This study was conducted to determine the effect of inclusion of fever tea (Lippia javanica) leaf meal in broiler diets on growth performance, carcass characteristics and fatty acid (FA) profiles over a 42-day feeding period. One hundred and eighty, one-day-old, broiler chicks were randomly allocated to the following four treatments: 1) negative control (commercial broiler diet only [Negcontrol]); 2) positive control (commercial broiler diet + prophylactic antibiotics [Poscontrol]); 3) commercial broiler diet without prophylactic antibiotics + 5 g of L. javanica per kg of feed (Ljav5) and 4) commercial broiler diet without prophylactic antibiotics + 12 g of L. javanica per kg of feed (Ljav12). Body weights (BW) and feed intake (FI) were recorded weekly and used to calculate feed conversion ratio (FCR) and average daily weight gain (ADG). At the end of the trial (day 42), all chickens were slaughtered at a local commercial abattoir for assessment of carcass characteristics and FA profiles of meat. The broilers fed L. javanica had significantly (P < 0.05) lower FI compared with the other two groups. However, the broilers in the Poscontrol and Ljav5 treatment groups had higher (P < 0.05) ADG, lower FCR and higher slaughter weights. L. javanica inclusion had no effect on the breast weight, thigh weight, carcass weight, and dressing percentage of the broilers. Most of the n-3 FA were not affected by diets except for the docosapentaenoic, which was found to be higher (P < 0.05) in the Ljav12 treatment group and the lowest in the Negcontrol. The broilers in the Negcontrol and Poscontrol groups had higher (P < 0.05) total saturated fatty acids (SFA). On the contrary, the L. javanica fed broilers had higher (P < 0.05) total polyunsaturated fatty acids (PUFA), total n-3 FA and PUFA:SFA ratio and also had significantly lower n-6:n-3 ratios compared with the other two treatment groups. No differences were observed with regards to total monounsaturated fatty acids (MUFA) and total n-6 FA. Overall, the findings from the study showed that inclusion of L. javanica in broiler diets at 5 g/kg feed has positive influences on growth performance, carcass characteristics and FA profiles of broiler meat.

Over the years, the use of management and feeding strategies to enhance pig productivity while minimizing the use of antibiotic growth promoters has grown. Antibiotic growth promoters have been widely used as feed additives to reduce diet-related stress and improve pig performance. However, increasing concern about the consequences of long-term and increased use of antibiotic growth promoters in animal production has led to a paradigm shift towards the use of natural organic alternatives such as plant essential oils and organic acids in pig nutrition to enhance growth. Antibiotic growth promoters endanger human health by allowing multidrug-resistant genes to be transferred horizontally from non-pathogenic to pathogenic bacteria, as well as directly between animals and humans. Scientific research shows that alternative growth promoters such as essential oils and organic acids appear to improve pigs’ ability to prevent pathogenic bacteria from colonizing the intestinal system, stabilizing the gut microflora and promoting eubiosis, as well as improving immunity and antioxidant stability. The purpose of this review was to provide an in-depth review of organic acids and essential oils as growth promoters in pig production, as well as their effects on productivity and meat quality. Organic acids and essential oils in pig diets are a safe way to improve pig performance and welfare while producing antibiotic-free pork.

This study was conducted to determine the perceptions of rural low-income consumers on meat quality and health issues associated with meat consumption. A total of 466 consumers in the Eastern Cape (EC) Province (South Africa (SA)) were randomly sampled, and principal component analyses (PCA) were used to analyse the data. With regard to purchasing decisions, correlation analysis was performed to establish the relationships between actual scores and mean scores so as to determine purchase motives and decisions. The major purchase point mentioned by all consumers was the supermarket (65%), and the reasons were that this purchase point was the most hygienic and the meat was fresh (35%). The estimated relationship showed a significant association between products consumed at home and the source of income of consumers. With regard to consumption patterns and health issues, most consumers were aware of nutritional balance issues (64%), and most were aware of the health risks associated with meat consumption (59%). It was concluded that consumer perceptions on the meat quality aspects associated with health and consumption patterns are affected by disposable income and cultural background.

