Uso de óleos essenciais na alimentação de bovinos de corte: revisão de literatura

Abstract

The use of antibiotics in animal production has been a cause for great concern regarding antimicrobial resistance and public safety, therefore, there is a growing search for substitutes for antibiotics. In recent decades, plant-derived food additives, such as essential oils (EO), have been widely investigated as an alternative due to their biological functions. In this context, the objective of this literature review is to carry out a bibliographical survey on the use of essential oils in beef cattle feed and their effects on production performance. Essential oils are secondary metabolites present in many plants, which have demonstrated positive effects on productive performance, their ability to modify ruminal fermentation by inhibiting the growth of gram-positive and gram-negative ruminal bacteria, resulting in the reduction of methanogenesis, reducing methane and acetate concentrations while increasing propionate concentrations. They also have antioxidant activity, prevention and treatment of internal and external parasites. However, there are still some obstacles to its use, as they require a better understanding of its mechanism of action, dosages and use alone or in a blend. Therefore, EO has the potential to be used as an additive in the diet of beef cattle, however more studies are still needed to expand understanding and its use as an additive.