Protective effects of oregano oil on Aflatoxicosis in Japanese quail

Contamination of feeds with mycotoxins is a major problem in quail production that causes severe economic losses. This study was performed to investigate the effects of oregano oil, avolatile oil mixture, on the adverse effect of aflatoxins (AFs) on serum oxidative stress, interleukin 1 (IL-1) and interleukin 6(IL-6) in Japanese quails. A total of 90 unsexed one weekold Japanese quails chicks ( Coturnix japonica ) were divided into 3 groups. Group (A) was considered control quails and fed basal diet, mycotoxins free diet. Group(B) fed basal diet with 2.5 mg AFs/kg diet. Group(C) fed basal diet with 2.5 mg AFs/kg diet and 400 mg oregano oil /kg diet. The experiment was continued for 40 days. Initial and final quails’ body weights were recorded. Serum reduced glutathione (GSH), catalase, superoxide dismutase (SOD) and malondialdehyde (MDA) were measured. Serum nitric oxide (NO), interleukin 1 (IL-1) and interleukin 6 (IL-6) were estimated. The level of totalAFs in rice was 7.13 mg/kg,final body weight was significantly (Pu003c0.05) reduced in quails treated with AFs while it was significantly (Pu003c0.05) increased in group C than group B. At end ofthe experiment, MDA was significantly (Pu003c0.05) increased in quails treated with AFs. When AFsadministered with 400 mg oregano oil, MDA was decreased to a levelsimilar to control group . Catalase, SOD and GSH were significantly (Pu003c0.05) decreased in AFs treated quails and wereincreasedin group C than group B. The levels of NO and IL-6 were increased significantly (Pu003c0.05) in quails of group B, while their levels were decreased in group C. IL-1, was declined significantly (Pu003c0.05) in group B than control, while its level was improved nearly similar to control one in group C. It could be concluded that oregano oil mixture has antioxidant effect and ameliorating effect to AFsimmunosuppression in Japanese quails.