Addition Of Thyme Research Articles

Influence of thyme and turmeric essential oils supplementation on growth performance, nutrient utilization and economics of Japanese quails

This experiment aimed to study the effect of dietary thyme and turmeric essential oils supplementation on growth performance, nutrient utilization and economics of Japanese quails. For this purpose, a total of 180 six-day-old Japanese quail chicks were randomly assigned into five different treatment groups, each with three replicates (12 birds per replicate). The experiment was conducted for 35 days. Different treatment groups of Japanese quails were designated as T0 (Basal diet without essential oils), T1 (Basal diet with 0.2% thyme essential oil), T2 (Basal diet with 0.3% turmeric essential oil, T3 (Basal diet with 0.125% thyme + 0.075% turmeric essential oils), and T4 (Basal diet with 0.075% thyme + 0.125 % turmeric essential oils). At the end of experiment, it was found that dietary supplementation of thyme and turmeric essential oils reduced feed consumption, improved body weight gain, feed conversion ratio and protein efficiency ratio, with Japanese quails of T4 group showing best performance during overall experimental period. The feed cost per kg weight gain was minimum in treatment T4 over other treatment groups. Addition of thyme and turmeric essential oils in diet significantly enhanced nutrient utilization in Japanese quails. In conclusion, supplementing thyme and turmeric essential oils in combination at 0.075% and 0.125% of feed improved growth performance, utilization of nutrients and reduced feed cost per kg weight gain in Japanese quails.

Effect of the Addition of Thyme “Thymus vulgaris” Leaves on the Sensory and Nutritional Quality of Lamb Meat

Background: The shelf life of meat products can be increased by adding synthetic antioxidants. These antioxidants have long been used, but their safety has recently come into dispute due to a suspected carcinogenic potential. This is why meat technologies have extracted new natural antioxidants from spices and herbs, which are the best alternatives to synthetic compounds. So, the addition of natural flavors (essential oils, powder or extract of aromatic plants) to the meat can improve organoleptic quality and consumer acceptability. Methods: This study was conducted to evaluate the physicochemical and organoleptic qualities of meat fortified with thyme powder. With this purpose, 16 samples from four muscles of legs from 4 lambs were used in this work. The muscles were divided into two groups, control group (meat without any supplementation) and thyme group (meat supplemented with thyme). In this later group, a dose of 5% of ground thyme dry leaves was added to the meat. Result: Results showed no significant differences were found among groups for cooking loss, but was slightly higher for meat treated with thymus (33.29 vs. 28.36%). No significant differences between the two groups were observed for the ash, fat and crude protein contents of the meat. At the same manner, no effect was observed on meat lightness (L) and yellowness (b*) (P greater than 0.05), on the contrary, redness (a*) of the meat was affected by addition of thyme (11.28±1.23 vs. 23.06±9.80). Also, significant (P less than 0.05) differences were observed in texture scores, flavor, color and taste between control and the 5% thyme-supplemented meat samples. The overall acceptability of supplemented meat samples was highest (P≤0.05) as compared to control (5.91±2.32 vs. 4.35±2.66). In conclusion, addition of thyme leaves did not affect the physical and chemical properties of meat, except for redness and improved sensory quality.

Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying

The effect of sunflower oil treated with varying proportions of rosemary and thyme essential oils (0.3%, 0.6%, 0.9%, and 1.2%) on the lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying was assessed in this research. Concentrations of rosemary and thyme essential oils greater than 0.9% applied to sunflower oil tend to reduce the lipid content of horse mackerel, while anchovies fried in sunflower oil with only a few concentrations of rosemary essential oil seemed to avoid a rise in lipid content that leads to frying. The addition of thyme and rosemary essential oils with the different percentages in frying oil significantly caused a reduction in the peroxide and thiobarbituric acid values of all fish samples after pan-frying (p < 0.05). However, the free fatty acid contents of all fried fish samples did not change significantly by the addition of EOs to sunflower oil (p > 0.05). According to our results, the amount of EPA and DHA in Mediterranean horse mackerel during traditional pan-frying was affected by the type of essential oils and their concentration in sunflower oil. Using EOs at different concentrations, on the other hand, has no noticeable impact on the retention of highly unsaturated fatty acids in anchovies. It shows that all of the essential oils used significantly reduce lipid oxidation and protect against EPA and DHA reduction as a result of frying in Mediterranean horse mackerel.

