Essential oils in poultry nutrition: Main effects and modes of action

By A. Brenes, E. Roura. 2010

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Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components (2012, background): “…but also antiparasitic (George et al., 2009), insecticidal (Essam, 2001; Kim et al., 2003), antiviral (Schnitzler et al., 2011), antifungal (Fitzgerald et al., 2003; Kalemba and Kunicka, 2003; Silva et al., 2011; Tserennadmid et al., 2011), and antioxidant (Brenes and Roura, 2010) properties.”
Phytobiotics in poultry and swine nutrition – a review (2017, background): “Brenes and Roura (2010) in a review reported that chickens may respond to low levels of spices in feed by increasing digestive secretions without significantly rejecting feed (i.”
Control of Salmonella contamination of shell eggs – preharvest and postharvest methods: a review (2013, background): “antimicrobial activity, has recently been published by Brenes and Roura (2010). An EO is “a mixture of fragrant, volatile compounds, named after the aromatic characteristics of plant materials from which they can be isolated” (Lee and others 2004).”