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Plant extraction of oregano oil in livestock and poultry
In today's world, as living standards continue to rise, there is a growing demand for green, non-polluting, and residue-free food. The use of chemically synthesized antibiotics in animal feed has become increasingly problematic due to concerns over drug residues and the development of antibiotic resistance. As a result, many countries have imposed stricter regulations on the use of antibiotics in agriculture. In response, plant-based alternatives such as oregano oil have gained popularity. Oregano oil, known for its natural antibacterial, antioxidant, anti-cancer, and anti-coccidial properties, can enhance immunity, improve feed efficiency, and promote animal growth. It has been approved by the Ministry of Agriculture as a safe feed additive, valued for its eco-friendly nature, lack of toxicity, and absence of drug resistance.
Although oregano oil is widely used in modern livestock production, most applications (over 95%) involve synthetic carvacrol rather than naturally extracted oregano oil. This is mainly due to the relatively high cost of extraction and the complexity of the process. However, the natural version offers a broader range of benefits compared to its synthetic counterpart.
**1. The Difference Between Synthetic and Natural Oregano Oil**
**1.1 Synthetic Oregano Oil**
Synthetic oregano oil typically has an unpleasant taste and a strong pungent odor. Its composition is usually limited to one or two main compounds, making it less effective against internal infections such as those affecting the stomach. Additionally, it lacks the growth-promoting effects seen in natural oregano oil.
**1.2 Natural Extraction of Oregano Oil**
**1.2.1 Chemical Properties of Oregano Oil**
Oregano oil is a volatile essential oil extracted from the oregano plant, which is native to the Mediterranean region. It has a distinct, aromatic scent that sets it apart from other similar plants like hyssop. The oil has a slightly spicy flavor and contains a complex mixture of compounds. According to the USDA’s “Phytochemistry and Plant Ecology†database, oregano contains around 50 different chemical components, more than 30 of which are known for their antibacterial properties.
The primary components of oregano oil include thymol, carvacrol, γ-terpinene, and p-isopropyltoluene. These compounds not only contribute to its antimicrobial activity but also play a role in the biosynthesis of other beneficial substances. The exact composition of oregano oil can vary depending on factors such as geographic location, harvest time, and the part of the plant used. For example, oregano grown in central and western China may have different chemical profiles.
Studies have shown that the concentration of these compounds fluctuates throughout the growing season. Research by D. Vokou (1993) found that the levels of key components in oregano oil are influenced by latitude. Similarly, Zheng Guohua et al. (1999) conducted gas chromatography analysis of thymol content in oregano samples collected from Hubei Province between May and October. Their findings showed that the highest concentration of volatile oils was observed in July, with the highest thymol content recorded between July and August.
These variations highlight the importance of proper harvesting and processing techniques to maximize the effectiveness of natural oregano oil. While synthetic alternatives may be more cost-effective, they often lack the full spectrum of benefits provided by the naturally extracted form.