Essential oils in broiler chicken diets as antimicrobial agents: Systematic review

Beatriz Delcarme Lima; Robson Mateus Freitas Silveira; Daniela Bernadete Rozza

doi:10.31893/avr.2023016

Keywords:

Abstract

The search for alternative ingredient options in the animal diet that have antimicrobial activity is due to many factors, such as pathogens increasing resistance and the presence of antibiotic residues in animal products consumed by humans. Therefore, there is a rising demand for natural additives that do not interfere with animal development or human health. Here, we compare studies on the use of essential oils as antimicrobial agents in broiler chicken diets. First, 90 papers were found using the key words “broilers”, “antimicrobial”, and “essential oils”. The second step was to select the papers according to the scales of Jadad and Medeiros and Stein, where six remaining researchers were selected to describe the antimicrobial activity of essential oils in response to enteric pathogens. Essential oils (EOS) have antimicrobial activity against different pathogens, such as E. coli, S. Enteritidis, S. Heidelberg and C. perfringens, and are considered alternatives to antibiotics used in animal production. The EOs that showed the greatest effectiveness were oregano essential oil (EO), cinnamaldehyde and thymol concentrates; when used together with additives such as sodium butyrate and xylanase, there was better antimicrobial action and improved animal performance. Ginger and carvacrol EOS also demonstrated antimicrobial activities, as did thymol, cinnamaldehyde and eucalyptus EO concentrates, but studies on the specific action of plant species that produce EOS for certain pathogens are still lacking; thus, the topic lacks an ongoing study addressing the addition of EOS in the feed of poultry production.
References
1. Amerah AM, Mathis G, Hofacre CL. (2012). Effect of xylanase and a blend of essential oils on performance and Salmonella colonization of broiler chickens challenged with Salmonella Heidelberg. Poultry Science, 91:943–947.
2. Bautista-Hernández I, Aguilar CN, Martínez-Ávila GCG, Torres-León C, Ilina A, Flores-Gallegos AC, Kumar Verma, D, Chávez-González. (2021). M.L. Mexican Oregano (Lippia graveolens Kunth) as Source of Bioactive Compounds: A Review. Molecules, 26, 5156.
3. Ben Arfa A, Combes S, Preziosi-Bellov L, Gontard N, Chalier, P. (2006). Antimicrobial activity of carvacrol related to its chemical structure. Letters in Applied Microbiology, 43:149–154.
4. Betancourt L, Phandanauvong V, Patiño R, Ariza-Nieto C, Afanador-Téllez G. (2012). Composition and bactericidal activity against beneficial and pathogenic bacteria of oregano essential oils from four chemotypes of Origanum and Lippia genus. Revista de la Facultad de Medicina Veterinaria y de Zootecnia. 59:1:21-31.
5. Betancourt L, Rodriguez F, Phandanouvong V, Ariza-Nieto C, Hume M, Nisbet D, Afanador-Téllez G, Martynova A, Kley V, Nalian A. (2014). Effect of Origanum chemotypes on broiler intestinal bacteria. Poultry Science, 93: 2526–2535.
6. Burt SA. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International Journal of Food Microbiology, 94:3:223-253.
7. Burt SA, Van Der Zee R, Koets AP, De Graaff AM, Van Knapen F, Gaastra W. (2007). Carvacrol induces heat shock protein 60 and inhibits synthesis of flagellin in Escherichia coli O157:H7. Applied and Environmental Microbiology, 73:14:4484-4490.
8. Cerisuelo A, Marín C, Sánchez-Vizcaíno F, Gómez EA, De la Fuente JM, Durán R, Fernandéz C. (2014). The impact of a specific blend of essential oil components and sodium butyrate in feed on growth performance and Salmonella counts in experimentally challenged broilers. Poultry Science, 93:599–606.
9. Chao SC, Young DG, Oberg CJ. (2000). Screening for inhibitory activity of essential oils on selected bacteria, fungi and viruses. Journal of Essential Oil Research, 12:5:639-649.
10. Diaz-Sanchez S, D’Souza D, Biswas D, Hanning I. (2015). Botanical alternatives to antibiotics for use in organic poultry production. Poultry Science, 94:6:1419–1430.
11. Franz C, Baser KH, Windisch W. (2010). Essential oils and aromatic plants in animal feeding – a European perspective. A review. Flavour and Fragrance Journal, 25:327–340.
12. Guggenbichler JP, Follrich B, Franz C. Jurenitsch J. (2004). Dietary plant bioactives for poultry health and productivity. Antibiotika Monitor, 20:5-6:93-101.
13. Jadad AR, Moore RA, Carroll D, Jenkinson C, Reynolds D, Gavaghan D. (1996). Assessing the quality of reports of randomized clinical trials: is blinding necessary? Control Clin Trials, 17:1:1-12.
14. Jerzsele A, Szeker K, Csizinszky R, Gere E, Jakab C, Mallo JJ, Galfi P. (2012). Efficacy of protected sodium butyrate, a protected blend of essential oils, their combination, and Bacillus amyloliquefaciens spore suspension against artificially induced necrotic enteritis in broilers. Poultry Science, 91:837–843.
15. Jugl-Chizzola M, Ungerhifer E, Gabler C, Hagmuller W, Chizzola RKZE. (2006). Testing of the palatability of Thymus vulgaris L. and Origanum vulgare L. as flavouring feed additive. Berliner und Münchener tierärztliche Wochenschrift, 119:5-6:238-243.
16. Lambert RJ, Skandamis PN, Coote PJ, Nychas GJ. (2001). A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. Journal of Applied Microbiology, 91:3:453-462.
17. Medeiros L, Stein A. (2002). Níveis de evidência e graus de recomendação da medicina baseada em evidências. Revista AMRIGS, 46:1,2:43-46.
18. Pasqua R, Hoskins N. (2006). Changes in membrane fatty acids composition of microbial cells induced by addiction of thymol, carvacrol, limonene, cinnamaldehyde, and eugenol in the growing media. Journal of Agricultural and Food Chemistry, 54:7:2745-2749.
19. Penalver P, Huerta B, Borge C, Astorga R, Romero R, Perea A. (2005). Antimicrobial activity of five essential oils against origin strains of the Enterobacteriaceae family. Acta pathologica, microbiologica, et immunologica Scandinavica (APMIS), 113:1:1-6.
20. Sánchez A. (2010). Antimicrobial and antioxidant activities of Mexican oregano essential oils (Lippia graveolens H. B. K.) with different composition when microencapsulated in ßcyclodextrin. Letters in Applied Microbiology, 50:585-590.
21. Santurio DF, Costa MM, Maboni G, Cavalheiro CP, Sá MF, Pozzo MD, Alves SH, Fries LLM. (2011). Atividade antimicrobiana de óleos essenciais de condimentos frente a amostras de Escherichia coli isoladas de aves e bovinos. Ciência Rural, 41:6:1051-1056.
22. Simões CMO, Spitzer V. (2004). Óleos Voláteis. In: Simões CMO, Schenkel EP, Gosmann G, Mello JCP, Mentz LA, Petrovick PR. (Org.). Farmacognosia: da planta ao medicamento. 5.ed. Porto Alegre/Florianópolis: Editora da UFRGS/Editora da UFSC, 18:475.
23. Skoula M, Harbone JB. (2002). The taxonomy and chemistry of Origanum. Oregano, The Genera Origanum and Lippia. In: Kintzios, S. 2002. Oregano: the Genera Origanum and Lippia E. K. Spiridon, ed. Taylor & Francis, London, UK, p. 67-108.
24. Timbermont L, Lanckriet A, Dewulf J, Nollet N, Schwarzer K, Haesebrouck F, Ducatelle R, Van Immerseel F. (2010). Control of Clostridium perfringens-induced necrotic enteritis in broilers by target-released butyric acid, fatty acids and essential oils. Avian Pathology, 39:2:117-121.
25. Veldhuizen EJ, Tjeersma-Van Bokhoven BJ, Zweijtzer C, Burt SA, Haagsman HP. (2006). Structural requirements for the antimicrobial activity of carvacrol. Journal of Agricultural and Food Chemistry, 54:1874-1879.

