CHAPTER
ONE
1.0
INTRODUCTION
As
anti-microbial growth promoters antibiotics (flavomycine, Avilamycine, Salinomycine,
Avoparicin, Bacitracin, virginamycine etc,) have played a significant role in
greatly increasing world poultry meat production. However, due to their side effects and
the increased resistance of pathogenic micro-organism resulting from their use,
antibiotic application has been restricted (Faixova and Faix, (2008). Humans
also receive exposure to antibiotic residues when consuming poultry products
(Tajick and Shohreh, 2006).
For these reasons, some poultry producers have
voluntarily removed most or all of the antibiotics from their chicken feeds. Additionally,
food safety has become an issue of greater public concern as part of the
greater interest in healthy nutrition. The decision has therefore stimulated a
search for natural alternative feed additives, such as rosemary and thyme. The
use of feed additives is desirable because it ensures greater productivity of
poultry, increase feed palatability, nutrient utilization, stimulate appetite,
increase the flow of gastric juice and gives piquancy to tasteless food
(Daizak, 1989).
Natural feed
additives of plant origin are generally believed to be safer, healthier and
less subject to hazards. Herbs and herbal products are incorporated in
livestock feeds instead of chemical products in order to stimulate or promote
the effective use of feed nutrients which result in more rapid gain, higher
production and better feed efficiency (Sabra and Metha, 1990). Moreover, herbs
contain active substances that can improve digestion and metabolism and posses
bacterial and immunostimulant action of animals (Sabra and Metha, 1990).
The word Rosemary
is derived from the Latin word “Rosemarinus” meaning sea dew. It was called “Antos”
by the ancient Greeks, meaning the flower of excellence (Giugnolinini, 1985). Oil
of Rosemarinus officinalis can be
used as flavour or perfume, possess carminative properties and has a high
degree of inhibition against 25 genera of bacteria and fungi (Montes et al., 1998). Biologically, rosemary extracts
improved feed conversion efficiency of broilers fed diet supplemented with such
herb (Singletary and Rokusek, 1997). Rosemary has high amounts of Rosmaric acid (Nielsen et al., 1999) flavonids and phenolic acids (Ho et al., 2000) that have anti-oxidant capacities. Karpinske et al. (2000) also reported that the
addition of rosemary leave extract delayed the appearance of rancidity in
poultry products. Tekeli et al. (2006)
reported that the Rosemarinus officinalis
leaves could be used to decrease blood glucose.
Thyme (Thymus vulgaris) is a member of lamiacege family, with the main
components of phenols, thymol (40%) and carvacrol (15%)(Juven et al; 1994). This herb, also used
traditionally for several medicinal purposes: respiratory disease, anti
microbal, antinociceptive e.t.c. Thymol and carvacrol are the main
antibacterial active substances, so this plant can be used instead of commercial
antibiotics. Thymol is the antioxidant component in thyme (Aydin et al.; 2005). By consisting of OH, it
functions as an “H” transmitter to per oxide after the oxidation of lipids and
through this alleviates the formation of the free radical hydroxyperoxide (H2O2)
(Lee et al., 2004). It has been
reported that the essential oil extracted from thyme, and in particular the
phenolic components (Carvacrol and thymol), are responsible for the antioxidant
activity observed in the lipid system (Deighton et al., 1993). Carvacrol kills pathogenic micro-organism by
disintegrating their cytoplasm, and also prevents an increase in plasma
triglyceride and cholesterol (Lee et al.,
2003).
The growing
popularity of the use Rosemary and Thyme as additives in human and animal
nutrition and the insufficient available literature on the effect of rosemary
and thyme extracts necessitated the evaluation of the effects of these extracts
on the performance of finisher broilers.
1.1 Objectives of Study
1. To determine the effects of Rosemary
And Thyme Extracts On The Performance Of Broiler Finishers.
2. To investigate the effect of rosemary
and thyme extracts on the haematological and serum biochemistry indices of
broiler finishers.
