Microencapsulation of savory essential oil within alginate: Effect on performance, oxidative stability of meat, and intestinal microflora of broilers

Document Type : Research Paper

Authors

1 Former MSc Student, Department of Animal Science, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran

2 Associate Professor, Department of Animal Science, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran

3 Professor, Department of Animal Science, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran

Abstract

Introduction: Essential oils are volatile and concentrated liquids extracted from various parts of medicinal plants. In recent years, the use of essential oils in animal nutrition has gained interest as an alternative for antibiotic growth promoters. The main issue with using essential oils in poultry diets is the high volatility, which must be addressed by developing encapsulation techniques to preserve their efficacy. The purpose of the current experiment was to determine the effects of dietary supplementation of microencapsulated essential oil of Satureja khuzistanica on growth performance, oxidative stability of meat, and intestinal microflora of broilers.
Materials and methods: A total of 320 1-d-old Ross 308 chicks were studied in a completely randomized design with a 2×4 factorial arrangement of treatments. The factors were two administration forms of essential oils (free and microencapsulated) and four levels of dietary supplementation (0, 50, 100, and 150 mg/kg). The experiment consisted of eight treatments, four replicates, and 10 broilers per replicate. The essential oil of Satureja khuzistanica was microencapsulated using a 2% sodium alginate solution, which was mixed and homogenized before being transferred into a funnel and dropped into a beaker containing a 5% calcium chloride solution using a needle from a syringe. The beads were gently stirred for an hour to solidify. After one hour, the beads were filtered through a sieve and washed with distilled water. The beads were thoroughly rinsed before being air dried at 23 °C for 12 hours and kept in airtight containers. Body weight and feed consumption were monitored in pens weekly. From these data, average daily gain (ADG), average daily feed intake (ADFI), and feed conversion ratio (FCR) were calculated weekly and throughout the entire rearing period. The European production efficiency factor (EEF) was also calculated for the whole rearing period. The minimum inhibitory concentration (MIC) of Satureja khuzistanica essential oil was determined by broth microdilution method for each of Escherichia coli, coliforms and lactobacillus bacteria. On day 42, two birds from each replicate were slaughtered and ileal samples were taken for microflora analysis. Total Escherichia coli, coliforms, and lactobacilli were enumerated in ileal digesta by the plate method using specific mediums. The thiobarbituric reactive substances (TBARS) assay was used to determine the oxidative lipid changes of the meat.
Results and discussion: The in vitro results demonstrated that the MIC of savory essential oil against gram-negative Escherichia coli and coliforms was higher (0.276) than its MIC for gram-positive lactobacillus bacteria (0.069). Throughout the in vivo study, the ADFI of broilers fed the diet with 150 mg/kg of essential oil was lower than the control (103.3 vs. 108.8; P<0.05). The ADG of broilers fed 100 mg essential oil/kg of diet was more than those fed 150 mg/kg (60.1 vs. 54.2; P<0.05). Broilers fed microencapsulated essential oil in their diet had a higher (P<0.05) EEF than those fed free essential oil. The addition of savory essential oil at 100 and 150 mg/kg of diet reduced (P<0.05) the lipid peroxidation in broilers meat stored for 60 and 90 days compared to the control. Lipid peroxidation of meat was lower (P<0.05) in broilers fed microencapsulated essential oil in the diet than those fed free essential oils. The addition of savory essential oil at different levels of 50, 100, and 150 mg/kg diet reduced the count of coliforms in the ileum compared to the control (P<0.05). Moreover, the data indicated that the addition of the essential oil at 100 and 150 mg/kg diet reduced the number of Escherichia coli (P<0.05). The bacterial count of coliforms and E. coli was lower in broilers fed microencapsulated essential oil than those fed free essential oil.
Conclusions: The results of this study showed that supplementation of Satureja khuzistanica essential oil in the diet improved broilers' performance and intestinal microflora. Microencapsulation of savory essential oil with alginate improved broiler growth performance, EEF, and increased the antibacterial activity of the essential oil which resulted in a further decrease of pathogenic bacteria. According to the findings of this study, 100 mg of microencapsulated savory essential oil per kg of broilers’ diet can be recommended due to its beneficial effects on performance, oxidative stability of meat, and intestinal microflora.

