جستجوی مقالات مرتبط با کلیدواژه "thyme extract" در نشریات گروه "کشاورزی"

Low feed efficiency is one of the problems in the rumen of ruminants, which results in reduced growth and production of livestock and, most importantly, environmental pollution due to the release of methane and nitrogenous compounds . Changes in ruminal fermentation can be made to improve fermentation efficiency and substrate utilization and optimize feed nutritional value . Antibiotics have been successful in reducing energy loss (from methane) and protein (from ammonia nitrogen) in the rumen . However, today, due to general concerns about the remains of these compounds in milk and meat and thus increasing the bacterial resistance to them has caused the use of materials in feed as additive in some countries . Therefore, the tendency to find alternatives with natural origin for antibiotics has increased over recent years .Plant secondary metabolites are among the natural alternatives that have been studied in recent years that have antimicrobial properties.Essential oils, also known as volatile or ethereal oils, occur in edible, medicinal, andherbal plants. As these aromatic compounds are largely volatile, they are commonly extracted by steam distillation or solvent extraction . Essential oils can be extracted from many parts of a plant, including the leaves, flowers, stem, seeds, roots and bark. However, the composition of the EO can vary among different parts of the same plant . For instance, EO obtained from the seeds of coriander (Coriandrum sativum L.) have a different composition from the EO of cilantro, which is obtained from the immature leaves of the same plant . Chemical differences among EO extracted from individual plants, or different varieties of plants, also exist and are attributed to genetically determined properties, age of the plant, and the environment in which the plant grows . One of the plant essential oils that has a great potential for use in ruminant diets is the essential oil of thyme (Thymus Vulgaris). Thyme extract contains 0.6-8.8% (usually 1%) of essential oil, most of which are phenols (20-20%) and monoterpene hydrocarbons (such as P cymen and γ terpinen) and alcohols (such as Linalool and terpinen α). They show that sometimes these compounds make up 80% of the extract compounds. Naturally, thymol is also a major phenolic component in thyme and carvacrol is a sub – element (Leung and Foster., 1996). Although goats and sheep have often been fed and managed in a similar manner (goats being browsers and sheep being grazers), they are different, especially in their digestive capability, because of differences in the morphology of digestive system, including the mouth structure and gut, which may influence their ability to ingest and digest feed materials . Available information on efficiency of feed utilization between goat and sheep has been inconsistent with several studies reported sheep had higher growth performance than goats . In a recent in vitro study, Candyrine et al (2016) reported that goats had better rumen fermentation characteristics, including higher volatile fatty acids (VFAs) production and higher population of cellulolytic bacteria compared to sheep, suggesting that goats could be more superior in digesting feed materials.The results of studies performed on lambs and goats ) that have examined the effects of thyme extract or its major compounds (thymol and carvacrol) are very contradictory. And more research is needed to determine their effects on rumen fermentation and metabolism in lambs and goats. There is also little research on direct comparisons of the use of plant extracts in vivo between lambs and goats. Therefore, the aim of the present study was to compare these two species and the effects of thyme extract on performance and some ruminal parameters in fattening lambs and goat kids.The aim of this study was to investigate the effect of different levels of thyme (Thymus vulgaris) extract on growth performance, feed intake, daily weight gain and digestibility of nutrients in fattening lambs and kids. For this purpose, 15 goat kids (average initial BW of 17.3 ± 1.2 Kg, 3 month- old) and 15 Dalagh lambs (average initial BW of 21.4 ± 1.5 Kg, 3 month- old) were randomly assigned to 3 dietary treatments: 1) control (without thyme extract), 2) supplemented with 250 ml thyme extract and 3) supplemented with 500 ml thyme extract. Animals were kept in individual pens with self-mangers for 84 days. The results showed that there was no significant difference in nitrogen consumption through the use of extracts between different treatments. However, fecal and urinary excretion nitrogen was lower in treatments receiving 250 ml of thyme extract and retained and digested nitrogen was more than other treatments (P <0.01). Examination of interactions and species effects showed that the effect of thyme extract on excreted nitrogen and nitrogen retention in lambs was different from that of goat kids, so that excreted nitrogen was higher in goats and nitrogen retention was lower. With increasing levels of thyme extract, a significant decrease in gas and methane production was observed in both species (P <0.01). Rumen microbial population (total bacteria, coliforms and lactic acid bacteria) decreased due to the addition of thyme extract in both species, but this decrease was not significant. Also, in lambs and goats receiving thyme extract, with increasing the levels of the extract in the diet, the number of protozoa decreased significantly (P <0.01), so that the group receiving 500 ml of extract had the lowest number of protozoa. Concentrations of triglycerides, cholesterol, low-density lipoprotein and high-density lipoprotein were not affected by the use of the extract. However, blood glucose concentration increased significantly with increasing the extract in the diet and blood urea nitrogen concentration decreased (P <0.01). In general, the results of this study showed that the use of thyme extract in the diets of lambs and goats can significantly reduce gas production, especially methane gas and excretion of nitrogen through urine and feces, and thus increase nitrogen retention and digestion.

