The College of Agriculture at the University of Basra organized a specialized scientific workshop on "Essential Oils as Sustainable Additives and Their Impact on Productive Performance and Quality Characteristics of Produced and Processed Meat."
The workshop, presented by Dr. Israa Yaqoub Yousef, Dr. Huda Falih Saad, and Dr. Alaa Mohammed Sadkhan, aimed to highlight the promising potential of natural additives in the animal production sector, and to emphasize the potential of safe natural additives as a sustainable alternative to chemical substances.
The workshop covered the pivotal role of essential oils as natural and safe additives in animal nutrition, explaining their mechanisms of action in improving digestive efficiency and intestinal health, boosting immunity, reducing oxidative stress levels in animals, improving the quality characteristics of meat and meat products, enhancing oxidative stability, and extending shelf life.
The workshop emphasized the growing importance of adopting natural and sustainable additives to improve the quality of produced and processed meat, and to support safe animal production practices.
It also stressed the need to reduce reliance on antibiotics in animal feed, which effectively supports food security efforts and achieves environmental and economic sustainability for the production system.
Media and Government Communication Division / College of Agriculture