Keywords

Main Subjects


Ariaii P., Tavakolipour H., Rezaei M. and Elhamirad A. H. 2013. Antimicrobial activity of methyl cellulose based edible film enriched with Pimpinella affinis oil on the Hypophthalmichthys molitrix fillet under refrigerator storage condition. Journal of Food Processing and Preservation, 5(1), 13-26. (In Persian).
Brenes A. and Rourab E. 2010. Essential oils in poultry nutrition: Main effects and modes of action. Animal Feed Science and Technology, 158(1): 1-14.
Doyle C. A., Davies R. E., Krishnan R., Khaund R. and Couch J. R. 1992. Studies on the taste performance of the chick. Poultry Science, 41(3): 781-784.
Ebrahiminejad S., Khosravinia H. and Alirezaei M. 2014. Effect of administration of Savory (Satureja Khuzistanica) essential oil in drinking water on performance and antioxidative potential of thigh meat in broiler chicken. Animal Production, 16(1): 53-62.
Farsam H., Amanlou M., Radpour M. R., Salehinia A. N. and Shafiee A. 2004. Composition of the essential oils of wild and cultivated Satureja khuzistanica Jamzad from Iran. Flavour and Fragrance Journal, 19(4): 308-310.
Franz C., Baserb K  .H. C. and Windischc W. 2010. Essential oils and aromatic plants in animal feeding – a European perspective. A review. Flavour and Fragrance Journal, 25: 327-340.
Goodarzi M., Mohtashamipour N. and Modiri D. 2014. The effect of savory (Satureja khuzistanica) essential oils on performance and some blood biochemical parameters of Ross and Cobb broilers. Annual Research and Review in Biology, 4(24): 4336-4343.
Hafeez A., Manner K., Schieder C. and Zentek J. 2016. Effect of supplementation of phytogenic feed additives (powdered vs. encapsulated) on performance and nutrient digestibility in broiler chickens. Poultry Science, 95: 622-629.
Halle I. 2001. Effects of essential oils and herbal mixtures on growth of broiler chicks. In Proc. Symp. Vitamine und Zusatzstoffe in der Ernährung von Mensch und Tier, Jena, Thüringen, Germany. Inst. Ernähr. Biol. Pharm. Fak, Friedrich-Schiller-Univ., Jena, Germany. Pp. 439-442.‏
Hamzeh A. and Rezai M. 2015. Sodium alginate with added thyme essential oil as a new method coating for rainbow trout fillet. Journal of Food Science and Technology, 12(46): 229-241. (In Persian).
Hoseynian-Bilandi S. H., Hosseini S. M., Mojtahedi M. and Bashtani M. 2018. Effect of Thyme and Ziziphora essence on performance, microbial population and immune response of broiler chickens. Animal Production Research, 7(3): 53-65. (In Persian).
Hosseini S. A. and Meimandipour A. 2018. Feeding broilers with thyme essential oil loaded in chitosan nanoparticles: an efficient strategy for successful delivery. British Poultry Science, 59(6): 669-678.
Hosseini S. A., Mohiti-Asli M. and Soleimani M. R. 2017. Poultry gut, immunity and health. First Edition, Kaj-e-Talaei Press. P. 454. (In Persian).
Jamroz D., Orda J., Kamel C., Wiliczkiewicz A., Wertelecki T. and Skorupinska J. 2003. The influence of phytogenic extracts on performance, nutrient digestibility, carcass characteristics, and gut microbial status in broiler chickens. Journal of Animal and Feed Sciences, 12(3): 583-596.
Jamroz D., Wiliczkiewicz A., Wertelecki T., Orda J. and Skorupińska J. 2005. Use of active substances of plant origin in chicken diets based on maize and locally grown cereals. British Poultry Science, 46(4): 485-493.‏
Jamzad Z. 1994. A new species of the genus Satureja from Iran. Iranian Journal of Botany, 6(2): 215-218.‏
Kamel C. 2001. Tracing modes of action and the roles of plant extracts in non-ruminants: Recent Advances in Animal Nutrition. Nottingham University Press. Pp. 135-150.‏
Khosravinia H., Ghasemi S. and Alavi E. R. 2013. The effect of savory (Satureja khuzistanica) essential oils on performance, liver and kidney functions in broiler chickens. Journal of Animal and Feed Sciences, 22(1): 50-55.‏
Langhout P. 2000. New additives for broiler chickens. World Poultry, 16: 22-27.
Masouri L., Salari S., Sari M., Tabatabaei S. and Masouri B. 2017. Effect of feed supplementation with Satureja khuzistanica essential oil on performance and physiological parameters of broilers fed on wheat or maize-based diets. British Poultry Science, 58(4): 425-434. 