In this study, the aqueous-alcoholic extract of thyme in yogurt was used with the aim of increasing the acceptability of consumption and improving its quality characteristics. Due to the better quality of local BkezIlam yogurt, inulin was added to its formulation in concentrations (0.05%, 0.075%, 0.1% and 0.125%). The produced samples were evaluated from the point of view of quality tests and compared with the control sample (yogurt without inulin and thyme). For this purpose, thyme extract in concentrations (2%, 4%, 6% and 8%) was added to the milk used in the preparation of yogurt.PH, acidity, hydration, water holding capacity, acetaldehyde, viscosity and total bacterial count were evaluated at 1, 6, 11 and 21 days after production.The results showed that in the experimental treatments, the results of pH, acidity, synersis, water holding capacity, acetaldehyde content, viscosity and total bacterial count during storage were significantly different from each other (P <0.05). However, there was no significant difference in organoleptic properties except odor and other properties as taste, consistency, color,  mouthfeel and general acceptance is not significant, which were evaluated by 10 trained judges (P <0.05). According to the results of this study, yogurt sample contains 0.125% inulin and 2% thyme has the lowest pH and increased acidity and water holding capacity for 16 days. Also, the sample containing 0.15 inulin obtained the lowest percentage of synersis and the highest number of bacteria after 21 days. In terms of viscosity and acetaldehyde, samples containing 0.125% inulin and 6% thyme had the highest values ​​at 7 and 16 days, respectively (P <0.05). The experimental results showed that during storage, with decreasing pH in the treatments, dry matter increases and fat decreases in the samples and the percentage of synersis decreases, which increases the viscosity.

Today, sodium benzoate and potassium sorbate are mainly used to control microbial contamination, mold and yeast, which have carcinogenic effects. The aim of this study was to evaluate the effect of chitosan (0.06 %w/w) and thyme extract (0.08 %w/w) separately and simultaneously (chitosan 0.03+thyme extract 0.04 %w/w) on physicochemical, microbial and sensory properties of French salad dressing and comparison with control samples (French sauce containing sodium benzoate + potassium sorbate and without preservative). The results showed that the addition of chitosan and thyme extract in comparison with the control sample had no significant effect on changes in pH, water activity and emulsion suspension during storage (p <0.05). Addition of chitosan and thyme extract showed a significant increase and decrease of L * index and a * index in comparison with the control sample and had no significant effect on the amount of b * index. The results of microbial tests showed that treatment with chitosan 0.03% + 0.04% thyme in both MIC and MBC concentrations had a good inhibitory effect on the growth of hetero fermentative lactic acid bacteria, Escherichia coli and mold and yeast at the end of the storage period, no growth was observed. The sample containing chitosan 0.03% + 0.04% thyme received the highest sensory evaluation score. The results of this study showed that the use of natural preservatives of chitosan and thyme extract can significantly reduce the consumption of chemical additives and this is a step in improving the health of the consumer community.

