Effects of tea tree oil supplementation on growth performance, antioxidant capacity, immune status and microbial community in weaned pigs.

The objective of this study was to determine whether dietary tea tree oil (TTO) supplementation could effectively replace the antibiotics through modulating the antioxidant capacity and intestinal microbiota profile, and then decreasing the diarrhoea incidence and improving the growth performance of weaned pigs. A total of 216 weaned pigs with initial body weights (BW) of 9.19 ± 1.86 kg were randomly allocated to three dietary treatments in a completely randomised design. The dietary treatments included a corn-soybean meal basal diet (CON) without any antibiotics, and two experimental diets formulated by adding 75 mg/kg aureomycin (AGP) or 100 mg/kg TTO into the basal diet, respectively. Pigs fed the TTO diet showed greater gain to feed ratio (p < 0.05) than those fed CON and AGP diets during d 0-14 and d 14-28. Both dietary TTO and AGP supplementation tended to increase the average daily gain of weaned pigs during d 14-28 (p = 0.06) and the overall 28-d period (p = 0.07), and significantly reduced (p < 0.05) the diarrhoea incidence during d 0-14 compared with the CON treatment. In addition, dietary TTO supplementation improved the apparent total tract digestibility of dry matter and ether extract (p < 0.05), and increased (p < 0.05) the propionate and butyrate concentrations in faecal samples of weaned pigs. Moreover, pigs fed the TTO diet showed greater total antioxidant capacity, greater superoxide dismutase and interleukin-10 concentrations, and lower malondialdehyde concentration in serum than those fed the CON diet (p < 0.05). Furthermore, pigs fed the TTO diet demonstrated greater relative abundance of Clostridiaceae_1, while those fed the AGP diet exhibited greater relative abundance of Lactobacillaceae at family level. In conclusion, dietary TTO supplementation could improve growth performance in weaned pigs, which could be mainly attributed to the benefits on nutrient digestibility, antioxidative capacity and microbial community profile.