SHELF LIFE AND BENEFITS OF OREGANO AND PURPLE GARLIC AS AN ALTERNATIVE TO ZINC OXIDE
Supporting Agencies
- Centro para el Desarrollo Tecnológico Industrial (CDTI) del Ministerio de Ciencia, Innovación y Universidades
- Programa Operativo FEDER de Crecimiento Inteligente
Abstract
Weaning is one of the most critical stages in pig production, often giving rise to diarrhoea. ZnO has been widely used, until its ban in Europe in 2022. The bioactive compounds of oregano and purple garlic are the subject of study in this research for their medicinal properties and could be alternatives to ZnO and antibiotics.
Seven dietary treatments were compared: a negative control group (basal diet), a positive control group with zinc oxide (2500 mg/kg of food), two groups with oregano essential oil at 0.4% and 1.2%. respectively, two groups with ground purple garlic at 0.4% and 2% respectively, and one group with oregano essential oil at 1.2% combined with ground purple garlic at 2%. The treatments were carried out after weaning at 21 days, for 2 weeks in the pre-starter and for 5 weeks in the starter. At the end of 10 weeks, the piglets were weighed, and necropsy was performed to take samples of the jejunum and ileum and evaluate their morphometry. We have studied the impact of the degradation of nutraceuticals during their storage in silos, as well as its impact on the morphometry of the jejunum and ileum and its influence on productive performance such as average daily gain and conversion rate.
When evaluating the degradation of bioactive compounds in feed, stored for 5 weeks, it was concluded that there was a 30% loss in both oregano and purple garlic. However, there were no significant differences in productive performance and intestinal morphometry between the treatment with zinc oxide and the combination of 2% ground purple garlic and 1.2% oregano essential oil. In conclusion, these doses are a good alternative as growth promoters and for the prevention of post-weaning diarrhoea.
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