Effect Of Adding Oregano Oil In Diet On Performance Of Weaned Piglets And Finisher

In recent years,a series of problems such as bacterial resistance,antibiotic residues,and environmental pollution caused by the abuse of antibiotics in feed have become increasingly prominent.The livestock husbandry industry urgently needs to develop new additives that can promote the health of livestock and poultry,have no residue,no pollution,and are safe and efficient.Oregano oil is an active substance extracted from natural plants and has antibacterial,bactericidal and anti-abdominal effects.Previous research in the laboratory found that adding oregano oil to diets not only promotes the health of broilers,but also reduces the abdominal fat percentage and increases the weight of leg muscles in broilers.In order to study the effect of oregano oil on performance,immune function,carcass quality and meat quality of weaned pigs and finishing pigs,the study used Duchangchang three-element hybrid pigs and finishing pigs as objects to add a certain dose to the diet.Oregano oil,observing the effect of oregano oil on performance and intestinal barrier of weaned piglets,and its effect on performance and meat quality of finishing pigs,aims to provide experimental basis for the promotion and application of oregano oil in pig production.Study 1:ninety-six healthy,weaned piglets were weighed and numbered one by one and randomly divided into two groups(control group: basal diet fed to piglets(CP=17%),treatment group: fed on basal diets.Above 400 g/t of diet,3 replicates per group,and 16 piglets per replicate,the average weight difference was not significant between trials.Pre-feeding was conducted for 3 days before the test and 28 days during the test period.During the test period,the pigs were fed four times a day.The piglets were allowed to feed freely and freely drink water daily.Observe the health status of the piglets daily,and record the amount of each feed intake and the rate of death.After the end of the trial,weighing,slaughter,and blood sampling were performed,and piglet-related samples were collected to determine the intestinal barrier function of the piglets.Study 2:a total of 30 fattening pigs with similar body weights and healthy batches were weighed and numbered one by one and randomly divided into two groups(control group: basal diets fed to fattening pigs(CP=15%),treatment group: feeding 400 g/t oregano oil diets were added to the basal diet.Each group had 3 replicates with 5 finishing pigs per replicate.There was no significant difference in mean body weight at the start of the trial.Feeding and management are the same as those of piglets in the experiment.The test period is 60 days.After the end of the experiment,the animals are slaughtered to receive blood and the longissimus dorsi muscle is collected to determine the relevant muscle quality indicators of the longissimus dorsi muscle in finishing pigs.Research indicates:1.Adding 400 g/t of oregano oil to the weaned piglet diet had no significant effect on its growth performance,but it could significantly increase the serum thyroid hormone content,significantly reduce the serum immunoglobulin content,and improve the ileal mucosal flora of piglets.,Reduce the number of harmful bacteria,increase the number of beneficial bacteria;Improve the disease resistance of piglets and reduce the mortality rate of piglets.2.Adding 400 g/t oregano oil to the diet had no significant effect on the growth performance of finishing pigs,but it could significantly reduce serum urea nitrogen content,increase protein anabolism,increases crude fat content in longissimus dorsi muscle,increase eye muscle area of finishing pigs,and reduce back fat thickness.Improved carcass quality for finishing pigs.