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Зростаючий попит на високоякісну свинину, поєднаний із зростанням зацікавленості споживачів у натуральних добавках, зумовив підвищений інтерес до використання рослинних ефірних олій (ЕО) як альтернативи синтетичним консервантам, антибіотикам та антиоксидантам у свинарстві. У цьому огляді узагальнено сучасні знання про хімічний склад, біологічні властивості та механізми дії ЕО, а також детально розглянуто їхній вплив на мікробіоту кишечника, засвоєння поживних речовин, окиснювальний статус, імунну функцію та якість м’яса. Результати порівняльних досліджень свідчать, що ЕО можуть не лише замінювати, а й доповнювати традиційні кормові добавки, підвищуючи продуктивність росту, покращуючи характеристики туші та подовжуючи термін зберігання продукції. При цьому вони забезпечують додаткові переваги, зокрема антимікробні та антиоксидантні властивості. Ефективність їх застосування залежить від багатьох факторів, серед яких джерело рослинної сировини, чистота та дозування олій, тривалість згодовування, генотип і вік свиней, склад раціону, а також можливі взаємодії з іншими кормовими добавками. Водночас існують певні обмеження, зокрема мінливість складу ЕО, зниження поїдання корму при високих рівнях їх включення та потенційна токсичність. У зв’язку з цим напрями майбутніх досліджень передбачають розробку нових систем доставки (наприклад, мікроінкапсуляції та наноемульсій), застосування комбінованих стратегій із пробіотиками, пребіотиками чи ферментами, а також використання омікс-підходів для глибшого розуміння молекулярних механізмів їх дії. Отже, ЕО є перспективним природним інструментом для підвищення якості свинини та забезпечення сталості свинарської галузі. Проте для їх широкого та безпечного впровадження необхідна розробка стандартизованих протоколів застосування та чітке дотримання вимог безпеки.

 

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