A Comparative Study of the Anticlostridial Activity of Selected Essential Oils, Their Major Components and a Natural Product with Antibiotics
DOI:
https://doi.org/10.3923/ijps.2019.187.194Keywords:
<i> Clostridium perfringens</i>, antimicrobial agents, essential oils, natural product, necrotic enteritisAbstract
Background and Objective: The aim of this study was to evaluate the anticlostridial effect of natural promoter-volaille (NPV), selected essential oils (EOs) and their major components (MCs) as well as certain antibiotics on Clostridium perfringens strains responsible for necrotic enteritis in poultry. Materials and Methods: Anticlostridial activity was measured by determining the inhibition of bacterial growth. The microbroth dilution method was used to determine the minimal inhibitory concentration (MIC) for each compound. The minimum bactericidal concentration (MBC) value and the kinetics of action of the best products were tested. Results: Among the six essential oils tested, the oregano, thyme and clove essential oils were identified as being the most effective. The major components of these essential oils, namely, thymol, carvacrol and eugenol, showed the strongest bacterial activity at very low concentrations. NPV, a product made from the major components of essential oils, showed a high anticlostridial activity. For the eight antibiotics tested, enramycin showed the highest anticlostridial effect. A comparison of the bactericidal effect of the time course of enramycin and NPV demonstrated a high bactericidal activity. Conclusion: From these results it can be concluded that NPV could be an efficient natural alternative to antibiotics to fight and prevent some clostridial diseases in broiler chicken, since it has a destructive effect within only a few hours and at very low concentrations. Moreover, it reduces the risk of antimicrobial resistance associated with the overuse of antibiotics in the poultry industry.
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