Khảo sát tính kháng khuẩn, khả năng sinh trưởng, phòng bệnh trên gà của chế phẩm tổng hợp nano nhũ tương từ tinh dầu Elsholtzia kachinensis

The study was conducted to evaluate the in vitro antibacterial activity and in vivo effectiveness of a nano emulsion formulation synthesized from the essential oil of Elsholtzia kachinensis in poultry farming. The antibacterial activity was determined using the disk diffusion method and minimum inhibitory concentration (MIC); additionally, field experiments were carried out to assess growth performance and disease prevention in chickens. The results showed that the nano emulsion of E. kachinensis essential oil exhibited superior antibacterial activity compared to the crude oil. The MIC values of the nano emulsion against Escherichia coli, Pseudomonas aeruginosa, and Klebsiella pneumoniae ranged from 0.09375 - 0.1875 mg/mL, significantly lower than those of the crude oil (0.625 - 1.875 mg/mL). For Staphylococcus aureus, the MIC of the nano emulsion was 0.1875 mg/mL, while the crude oil was 0.937 mg/mL. In vivo experiments showed that supplementing the diet with the nano emulsion increased the survival rate of chickens by 2% and improved the average weight gain by 1.95 g.