The Use of Herbs in Animal Nutrition

Paskudska, Aleksandra; Kołodziejczyk, Dorota; Socha, S.

doi:10.21005/asp.2018.17.2.01

Cited by 13 publications

(11 citation statements)

References 11 publications

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“…Herbs and spices are used as natural feed additives in animal nutrition. With their high content of biologically active substances (flavonoids, saponins, carotenoids, plant sterols, glucosinolates, or essential oils), they exert a positive effect on the animal organism, dairy production, and milk quality [146,147]. Importantly, spices and herbs are a natural source of antioxidants [120].…”

Section: Antioxidant Potential Of Raw Milk Effect Of Animal Species Diet and Lactation Phasementioning

confidence: 99%

Antioxidant Activity of Milk and Dairy Products

Stobiecka

Król

Brodziak

2022

Animals

108

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The aim of the study was to present a review of literature data on the antioxidant potential of raw milk and dairy products (milk, fermented products, and cheese) and the possibility to modify its level at the milk production and processing stage. Based on the available reports, it can be concluded that the consumption of products that are a rich source of bioactive components improves the antioxidant status of the organism and reduces the risk of development of many civilization diseases. Milk and dairy products are undoubtedly rich sources of antioxidant compounds. Various methods, in particular, ABTS, FRAP, and DPPH assays, are used for the measurement of the overall antioxidant activity of milk and dairy products. Research indicates differences in the total antioxidant capacity of milk between animal species, which result from the differences in the chemical compositions of their milk. The content of antioxidant components in milk and the antioxidant potential can be modified through animal nutrition (e.g., supplementation of animal diets with various natural additives (herbal mixtures, waste from fruit and vegetable processing)). The antioxidant potential of dairy products is associated with the quality of the raw material as well as the bacterial cultures and natural plant additives used. Antioxidant peptides released during milk fermentation increase the antioxidant capacity of dairy products, and the use of probiotic strains contributes its enhancement. Investigations have shown that the antioxidant activity of dairy products can be enhanced by the addition of plant raw materials or their extracts in the production process. Natural plant additives should therefore be widely used in animal nutrition or as functional additives to dairy products.

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Section: Antioxidant Potential Of Raw Milk Effect Of Animal Species Diet and Lactation Phasementioning

confidence: 99%

Antioxidant Activity of Milk and Dairy Products

Stobiecka

Król

Brodziak

2022

Animals

108

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“…Blood is the most important indicator characterizing the intensity of oxidative processes in the body [13]. Blood, as the internal environment of the body, has a relative constancy in its composition.…”

Section: Resultsmentioning

confidence: 99%

“…For example, Korea banned the use of antibiotics and growth promoters in animal feed in 2011. However, solutions are being sought not only to replace antibiotics and growth stimulants in animal feed, but also to reduce the overall use of veterinary antibiotics in farm animal production [13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Use of sweet yellow clover (Melilotus officinalis) extract in sheep feeding

2021

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During the study, it was found that an increase in the dose of sweet yellow clover extract from 0.5 to 2.5 mg/kg of live weight per day contributed to an increase in the number of: hemoglobin by 1.83 g/l (1.79%), leukocytes by 0.14 thousand 109/l (2.34%), total protein in blood serum of sheep by 0.43 g/l (0.7%), glucose in blood of sheep by 0.18 mmol/l (4.19%), calcium in blood of sheep by 0.14 mmol/l (5.32%), phosphorus in blood of sheep by only 0.08 mg/100 ml (1.6%), contributed to an increase in the live weight of sheep by 220 g (2.18%). In the control group, two sheep out of six got bronchitis. The percentage of sheep with bronchitis was 33.33%. After feed to the sheep different doses of sweet yellow clover extract, the sheep in groups I and II of the experimental groups had one sheep each (16.67%), while in groups III, IV and V there were no sheep with bronchitis. Thus, increasing the sweet yellow clover dosage in sheep’ diet reinforced their immunity. In the control group and in the first experimental group, one sheep out of six came down with dyspepsia. The percentage of sheep with dyspepsia was 16.67%. After feed to the sheep doses of sweet yellow clover extract, there were no dyspeptic diseases in sheep.

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“…The dairy cow nutrition is most often supplemented with herbs. With their high content of biologically active substances, herbs exert a positive effect on the cow organism, which in turn is reflected in the quality of milk [ 1 , 2 ]. Of note, feed additives used in cattle nutrition can also serve protective functions and act as metabolic regulators [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Supplementation with an Herbal Mixture on the Antioxidant Capacity of Milk

Stobiecka

Król

Brodziak

et al. 2023

Animals

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The aim of this study was to assess the effect of the addition of a standardized herbal mixture to the feed ration for Holstein-Friesian cows on the antioxidant capacity of milk. The study was carried out on a farm specialized in breeding dairy cattle. The exact study involved 30 cows in lactation III, which were in the first phase of lactation at the beginning of the experiment (15 cows—control group; 15 cows—experimental group). The nutrition supplied to the cows was based on the TMR (total mixed ration) system, with roughage and concentrate fodder used as the basis of the feed ration. The addition of a standardized blend of dried herbs, i.e., oregano (Origanum vulgare), thyme (Thymus vulgaris), purple coneflower (Echinacea purpurea), and cinnamon bark (Cinnamomum zeylanicum), was the experimental factor. Powdered herbs were administered as a component of the concentrate fodder at the dose of 3% DM ration/day/head. Milk samples were collected four times during the experiment (term 0 after the colostrum period and then after lactation weeks 2, 4, and 6). The following parameters were determined in the milk: the basic chemical composition, i.e., the content of total protein, fat, lactose, and casein; somatic cell count; content of selected whey proteins (α-lactalbumin, β-lactoglobulin, lactoferrin, BSA); and fat-soluble vitamins (A, D3, E). Additionally, the milk antioxidant capacity (ABTS, FRAP, DPPH) was determined and the degree of antioxidant protection (DAP) was calculated. It was shown that the milk from cows receiving the herbal blend-supplemented fodder had a higher content of casein, compared to the control group. The herbal supplementation contributed to a significant increase in the content of bioactive compounds, i.e., selected whey proteins (β-lactoglobulin, lactoferrin) and lipophilic vitamins (A, E). The milk was also characterized by significantly higher antioxidant potential (regardless of the measurement method) and a higher degree of antioxidant protection (DAP).

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The Use of Herbs in Animal Nutrition

Cited by 13 publications

References 11 publications

Antioxidant Activity of Milk and Dairy Products

Antioxidant Activity of Milk and Dairy Products

Use of sweet yellow clover (Melilotus officinalis) extract in sheep feeding

Effects of Supplementation with an Herbal Mixture on the Antioxidant Capacity of Milk

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