The aim of this study was to investigate the effect of different levels of thyme (Thymus vulgaris) extract on growth performance, feed intake, daily weight gain and digestibility of nutrients in fattening lambs and kids. For this purpose, 15 goat kids (average initial BW of 17.3 ± 1.2 Kg, 3 month- old) and 15 Dalagh lambs (average initial BW of 21.4 ± 1.5 Kg, 3 month- old) were randomly assigned to 3 dietary treatments: 1) control (without thyme extract), 2) supplemented with 250 ml thyme extract, 3) supplemented with 500 ml thyme extract. Animals were kept in individual pens with self-mangers for 84 days. Experimental results showed that different levels of thyme extract had a significant effect on daily weight gain and feed intake throughout the period in both species, so that in animals fed 250 ml of thyme extract was higher than other treatments (P <0.0001). Dietary treatments containing 500 ml of thyme extract had the lowest weight gain and final weight and feed intake throughout the period. Also, lambs had better weight gain and more food intake than kids. Thyme extract reduced the digestibility of organic matter and NDFand increased the digestibility of dry matter (P <0.0001) and the effect of the species on nutrient digestibility was not significant.Overall, the results showed that the best level of thyme extract in animals diets was 250 ml, and at this level the best growth performance was achieved. The lambs were also more affected by the thyme extract than the kids.

In order to survey the effect of Thyme (Thymus vulgaris) extract on the common carp , 180 fish with the average weight of 10.84±0.063 were randomly divided into four groups (with Thyme extract added in 0, 0.5, 1 and 2 % to the fish diet) in three replicates (each with 15 fish) for 70 days. At the end of this period, 30 fish from each group were exposed to the seawater with 13 and 14 ppt for 12 hours to survey biochemical parameters and survival rate and resistance, respectively. In this regard, blood samples were collected before salinity stress and 6, 24, 72 and 168 hours after salinity stress. Our results showed that added Thyme supplement into the food has no effect on fish resistance during the experimental period (P>0.05). Cortisol, glucose, total protein, albumin showed no significant differences between treatments before salinity stress (P> 0.05). However, increasing salinity increased cortisol and glucose significantly in all treatments compared to pre-salinity stress (P <0.05). Albumin and total protein did not show any significant difference in any treatments (P >0.05). Based on the results of the present study, adding thyme extract at 0.5, 1 and 2% into the diet did not have any effect on fish resistance and blood biochemical parameters of the common carp exposed to the salinity stress.

In order to survey on effects of  dietary Thyme (Thymus vulgaris) extract on common carp 180 Fish with average weight of 10.84±0.063 were divided into four groups  with three replicates (each replicate with 15 fihs), and fed with different levels of dietary Thyme extract including 0, 0.5, 1 and 2 % for 70 days. At the end of rearing period 30 fish from each group were exposed to 13 ppt sea salt for 12 hours and were studied for hematological parameters. In this regard, sampling were done in times of  before salinity stress and 6, 24, 72 hours post salinity stress from caudal peduncles.  In this study supplementary thyme extract in food has no effects on growth performance after rearing period (P>0.05). in hematological study, after salinity stress hematocrit levels in treatments 0.5 % was increased compared to control group (p<0.05). And so hematocrit value in fish of treatments 1% and 2% groups were calculated significantly higher compare with control,  72 h post salinity stress (p<0.05). Hemoglobin levels just in the treatment groups were significantly increased after salinity stress  (p<0.05).The white blood cells (WBC)  and red blood cell (RBC)counts and so hematological indices (MCV, MCH, MCHC value) had no significant difference among all studied fish (P>0.05). Totally in this study supplementary 0.5, 1 and 2 % dietary thyme extract has no effect on growth performances and hematological parameters in common carp in salinity stress situation.

