The effects of thyme oil and black cumin oil in broiler feeding on growth performance, intestinal histomorphology, and cecal volatile fatty acids

Authors: ÖZLEM DURNA AYDIN, GÜLTEKİN YILDIZ

Abstract: The aim of the study was to investigate the effects of thyme oil and black cumin oil that are added to broiler rations at certain ratios, on performance (body weight, body weight gain, feed intake, feed conversion ratio, mortality, European Production Efficiency Factor (EPEF), histomorphological parameters of jejunum and ileum, and cecal short-chain fatty acid (SCFA) concentrations. In the study, 216 male chicks (Ross 308) were randomly divided into 4 groups of 54 chicks each. Each group was divided into 9 subgroups of 6 chicks. The chicks were fed with corn, soya bean, and full-fat soybean-based rations for 42 days. While the control group was fed with basic ration, the experimental groups were fed respectively with 250 mg/kg thyme oil (T), 100 mg/kg black cumin oil (B), 250 mg/kg thyme oil, and 100 mg/kg black cumin oil (BT) added to the basic ration. There was no statistically significant difference between the experimental and control groups in terms of performance, mortality, and EPEF. No statistically significant difference was found in all groups in terms of jejunum histomorphology (villus height (VH), crypt depth (CD), and VH/CD ratio). When the ileum histomorphology was examined, there was a statistically significant difference between the control and study groups in terms of crypt depth (P < 0.05). On the 42nd day of the study, there was no statistically significant difference between the groups regarding acetic acid, propionic acid, isobutyric acid, butyric acid, isovaleric acid, valeric acid, isocaproic acid, caproic acid, total SCFA and BCFA (?mol/g) in the cecal digesta. In conclusion, the use of thyme oil and black cumin oil in broiler rations did not affect performance parameters and cecum essential fatty acids, but they had positive effects on intestinal health.

Keywords: Intestinal histomorphology, broiler, black cumin, thyme, short-chain fatty acid

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