1.2 JUSTIFICATION
Antibiotics
have played a fundamental role in poultry production as growth and health
promoters. Antibiotics are used
at sub therapeutic doses in animal feeds in order to improve the quality of the
products (N.O.A.H, 2001). Although birds raised with these feed additives
achieved good performance, their potential side effect present a real public health
problem world wide (Donohue, 2003) and led to the ban of these products by European
Union in January, 2006 (Kehinde et al.,
2011). This decision has stimulated a search for natural alternative feed
additives.
Since ancient
time, herbs have been known for their varying degrees of antimicrobial activity
(Juven et al., 1994). More recently,
medicinal plants are used in food as natural antimicrobial (DE camp et al., 2000). The effects of herb
medicinal on the performance of poultry production may be due to their
characteristic flavours (Moleyan and Naeasimham 1992). It is conceivable that
herbal agents could serve as safe alternatives to antibiotic growth promoters
due to their suitability and preference of the broiler meat consumers, reduced risks
and minimal health hazards.
Unfortunate,
only limited studies have been conducted to evaluate the effects of thyme and
rosemary extracts on the performance, haematology and serum biochemical
characteristics of finisher broilers. Hence, the need for this study.
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 FEED ADDITIVES IN ANIMAL NUTRITION
Only
quality feed together with proper hygiene, potable water and management can
ensure the production of nutritious animal products with desired organoleptic
properties (Sexena, 2008). Keeping farm animals healthy is necessary to obtain
healthy animal products. For the last decade the use of additives of natural
origin in animal and human nutrition has been encouraged.
In
general, feed additives are considered as products applied by the farmer to
healthy animals for a nutritional purpose on a permanent basis i.e during the
entire production period of the respective species and category, in contrast to
veterinary drugs applied for prophylaxis and therapy of diagnosed health
problems under veterinarian control for a limited time period, partially associated
with a waiting period (Kehinde et al.,
2011).
Phytogenic
feed additives are commonly defined as plant derived compounds incorporated into
diets to improve the productivity of livestock through amelioration of feed
properties, promotion of the animals’ production performance and improving the
quality of food derived from those animals. (Windisch, 2008).
This
definition is driven by the purpose of use, other terms are commonly used to
classify the vast variety of photogenic compounds, mainly with respect to
origin and processing, such as herbs (flowering, non-woody, and non persistent
plants), spices (herbs with an intensive smell or taste commonly added to human
food), essential oils (volatile lipophilic compounds derived by cold expression
or by steam or alcohol distillation, or oleoresins extracts derived by non-aqueous
solvents.
To
gain advantageous effects of herbs and species, they can be added to feed as
dried plants or parts of plants and as extracts. The composition of extracts
from the same plant depends on the method of extraction and whatever can be
observed at small does. (Frankic, 2009).
POSSIBLE
USE OF HERBS AND SPICES IN ANIMAL NUTRITION
HERBS
AND SPICES AS APPETITE AND DIGESTION STIMULANTS
When
considering supplementing the feed with herbs and spices or their extracts to
stimulate the appetite, we have to know the taste preferences of different
animal spices. (Janz et al., 2007)
found that pigs preferred the feed supplemented with rosemary over the feed
supplement with ginger.
Due
to the wide variety of active components, different herbs and spices affect
digestion processes differently. Most of them stimulate the secretion of saliva
and enhance the synthesis of bile acids in the liver and their excretion in
bile.
The
effect on bile synthesis and enzyme activity, extracts from herbs and spices
accelerate the digestion and shorten the time of feed/food passed through the
digestive tract (Platel and Stinvasan, 2001).
ANTI-MICROBIAL
ACTIONS
Herbs and spices are well known to exert
antimicrobial actions in vitro against important pathogens, including fungi
(Adam et al., 1998).
Feed
supplements with growth promotion activity increase stability of feed and
beneficially influence the gastrointestinal ecosystem mostly through growth
inhibition of pathogenic micro-organism’s growth. Due to improved health status
of digestive systems, animals are less exposed to the toxins of micro-biological
origin.
