Comparison of the effects of Enterococcus faecium and aromatic oils from sage and oregano on growth performance and diarrhoeal diseases of weaned pigs

Marcïn, A.; Lauková, Andrea; Mati, Rastislav

doi:10.2478/s11756-006-0159-9

Cited by 22 publications

(22 citation statements)

References 13 publications

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“…Similar results with significant changes in BWG and the lack of effect on FCR were obtained by García et al (2007) who added hydroalcoholic plant extract from sage, thyme and rosemary leaves to the feed of broilers. A positive effect of aromatic oils isolated from sage and oregano on BWG in weaned pigs was also demonstrated by Marcin et al (2006).…”

Section: Discussionmentioning

confidence: 94%

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Effect of Sage Extract on Alkaline Phosphatase, Enterocyte Proliferative Activity and Growth Performance in Chickens

et al. 2010

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The effects of sage extract on the activity of intestinal alkaline phosphatase (AP), proliferative ability of enterocytes, and growth performance in chickens were studied during 42 days of the experiment under commercial conditions. A significant increase of body weight gain was found in chickens fed with sage extract in the grower period (17-29 days of age) and in the finisher period (30-42 day of age). Total serum proteins were significantly (p < 0.05) increased at 29 days of age in animals treated with sage extract. A significant (p < 0.001) decrease in activity of intestinal AP was demonstrated on 29 and 42 days in animals fed with sage extract complemented diet. Proliferative activity of enterocytes was increased (p < 0.01) in the finisher period along the duodenal villi in animals treated with sage extract. We conclude that the higher growth performance was probably due to improved endogenous secretion of the liver as a consequence of increased total proteins mainly in the grower period. Decreased activity of intestinal alkaline phosphatase was not in correlation with proliferative ability of enterocytes and the lower activity of AP could be influenced by improved digestion of lipids.

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Section: Discussionmentioning

confidence: 94%

“…Activities of intestinal AP can be also influenced by microflora (Whitt and Savage 1988). For instance, sage demonstrates inhibitory activity in some bacterial strains (Marcin et al 2006).…”

Section: Discussionmentioning

confidence: 99%

Effect of Sage Extract on Alkaline Phosphatase, Enterocyte Proliferative Activity and Growth Performance in Chickens

et al. 2010

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“…While most of the studies deal with the moderating effects of the environmental, feeding, genetic, and biological (age and weight) factors as well as those of technological (pre-slaughter, transportation, processing) conditions on rabbit carcass and meat quality (Dalle Zotte 2002), the results concerning the influence of natural substances (probiotics) or herbal extracts on rabbit meat composition have not yet been reported, except the oxidative stability of muscle tissues in rabbits (Botsoglou et al 2004). The antimicrobial effects of oregano and sage extracts are known (Marcin et al 2006;Simonová et al 2008); e.g. in Slovakia, oregano is a component of a commercial feed mixture for rabbits -XTRACT.…”

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confidence: 99%

“…In recent years, natural compounds produced by microorganisms (probiotics, bacteriocins), aromatic plants and their extracts have received increased attention as potential alternatives to growth promoters in several animals, due to their antimicrobial activity (Lewis et al 2003;Lauková et al 2006;Marcin et al 2006;Simonová et al 2008). While most of the studies deal with the moderating effects of the environmental, feeding, genetic, and biological (age and weight) factors as well as those of technological (pre-slaughter, transportation, processing) conditions on rabbit carcass and meat quality (Dalle Zotte 2002), the results concerning the influence of natural substances (probiotics) or herbal extracts on rabbit meat composition have not yet been reported, except the oxidative stability of muscle tissues in rabbits (Botsoglou et al 2004).…”

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confidence: 99%

Quality of rabbit meat and phyto-additives

Simonová¹,

Chrastinová²,

Mojto³

et al. 2010

Czech J. Food Sci.

