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首页> 外文期刊>Archives of Biological Sciences >ANTIMICROBIAL EFFECT OF DIETARY OREGANO ESSENTIAL OIL AGAINST VIBRIO BACTERIA IN SHRIMPS
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ANTIMICROBIAL EFFECT OF DIETARY OREGANO ESSENTIAL OIL AGAINST VIBRIO BACTERIA IN SHRIMPS

机译：虾中矿物质精油对弧菌的抑菌作用

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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.
机译：评估了牛至饮食中精油对虾弧菌细菌生长的影响。喂虾：（i）用百里香酚含量高的牛至油食用; （ii）含有高香芹酚含量的牛至油的食品，以及（iii）不含牛至油的食品（对照品）。动物被三种弧菌感染（创伤，溶血副溶血性霍乱和霍乱）。在补充了牛至油的动物的组织中，弧菌的微生物数量显着降低（p <0.05）。我们得出的结论是，用牛至油在虾中进行膳食补充可以使对虾的体内产生抗菌活性。

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