Consequently
herbs and spices help to increase the resistance of the animals exposed to
different stress situations and increase the absorption of essential nutrients,
thus improving the growth of the animals. (Windisch et al., 2008).
Feed
supplements with growth promoting activity increase stability of feed and
beneficially influence the gastro intestinal ecosystem mostly through growth
inhibition of pathogenic micro-organism’s growth. Due to improved health status
of digestive systems, animals are less exposed to the toxins of
micro-biological origin.
Consequently
herbs and spices help to increase the resistance of the animals exposed to
different stress situations and increase the absorption of essential nutrients,
thus improving the growth of the animals. (Windisch et al., 2008).
The
antimicrobial mode of action is considered to arise mainly from the potential
of the hydrophobic essential oils to intrude into the bacterial cell membrane,
disintegrate membrane structures, and cause ion leakage.
High
antibacterial activities are also reported from a variety of non-phenolic
substances, for example, limonene and compounds from sanguinaria Canadensis
(Newton et al., 2002).
Microbiological analysis of minimum inhibitory concentrations of a plant
extracts from spices ad herbs, as well as of pure active substances, revealed
levels that considerably exceeded the dietary does when used as phylogenic feed
additives (Burt, 2004).
The
exact antimicrobial action of herbs and spices in vivo situations in hard to
evaluate, because of the very complex and balanced microbial populations in
gastrointestinal tract and the interaction of active components from herbs and
spices with other nutrients.
ANTI-OXIDATIVE
ACTION
Anti-oxidative
properties are well described for herbs and spices. (Cuppett and Hall, 1998).
Among a variety of plants bearing antioxidative constituents, the volatile oils
from the labiatae family have been attracting the greatest interest, especially
products from rosemary.
Their
ant-oxidative activity arises from phenolic terpenes, such as rosmarinic acid
and rosemarol. (Cuppett and Hall, 1998). Other labiatae species with
significant antioxidative properties are thyme and oregano, which contain large
amounts of the monoterpenes thymol and Carvacrrol (Cuppett and Hall, 1998). In
many of these plants, parts of the active substances are highly odorous or may
taste hot or pungent, which may restrict their use for animal feeding purposes.
Herbs
and spices can protect the feed against oxidative deterioration during storage.
The herb commonly used for Feed/food preservation is rosemary (Rosemarinus officinalis). It can be used
alone or in combination with to copherols or synthetic antioxidants (Jacobsen et al., 2008).
The
principal potential of feed additives from the labiatae plant family containing
herbal phenolic compounds to improve the oxidative stability of animal derived
products has been demonstrated for poultry meat (Botsoglou et al., 2002).
IMMUNO
STIMULANT FUNCTION
The
Immune system generally benefits from the herbs and spices rich in flavonoids,
vitamin C and carotenoids.
The
plants containing molecules which possess immune stimulatory properties are
Echinacea, liquorice, garlic and cat’s claw. These plants can improve the activity
of lymphocytes, macrophages and NK cells; they increase phagocytosis or
stimulate the interpheron synthesis (Craig, 1999).
SPECIFIC
IMPACT IN DIETARY PALATABILITY AND GUT FUNCTIONS
Phytogenic
feed additives are often claimed to improve the flavour and palatability of
feed, thus enhancing production performance.
A
wide range or spices, herbs and their extracts are known from medicine to exert
beneficial actions within the digestive tract, such as laxative and spasmolytic
effects, as well as prevention from flatulence (Chrubasik et al., 2005)
Essential
oils used as feed additives for broilers were shown to enhance the activities
of trypsin and amylase (Lee et al.,
2003).
Phytogenic
feed additives were reported to stimulate intestinal secretion of mucus in
broilers, an effect that was assumed to impair adhesion of pathogens and thus
to contribute to stabilizing the microbial eubiosis in the gut of the animals
(Jamroz et al., 2006). These
observations support the hypothesis that phytogenic feed additives may favourably
affect gut functions; but the number of in vivo studies with poultry is still
quite limited.
A
reduced intestinal and fecal urease activities were also found in broilers fed
such extracts (Nazeer et al., 2002).
