Characteristics of Essential Oils of Apiaceae Family : Their Chemical Compositions, in vitro Properties and Effects on Broiler Production

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  • Ali Usman
    Department of Animal Nutrition, University of Veterinary and Animal Sciences
  • Naveed Saima
    Department of Animal Nutrition, University of Veterinary and Animal Sciences
  • Qaisrani Shafqat Nawaz
    Department of Animal Nutrition, University of Veterinary and Animal Sciences
  • Mahmud Athar
    Department of Poultry Production, University of Veterinary and Animal Sciences
  • Hayat Zafar
    Department of Animal Sciences, University of Veterinary and Animal Sciences, Jhang Campus
  • Abdullah Muhammad
    Department of Animal Nutrition, University of Veterinary and Animal Sciences
  • Kikusato Motoi
    Animal Nutrition, Life Sciences, Graduate School of Agricultural Science, Tohoku University International Education and Research Center for Food and Agricultural Immunology, Graduate School of Agricultural Science, Tohoku University
  • Toyomizu Masaaki
    Department of Animal Nutrition, University of Veterinary and Animal Sciences Animal Nutrition, Life Sciences, Graduate School of Agricultural Science, Tohoku University International Education and Research Center for Food and Agricultural Immunology, Graduate School of Agricultural Science, Tohoku University Faculty of Animal Science, Veterinary Science and Fisheries, Agriculture and Forestry University

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  • Characteristics of Essential Oils of <i>Apiaceae </i>Family: Their Chemical Compositions, <i>in vitro </i>Properties and Effects on Broiler Production

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<p>There has been an upsurge of interest in the phytobiotics coincident with the onset of the potential ban on the use of antibiotic growth promoters (AGPs) in the broiler industry and because many kinds of nutraceuticals play an important role in improving growth performance, feed efficiency, and gut health of broilers. In the previous years, significant biological activities of essential oils (EOs) belonging to phytobiotics were observed, including antibacterial, antifungal, antiviral, and antioxidant properties. We found new perspectives on the roles of EOs, particularly extracts from the Apiaceae family, which is one of the largest plant families, in potential replacement of AGPs, and on the chemical composition involved in regulating microorganism activity and oxidative damage. Furthermore, the positive effects of EOs on broiler production and the possible mechanisms inducing the involvement of gut health and growth performance have been studied.</p>

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