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How to cite

Lima, B. D., Silveira, R. M. F., & Rozza, D. B. (2023). Essential oils in broiler chicken diets as antimicrobial agents: Systematic review. Applied Veterinary Research, (| Accepted Articles), 2023016. https://doi.org/10.31893/avr.2023016

[1] Amerah AM, Mathis G, Hofacre CL. (2012). Effect of xylanase and a blend of essential oils on performance and Salmonella colonization of broiler chickens challenged with Salmonella Heidelberg. Poultry Science, 91:943–947.

[2] Bautista-Hernández I, Aguilar CN, Martínez-Ávila GCG, Torres-León C, Ilina A, Flores-Gallegos AC, Kumar Verma, D, Chávez-González. (2021). M.L. Mexican Oregano (Lippia graveolens Kunth) as Source of Bioactive Compounds: A Review. Molecules, 26, 5156.

[3] Ben Arfa A, Combes S, Preziosi-Bellov L, Gontard N, Chalier, P. (2006). Antimicrobial activity of carvacrol related to its chemical structure. Letters in Applied Microbiology, 43:149–154.

[4] Betancourt L, Phandanauvong V, Patiño R, Ariza-Nieto C, Afanador-Téllez G. (2012). Composition and bactericidal activity against beneficial and pathogenic bacteria of oregano essential oils from four chemotypes of Origanum and Lippia genus. Revista de la Facultad de Medicina Veterinaria y de Zootecnia. 59:1:21-31.

[5] Betancourt L, Rodriguez F, Phandanouvong V, Ariza-Nieto C, Hume M, Nisbet D, Afanador-Téllez G, Martynova A, Kley V, Nalian A. (2014). Effect of Origanum chemotypes on broiler intestinal bacteria. Poultry Science, 93: 2526–2535.

[6] Burt SA. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International Journal of Food Microbiology, 94:3:223-253.