Phytogenic feed additives significantly depressed feed intake in broilers (Mesa
et al., 1994).
GROWTH-PROMOTING
EFFICACY
In
recent years, phytogenic feed additives have attracted increasing interest as
an alternative feeding strategy to replace antibiotic growth promoters.
The
primary mode of action of growth-promoting feed additives arises from
stabilizing feed hygiene and even more from beneficially affecting the
ecosystem of gastrointestinal microbiota through controlling potential
pathogens (Roth and Kirchgessner, 1998).
Due
to stabilized intestinal health, animals are less exposed to microbial toxins
and other undesired microbial metabolites, such as ammonia and biogenic amines
(Eckel et al., 1992). Consequently, growth
promoting feed additives relieves the host animals from immune defense stress
during critical situations and increase the intestinal availability of
essential nutrients for absorption, thereby helping animals to grow better
within the frame work of their genetic potential.
Recent
studies with poultry indicated stabilizing effects of phytogenic feed additives
on the ecosystem of gastro intestinal microbiota. (Kroismay et al., 2007) compared a blend of
essential oils from Oregano, arise, citrus peels with an antibiotic growth promotant
and reported a decrease in microbial activity in the terminal ileum, cecum, and
colon of both feed additives.
Comparable
observations for herbal essential oils and oleoresins on the activity of
intestinal microbiota were also found in studies with broilers (Namkung et al., 2004).
Morphological
changes in gastrointestinal tissues caused by phylogenic feed additives may
provide further information on possible benefits to the digestive tract.
Available reports haven shown increased, unchanged, and reduced villi length
and crypt depth in the jejunum and colon for broilers treated with phytogenic
feed additives (Demir et al., 2005).
THE
USE OF HERBS AND SPICES IN NUTRITION OF POULTRY
How
to replace antibiotic grown promoters is also a question for the poultry
industry. Some studies on plant extracts are showing promising results. (Cabuk et al., 2006) measured production
parameters of broilers which were supplemented by a mixture of oregano, laurel,
sage, anise and citrus essential oils. The mixture of essential oils
significantly improved feed conversion.
(Lippens
et al., 2005) tested the efficiency
of a mixture of cinnamon, oregano, thyme, cayenne pepper and citrus extracts
and a mixture of plant extracts and organic acids in comparison to nutritive
antibiotic avilamicin in broiler chicken. Chicken supplemented with plant
extracts reached significantly higher body weight than the ones in the control
or avilamlcin group. Higher body weight is a consequence of increased feed
consumption. Feed conversion in group fed plant extracts is 0.4% better than in
the group with avilamicin and 2.9% better than in the control group.
Naidoo
et al., (2008) studied the capacity
of four African plants which would be appropriate to treat coccidiosisi leaves
of combretum woodii, leaves and stem of Artemisia afra, a whole plant and seeds of vitis vinifera. Extracts of all
chosen plants improved the feed conversion.
The
use of herbs and spices as anti oxidants is not important only for the health
of the animals, but also for the oxidative stability of their products.
Essential
oil of oregano also efficiently preserved the quality of chicken meat during
frozen storage (Botsoglou et al.,
2003). Extracts from herbs and spices in combination with vitamins C and E even
more effectively prevent lipid per-oxidation in tissues.
ROSEMARY
The word Rosemary is derived from the
latin word rosemarinus and was called “Antos” by ancient Greeks, meaning the
flower of excellence (Giugnolinini, 1985).
Rosemarinus officinalis is used as
flavor or perfume, possess carminative properties and has high degree of
inhibition against genera of bacteria and fungi (Montes et al., 1998)
The
main constituents of essential oil from rosemary leaves are camphor, cineole,
and pinene (Tomei et al., 1995).
Essential oil content of rosemary ranges from 0.8 to 2.6% of the dry powder
weight (Mulas et al, 1998).
Rosemary
extract improved feed conversion efficiency of broilers fed diet supplemented
with such herb (Singletary and Rokusek, 1997).
