Effects of α-terpineol and 1,8-cineole from Cinnamomum longepaniculatum on serum inflammatory cytokine factor and cecal microbial diversity of growing meat rabbits

Introduction: essential oils have complex components with distinct properties. 1,8-cineole and α-terpineol are its main active components, while other components like safrole and camphor are toxic. To avoid interference from other components, and given the few studies on CNI and TEP in meat rabbit production, this study selected them to explore their application effects and mechanisms in meat rabbit production. Aims and methods: were investigated in this study. 160 New Zealand White rabbits that had just been weaned and were 35 days old were divided into five groups: control, antibiotic (enramycin 20 mg/kg + chlortetracycline 50 mg/kg), α-terpineol (80 mg/kg), 1,8-cineole (80 mg/kg), and combination α-terpineol + 1,8-cineole (40 mg/kg each). Following a 5-day adaptation period, the trial continued for an additional 42 days. Results: All treatment groups showed significantly lower levels of D-lactic acid, diamine oxidase, IL-1β, and TNF-α than the control. The anti-inflammatory effects of α-terpineol and 1,8-cineole were comparable to those of antibiotics when used independently. Clostridia abundance decreased significantly in the cecal microbiota. Actinobacteriota were enriched after different treatments, while Deferribacterota showed a remarkably lower level in treatment groups than in the control. Conclusion: Meat rabbits that were given 80 mg/kg of either α-terpineol or 1,8-cineole showed an improvement in blood inflammatory markers and cecal microbiota. Compared to the combination therapy, supplementation with 80 mg/kg of α-terpineol ingredient had better results.