THE EFFECT OF ESSENTIAL OIL OF THYME (THIMUS VULGARIS) ON TO THE QUALITY OF MEAT AND CARCASES OF MEAT CHICKEN BROILERS
Lenuta Fotea, Doina Leonte, Iuliana Tugui
Abstract
Food safety is the desiderate after which the consumers of animal products guides. The specific of this research was to determine the effect of thyme essential oil used in food at different levels on growth performance, slaughter yield, carcasses weight and internal organs, chemical composition and organoleptic qualities of meat chicken. The 200 Ross 308 broiler chicken were used distributed in four lots, E1 (0.1%), E2 (0.3%), E3 (0.7%) and M (without additives). The experiment lasted 42 days. The data obtained were statistically processed. The results showed that supplementation with 0.7 fodder essential oil of thyme determined to obtain the best results on the average body weight, carcass weight, slaughter yield and the most efficient feed conversion to growth rate compared with witness lot (p <0.05). Regarding the weight of internal organs and the chemical composition of meat values were similar. The results of organoleptic observations have shown no influence on color or smell of the meat. The conclusion which detaches is that the use of essential oil thyme 0.7% may be a potential natural growth promoter used for chicken broilers.
