Salvia Spp. as an Additive in Diets for Rabbits (Oryctolagus Cuniculus)

Abstract

Salvia spp. are a genus of herbaceous plants characterized by woody stems and lanceolate leaves grouped in spikes of bluish-purple leaves with wavy margins. The salvia species most commonly used as additives in animal diets are: <i>Salvia lavandulifolia, Salvia officinalis</i> and <i>Salvia ispanica</i>. One species of particular interest for livestock nutrition is <i>Salvia hispanica</i>, for which favorable results for average daily gain have been observed at dietary inclusion rates of 1-40% in species as varied as rabbits, goats, chickens, lambs, cattle, and quail. In rabbits, <i>Salvia hispanica</i> is added to diets with the goal of improving vascular function in hypercholesterolemic conditions. Common commercial rabbit diets can raise cholesterol levels, while <i>Salvia hispanica</i> increases levels of triacylglycerol and alpha linoleic acids, the latter of which are involved in improved vascular function. Addition of <i>Salvia hispanica</i> additionally alters fat partitioning and storage in rabbits, improving meat quality. Supplementation of diets with <i>Salvia hispanica</i> contributes to improved efficiency and improved economic gains for small producers, thereby improving the sustainability of rabbit production. The use of natural herbs such as Salvia spp. also allows for improved productivity in a manner perceived by consumers and regulatory agencies to be more "natural" than synthetic growth promoters. The objective of this review is therefore to demonstrate the benefits of the addition of Salvia spp. to commercial rabbit diets.