جستجوی مقالات مرتبط با کلیدواژه "marjoram" در نشریات گروه "دامپزشکی"

Salmonellosis is one of the important diseases in the poultry industry, which also causes public health concerns.

We studied the effects of enrofloxacin and herbal medicines on growth performance, blood parameters, meat oxidation, and cecal microbial population in broilers challenged with Salmonella enterica serovar Typhimurium (ST).

A total of 240 one-day-old (male) Ross 308 broiler chicks were randomly divided into 6 groups: negative and positive control, enrofloxacin, and three herbal medicines (A, B, and C) containing different proportions of cinnamon, thyme, licorice, and marjoram extracts with compounds of organic acids. The dosage of enrofloxacin and A, B, and C herbal medicines were 1, 1, 1, and 2 mL/L in drinking water, respectively, prescribed from days 16 to 21. On day 10, all groups except negative control were challenged with 1 mL suspension containing 1×107 CFU/mL ST. Performance traits were measured in intervals of 1-10, 11-24, 25-42, and 1-42 days. Blood parameters, meat oxidation, and cecal microbial population were measured on day 21.

Among the challenged groups, medicine C and enrofloxacin showed the lowest levels of Salmonella infection (P<0.05). Medicine B had a better effect on performance traits (P<0.05). Medicine A had the lowest amount of malondialdehyde in meat. Medicines A and B caused the lowest cholesterol and triglyceride concentration in serum (P<0.05).

The above-mentioned herbal medicines can be used as beneficial additives in poultry nutrition to improve growth performance, reduce the Salmonella population in the gastrointestinal tract, and cholesterol, triglycerides, and meat oxidation.

Th is research examined the antimicrobial eff ect of Lavandula stoechas (lavender) and Origanum majorana (marjoram) essential oil against three pathogens: Staphylococcus aureus, Streptococcus agalactiae, and Escherichia coli. Gas chromatography- mass spectrometry (GC/MS) analysis revealed that the main components of the lavender and marjoram oils were 17-Pentatriacontene, Linalyl acetate, Eucalyptol, linalool and 3-Cyclohexene-1-ol,4-methyl-1-(1-methylethyl)-,(R)-, α-terpineol, P-cymene, respectively. Broth dilution testing was performed using autoclaved whole milk instead of broth to determine minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of essential oils alone and in combination. In addition, time-kill assay of lavender and marjoram oils were determined in milk up to 24 h. MIC values ranged from 3.12 - 4.37% v/v and MBC between 6.25 - 8.75% v/v for the lavender. Th e MIC and MBC of the marjoram ranged from 0.62 - 1.87% v/v and 1.25 - 3.75% v/v, respectively. Th e MIC ranged from 2.5 - 5% v/v and MBC between 5 - 10% v/v for lavender + marjoram combination. In time-kill assays, the presence of lavender and marjoram oils at a sub-MIC concentration signifi cantly reduced the bacterial population in 4, 10 and 24 h. Generally, essential oil of marjoram had greater antibacterial activity than lavender against all mastitis-causing pathogens tested and has the potential to be evaluated as an alternative or adjunct to antibiotics in the treatment of bovine mastitis.