Влияние трав и грецкого ореха на качественные характеристики ветчины

Aim. To determine the effect of the addition of thyme and rosemary, as well as walnut on the quality characteristics of the resulting ham. Materials and Methods. Low-fat pork (GOST 31476-2012), purchased at a local meat processing plant, dried thyme (GOST 21816-89), dried rosemary, walnuts (GOST 32874-2014) were used for the preparation of ham samples. The production of the studied ham samples was carried out in accordance with the current regulatory and technical documentation (GOST 31790-2012 "Boiled pork products. Technical specifications"). Sampling and preparation of samples for laboratory tests was carried out according to a single method in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). The organoleptic parameters were determined according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008. The mass fraction of fat was determined according to GOST 23042-86; protein-according to GOST 25011-81; energy value-by the calculated method. Results. The pH value in the ham was significantly reduced with the addition of thyme and rosemary compared to the control before and after storage. Ham, in the formulation of which rosemary and thyme powder was introduced, had the highest mass fraction of protein – 27.5%, which is 0.8 and 2.1% more than in the control and II experimental samples with the addition of nuts, respectively. The inclusion of walnuts in the recipe significantly affected the mass fraction of fat in the II experimental sample – 5.7%, which is 2.5 and 0.7% more than in the control and I experimental samples, respectively. The energy value of the I prototype was the highest and amounted to 159.25 kcal per 100 g, which is respectively more than in the control and II prototype by 20.02 and 2.1 kcal. Conclusion. The addition of thyme and rosemary significantly affected the color of the ham, but at the same time increased the functional and technological properties, nutritional and biological value of the finished product. Adding walnuts to the ham recipe gave it a nutty taste. Thus, the resulting products have a high-energy value and are competitive.

Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage.

The effects of thyme and rosemary on the quality characteristics of sausages during cold storage were investigated. Sausages were prepared with thyme and rosemary powder (1 and 2%) and stored for 6 weeks at 10℃. The pH was significantly decreased in sausages by addition of thyme and rosemary compared to that observed in the control before and after storage. At 4 weeks of storage, the residual nitrite content was decreased by thyme and rosemary compared to the control. Lightness (L*) and yellowness (b*) were increased during storage, whereas redness (a*) and whiteness (W) were decreased before and after storage by addition of thyme and rosemary. The amount of TPC and lactic acid bacteria was lower at the end of storage in sausage containing thyme and rosemary. The 2, 2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging capacity of sausages was increased by addition of thyme and rosemary compared to that in the control before and after storage. In particular, T2 (0.2% thyme addition) showed the highest DPPH radical scavenging capacity during storage. In a sensory evaluation, flavor and overall acceptability were lower in sausages containing thyme and rosemary than in the control. However, at the end of storage (6 wk), aroma, flavor and overall acceptability were not significantly different among the sausage samples.

Influence of flaxseed combined with thyme, rosemary, and sage leaves asfodder additives on antioxidant status in the liver of Japanese quail

The aim of this study was to investigate the influence of a combination of plant supplements with antioxidant properties on the total antioxidant status measured by FRAP and the activity of selected antioxidant enzymes in the livers of Japanese quails. The birds were given feed with the 4% addition of flaxseed combined with a 1% admixture of dried thyme, rosemary, or sage leaves, respectively. The results showed an increased value of the antioxidant potential in the livers of quails fed with a diet that contained the combination of flaxseed and thyme, compared to the control diet and the diet that included flaxseed and rosemary. In all groups given dietary herbal supplements, males and females did not differ in liver antioxidant capacity, whereas in the control group decreased values of these indices for males were found. In the groups fed with the addition of flaxseed and herbs, the activity of glutathione peroxidase and superoxide dismutase was significantly lower than in the control group. There were no differences in the activity of catalase and glutathione S-transferase between the analyzed groups. The use of flaxseed with the addition of thyme, rosemary, and sage leaves had a significant effect on liver antioxidant status in the studied quails.

Effect of Thyme Leaves Extract on Quality of Lamb and Chicken Meat during Storage

It has been known that thyme have antioxidant capacity and antimicrobial activity against different bacteria, therefore this investigation was designed to study the effect of adding thyme extract (0, 250, 500 and 1000 ppm) on the oxidative rancidity and microbial growth on lamb and chicken patties stored at 4C° for 12 days. The result revealed that malondialdehyde (MDA) values started to increase during storage periods, of both lamb and chicken patties. Extract of thyme apparently retarded significantly (p<0.01) oxidative rancidity and microbial growth as well in both lamb and chicken patties. Thus it can be concluded that addition of thyme especially at a rate of 500 ppm is effective as compared to untreated patties against oxidation and microbial growth.

Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants

Objectives of this work were studying physico-chemical change and heat stability of olive oils flavoured by selected Tunisian aromatic plants. Flavoured olive oils were prepared by maceration of fresh plant materials (rosemary, lavender, sage, menthe, basil, lemon and thyme) with olive oil at a 5% w/w level for 15 days. A sensorial evaluation was applied to select more appreciate flavoured olive oils by consumers. An oxidative procedure was applied to test the stability of selected flavoured olive oils: oils samples were kept in glass bottles and heated at 60 and 130 °C during 55 days and 6 h, respectively. The resistance to oxidation of these selected flavoured oils was compared to a control samples by measuring PV, K232 and K270 values and change in chlorophyll, carotenes and polyphénols contents. Obtained results show that addition of aromatic plants causes a slight increase in free acidity and viscosity of aromatised olive oils. L*, b* and a* values show that addition of thyme cause a great change in olive oil colours. Heat stability results shows that from selected aromatic plants, rosemary was effectiveness against oxidation followed by thyme and lemon. However, olive oil flavoured with basil exhibit a similar behaviour versus thermal oxidation then the natural olive oil.