Masoury B., Salari S., Khosravinia H., Vakili tabatabaei S. and Mohammadabadi T. 2015. Effects of dietary Satureja khuzistanica essential oils and α-tocopherol on productive performance, organ weights, blood lipid constituents and antioxidative potential in heat stressed broiler chicks. Europian Poultry Science, 79: 1-14.
Mellor S. 2000. Nutraceuticals-alternatives to antibiotics. World Poultry, 16(2): 30-33.‏
Mersadi T., Mohiti-Asli M. and Darmani-Kuhi H. 2019. Effects of microencapsulated ajowan essential oil on growth performance and intestinal microflora of broilers. Animal Production, 21(4): 521-531. (In Persian).
Moghaddam F .M., Farimiani M. M., Salahvarzi S. and Amin G. 2007. Chemical constituents of dichloromethane extract of cultivated Satureja khuzistanica. Evid. Based Complement. Alternative Medicine, 4: 95-98.
Mohiti-Asli M. and Ghanaatparast-Rashti M. 2017a. Comparison of the effect of two phytogenic compounds on growth performance and immune response of broilers. Journal of Applied Animal Research, 45(1): 603-608.
Mohiti-Asli M. and Ghanaatparast-Rashti, M. 2017b. Comparing the effects of a combined phytogenic feed additive with an individual essential oil of oregano on intestinal morphology and microflora in broilers. Journal of Applied Animal Research, 45: 1-6.
Mohiti-Asli M., Hosseini S. A., Meymandipur A. and Mahdavi A. 2011. Phytogenics in animal nutrition. Animal Science Research Institute Press. P. 317. (In Persian).
Munin A. and Edwards F. 2011. Encapsulation of natural polyphenolic compounds. Pharmaceutics, 3: 793-829.
Nooshkam A., Mumivand H., Hadian J., Alemardan A. and Morshedloo M. R. 2017. Drug yield and essential oil and carvacrol contents of two species of Satureja (S. khuzistanica Jamzad and S. rechingeri Jamzad) cultivated in two different locations. Journal of Applied Research on Medicinal and Aromatic Plants, 6: 126-130. (In Persian).
Parvar R., Khosravinia H. and Azarfar A. 2014. Influence of supplementation of Satureja khuzestanica essential oils in drinking water on digestive organ size and carcass characteristics broiler chickens reared under heat stress. Advances in Bioresearch, 5(1): 106-110.‏
Platel K. and Srinavasan K. 2000. Stimulatory influence of select spices on bile secretion in rates. Nutrition Research, 20: 1493-1503.
Rashidipour M., Ezatpour B., Talei G. R. and Pournia Y. 2016. The carvacrol level and antibacterial properties of industrial and laboratory essential oils of the wild and cultivated Satureja khuzestanica. Journal of Essential Oil Bearing Plants, 19(3): 519-528.
Reisinger N., Steiner T., Nitsch S., Schatzmayr G. and Applegate T. J. 2011. Effects of a blend of essential oils on broiler performance and intestinal morphology during coccidial vaccine exposure. Journal of Applied Poultry Research, 20(3): 272-283.‏
Ross Broilers Manual. 2012. Ross 308 broiler nutrition manual. Ross Broiler Ltd., Newbridge, Midlothian, UK.
Rozmehr F., Chashnidel Y., Rezaei M., Mohiti-Asli M. and Mottaghi-Talab M. 2018. The effect of thyme and cinnamon microencapsulated essential oils on performance, some blood parameters and carcass characteristic in boiler chicks. Research on Animal Production, 8(17): 34-42. (In Persian).
Saadat M., Pournourmohammadi S., Donyavi M., Khorasani R., Amin G., Salehnia A. N. and Abdollahi M. 2004. Alteration of rat hepatic glycogen phosphorylase and phosphoenolpyruvate carboxykinase activities by Satureja khuzistanica Jamzad essential oil. Journal of Pharmacy and Pharmaceutical Sciences, 7: 310-314.
Song S., Liu L., Shen H., You J. and Luo Y. 2011. Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Control, 22: 608-615.
Wiegand I.,  Hilpert K. and Hancock R. E. W. 2008.  Agar and broth dilution methods to determine the minimal inhibitory concentration (MIC) of antimicrobial substances. Nature Protocols, 3(2): 163-175.
Williams P. and Losa R. 2001. The use of essential oils and their compounds in poultry nutrition. World Poultry Science, 17(4): 14-15.
Windisch W., Schedle K., Plitzner C. and Kroismayr A. 2008. Use of phytogenic products as feed additives for swine and poultry. Journal Animal Science, 86: 140-148.
Zeng Z., Zhang S., Wang H. and Piao X. 2015. Essential oil and aromatic plants as feed additives in non-ruminant nutrition: a review. Journal of Animal Science and Biotechnology, 6(1): 7-17.‏