The aim of this study was to investigate the effect of Aloe vera gel (50 and 100% w / w), salicylic acid (0 and 2 mM) and thyme extract (0, 0.1 and 0.5% v / v) on shelf life of fresh pistachios. Disk diffusion test was done in a completely randomized design and the percentage of Aspergillus development, microbial count, sensory evaluation and color tests were assessed in a factorial based on a completely randomized design. The results showed that the mold growth development (in disk diffusion test) and total counts of mold, yeast and aerobic mesophilic bacteria were lower in the samples containing Aloe vera gel, salicylic acid and thyme extract. Also, the highest score and color parameters in color and sensory evaluation tests were found for the samples with above mentioned coating, which had a significant difference with the control (P <0.05). Control and treatment with Aloe vera gel of 50% concentration (a) were identified as the worst coatings, and Aloe vera gel coating containing thyme extract and salicylic acid at high concentrations (AST) were found to be the best treatment with the ability to improve the shelf life of fresh pistachios.

This research was conducted to evaluate the effect of some feed additives compare to Flavomycin growth promoter antibiotic. Experiment was conducted in completely randomized design manner consisting 3 treatments, 5 replicates and 20 hens per each replicate using 300 White Leghorn, Hy-Line W-36 strain. The experimental treatments included: control, Flavomycin growth promoter antibiotic at 0.05% dietary level and feed additive mixture consisting of thyme and oregano plant extracts and propionic acid and zinc supplement at 0.1% dietary level which fed to laying hens for 42 days (3 periods of two weeks each). The results of this study showed that the utilization of feed additive mixture significantly (P

This experiment was conducted to investigate the effect of thyme extract (TE) and dietary fat on performance and carcass antioxidant properties of Ross 308 broiler chicks (male/female ratio of 50/50). The used experimental design was a completely randomized design with six dietary treatments each replicated 4 times with 10 birds per replicate. Feed intake (FI) and body weight gain (BWG) of the chicks were recorded at the end of starter, grower and finisher periods. These records were used to calculate feed conversion ratio (FCR). The susceptibility to lipid oxidation of thigh muscles from two slaughtered chicks (on day 42) was determined during 45 and 90 days of refrigerated storage (-20 °C) using thiobarbituric acid reactive substances (TBARS) assay. Chicks fed diets supplemented with fat had higher BWG and FI, and lower FCR compared to diets without fat (P0.05). As an overall conclusion, adding TE and SO to the diets of broiler chicks for the entire experimental period led to improved growth rate in SO supplemented birds and increased oxidative stability of meat in birds supplemented with TE.

In this research, the starch-carboxymethyl cellulose (2:1 ratio) active films containing Thyme extract (5% wt.) were prepared. In order to improve of film properties, nanoclay (montmorillonit = MMT) (1, 3 and 5% wt) and citric acid (0, 5 and 10% wt) were used as nano-reinforcing and crosslinking agents, respectively. Measuring of the mechanical and water vapour barrier properties of the films revealed that the addition of Thyme extract caused to weakening of ultimate tensile strength and increasing of water vapor permeability and moisture uptake. Citric acid also had positive effect on tensile strenght and barrier properties. Among the all additives, Thyme extract and MMT had the highest effect on color properties and caused to decrease lightness and increase yellowness index. According to the results of differential scanning calorimetry (DSC), active film containing 5% MMT and 10% acid citric had the highest melting temperature (229.7 °C). Also, by addition of acid citric and MMT, the antioxidant activity of active film was decreased due to the decreasing of diffusion coefficient for extract. Results indicated that there was a synergistic effect between citric acid and MMT in order to improving of physical properties of active films and simultaneous addition of these two additives cause to decrease the adverse effect of Thyme extract on functional properties of starch-CMC active film.

