ESSENTIAL OILS FOR POULTRY DISEASE CONTROL: A NATURAL ANTIFUNGAL STRATEGY

Abstract

Aspergillosis and other fungal infections provide significant health and financial obstacles in the production of chicken; that is why natural alternatives to synthetic antifungals are being looked for. Oregano, thyme, cinnamon, clove, and tea tree are among the essential oils that have been tested for their antifungal properties against Aspergillus fumigatus and Candida albicans in vitro. The present study that was conducted at University of Veterinary and Animal Sciences, Lahore, also analyzed the in vivo efficiency of oils in broiler chickens infected with A. fumigatus. According to in vitro experiments, clove oil was the least effective, thyme and tea tree had moderate effects, and oregano and cinnamon oils had the highest inhibitory activity, generating broad inhibition zones (20–23 mm) and low minimum inhibitory doses (≈120–250 µg/mL). Although DMSO was ineffective, Itraconazole maintained its greater potency. Fungal challenge in vivo led to a significant decrease in growth performance, an increase in the feed conversion ratio, mortality, lesion scores, clinical severity, fungal burdens, and raised levels of malondialdehyde and IL-6 in the blood. While not entirely returning values to those of unchallenged controls, supplementation with essential oils (100 mg/kg feed) improved body weight, decreased FCR, decreased mortality, attenuated clinical severity and lesion progression, and decreased fungal burden and systemic biomarkers. These results demonstrate the potential of essential oils, especially oregano and cinnamon, as natural antifungal medicines with immunomodulatory and growth-promoting properties. Although more formulation and delivery mechanism optimization are necessary, essential oils are a viable supplement to lessen the reliance on synthetic antifungals in the management of poultry health.