Rosemary
has high amounts of a rosmaric acid (Nielsen et al., 1999) and flavonoids and phenolic acids (Ho et al., 2000) that have antioxidant
capacities.
Rosemarinus
officinalis leaves could be used to decrease blood glucose (Tekeli et a.l., 2006).
Rosemary,
belong to lamiaceae family and is well known for its antioxidative properties,
flavouring foods and beverages, and several pharmaceutical applications.
Rosemary also have important biological
activities in vitro such as anti – turmour, chemo– preventive and anti –
inflammatory activities (shuang – sheng, 2006) and may greatly increase the
functionality of food in terns of health and wellness.
Rosemary
essential oils have antimicrobial properties against a wide rage of
micro-organism (Shalidi and Naczk, 2004).
EFFECTS
OF ROSEMARY
Rosemary plants caused impairment
of bacterial enzyme system (Farag et al.,
1998).
Rosemary should
avoid in the case of epilepsy
Rosemary extract
delayed the appearance of rancidity in poultry products (Karpinske et al., 2000).
The antioxidant
effect is due to the presence of hydroxyl groups in their phenolic compounds
(Shahidi and Wanasundara, 1992).
THYME
Thyme (Thymus Vulgaris) is a
member of Lamiaceae family, with the main components of phenols, Thymol and
Carvacrol. It is used traditionally for several medicinal purposes: Respiratory
disease, anti microbial, Antinociceptive (Navid Hosseini et al., 2011).
Thyme
(Thymus Vulgaris) is a plant that possess antioxidants (Seung – Joo et al., 2004). The product of thyme
extraction are thyme oil extract which contain approximately 15% essential oil
(soluble in alcohol and thyme water extract (soluble in water).
Thymol
is the antioxidant component in thyme (Aydin et al., 2005). The essential oil extracted from thyme, and in
particular the phenolic components (carvacrol and thymo), are responsible for
the antioxidant activity observed in the lipid system (Deighton et al., 1993).
Carvacrol
kills pathogenic micro-organism by disintegrating their cytoplasmas, and also
prevent an increase in plasma triglyceride and cholesterol (Lee et al., 2003). Thyme is a potent
antiseptic suitable for internal as well as external use. It is used for immune
system.
Thyme
improves body weight, feed conversion, and mortality rate of broilers (Toilba,
2003 and Gibbons, 2005). Thyme as well is known for its ability to act
antimicrobial and growth promoter herb (Cross et al., 2002).
Thyme
(thymus vulgaris) improves hematocrit percentage and hemoglobin concentration
(Rahimi et al., 2011).
The
active principles of thyme essential oil act as a digestibility enhancet,
balancing the gut microbial ecosystem and stimulating the secretion of
endogenous digestive enzymes and thus improves growth performance in poultry
(Lovkova et al., 2001, Willams and
Losa, 2001).
EFFECTS
OF THYME
Thyme addition in broiler chicken
retarded the rate of lipid peroxidation (Onibi et al., 2009).
Thyme
had a different effect when used as a herb or oil on weight and body mass
(Cross et al., 2007).
Thyme oil results in side effects such
as headache, Nausea, Dizziness, vomiting and muscular debility.
Thyme extracts decreased body weight
gain as compared with control group (Mohan et
al., 1996).
Thyme has effects on weight gain and
carcass cut (Cross et al.,
2007).
CHAPTER
THREE
3.0 MATERIALS AND METHODS
3.1 EXERIMENTAL SITE
This
experiment was carried out at the Poultry Unit of Animal Science Department,
Faculty of Agriculture and Natural Resources Management, Ebonyi State University
Abakaliki.
3.2 SOURCES
AND PREPARATION OF THE EXTRACTS;
Thyme and
Rosemary leaves were purchased From Abakaliki main market, 200g of thyme and
rosemary leaves each was used for the extraction. Thyme and Rosemary aqueous
extract was prepared by soaking the grinded thyme and rosemary in one litre of water
for 24 hours, then filtered. The homogenous extract was stored in the refrigerator;
from there it was served to the birds on daily bases according to the
treatments.