[7] Burt SA, Van Der Zee R, Koets AP, De Graaff AM, Van Knapen F, Gaastra W. (2007). Carvacrol induces heat shock protein 60 and inhibits synthesis of flagellin in Escherichia coli O157:H7. Applied and Environmental Microbiology, 73:14:4484-4490.

[8] Cerisuelo A, Marín C, Sánchez-Vizcaíno F, Gómez EA, De la Fuente JM, Durán R, Fernandéz C. (2014). The impact of a specific blend of essential oil components and sodium butyrate in feed on growth performance and Salmonella counts in experimentally challenged broilers. Poultry Science, 93:599–606.

[9] Chao SC, Young DG, Oberg CJ. (2000). Screening for inhibitory activity of essential oils on selected bacteria, fungi and viruses. Journal of Essential Oil Research, 12:5:639-649.

[10] Diaz-Sanchez S, D’Souza D, Biswas D, Hanning I. (2015). Botanical alternatives to antibiotics for use in organic poultry production. Poultry Science, 94:6:1419–1430.

[11] Franz C, Baser KH, Windisch W. (2010). Essential oils and aromatic plants in animal feeding – a European perspective. A review. Flavour and Fragrance Journal, 25:327–340.

[12] Guggenbichler JP, Follrich B, Franz C. Jurenitsch J. (2004). Dietary plant bioactives for poultry health and productivity. Antibiotika Monitor, 20:5-6:93-101.

[13] Jadad AR, Moore RA, Carroll D, Jenkinson C, Reynolds D, Gavaghan D. (1996). Assessing the quality of reports of randomized clinical trials: is blinding necessary? Control Clin Trials, 17:1:1-12.

[14] Jerzsele A, Szeker K, Csizinszky R, Gere E, Jakab C, Mallo JJ, Galfi P. (2012). Efficacy of protected sodium butyrate, a protected blend of essential oils, their combination, and Bacillus amyloliquefaciens spore suspension against artificially induced necrotic enteritis in broilers. Poultry Science, 91:837–843.

[15] Jugl-Chizzola M, Ungerhifer E, Gabler C, Hagmuller W, Chizzola RKZE. (2006). Testing of the palatability of Thymus vulgaris L. and Origanum vulgare L. as flavouring feed additive. Berliner und Münchener tierärztliche Wochenschrift, 119:5-6:238-243.

[16] Lambert RJ, Skandamis PN, Coote PJ, Nychas GJ. (2001). A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. Journal of Applied Microbiology, 91:3:453-462.

[17] Medeiros L, Stein A. (2002). Níveis de evidência e graus de recomendação da medicina baseada em evidências. Revista AMRIGS, 46:1,2:43-46.

[18] Pasqua R, Hoskins N. (2006). Changes in membrane fatty acids composition of microbial cells induced by addiction of thymol, carvacrol, limonene, cinnamaldehyde, and eugenol in the growing media. Journal of Agricultural and Food Chemistry, 54:7:2745-2749.

[19] Penalver P, Huerta B, Borge C, Astorga R, Romero R, Perea A. (2005). Antimicrobial activity of five essential oils against origin strains of the Enterobacteriaceae family. Acta pathologica, microbiologica, et immunologica Scandinavica (APMIS), 113:1:1-6.

[20] Sánchez A. (2010). Antimicrobial and antioxidant activities of Mexican oregano essential oils (Lippia graveolens H. B. K.) with different composition when microencapsulated in ßcyclodextrin. Letters in Applied Microbiology, 50:585-590.

[21] Santurio DF, Costa MM, Maboni G, Cavalheiro CP, Sá MF, Pozzo MD, Alves SH, Fries LLM. (2011). Atividade antimicrobiana de óleos essenciais de condimentos frente a amostras de Escherichia coli isoladas de aves e bovinos. Ciência Rural, 41:6:1051-1056.

[22] Simões CMO, Spitzer V. (2004). Óleos Voláteis. In: Simões CMO, Schenkel EP, Gosmann G, Mello JCP, Mentz LA, Petrovick PR. (Org.). Farmacognosia: da planta ao medicamento. 5.ed. Porto Alegre/Florianópolis: Editora da UFRGS/Editora da UFSC, 18:475.

[23] Skoula M, Harbone JB. (2002). The taxonomy and chemistry of Origanum. Oregano, The Genera Origanum and Lippia. In: Kintzios, S. 2002. Oregano: the Genera Origanum and Lippia E. K. Spiridon, ed. Taylor & Francis, London, UK, p. 67-108.

[24] Timbermont L, Lanckriet A, Dewulf J, Nollet N, Schwarzer K, Haesebrouck F, Ducatelle R, Van Immerseel F. (2010). Control of Clostridium perfringens-induced necrotic enteritis in broilers by target-released butyric acid, fatty acids and essential oils. Avian Pathology, 39:2:117-121.

[25] Veldhuizen EJ, Tjeersma-Van Bokhoven BJ, Zweijtzer C, Burt SA, Haagsman HP. (2006). Structural requirements for the antimicrobial activity of carvacrol. Journal of Agricultural and Food Chemistry, 54:1874-1879.

Abstract

References

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