The current study was conducted to investigate the effect of a humic acid and enzymes on growth performance, protein utilization, and blood parameter

The study evaluated the effects of Citrullus lanatus essential oils inclusion in diet on egg production, egg quality, and physiological parameters in layer hens. A total of 72 White Leghorn point-of-lay hens at 18 wk were used for the study. The hens were randomly allocated to following 3 dietary treatments: 1) commercial layer diet (control), 2) commercial diet + 1 g C. lanatus essential oil/kg feed (1gCL), and 3) commercial diet + 2 g C. lanatus essential oil/kg feed (2gCL). Each treatment was replicated 8 times arranged in completely randomized design. From the results, an increase in total weight gain, average daily feed intake, and average daily gain was observed with inclusion of the C. lanatus essential oil. In addition, the inclusion of C. lanatus in diet improved the egg mass and feed conversion ratio (FCR). Hens fed C. lanatus-containing diets had higher egg mass (1gCL, 53.35 g ± 0.71; 2gCL, 53.99 ± 0.71 g) compared with the control (52.90 ± 0.71). The C. lanatus containing diets also had lower FCR than the control (1gCL [2.18 ± 0.22] and 2gCL [2.16 ± 0.22] vs. control [2.20 ± 0.71]). With regards to egg quality parameters, inclusion of C. lanatus oil appeared to reduce shell weight and shell ratio, while increasing albumen height and Haugh unit. Diets containing C. lanatus had significantly higher amounts of stearic acid, and linoleic acid was highest (P < 0.05) in the 2gCL fed hens. Birds fed the 2gCL diet (15.29 ± 0.60) had the highest total polyunsaturated fatty acids, total n-6 fatty acids (14.81 ± 0.59) and also had the highest n-6/n-3 ratio. An increase hematological values was observed with inclusion of C. lanatus essential oils in diets. Moreover, tibia bone parameters were also significantly improved with inclusion of C. lanatus essential oils in diets. It can be concluded that C. lanatus essential oil positively affected egg production, and quality and health of layer hens can be used successfully as a natural feed additive.

This study was conducted to assess the effect of potassium humate and enzymes (Xylanase+Amylase+Protease) inclusion in diets on carcass characteristics, meat quality and fatty acid profiles of broilers fed canola-based diets. Two hundred and twenty broilers randomly allotted to 5 dietary treatments: the control (commercial broiler diet); CM (17.5% canola meal inclusion); CMEnz (17.5% CM inclusion+0.3 g/kg Axtra XAP); CMPh (17.5% CM inclusion+1.5% Potassium Humate, PH); and CMEnzPh (17.5% CM inclusion+1.5% PH+0.3 g/kg Axtra XAP) were slaughtered at day 42 for assessment of carcass and meat quality parameters. Diet had no effect on carcass traits apart from breast muscle weight and breast muscle index. The highest breast muscle weight was observed in broilers fed CMEnz (487.6±17.5 g) followed by those fed the control diet (474.37±17.5 g). Diet also had no significant dietary effect on pH, temperature, drip loss and shear force values of the breast muscle. However, diet significantly affected meat colour and water-holding capacity. Broilers in the control and CMPh groups (52.94±0.67 and 52.91±0.67) had the highest (p<0.05) values for lightness (L*), whilst those fed CMEnzPh had the lowest value (47.94±0.67). In contrast, CM group had the lowest (p<0.05) value for redness (a*) with CMEnzPh group having the highest values. The proportion of polyunsaturated fatty acids (PUFAs), n-6 and n-3 fatty acids and the PUFA/saturated fatty acid ratio were increased in CM-based diets containing enzymes and humic acid. It can, therefore, be concluded that CM can be included in broiler diets in the presence of enzymes and humic acid with positive effects on meat quality and important fatty acids that are beneficial to the health of consumers.