3.3 EXPERIMENTAL
ANIMAL AND MANAGEMENT
Sixty five week old broiler birds
were randomly assigned to four treatments in a completely randomized design. Each
treatment was replicates three (3) times with five (5) birds per replicate.
Feed and water were provided ad libitum
throughout the experimental period of 5 weeks.
Other routine poultry management procedure
which includes daily inspection of birds for symptoms of diseases, mortality,
cleaning of troughs and provision of fresh feed and water was maintained.
3.4
EXEPERIMENTAL DIET
Commercial broiler
finisher diet was used for the experiment. The birds in treatment 2 (T2) were served 20ml
of thyme extract / liter of water, while birds in treatment 3 (T3) were served
20ml of rosemary extract / liter of water.
A combination of 20ml of thyme and rosemary extract / liter of water was
served to the birds in treatment 4 (T4). Treatment 1 (T1) which served as the
control/contained 0.0ml extract. This was served daily.
3.5
PARAMETERS EVALUATED
1
Weight
gain
2
Feed
intake
3
Feed
conversion ratio
4
Haematology
and Serum biochemical indices
BODY
WEIGHT GAIN:
Before the experiment started, the birds were weighed to obtain their initial body
weight. Then the birds were weighed on weekly basis subsequently. At the end of
the experiment, the body weight changes was calculated by subtracting the
initial body weight from final body weight. The daily body weight gain was determined by
dividing the body weight change by the number of days the experiment lasted.
FEED
INTAKE:
A weighed quantity of feed was given to the birds per replicate in the morning.
The left over was collected and weighed every morning. Daily feed intake was
determined by subtracting the left over from the quantity given the previous
day.
FEED
CONVERSION RATIO
The
feed conversion ratio of birds were determined by dividing the average daily
feed intake by the average daily body
weight gain.
FCR =
Average Daily feed
Average
body weight Gain
WATER
INTAKE:
A measured quantity of water was given to the birds per replicate daily, and
same amount of water measured was left in a separate drinker to determined the
rate of evaporation after which, the left over was weighed and water intake
was equally weighed and recorded.
Water
intake was determined by adding the amount of water evaporated to the
atmosphere and the left over and then substrate it from the water served.
PROTEIN
EFFICIENCY RATIO
The
daily protein intakes of the birds was first obtained. Protein efficiency ratio
was determined by using the values of daily protein intakes obtained to divide
the daily weight gain of the birds.
HAEMATOLOGY
INDICES:
At
the end of the experiment, 2mls of blood sample was collected from two (2) birds
in each treatment for the evaluation of haematological indices. The blood
sample was collected through the wing veins using sterile needle and syringes. The
blood collection was done in the morning hour to avoid too much bleeding. The
collection site was swabbed with alcohol cotton wool. The blood sample was
collected into a sample bottle containing dipotassium salt of ethylene diamine
tetracetic acid (EDTA-K2+)
which served as anticoagulant.
The
blood sample was analyzed of packed cell volume (PCV), total erythrocyte (RBC),
haemoglobin (Hb) and differential leucocytes (WBC) count according to the
methods described by Vein (1984). Erythrocyte (RBC) count was done in a
haemoctometer chamber with Natt and Hardrics dilvents to obtain 1:200 dilution.
The number of leucocytes was estimated as total WBC x200 Packed Cell Volume (PCV)
was measured as micro haematocrit with 75 x 16 cm capillary tubes filled with
blood and centrifuge.
The
differential count of leucocytes was made from blood, stained with wrights dye
and each type of cell counters with laboratory counter.
Haemoglobin
concentration (Hb) level was calculated according to Bush (1991). Mean
corpuscular haemoglobin concentration was also calculated according to standard
formula deduced by Schalm et al.,
(1975) and Jain (1986) as shown below:
MCV = PCV
x
10
RBC
count (M106/mm3)
MCH = Hb(gldl) x 10
RBC (m106/mm3)
MCHC= Hb(gldl) x 100
PCV%
SERUM
BIOCHEMISTRY:
2 mls of blood
samples for serum biochemical was collected and put in a vial bottle without an
anticoagulant. The serum protein, albumin, globulin and urea were analyzed
using sigma kits according to Igene and Oboh. (2004).
