Evaluation of the Bioactive Properties of Essential Oils Associated with Organic Acids Applied in Poultry Nutrition

Evaluation of natural molecules for replacement of growth promoters applied in poultry has been studied, as it can provide a favorable intestinal environment to improve the digestion and absorption capacity of nutrients. Essential oils of oregano, clove, rosemary, and propionic, lactic, and formic organic acids were tested against 30 different species. The antimicrobial potential was tested, with formic acid having the highest mean of inhibition halos (32.09 ± 1.01 mm) and clove EO having an average of 14.36 ± 0.54 mm. The synergy between formic acid and clove was observed against Salmonella Typhimurium (∑FIC 0.37), Salmonella Enteritidis (∑FIC 0.07), and Escherichia coli APEC (∑FIC 0.265). Through the in silico method, the potential of EO and OA to bind the proteins d-glutamate ligase (PDB ID: 1E0D) and DNA gyrase B (PDB ID: 4PRV) was evaluated. It was confirmed that the molecules with the highest binding affinity were formic acid and clove. The antioxidant power was evaluated by the DPPH free radical capture method, and the clove EO showed higher activity (IC₅₀: 3.029 μg mL^-1). The results demonstrate that the products have antimicrobial and antioxidant properties, suggesting applicability in synergistic formulations, which may be effective for a wide variety of pathogens in poultry. The association between two natural molecules can be possible substitutes for growth promoters, with applications in feed formulations.