Prebiotics, probiotics and thyme (Thymus vulgaris) for broilers: performance, carcass traits and blood variables


  • Maryam Pournazari Islamic Azad University
  • Ali A. A. Qotbi Islamic Azad University
  • Alireza Seidavi Islamic Azad University
  • Mirco Corazzin University of Udine



feed additive, feed conversion, weight gain, poulty nutrition


Background: a stressful environment predisposes broilers to various diseases. Probiotics, prebiotics and essential oils can be used as an alternative to antibiotics in poultry production. Objective: to evaluate the effects of the Fermacto (prebiotic), Bioplus 2B (probiotic), and thyme essential oil on growth, organs and carcass traits, and hematology of “Ross” broiler chicks during 42 days. Methods: five-hundred sixty broilers were randomly assigned to seven dietary treatment groups (with 20 broilers in each group), with four repetitions. The diets contained 1 or 2 g/Kg Fermacto, 1 or 2 g/Kg Bioplus 2B, and 0.5 or 1 g/Kg thyme essential oil. A control group was also included (without aditives). Results: when compared with the control group, Fermacto, Bioplus 2B, and thyme essential oil resulted in an increase in body weight gain and feed intake. The feed conversion ratio (FCR) was enhanced by 2 g/Kg Fermacto. Thyme essential oil at 1 g/Kg also improved FCR but it led to a reduction in the relative weight of thighs and wings. Limited differences were observed in blood parameters between groups. Conclusion: Fermacto, Bioplus 2B and thyme essential oil improved the average daily gain of broilers and had a limited effect on carcass, organs and plasma constituents.

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Author Biographies

Maryam Pournazari, Islamic Azad University

MSc., Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht, Iran.

Ali A. A. Qotbi, Islamic Azad University

PhD., Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht, Iran.

Alireza Seidavi, Islamic Azad University

PhD., Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht, Iran.

Mirco Corazzin, University of Udine

PhD., Department of Agricultural and Environmental Sciences, Università di Udine, Udine, Italy.


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How to Cite

Pournazari, M., Qotbi, A. A. A., Seidavi, A., & Corazzin, M. (2017). Prebiotics, probiotics and thyme (Thymus vulgaris) for broilers: performance, carcass traits and blood variables. Revista Colombiana De Ciencias Pecuarias, 30(1), 3–10.



Original research articles