STATISTICAL
ANALYSIS
All the data
collected was subjected to one –way analysis of variance (ANOVA) (Steel and
Torrie, 1978). Significant difference between treatment means were separated
using the New Duncan Multiple Range Test as outlined by Obi (2002).
EXPERIMENTAL
MODEL
The experimental
model that was adopted is the linear additive model for completely randomized
design experiment which is given as follows:
Xij = 
+ ti +
ij
+ ti +ij
Where
Xij = Individual observation taken
= The population or overall mean
ti = Treatment effect
ij = Experimental error or residual
i = Number of treatment
j = Number of replicate
CHAPTER FOUR
RESULTS AND
DISCUSSIONS
Table 1: Growth
performance of broiler chickens fed rosemary and thyme extracts.
Parameters
|
T1
|
T2
|
T3
|
T4
|
SEM
|
Initial body weight(g)
|
754.96
|
745.98
|
753.85
|
755.73
|
6.75
|
Final body weight(g)
|
2062.65
|
2020.20
|
1990.22
|
2112.43
|
79.7
|
Body weight gain(g)
|
1294.36
|
1281.75
|
1236.37
|
1356.64
|
143.7
|
Daily body weight(g)
|
46.70
|
45.77
|
44.10
|
48.45
|
4.66
|
Total feed intake(g)
|
3444
|
3376.17
|
3052.17
|
3417.5
|
5.30
|
Daily feed intake(g)
|
123.00
|
120.58
|
118.01
|
122.05
|
3.27
|
Total water intake(g)
|
3235.82
|
2891.22
|
2424.05
|
2774.52
|
5.18
|
Daily water(g)
|
115.57
|
103.26
|
86.57
|
99.09
|
17.3
|
Feed conversion ratio(g)
|
2.67
|
2.70
|
2.46
|
2.52
|
0.17
|
Daily protein intake(g)
|
25.83
|
25.32
|
22.89
|
25.63
|
2.05
|
Protein efficiency ratio (g)
|
0.56
|
0.56
|
0.52
|
0.53
|
0.03
|
Thyme, rosemary
and their mixtures supplementation did not significantly (p>0.05) influence
the final body weight, body weight gain, total water intake, daily water intake,
daily body weight total feed intake, daily feed intake, feed conversion ratio,
daily protein intake and protein efficiency ratio of the birds.
This
observation agrees with the result of Tekeli et al (2006), who reported
that thyme has no influence (p>0.05) on broilers performance. There was a
numerical increase in weight of birds fed rosemary and thyme mixtures
supplementation.
There
was no significant (p>0.05) difference in feed intake of the birds
supplemented with this treatments, this in agreement with the findings of
Schulte et al. (1993) and Jansman et al. (1999).
Feed
conversion and protein efficiency ratios were not affected by the treatments of
thyme, rosemary and their mixtures during the experimental period. This agrees
with findings of Engberg et al. (2000) and Van Campenhout et al. (2001).
Table
2: The Effect of Rosemary and Thyme
Extracts on the Haematological Characteristics of Broiler Finisher.
Parameters
|
T1
|
T2
|
T3
|
T4
|
SEM
|
Red Blood cell
|
4.20
|
4.50
|
4.80
|
5.00
|
1.04
|
Haemoglobin cell
|
8.00
|
8.70
|
8.70
|
9.00
|
1.22
|
Packed cell volume%
|
24.00
|
2.6.00
|
26.00
|
23.00
|
1.60
|
White blood cell
|
8.00
|
7.20
|
7.20
|
4.00
|
1.17
|
Means cell Haemoglobin
|
18.57b
|
28.54b
|
16.94c
|
22.59b
|
1.53
|
Mean cell volume
|
57.84c
|
73.33b
|
64.03b
|
59.17b
|
2.01
|
Mean corpuscular haemoglobin
concentration
|
31.75
|
33.75
|
35.33
|
35.03
|
1.72
|
A,b,c. means with different superscripts
on the same row differ significantly(p<0.05).
