|
Botanical additives are natural constituents from various botanicals, used for instance in animal feeds. Botanical additives may be divided into 5 categories as listed below: Antibacterial effects Botanical additives with antibacterial properties include, among others, additives based on the utilization of active constituents from plants of the ''Rutaceae''-, ''Lamiaceae''- and ''Allium''-families. Examples of plants could be: * Citrus fruits, such as lemons, grapefruits and oranges * Spices, such as oregano, rosemary,〔Bozin, Biljana et al. (2007): Antimicrobial and Antioxidant Properties of Rosemary and Sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) Essential Oils. Journal of Agricultural Food Chemistry (2007) 55, 7879-7885.〕 thyme〔Hashemipour, H. et al (2013): Effect of thymol and carvacrol feed supplementation on performance, antioxidant enzyme activities, fatty acid composition, digestive enzyme activities, and immune response in broiler chickens. Poultry Science (2013) 92, 2059–2069.〕 and sage〔Bozin, Biljana et al. (2007): Antimicrobial and Antioxidant Properties of Rosemary and Sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) Essential Oils. Journal of Agricultural Food Chemistry (2007) 55, 7879-7885.〕 * Vegetables, such as garlic and onions〔Nuutila, Anna Maria et al. (2003): Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity. Food Chemistry (2003) 81, 485–493.〕 Antioxidative effects Botanical additives with antioxidative properties include, among others, additives based on the utilization of active constituents from plants of the ''Lamiaceae''-, ''Rutaceae''-, ''Vitis''-and ''Camellia''-families. Examples of plants could be: * Spices, such as rosemary, thyme, oregano and sage * Citrus fruits,〔Callaway, T.R. (2008): Citrus Products Decrease Growth of E. coli O157:H7 and Salmonella Typhimurium in Pure Culture and in Fermentation with Mixed Ruminal Microorganisms In vitro. Foodborne Pathogens and Disease. Vol. 5, No. 5, 2008.〕 such as lemons, grapefruits and bitter oranges * Grapes〔Baydar, Nilgün Göktürk et al. (2003): Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts. Food Control 15 (2004) 335–339.〕 (especially certain red-wine grapes) * Tea〔Hossain, Elias et al. (2012): Dietary supplementation of green tea by-products on growth performance, meat quality, blood parameters and immunity in finishing pigs. Journal of Medicinal Plants Research Vol. 6(12), 2458-2467.〕 Nitrogen-controlling effects Botanical additives with nitrogen-controlling properties include, among others, additives based on the utilization of active constituents from plants of the ''Agavaceae''-, ''Roseaceae''- and ''Rutaceae''-families. Examples of plants could be: * Yucca schidigera〔Herpin, P., Vincent, A., Cheeke, P.R. (2004): Effect of feeding Yucca schidigera (DK Powder) to the sow on piglet blood oxygenation and survival. American Society of Animal Science (2004) 55, 145-150.〕 * Quillaja saponaria〔Veit, M. et al. (2011): Effects of phytogenic feed additives containing Quillaja saponaria on ammonia in fattening pigs in “Animal hygiene and sustainable livestock production. Proceedings of the XVth International Congress of the International Society for Animal Hygiene”, Vienna, Austria, 3–7 July 2011, Volume 3, pp. 1255-1257.〕 * Lemons, grapefruits and oranges Immune-stimulating effects Botanical additives possessing various immune-stimulating properties include, among others, additives based on the utilization of active constituents from a variety of herbs, including for instance: * Fenugreek〔Alloui, N. et al. (2012): Utilization of Fenugreek (Trigonella Foenum-Graecum) as Growth Promoter for Broiler Chickens. Journal of World's Poultry Research (2012) 2, 25-27〕 * Turmeric〔Akbarian et al. (2012): Influence of turmeric rhizome and black pepper on blood constituents and performance of broiler chickens. African Journal of Biotechnology Vol. 11(34), pp. 8606-8611.〕 * Chicory〔Llorach et al (2004): Lettuce and Chicory Byproducts as a Source of Antioxidant Phenolic Extracts. J. Agric. Food Chem. 2004, 52, 5109-5116.〕 Taste-improving effects Botanical additives possessing various taste-improving properties include, among others, additives based on the utilization of active constituents from a variety of plants, including for instance: * Fenugreek〔Alloui, N. et al. (2012): Utilization of Fenugreek (Trigonella Foenum-Graecum) as Growth Promoter for Broiler Chickens. Journal of World's Poultry Research (2012) 2, 25-27.〕 * Anise〔Gülcin et al (2003): Screening of antioxidant and antimicrobial activities of anise (Pimpinella anisum L.) seed extracts. Food Chemistry 83 (2003) 371–382.〕 * Rosemary〔Bozin, Biljana et al. (2007): Antimicrobial and Antioxidant Properties of Rosemary and Sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) Essential Oils. Journal of Agricultural Food Chemistry (2007) 55, 7879-7885.〕 ==References== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Botanical additives」の詳細全文を読む スポンサード リンク
|