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Antimicrobial effect of dietary oregano essential oil against Vibrio bacteria in shrimps

2014; University of Belgrade, University of Novi Sad; Volume: 66; Issue: 4 Linguagem: Inglês

10.2298/abs1404367g

1821-4339

Martina Hilda Gracia-Valenzuela, Marcela de Jesús Vergara-Jiménez, María Elena Báez‐Flores, Francisco Cabrera‐Chávez,

Bee Products Chemical Analysis

The effect of dietary oregano essential oils on the growth of Vibrio bacteria in shrimps was evaluated. Shrimps were fed: (i) food with oregano oil with a high level of thymol; (ii) food with oregano oil with a high level of carvacrol, and (iii) food without oregano oil (the control). The animals were infected by three species of Vibrio (vulnificus, parahaemolyticus and cholerae). The microbial counts of Vibrio species were significantly lower (p <0.05) in tissues from animals whose food was supplemented with oregano oil. We concluded that dietary supplementation of shrimps with oregano oil provides antimicrobial activity into the body of the penaeids.