This experiment was conducted using 240 one-day-old broiler chicks (Ross 308 strain) in a completely randomized design with 6 dietary treatments, each replicated 4 times with 10 birds/replicate. The dietary treatments were: 1, 2- diets without thyme extract (TE) with and without fat for the entire period of the experiment, 3, 4- diets with 0.5% TE with and without fat for the entire period of the experiment, and 5, 6- diets with 0.5% TE in last two weeks with and without fat. Weight gain (WG), feed intake (FI) and feed conversion ratio (FCR)) of chicks were measured as weekly basis. At day 42, two chicks were selected from each pen and slaughtered for microfloracount and thigh meat cholesterol measurement. Chicks fed diets supplemented with fat had higher body WG and FI, and lower FCR compared to diets without fat (P 0.05). As an overall conclusion, adding TE to the diets during the entire rearing period of the experimentled to significant reduction in thigh meat cholesterol in boiler chickens.

Seafood is valuable protein sources for human being and acts important role in a healthy diet. Due to probability of fish contamination, from catch time to consume time with different microorganisms, there’s different technics to prevent fish spoilage. The present study purposed to investigate the effect of encapsulated thyme (Zataria multiflora Boiss) extract and chitosan to inhibit L. monocytogenes growth in filleted rainbow trout meat during refrigerated storage.The filleted samples were inoculated by1 ×103cfu/g of L. monocytogenes. Then samples exposed to 0.8 % and 1.2% thyme extract and 0.15 % and 0.25% v/w% chitosan nano particles and control group in five tratments. All treatments were kept for 16 days at refrigerator temperature. Every 4 days amount of Total viable count (TVC), Psychro trophic count (PTC) and Listeria monocytogenes counts measured. Least TVC, PTC and EBC in final experiment day observed in 0.25% chitosan treatment (p

This experiment was conducted to examine the effects of in ovo injection of Nano silver, Thyme and Savory extracts to broiler breeder’s eggs and their effect on immunologic parameters. A total of 495 fertilized eggs were used in the pre-Experiment with 11 treatments by both 3 replications and 15 eggs in each. Treatments including: two controls (1- with injection and 2- without injection), treatment 3-11 injected with: 30, 45 and 60 ppm of Nano silver, 100, 150, 175 ppm of Thyme and Savory extracts. The eggs injected at 17th day of incubation. Result indicated that IgA and IgM were affected by treatment so that the IgA levels were significantly higher in all of the treatment rather than the control and the IgM levels were significant higher in 175 ppm thyme extract in comparison to 60 ppm Nano silver. Also in 14 and 21 days, response of the skin to Di-nitrocholorobanzen (DNCB), bursa and spleen of weights were not significant. The results showed that IgM and IgA, had better response to injection of Thyme and Savory extracts than Nano silver.

In this study, thyme extract (0, 2 and 4% w/v) on the chemical quality of common carp surimi was investigated during refrigerator storage. Samples were withdrawn at four 3 days intervals over a storage period of 15 days (0, 3, 6, 9, 12 and 15 days), and analyzed to determine the extent of deterioration by chemical tests such as thiobarbitoric acid (TBA), total volatile bases nitrogen (TVB-N) and pH. Results showed that the amount of thiobarbitoric acid in the control samples was over the treated with thyme extracts, significantly. The TVB-N in control samples was higher of limit from third day until the end of storage, in samples treated with2%thymeextract was 2.39mgnitrogen per100gramsof meat the last day, but the sample was treated with4% extract maintenance was acceptable until last day. pH value was significantly, in control samples more than samples treated with the extract, during the whole storage period (05/0> p). Based on the findings of thestudyrevealedthat4% of thyme extracts can used for enhance the shelf life of the raw common carp surimi refrigerator.

