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Ovotransferrin (OVT), an egg white protein, exhibits antimicrobial and antioxidant properties. Supplementing livestock feed with OVT offers a promising antibiotic alternative for animal health and performance.

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Area of Science:

  • Biochemistry
  • Animal Science
  • Food Science

Background:

  • Ovotransferrin (OVT) is a primary protein in egg white.
  • OVT possesses iron-binding and transport capabilities.
  • Its iron-binding capacity confers bacteriostatic and bactericidal effects.

Purpose of the Study:

  • To review the beneficial effects of Ovotransferrin (OVT).
  • To highlight OVT's potential as an antibiotic alternative in livestock.
  • To explore OVT's impact on animal health and performance.

Main Methods:

  • Literature review of in vitro and in vivo studies on OVT.
  • Analysis of OVT's antimicrobial mechanisms against pathogens.
  • Evaluation of OVT's antioxidant, anti-inflammatory, and other health-promoting properties.

Main Results:

  • OVT effectively inhibits the growth of various pathogenic bacteria (e.g., Pseudomonas, E. coli, Staphylococcus) and viruses.
  • OVT demonstrates significant antioxidant, anti-inflammatory, anti-hypertensive, anticancer, and immuno-stimulating activities.
  • OVT supplementation in livestock feed is a viable strategy to reduce antibiotic resistance.

Conclusions:

  • Ovotransferrin offers a broad spectrum of health benefits for animals.
  • OVT serves as a natural and effective alternative to antibiotics in livestock production.
  • OVT supplementation can enhance animal growth, performance, and overall well-being.