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Simonová M.P., Chrastinová Ľ., Mojto J., Lauková A., Szábová R., Rafay J. (2010): Quality of rabbit meat and phyto-additives. Czech J. Food Sci., 28: 161-167.The consumption of healthy and nutritive food (rich in proteins and low in cholesterol and lipid contents) is a preferred factor with the contemporary consumers. In addition, natural alternatives are requested to replace the additives used up to now but recently banned. To reach the above given condition, phyto-additives represent a good alternative. The aim of this study was to examine the physicochemical properties and amino acid composition of rabbit meat after the enrichment of rabbit diet with oregano, sage, and Eleutherococcus senticosus extracts, and to make a comparison with the commercial product XTRACT and control samples (without plant extracts). The addition of oregano and sage extracts as well as El. senticosus in the rabbit diet positively influenced the physicochemical properties of rabbit meat by increasing its energy value (P < 0.05 -sage). Supplementing rabbits feed with oregano and sage extracts led to an improvement on the amino acid composition (P < 0.01; P < 0.001 -serine). These findings are also supported by the good health state of rabbits. Outgoing from these results, the diet enriched with the plant extracts is beneficial for the health state of rabbits involving the nutritional quality of rabbit meat in connection with consumers. Nowadays, consumers are increasingly interested in a healthy lifestyle, e.g. energy and nutritional values of foods, which are rich in protein and low in cholesterol and lipid contents. From the nutritional point of view, rabbit meat is flavourful and easily digested, with high nutritional and dietetic properties: this meat contains 20-21% of proteins, unsaturated fatty acids (oleic and linoleic; 60% of all fatty acids), potassium, phosphorus, and magnesium, it has low concentrations of fat, cholesterol, and sodium (Bielanski et al. 2000;Dalle Zotte 2002;Hermida et al. 2006). That is why the rabbit meat is better digested as compared to other kinds of meat (beef, lamb, or pork;Enser et al. 1996) and is recommended for consumption, e.g. for persons with cardiovascular illnesses (Hu & Willett 2002). Moreover, the energy value of rabbit meat (427-849 kJ/100 g of fresh meat) is comparable to various commonly consumed sorts of red meat (Dalle Zotte 2002). KeywordsThe studies concerned with the quality of rabbit meat have focused mainly on biochemical or biophysical traits such as pH, water holding capacity, or colour (Pla et al. 1998; Hernández et al. 2000). The results on the sensory properties, e.g. appearance, texture, flavour, and others, are also 162 Vol. 28, 2010, No. 3: 161-167 Czech J. Food Sci. (Lewis et al. 2003;Lauková et al. 2006;Marcin et al. 2006;Simonová et al. 2008). While most of the studies deal with the moderating effects of the environmental, feeding, genetic, and biological (age and weight) factors as well as those of technological (pre-slaughter, transportation, processing) c...

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“…The use of secondary metabolites of plants containing essential oils with inhibitory effects against pathogens represents an alternative approach (Marcin et al 2006). The genus Salvia (sage) encompasses about 900 species of plants belonging to the mint family Lamiaceae (Labiatae; Gali-Muhtasib et al 2000).…”

Section: Introductionmentioning

confidence: 99%

Effect of combined administration of enterocin 4231 and sage in rabbits

Szabóová¹,

Lauková²,

Chrastinová³

et al. 2011

Polish Journal of Veterinary Sciences

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Enterocin (Ent) 4231, produced by non-rabbit origin strain Enterococcus faecium CCM 4231 was used in combination with sage plant extract in rabbits with the aim to check their antimicrobial activity against microbiota, their effect on immunological, biochemical blood parameters, values of volatile fatty acids in caecum, Eimeria sp. oocysts occurrence and selected parameters of rabbits meat. The animals were divided into three experimental groups (EG1-Ent 4231; EG2-sage; EG3-Ent 4231 with sage) and control group (CG); 24 rabbits in each. Natural substances (NS) were administered for 21 days. The experiment lasted for 42 days. The reduction of microbiota in faeces was observed in EG3 at day 21 by a decrease in the numer of coagulase-positive staphylococci (P<0.01) in comparison with that determined in CG. The bacterial counts in the caecum were lower than those found in faeces. A decrease in the numer of Pseudomonas-like sp. in caeca of the experimental groups was observed at days 21 and 42 (difference in range 0.40-1.87 log cycles) comparing with that determined in CG. At day 21, a significant increase in phagocytic activity (PA, P<0.001) was found in blood of rabbits from EG2 comparing with that observed in CG. At day 42, a significant increase in PA (P<0.001) was determined in all experimental groups in comparison with CG. At day 21, in caecal content of EG3 significantly higher values of lactic acid were observed (P<0.05) in comparison with those found in CG. The reduction of Eimeria sp. oocysts was demonstrated after application of each of NS. Addition of NS did not influence biochemical parameters, meat quality of the animals and does not influence negatively the health status of rabbits.

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Comparison of the effects of Enterococcus faecium and aromatic oils from sage and oregano on growth performance and diarrhoeal diseases of weaned pigs

Cited by 22 publications

References 13 publications

Effect of Sage Extract on Alkaline Phosphatase, Enterocyte Proliferative Activity and Growth Performance in Chickens

Effect of Sage Extract on Alkaline Phosphatase, Enterocyte Proliferative Activity and Growth Performance in Chickens

Quality of rabbit meat and phyto-additives

Effect of combined administration of enterocin 4231 and sage in rabbits

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