Plant extracts that improve and maintain productivity during day-to-day challenges
Plants produce a diverse array of secondary metabolites, which are biologically active and exert beneficial effects on the physiology of the respiratory tract, oxidative status, gut flora, feed digestion, growth performance, milk and meat quality, nutrient absorption, and immunity.
Consequently, products based on plant extracts can be used as alternatives to maintain and enhance productivity during the daily challenges of the poultry and livestock industries.
The use of natural products has five key advantages:
- Strengthens the physiological defense mechanisms of the animals
- Reduces the need for antibiotics
- Does not create resistance nor residues in meat or eggs
- Is environmentally friendly
- Is well accepted by consumers
Essential oils relieve heat stress
Heat stress occurs when the amount of heat produced by an animal surpasses its capacity to dissipate the heat to the surrounding environment. Heat stress is associated with increased mortality, digestive problems, metabolic imbalance, muscle dysfunction, and impaired productivity across species.
Essential oils relieve heat stress through three main mechanisms of action:
- Improving the oxidative status of the animals
- Counteracting certain metabolic processes that lead to inflammation
- Adding a fresh flavor to drinking water for an instant relief
Articles about: Heat stress
Essential oils, natural support during respiratory diseases
In risky moments, essential oils optimize the functioning of the respiratory system:
- Essential oils reinforce the physiological cleaning system of the respiratory airways
- Essential oils prevent the accumulation of mucus
- Essential oils have a mild natural antimicrobial effect
- Essential oils stimulate feed intake, which is crucial for productivity
Whenever there is a respiratory challenge, essential oils can be given together with the pharmaceutical treatment of choice to speed up the recovery.
Articles about: Respiratory health
Essential oils improve the quality and taste of meat
The administration of essential oils, especially during the finisher stages, improves the taste and quality of meat:
- Raising the pH of the meat: a higher pH after slaughter is related to a better appearance and higher water retention.
- Neutralizing free radicals: antioxidant essential oils prevent oxidative damages in proteins and fats, improving water retention, flavor, juiciness and tenderness while extending shelf life.
- Preventing microbiological contamination of the carcass
- Boosting slaughter performance
- Reducing the deposition of fats in the abdomen of broilers
Articles about: Meat quality
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