Healthy gut has proven to be a key determinant of productivity in modern swine production. The gut microbiota of pigs supports physiology through several interconnected functions such as nutrient metabolism, gut barrier integrity, immune system development among others.
Research indicates that essential oils found in species such as cinnamon, oregano and thyme have potential as phytogenic feed additives in swine nutrition. Their bioactive constituents, including eugenol, thymol and carvacrol have demonstrated antimicrobial, antioxidant, and anti-inflammatory activities.
In swine, dietary supplementation with essential oils has been associated with changes in gastrointestinal microbial populations, antioxidant status, immune responses and intestinal morphology. Through these mechanisms, essential oils have the potential to influence nutrient utilization, feed intake, intestinal health, and animal performance.
Their antimicrobial properties have also generated interest in their application as complementary strategies for reducing dependence on antibiotic growth-promoting agents.
A major limitation is the considerable variability in the chemical composition and biological activity of essential oil products. Factors including botanical source, extraction method, concentration of bioactive constituents, inclusion level, animal age and health status, dietary composition, and environmental conditions may influence their efficacy.
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