Oregano-oil antagonist lipopolysaccharide (LPS) induced toxicity in pre- and post-hatch chick embryo

Abstract

Oregano essential oil (OEO), one kind of Labiata has been known for a long time as a popular remedy. The essential oil of oregano has anti-bacterial, anti-oxidant, anti-fungal and nematicidal properties mainly due to the basic constituents. Once the shell’s microbial barriers have been breached, Gram-negative bacteria are more capable of withstanding the antimicrobials present in the albumen. Eggs were divided into, control group (GI), LPS group (GII) and LPS plus OEO 0.5% group (GIII), as natural disinfectants. Statistical data were analysed, histopathological, RT-PCR and in situ hybridization studies were performed to explain the OEO modulatory role. Lipopolysaccharide (LPS) group represented the highest (P < 0.05) increase of embryonic mortality percentage, greatest significance (P < 0.01) egg weight loss, a decrease of hatchability and high teratogenic effect compared with those for other groups in all types of experiments. Chicks produced from egg subjected to oregano 0.5% and LPS significantly (P < 0.05) recorded large body weight gain, enhancement of hatchability and produces no teratogenic effects in the developing chicken. OEO modulates the effect of LPS in histopathological, RT-PCR and in situ hybridization studies throughout modulation of the Daam2 and Tbx2 gene expression towards the normal one. Using Oregano oil as a natural disinfectant in this study modulate significantly the effect of LPS oxidative effect on the chick embryo even after hatching, so, we conclude that OEO is an effective anti-oxidant that recommended to be used in hatchery for good quality chicks, chick growth and finally improvement of laying production performance.

Keywords

• lipopolysaccharide
• oregano oil
• daam2
• tbx2
• birth defects