Brazilian red pepper leaves essential oil (Schinus terebinthifolius) in diets for feedlot lambs

Authors

  • Analisa Vasques Bertoloni Universidade de São Paulo. Faculdade de Medicina Veterinária e Zootecnia. Departamento de Nutrição e Produção Animal.
  • Daniel Montanher Polizel Universidade de São Paulo. Escola Superior de Agricultura “Luiz de Queiroz”. Departamento de Zootecnia. https://orcid.org/0000-0003-4160-2596
  • Marcos Vinícius de Castro Ferraz Júnior Universidade Federal do Amazonas
  • Gabriela Bagio Oliveira Universidade de São Paulo. Faculdade de Medicina Veterinária e Zootecnia. Departamento de Nutrição e Produção Animal
  • Alexandre Arantes Miszura Universidade de São Paulo. Faculdade de Medicina Veterinária e Zootecnia. Departamento de Nutrição e Produção Animal
  • José Paulo Roman Barroso Universidade de São Paulo. Faculdade de Medicina Veterinária e Zootecnia. Departamento de Nutrição e Produção Anima
  • André Storti Martins Universidade de São Paulo. Faculdade de Medicina Veterinária e Zootecnia. Departamento de Nutrição e Produção Animal
  • Lairana Aline Sardinha Universidade de São Paulo. Faculdade de Medicina Veterinária e Zootecnia. Departamento de Nutrição e Produção Animal
  • Arnaldo Cintra Limede Universidade de São Paulo. Faculdade de Medicina Veterinária e Zootecnia. Departamento de Nutrição e Produção Animal
  • Evandro Maia Ferreira Universidade de São Paulo. Escola Superior de Agricultura “Luiz de Queiroz”. Departamento de Zootecnia
  • Alexandre Vaz Pires Universidade de São Paulo. Faculdade de Medicina Veterinária e Zootecnia. Departamento de Nutrição e Produção Animal

DOI:

https://doi.org/10.11606/issn.1678-4456.bjvras.2020.157580

Keywords:

Additives, Performance, Ionophore, Vegetal extracts

Abstract

Essential oil (EO) from Brazilian red pepper leaves contains antimicrobial compounds that control Gram-positive bacteria in the rumen content, improving the efficiency of ruminal fermentation. The objectives of the present study were to evaluate the effects of the Brazilian red pepper leaves EO (Schinus terebinthifolius) as a substitute for monensin on performance, occurrence of coccidiosis by Eimeria ssp., carcass characteristics and meat composition of feedlot lambs. Forty-four lambs, 16 males (12 ½ Dorper × ½ Santa Inês and 4 Santa Inês) and 28 females (16 ½ Dorper × ½ Santa Inês and 12 Santa Inês), with 21.4 ± 1.05 kg of initial body weight (BW), were used in a randomized complete block design. The experiment lasted 56 days, divided into 2 periods of 28 days each. The treatments were defined by the inclusion of 8 ppm of monensin (MON), and the doses 0.14% (14EO), 0.28% (28EO) and 0.42% (42EO) of red pepper leaves essential oil (EO). At the end of 56 days, 32 lambs were slaughtered for the measurement of carcass parameters and meat composition. There was no interaction among treatments and periods for average daily gain (ADG), dry matter intake (DMI), feed efficiency (FE) and oocyst of Eimeria ssp. in feces. The treatments did not affect the ADG, DMI and FE; however, the monensin inclusion decreased the oocyst of Eimeria ssp. (P = 0.01). There was a tendency (P = 0.06) of increase in hot carcass yield for lambs fed 28EO compared to 14EO. In addition, the cold carcass yield was higher (P = 0.02) in the animals fed 28EO and 42EO. The subcutaneous fat thickness was not affected by the experimental diets; however, there was a tendency for lambs from 28EO and 42EO treatments to present higher body wall thickness (P = 0.07) and Longissimus muscle area (P = 0.07) when compared to MON. The higher doses of red pepper leaves EO increased the percentage of crude protein (P < 0.01) and mineral matter (P = 0.02) in the chemical composition of meat. Although the performance of lambs did not change, the inclusion of 0.28 and 0.42% red pepper leaves EO improve the carcass characteristics and change the meat composition, demonstrating the potential of the use of this additive in confined lamb diets. However, the monensin has greater potential to control coccidiosis in feedlot lambs compared with red pepper leaves EO.

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Published

2020-03-31

How to Cite

Bertoloni, A. V., Polizel, D. M., Ferraz Júnior, M. V. de C., Oliveira, G. B., Miszura, A. A., Barroso, J. P. R., Martins, A. S., Sardinha, L. A., Limede, A. C., Ferreira, E. M., & Pires, A. V. (2020). Brazilian red pepper leaves essential oil (Schinus terebinthifolius) in diets for feedlot lambs. Brazilian Journal of Veterinary Research and Animal Science, 57(1), e157580. https://doi.org/10.11606/issn.1678-4456.bjvras.2020.157580

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