The Effect of Feeding of Crushed Thyme (Thymus valgaris L) on Growth, Blood Constituents, Gastrointestinal Tract and Carcass Characteristics of Broiler Chickens

The effect of feeding of different levels of thyme (Thymus valgaris L) on performance, blood constituents, gastrointestinal tract and carcass characteristics was studied in broiler chickens. An experiment of five dietary treatment groups with different levels of thyme was conducted in broiler chickens from 1 to 42 days of age. Dietary thyme significantly increased body weight and body weight gain, and improved feed conversion ratio. The serum levels of glucose, total protein, and globulin were significantly increased by the addition of thyme. The serum levels of triglyceride and cholesterol were significantly decreased. The lengths of gastrointestinal tract segments were decreased by feeding 1.0%, 1.5% and 2.0% thyme. The same levels of thyme improved dressing and breast percentage of female broilers, and 1.5% and 2.0% thyme feedings improved significantly the leg and wing percentage. Same trends were observed in male broilers. These findings suggest that thyme can be used as a natural growth promoter in broiler rations particularly at 1.5% and 2.0% level.

Effect of Natural Antioxidant on Oxidative Stability of Eggs and Productive and Reproductive Performance of Laying Hens

The main target of this study was to determine the effect of dietary natural antioxidants: Thyme, rosemary, oregano and curcuma longa on production and reproduction performance of laying local hens and study the oxidative stability of yolk shell egg storage at room temperature (16 C±2). A total number of 360 o hens and 36 cocks from El-Salaam strain of 28 weeks old were divided into 12 groups with 3 replicate each (10 hens +1 cock). Birds were fed on the experimental diets, using two levels (0.5 and 1.0%) from four types of herbs (oregano, thyme, rosemary, curcuma longa) as natural antioxidants, in comparison to two levels of vitamin E (100 and 200) mg/Kg diet, in addition to two diets, one using vitamins and minerals premix with vitamin E (control) and the other without vitamin E (Negative-control).The main results obtained from this study can be summarized as follows: Addition of herbs as natural antioxidants during the laying period can improve the production performance especially at 1.0% thyme, rosemary, oregano or 0.5% curcuma longa increased egg production, egg mass and improved feed conversion. Addition of 1.0% curcuma longa increased numerically values of shell weight and egg shape index. This treatment increased percentage of yolk weight and improved yolk colour by 10.87% and 15.62%, respectively compared to control group. Addition 1.0% oregano gave the highest values of all nutrient digestibility coefficients; except ether extract digestibility that was the lowest value compared to control diet, however it was statistically insignificant. Statistically, the highest values (P<0.05) of antibody titter against sheep red blood cells were recorded for hens fed 1.0% thyme or rosemary. Thyme or rosemary at 1.0% significantly decreased plasma total lipid, in comparison to the control by 17.15 and 27.15%, respectively while total cholesterol and LDL- cholesterol decreased insignificantly. Addition of thyme, rosemary or curcuma longa at 1.0% significantly decreased yolk total lipid, in comparison to the control group by 12.14, 13.19 and 13.95%, respectively. Addition of 1 % oregano or rosemary or 0.5 and 1.0% curcuma longa during laying period significantly decreased malonaldehyede formation in egg yolk and had positive effect on oxidative stability of shell eggs storage at room temperature(16oC±2). Addition of 1.0% oregano, rosemary or 0.5% curcuma longa significantly increased the percentages of fertility. While 1.0% thyme or 0.5-1.0% curcuma longa significantly increased the percentages of hatchability of fresh eggs. It could be concluded from this study that herbs could be used as natural antioxidants during laying period. Oregano, rosemary or thyme at 1.0% or curcuma longa at 0.5% can improve productive performance, fertility and hatchability and had positive effect on oxidative stability of shell eggs during storage.

Effect of Strain, Type of Natural Antioxidant and Sulphate Ion on Productive, Physiological and Hatching Performance of Native Laying Hens

A total number of 480 hens and 48 cocks from Inshas and Dokki4 strains of 32 weeks old were divided into 12 groups with 2 replicates each (20 hens+2 cocks). The experiment had a 2×3×2 factorial arrangement of treatments with two strains (Inshas and Dokki4), three types of natural antioxidants in the diet (control, 0. 25% thyme and 0. 25% anise) and two levels of sodium sulphate (0 and 0.5%). The experimental groups were fed on the experimental diets from 32 to 44 weeks of age. After 4 weeks of the experiment, the eggs were collected from each treatment were incubated weekly in the incubator. Fertility % and hatchability % of the total eggs and fertile eggs were calculated and the main results obtained can be summarized as follows: Addition of thyme or anise to laying hens diet numerically increased egg number and improved feed conversion. Addition of thyme or anise increased antioxidant capacity in plasma, while decreased LDL, HDL, total cholesterol, triglyceride and total lipids in blood plasma, liver and yolk extract. Addition of thyme tended to improve fertility and hatchability while anise tended to decrease these parameters. The response to sulphate depended on the strain and type of natural antioxidant. The combination of thyme and sulphate is the most successful additive for improving fertility and hatchability under the condition of this study.