Effects of microencapsulated complex of organic acids and essential oils on growth performance, nutrient retention, blood profiles, fecal microflora, and lean meat percentage in weaning to finishing pigs

Abstract

A total of 90 pigs (6.47 ± 0.27 kg; 21 d of age) were used in this 22 wk feeding trial to evaluate the effect of microencapsulated complex of organic acids and essential oils (MOE) on growth performance, nutrient retention, blood profile, fecal microflora, and lean meat percentage in pigs. Pigs were randomly distributed to one of three treatment groups (six replicate pens per treatment, five pigs per pen). Dietary treatments were CON, basal diet; MOE1, basal + 0.1% MOE; and MOE2, basal diet + 0.2% MOE. The average daily gain, average daily feed intake, and feed efficiency ratio were significantly different among treatments (P < 0.05). The apparent total tract digestibility of dry matter was linearly increased (P < 0.05) by MOE2. Red blood cells and immunoglobulin G were significantly different in pigs fed MOE (P < 0.05). The Lactobacillus concentration linearly increased (P < 0.05) in MOE2 treatments compared with other treatments. The meat color (a*, redness) and drip loss decreased linearly (P < 0.05) with increasing level of MOE. In conclusion, MOE supplementation could improve growth performance, nutrient retention, blood profile, fecal microflora, and meat quality in weaning to finishing pigs.

Effects of Humic Acid and Blueberry Leaf Powder Supplementation in Feeds on the Productivity, Blood and Meat Quality of Finishing Pigs

“…Therefore, HA might be able to improve the immune system (Wenk, 2003). Oh et al (2018) have reported that consumption of HA does not alter WBC in pigs. In the present study, we found that BLP and HA had beneficial effects on blood lipid profiles and immune function, respectively.…”

Single components of botanicals and nature-identical compounds as a non-antibiotic strategy to ameliorate health status and improve performance in poultry and pigs

“…For growing pigs higher ADG, ADFI and gain:feed ratio were recorded for all the doses, while increased BW was reported for the highest dose. All the pigs showed improved meat quality (143) . They also tested this blend in combination with microencapsulated zinc oxide, reporting a reduction in E. coli count (144) .…”

“…Moreover, vanillin activates the TRPV3 channel, like thymol and carvacrol (41) , whose activation, at the intestinal level, seems to trigger the release of serotonin which controls gut motility and chloride secretion by enterocytes, as mentioned before (147) . As stated in the thymol paragraph, many studies have reported positive effects (performance, reduction in pathogens count, maturation of the intestinal mucosa, decrease of local and systemic inflammatory pressure) in poultry and pigs fed a blend of vanillin, thymol and organic acids microencapsulated in a lipid matrix (35,(142)(143)(144)(145) (Table 1).…”

Phenolic compounds as natural feed additives in poultry and swine diets: a review

“…Thyme essential oil has been proved to inactivate the Salmonella enteritidis on ready to eat turkey meat products during preservation [ 61 ]. Microencapsulated complex of organic acids and essential oils (thymol 1.7% and vanillin 1.0%) at 0.2% level could improve red color value of meat and decreased drip loss about 30% percent in weaning to finishing pigs [ 62 ]. In addition, oregano ( Origanum vulgare ) essential oil at 0.2% level could improve the oxidative stability of meat in pigs [ 63 ].…”