In recent years, extensive researches has been done on use of edible coating in food packaging. Edible coatings can increase the shelf life of coated foods and they are suitable alternative for synthetic packaging. In this research, the effect of carboxy methyle cellulose based edible coatings with thyme extract on reducing moisture absorption and decreasing lipid oxidation productions have been evaluated. The edible coatings were prepared at different concentration levels of carboxy methyle cellulose (0.0, 0.5, and 1.5% W/V) and thyme extracts (0.0, 0.5 and 1% V/V). The moisture content, peroxide, thiobarbituric acid and acid number changes were determined for samples. The experiment was performed by Dunnett statistical tests in three replications using factorial design based on completely random design. The results indicated that the coating containig of 1.5% W/V of carboxy methyle cellulose and 1% V/V of thyme extract showed better results in reduction of peroxide value in fresh hazelnut. Carboxy methyl cellulose coating can delay the lipid oxidation of fresh hazelnut by providing a barrier against moisture and oxygen permiability to the texture of hazelnut. Adding of thyme extract into coating formulation, in addition to increasing the shelf life of hazelnut, is important regarding functional aspects of hazelnut. This coatings have both edible and environmentally friendly properties and preferable to synthetic packaging.

This study was carried out to determine the effects of supplementing fish oil and thyme extract on dry matter, organic matter and nutrient digestibility, chewing activity and rumen metabolites in Mahabadi goat kids. For this aim, twenty-eight Mahabadi goat kids (average initial BW of 17/8 +- 2/8 kg, 4-5mo) were randomly assigned to four treatments: 1) control (basal diet), 2) supplemented with 0.2% thyme extract, 3) supplemented with 2% fish oil and 4) supplemented with 0.2% thyme extract and 2% fish oil. Animals were kept in individual pens with self-mangers for 94 d. Addition of fish oil decreased NDF digestibility (P=0.01) and increased EE digestibility (P=0.05) versus the control. Ruminal ammonia concentration decreased by thyme extract (P=0.05). Addition of thyme increased acetate concentration (P=0.09) and acetate to propionate ratio (P=0.07). It was found that diets 2 and 3 significantly decreased protozoa count compared with diet 1 (P=0.05). Time to eat (minutes per day) was not affected by treatments, but chewing time significantly decreased by with thyme essence (P<0.05). The results of this experiment indicate that supplementation of goat kid diet with fish oil and thyme extract decreased NDF digestibility and increased EE digestibility and increased rumen acetate concentration.

An experiment was conducted with 855 fertilized eggs in 8 treatments (injection in 5th day of incubation) and 11 treatments (injection in 17th day of incubation) with 3 replicates of 15 eggs each. Treatments included first control (no injection)، second control (injection of 0. 5 ml. of sodium chloride); in 5th day، experimental treatments included 30 and 45 mg. silver nanoparticles، and 100 mg. of thyme and savoury. In 17th day treatments included 30، 45، and 60 mg. silver nanoparticles، and 100، 150، and 175 mg. of thyme and savoury extracts. Injection in 5th day indicated that the bursa weight reached its maximum in treatments 75 and 100 mg. of thyme، and 75 mg. of savoury، and in treatments with 30 and 45 mg. of silver nanoparticles had a minimum level (P).

This experiment was conducted to examine the effects of in ovo injection of thyme and savory extracts as organic and nano silver inorganic matters. A total of 891 fertilized eggs were used under completely randomized design (CRD) with 11 treatments by 3 replications and 27 eggs in each. Treatments including: 1(control no injection); 2(control 1cc physiologic serum; 3 (30ppm nanosilver); 4 (45ppm nanosilver); 5 (60ppm nanosilver); 6(100ppm thyme); 7(150ppm thyme); 8(175ppm thyme); 9(100ppm savory); 10(150ppm savory); 11(150ppm savory). On the 17th days on incubation the eggs were candled then injected in air sac. Cholesterol and glucose levels of 150 mg of savory were significantly increased at 14 day of age and the level of glucose affected by savory and thyme levels at 21 of age (p<0.05). Results of this research have shown that effects of in ovo injection of thyme and savory extracts have been better than nano silver, in measured parameters.