Effect of thyme (Zataria multiflora Boiss) essential oil on performance, carcass characteristics, and meat oxidative stability of broilers

Document Type : Research Paper

Authors

1 M.Sc Student of Animal Nutrition, Azad University of Varamin

2 Assistant professor in Department of Nutrition and Physiology, Animal Science Research Institute

3 Assistant professor in Department of Animal Science, Faculty of Agricultural Sciences, University of Guilan

4 Technician of Animal Science Research Institute

Abstract

To investigate the effects of Zataria multiflora Boiss essential oil on performance and oxidative stability of meat of broiler chicks, an experiment was conducted with 500 one-day-old chicks as completely randomized design with 5 treatments (control, basal diet with 100 mg/kg probiotic, basal diet with 150 mg/kg avilamycine, and basal diet with 200 or 400 mg/kg Zataria multiflora Boiss essential oil), 4 replicates and 25 chicks per replicate for 42 days. Results indicated that the main compounds of Zataria multiflora Boiss essential oil were thymol (22.3%), p-cymene (14.2%), linalool (6.2%), γ-terpinene (6.4%), 1,8-Cineol (5.3%), and carvacrol (3.1%). Adding Zataria multiflora Boiss essential oil to the diet had no significant effect on body weight, feed conversion ratio, livability, and production index (P>0.05); while, feed intake to 42 days of age and body weight to 28 days of age in antibiotic treatment was higher than the other groups (P<0.05). The relative weight of the carcass and different parts of carcass and abdominal fat were not affected by experimental treatments (P>0.05). Amount of thiobarbituric acid reactive substances (TBARS) in thigh meat stored for 90 days after slaughtering was lower in thyme-fed groups compared to those fed antibiotic (P<0.05), but the effect was not significant compared to the control. According to the results, although use of Zatariamultiflora essential oil in term of functional was not effective as antibiotic, but its active compounds with antioxidant property had favorable effect on the oxidative stability of meat in a long time so it would be considered for storing meat in fridges.

Keywords

References

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Animal Production Research
Volume 2, Issue 2 - Serial Number 2
September 2013
Pages 43-53

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