Lenuta Fotea


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.

Key words: essential oil, promoter, safety, broilers

EFECTUL UTILIZARII ULEIULUI ESENTIAL DE CIMBRU (THIMUS VULGARIS) ASUPRA CALITATII CARNII SI CARCASELOR PUILOR BROILER

Lenuta Fotea, Doina Leonte, Iuliana Tugui

Rezumat
Siguranta alimentara este dezideratul dupa care se ghideaza consumatorii de produse animaliere. Specificul cercetarilor de fata a fost de a stabili efectul uleiului esential de cimbru administrat Ón hrana Ón diferite nivele asupra performantelor de crestere, randamentului la sacrificare, greutatii carcaselor si organelor interne, compozitiei chimice si calitatilor organoleptice a carnii puilor de carne. Au fost folositi 200 de pui broiler Ross 308 distribuiti Ón patru loturi, E1 (0,1 %), E2 (0,3 %), E3 (0,7 %) si M (fara aditiv). Experimentul a durat 42 de zile. Datele obtinute au fost prelucrate statistic. Rezultatele obtinute au aratat ca suplimentarea nutretului cu 0,7 ulei esential de cimbru a determinat obtinerea celor mai bune rezultate cu privire la greutatea corporala medie, greutatea carcasei, randamentului la sacrificare si cea mai eficienta conversie a hranei Ón sporul de crestere comparativ cu lotul martor (p<0,05).Referitor la greutatea organelor interne si a compozitiei chimice a carnii, valorile au fost apropiate. Rezultatele observatiilor organoleptice au aratat ca nu au fost influetate culoarea sau mirosul carnii. Concluzia care se desprinde este ca utilizarea uleiului esential de cimbru 0,7% poate fi un posibil promotor de crestere natural folosit la puii de carne.

Cuvinte cheie: ulei esential, promotor, siguranta, carcase, broiler