The Effects of Oregano Essential Oil on Intestinal Health and Muscle Nutritional Components of Crayfish (Procambarus clarkii)

Abstract

Simple Summary This study explored whether adding oregano (Origanum vulgare L.) essential oil to the feed of crayfish (Procambarus clarkii) could improve their body weight, muscle nutritional components, and intestinal health. The results showed that dietary oregano essential oil increased average body weight by 12.6% and meat yield from 10.67% to 13.46%. In muscle tissue of crayfish, we observed elevated levels of C22:6n3, cysteine, and umami-related amino acids. Furthermore, the supplementation was associated with increased intestinal lipase activity, enhanced superoxide dismutase and lysozyme activities, and a shift in gut microbiota composition, characterized by a higher abundance of Bacilli and increased microbial species richness. These findings provide empirical data on the physiological responses of crayfish to dietary oregano essential oil, offering a basis for further research into plant-derived feed additives for aquaculture. However, additional studies are needed to assess long-term effects and potential toxicity profiles before practical application.