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Effect of thyme as feed additive in broiler

Feed additives of plant origin are a valuable alternative for antibiotics used in the purpose to stabilise the health of farm animals and optimise their performance. Herbs are used to stimlate the appetite, to influence the microflora in the intestinal tract, to promote the secretion of digestive enzymes and are of interest due to their antioxidative properties.
The aim of the project is to study in a feeding experiment the influence of the active compound of thyme (Thymus vulgaris L., Lamiaceae)applied as dried leaves as additives in the feed on the growth, efficiency of feeding and properties of the carcass of broilers.
The partition of thymol, the main component in the essential oil of thyme, in the animal tissues, will be monitored using gas chromatography- mass spectrometry.
As the active compounds of thyme are effective as antioxidants, the antioxidative potential of the plasma and the oxidative stability and shelf life of the product chicken meat will be studied.
Project leader
Chizzola Remigius
Type of Research
Applied research
Vetmed Research Units
Institute of Animal Nutrition and Functional Plant Compounds
Projekt partner
Contact: Prof. Dr. Jürgen Zentek
Freie Universität Berlin, Berlin, Germany
Funded by
Veterinärmedizinische Universität Wien, Veterinärplatz 1, 1210 Wien, Austria

Chizzola, R; Michitsch, H; Franz, C (2008): Antioxidative properties of Thymus vulgaris leaves: comparison of different extracts and essential oil chemotypes. J Agric Food Chem. 2008; 56(16):6897-6904

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