The
red blood cell (RBC) and haemoglobin concentration count did not differ
significantly. However, there was marginal increase in RBC count and
haemoglobin concentration among the treated groups. It indicates that thyme and
rosemary extracts slightly favoured the production of RBC and Hb in chickens
(Rahinni et al., 2011 and Alabi et al., 2011).
The
Packed Cell Volume (PCV) and white blood cells also show no significant
different (p>0.05). This indicates that no pathological effect was induced
by the extracts and hence the health status of the birds was okay (Houghton et
al., 1995).
Mean
cell haemoglobin and mean Cell volume significantly differ (p<0.05) among
the treatment groups. However, their values were still within the normal range
as suggested by Mistruka and Rawnsley (1977)
These constants were being used to
describe the characteristics of individual RBC in terms of size, shape and
hemoglobin content(Alabi et al.,2011)
Table 3: Effect of rosemary and thyme
extract on the Serum Biochemistry parameters of broiler chickens finishers
Parameters
|
T1
|
T2
|
T3
|
T4
|
SEM
|
Urea
|
42
|
40
|
38
|
40
|
1.79
|
Protein
|
8.0
|
8.0
|
8.3
|
40
|
1.79
|
Albumin
|
5.1
|
5.0
|
4.8
|
4.6
|
1.06
|
Globulin
|
2.8
|
3.0
|
3.1
|
3.4
|
0.94
|
There
was no significant (P>0.05) difference in the serum protein, urea, albumin
and globulin. This non significant difference may be attributed to the similar
composition of the diets. Similar observation have been reported by Ibrahim et
al.(2000).
Table 4:
Effect of thyme and rosemary extracts on carcass
characteristics of broiler finishers.
Parameters
|
T1
|
T2
|
T3
|
T4
|
SEM
|
Dressed weight
|
1.55
|
1.40
|
1.35
|
1.65
|
0.69
|
Liver weight
|
3.116
|
2.199
|
3.050
|
3.053
|
0.92
|
Wing
|
9.61
|
11.02
|
11.35
|
11.71
|
1.29
|
Thing
|
10.71
|
14.67
|
14.88
|
13.37
|
1.36
|
Back cut
|
13.13
|
11.90
|
11.86
|
14.31
|
1.34
|
Neck
|
3.581
|
3.783
|
3.487
|
2.873
|
0.97
|
Drumstick
|
3.017
|
2.713
|
2.967
|
2.867
|
0.93
|
Head
|
3.3787
|
3.3333
|
3.3730
|
3.5083
|
0.97
|
Heart
|
1.30
|
1.13
|
1.03
|
1.15
|
0.74
|
Gizzard
|
3.745
|
3.772
|
3.620
|
3.815
|
0.99
|
Cloaca
|
2.127
|
2.023
|
2.167
|
2.303
|
0.86
|
Intestine
|
7.887
|
8.69
|
7.857
|
7.723
|
1.20
|
There was no
significant (P>0.05) difference in liver, wing, thigh, back cut, neck,
drumstick, head, gizzard, cloaca, intestine and heart of broiler chicken fed
rosemary and thyme extracts compared to the control group. These finding was in
agreement with the results of Ocak et al. (2008) who reported no
difference in carcass of broiler fed spices as feed additives. The effects of
the supplements on relative weights of internal organs showed that the relative
weight of the heart, liver, gizzard, were not affected by the dietary
treatment. This is in agreement with the findings of Hashish et al.
(1995). This observation implies that the treatments had no adverse effect on
the carcass characteristics of the birds.
CHAPTER
FIVE
5.0 CONCLUSION
Thyme (Thymus vulgaris) and rosemary (Rose-marinus officianalis) are natural
products. Their potentials as feed additives in poultry nutrition has not been
properly. The result from this study has shown that its use in broiler finisher
diets has no detrimental effects on the growth performance, carcass
characteristics, haematological and serum biochemistry of the birds.
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