodextrina como material de parede na proporção de 1:4 respectivamente. Entre os vários compostos identificados, o timol apresentou maior concentração. O óleo essencial de tomilho e as microcápsulas exibiram atividade antibacteriana sobre V. parahaemolyticus e V. alginolyticus. O processo de secagem por aspersão não afetou a atividade antibacteriana do óleo essencial de tomilho.(AU)

Evaluation of anherbal compound, a commercial probiotic, and an antibiotic growth promoter on the performance, intestinal bacterial population, antibody titers, and morphology of the jejunum and ileum of broilers

The current study was conducted to examine the effects of an herbal compound, a probiotic and an antibiotic growth promoter (AGP) on the performance, intestinal bacterial population, antibody titers, and morphology of the jejunum and ileum of broilers. A number of 240 male Ross 308 broilers were distributed into four treatments, with five replicates of 12 bird each. The experimental period was 42 days. Treatments includes: 1) basal diet; 2) basal diet supplemented with an AGP (phospho-flavomycin at 450 mg/kg of diet); 3) basal diet supplemented with a Lactobacillus-containing probiotic (250 mg/kg of diet); and 4) basal diet supplemented with an herbal compound (containing thyme, oregano, chamomile, and peppermint essential oils at 1 g/kg of diet). Body weight (BW) and cumulative feed intake (CFI) were measured weekly. Blood parameters, intestinal morphology, vaccine immunity titers, and intestinal microbial population were measured on day 42. The results showed that probiotic and herbal compound supplementation significantly increased body weight (BW) and decreased feed conversion ratio (FCR) (p<0.05), in comparison with the basal diet. A significant increase in vaccine titers against Avian Influenza, Newcastle disease, and Infectious Bursal Disease were achieved with the treatment with herbal compound supplementation. Herbal compound significantly reduced triglycerides, cholesterol, LDL concentration and ALP, AST and ALT activities and increased the HDL levels in blood serum of chicks (p<0.05). The bacterial load of E. coli, Salmonella and coliforms of the AGP-fed group was significantly lower than those fed the control diet. Significant increases in villus height and decrease in crypt depth and goblet cells were seen in the ileum and jejunum of probiotic-fed broilers (p<0.05). In conclusion, better overall immune status and blood biochemical parameters were obtained with the herbal compound than with the probiotic; however, the performance of...(AU)

Evaluation of anherbal compound, a commercial probiotic, and an antibiotic growth promoter on the performance, intestinal bacterial population, antibody titers, and morphology of the jejunum and ileum of broilers

The current study was conducted to examine the effects of an herbal compound, a probiotic and an antibiotic growth promoter (AGP) on the performance, intestinal bacterial population, antibody titers, and morphology of the jejunum and ileum of broilers. A number of 240 male Ross 308 broilers were distributed into four treatments, with five replicates of 12 bird each. The experimental period was 42 days. Treatments includes: 1) basal diet; 2) basal diet supplemented with an AGP (phospho-flavomycin at 450 mg/kg of diet); 3) basal diet supplemented with a Lactobacillus-containing probiotic (250 mg/kg of diet); and 4) basal diet supplemented with an herbal compound (containing thyme, oregano, chamomile, and peppermint essential oils at 1 g/kg of diet). Body weight (BW) and cumulative feed intake (CFI) were measured weekly. Blood parameters, intestinal morphology, vaccine immunity titers, and intestinal microbial population were measured on day 42. The results showed that probiotic and herbal compound supplementation significantly increased body weight (BW) and decreased feed conversion ratio (FCR) (p<0.05), in comparison with the basal diet. A significant increase in vaccine titers against Avian Influenza, Newcastle disease, and Infectious Bursal Disease were achieved with the treatment with herbal compound supplementation. Herbal compound significantly reduced triglycerides, cholesterol, LDL concentration and ALP, AST and ALT activities and increased the HDL levels in blood serum of chicks (p<0.05). The bacterial load of E. coli, Salmonella and coliforms of the AGP-fed group was significantly lower than those fed the control diet. Significant increases in villus height and decrease in crypt depth and goblet cells were seen in the ileum and jejunum of probiotic-fed broilers (p<0.05). In conclusion, better overall immune status and blood biochemical parameters were obtained with the herbal compound than with the probiotic; however, the performance of...

Microencapsulation of essential thyme oil by spray drying and its antimicrobial evaluation against Vibrio alginolyticus and Vibrio parahaemolyticus

Abstract The aims of this research were first, to evaluate the antibacterial potential of commercial thyme essential oil against V. alginolyticus and V. parahaemolyticys and second, using the spray drying technique to produce microcapsules. chemical compounds of thyme oil and microcapsules were identified and quantified being thymol the chemical component present at the highest concentration. Oil-in-water (O/W) emulsions were prepared and the microcapsules were obtained with a spray dryer using maltodextrin as wall material (ratio 1:4). Thyme oil and the microcapsules exhibited antimicrobial activity against V. parahaemolyticus and V. alginolyticus. The spray drying process did not affect the antimicrobial activity of thyme essentialoil.

Resumo Os objetivos desta pesquisa foram avaliar o potencial antibacteriano do óleoessencial de tomilho sobre V. alginolyticus e V. parahaemolyticys e produzir microcápsulas através do processo de secagem por aspersão (spray dryer). Os compostos químicos do óleo essencial de tomilho e das microcápsulas foram identificados e quantificadaos. Foi preparada uma emulsão de óleo em água (O/A) e em seguida foram produzidas microcápsulas em um spray dryer utilizando-se óleo essencial de tomilho e maltodextrina como material de parede na proporção de 1:4 respectivamente. Entre os vários compostos identificados, o timol apresentou maior concentração. O óleo essencial de tomilho e as microcápsulas exibiram atividade antibacteriana sobre V. parahaemolyticus e V. alginolyticus. O processo de secagem por aspersão não afetou a atividade antibacteriana do óleo essencial de tomilho.