Effects of compound essential oil and oregano oil on production performance, immunity and antioxidant capacity of meat rabbits

144 New Zealand weaned rabbits weighing (769.74 ± 67.32 g) were randomly chosen and divided into 3 groups by single factor design: The control group, compound essential oil group oregano with 16 replicates in each replicate. Different fed basic diet, diet + 300 mg/kg respectively. pre-feeding period is 5 days the formal 42 days. test results are as follows:(1) feed intake of was higher than that (p < 0.01), daily weight gain feed/gain (F/G) ratio not significantly different among > 0.05); (2) diarrhoea index frequency respectively, lower mortality rate 31.03% 41.67% (3) content immunoglobin G (IgG) blood 35.39% 28.57% but there no significant difference between immunoglobulin A (IgA) M (IgM) (4) activity superoxide dismutase (SOD) enzyme 0.01). malondialdehyde (MDA) 30.81% 0.05), group. contents glutathione peroxidase (GSH-PX), catalase (CAT) total antioxidant capacity(T-AOC) differences (5) economic benefits better To sum up, both can only improve immunity capacity rabbits, also reduce well farm animal.