MECHANISMS OF ACTION OF ESSENTIAL OILS IN PIGS AND THEIR IMPACT ON PORK QUALITY

The growing demand for high-quality pork and consumers’ preference for natural additives has sparked interest in using plant essential oils (EOs) as an alternative to synthetic preservatives, antibiotics and antioxidants in pig farming. This review summarises the current knowledge on the chemical composition, biological properties and mechanisms of action of EOs, and highlights their effects on gut microbiota, nutrient absorption, oxidative status, immune function and meat quality. Comparative studies suggest that EOs can match or complement conventional feed additives, enhancing growth performance, carcass characteristics and shelf life while providing additional advantages such as antimicrobial and antioxidant properties. EO efficacy depends on factors including plant source, purity, dosage, supplementation duration, pig genotype, age, diet composition, and potential interactions with other additives. Limitations include variability in EO composition, palatability issues at high inclusion levels, and potential toxicity. Future research directions include novel delivery systems (e.g. microencapsulation and nanoemulsions), combination strategies involving probiotics, prebiotics or enzymes, and omics-based approaches to elucidate the molecular mechanisms involved. Overall, EOs represent a promising natural tool for improving pork quality and sustainability in swine production. However, standardised application protocols and safety considerations are essential for their practical implementation.