Just some articles I have found using more natural feed additives
since most of the studies are on cx I'll put it in the meat bird section.
https://www.researchgate.net/public...oils_in_broiler_chicken_production_-_a_review
Summary
Essential oils are the subject of both in vitro and on-farm (in vivo) experiments
on poultry. There is strong evidence that essential oils have a positive effect on the
production performance of broiler chickens, which is reected in reduced feed in-
take, increased body weight gains, and better immunity and health. Therefore, new
preparations for poultry are constantly being offered, which contain essential oils
having strong bacteriostatic properties. Undoubtedly, a great advantage of the es-
sential oils is the fact that no bacterial antibiotic resistance that might be developed
as a response to their constituents has ever been reported. Essential oils are used in
quite a wide range of dosages, and an additional advantage is that they can be admin-
istered besides vaccination. In contrast to chemotherapeutic agents, phytobiotics do
not burden the bird’s organism and do not require a waiting period before slaughter,
which guarantees food safety.
In conclusion, essential oils are the bioactive substances that have many potential
applications, though the literature often lacks important information on the details
of their dosage. Further research is needed in order to fully evaluate the potential of
essential oils in animal production. The results published so far, which prove the ben-
ecial effects of essential oils, should be supported by additional analysis that would
preclude any methodological aws, such as an insufcient number of replications,
varying environmental conditions, or too short a time of application.
https://www.linkedin.com/pulse/cinn...ff_src.aff-lilpar_c.partners_learning&irgwc=1
The pH of the matrix in which the EOs are present affects their hydrophobicity which will influence their interaction with the bacterial cell membrane, and therefore, affect the antibacterial action of EOs across the different segments of the gut. The impact of pH on the biological activity of EOs and their ability of affecting the bacterial growth of some undesirable bacterial species makes them ideal candidates as gut bacterial modulators. As a result, the inclusion of EOs in animal diets could potentially minimize the occurrence of intestinal diseases caused by undesirable bacteria, and could favor the growth of beneficial gut microbiota supporting growth performance. (Michiels et al. 2009)
https://www.european-poultry-scienc...-response,QUlEPTQyMjA3NjUmTUlEPTE2MTAxNA.html
Summary
A straight run experimental design was conducted to determine the effect of feeding corn-soy diets with or without two levels of hot pepper (HP; 1.5 and 3 g/kg diet) as a non-antibiotic growth promoter (non-AGP) or Oxytetracycline (OTC; 0.1 g/kg) as an AGP on growth performance, carcass and organs criteria, meat quality, plasma lipid and immunological response. Hubbard broiler chicks were randomly divided into 4 equal groups each of six replicates of 6 birds each.
Hot pepper supplementation had a significant positive effect on body weight gain, whereas OTC did not affect BWG over the control. Hot pepper increased feed intake, compared to the control and OTC. Dressing percentage significantly decreased due to OTC supplementation. Either HP (1.5 g/kg) or OTC significantly decreased abdominal fat percentage. In addition, 1.5 and 3 g HP/kg diet significantly decreased gizzard percentage and plasma triglyceride of 45 d-old chicks. There was a significant decrease in flavor, color and acceptability of breast meat due supplementation of 3 g HP/kg diet, whereas 1.5 g HP or OTC at 0.1 g/kg diet significantly increased taste, flavor, tenderness, color and acceptability of thigh meat. In conclusion, HP at 1.5 g/kg could be used as an alternative AGP for broiler chickens without negative effect on carcass and organs criteria.
since most of the studies are on cx I'll put it in the meat bird section.
https://www.researchgate.net/public...oils_in_broiler_chicken_production_-_a_review
Summary
Essential oils are the subject of both in vitro and on-farm (in vivo) experiments
on poultry. There is strong evidence that essential oils have a positive effect on the
production performance of broiler chickens, which is reected in reduced feed in-
take, increased body weight gains, and better immunity and health. Therefore, new
preparations for poultry are constantly being offered, which contain essential oils
having strong bacteriostatic properties. Undoubtedly, a great advantage of the es-
sential oils is the fact that no bacterial antibiotic resistance that might be developed
as a response to their constituents has ever been reported. Essential oils are used in
quite a wide range of dosages, and an additional advantage is that they can be admin-
istered besides vaccination. In contrast to chemotherapeutic agents, phytobiotics do
not burden the bird’s organism and do not require a waiting period before slaughter,
which guarantees food safety.
In conclusion, essential oils are the bioactive substances that have many potential
applications, though the literature often lacks important information on the details
of their dosage. Further research is needed in order to fully evaluate the potential of
essential oils in animal production. The results published so far, which prove the ben-
ecial effects of essential oils, should be supported by additional analysis that would
preclude any methodological aws, such as an insufcient number of replications,
varying environmental conditions, or too short a time of application.
https://www.linkedin.com/pulse/cinn...ff_src.aff-lilpar_c.partners_learning&irgwc=1
The pH of the matrix in which the EOs are present affects their hydrophobicity which will influence their interaction with the bacterial cell membrane, and therefore, affect the antibacterial action of EOs across the different segments of the gut. The impact of pH on the biological activity of EOs and their ability of affecting the bacterial growth of some undesirable bacterial species makes them ideal candidates as gut bacterial modulators. As a result, the inclusion of EOs in animal diets could potentially minimize the occurrence of intestinal diseases caused by undesirable bacteria, and could favor the growth of beneficial gut microbiota supporting growth performance. (Michiels et al. 2009)
https://www.european-poultry-scienc...-response,QUlEPTQyMjA3NjUmTUlEPTE2MTAxNA.html
Summary
A straight run experimental design was conducted to determine the effect of feeding corn-soy diets with or without two levels of hot pepper (HP; 1.5 and 3 g/kg diet) as a non-antibiotic growth promoter (non-AGP) or Oxytetracycline (OTC; 0.1 g/kg) as an AGP on growth performance, carcass and organs criteria, meat quality, plasma lipid and immunological response. Hubbard broiler chicks were randomly divided into 4 equal groups each of six replicates of 6 birds each.
Hot pepper supplementation had a significant positive effect on body weight gain, whereas OTC did not affect BWG over the control. Hot pepper increased feed intake, compared to the control and OTC. Dressing percentage significantly decreased due to OTC supplementation. Either HP (1.5 g/kg) or OTC significantly decreased abdominal fat percentage. In addition, 1.5 and 3 g HP/kg diet significantly decreased gizzard percentage and plasma triglyceride of 45 d-old chicks. There was a significant decrease in flavor, color and acceptability of breast meat due supplementation of 3 g HP/kg diet, whereas 1.5 g HP or OTC at 0.1 g/kg diet significantly increased taste, flavor, tenderness, color and acceptability of thigh meat. In conclusion, HP at 1.5 g/kg could be used as an alternative AGP for broiler chickens without negative effect on carcass and organs criteria.
