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Plant extraction of oregano oil in livestock and poultry
In recent years, as living standards continue to rise, green food that is non-polluting, residue-free, and environmentally friendly has become a popular choice among consumers. However, the increasing concerns over food safety have led to stricter regulations on the use of chemically synthesized antibiotics in animal feed due to issues like drug residues and antibiotic resistance. As a result, many countries are phasing out or limiting the use of such antibiotics. In this context, oregano oil, a natural plant extract with antibacterial, antioxidant, anti-cancer, and anti-coccidial properties, has emerged as a promising alternative. It enhances immune function, improves feed efficiency, and promotes animal growth without causing toxicity or leaving harmful residues. Oregano oil has been officially recognized by the Ministry of Agriculture as a safe feed additive for long-term use.
Despite its benefits, the production of oregano oil is complex and costly. Due to these challenges, most modern livestock operations (over 95%) rely on synthetic carvacrol instead of naturally extracted oregano oil. This shift raises questions about the differences between synthetic and natural oregano oil and their respective effects on animal health and performance.
**1. The Difference Between Synthetic and Extracted Oregano Oil**
**1.1 Synthetic Oregano Oil**
Synthetic oregano oil typically has a strong, unpleasant odor and lacks the complexity of natural extracts. It consists mainly of a single compound, which may be effective at killing bacteria on the skin but less so when it comes to internal infections. Additionally, it does not contribute to growth promotion and may not offer the same broad-spectrum benefits as the natural version.
**1.2 Extracted Oregano Oil**
Extracted oregano oil is derived from the oregano plant through distillation or other extraction methods. It possesses a distinct, aromatic scent and is known for its diverse chemical composition. According to the USDA's "Phytochemistry and Plant Ecology" database, oregano contains approximately 50 compounds, more than 30 of which have antibacterial properties. The main components include thymol, carvacrol, γ-terpinene, and p-isopropyltoluene. These compounds vary depending on factors such as geographical location, harvest time, and the part of the plant used.
Research by D. Vokou (1993) showed that the concentration of these compounds can differ based on latitude. Similarly, Zheng Guohua et al. (1999) found that the essential oil content in oregano grown in Hubei Province reached its peak in July, with thymol levels being particularly high during this period. This indicates that the timing of harvest plays a crucial role in determining the quality and potency of the extracted oil.
Overall, while synthetic alternatives may be more cost-effective, they often lack the full range of beneficial compounds found in naturally extracted oregano oil. For those seeking a safer, more effective option, natural oregano oil remains a superior choice in promoting animal health and sustainable farming practices.