EFFECT OF MORINGA, THYME, SUMAC AND THEIR MIXTURE ON BROILER PERFORMANCE, CARCASS QUALITY AND BLOOD PARAMETERS Amed Mohammed Ameen MOHAMMAD MASTER THESIS Department of ANIMAL SCIENCE Supervisor: Assoc. Prof. Dr. Bünyamin SÖGÜT 2017 All rights reserved REPUBLIC OF TURKEY BİNGÖL UNIVERSITY INSTITUTE OF SCIENCE EFFECT OF MORINGA, THYME, SUMAC AND THEIR MIXTURE ON BROILER PERFORMANCE, CARCASS QUALITY AND BLOOD PARAMETERS MASTER’S THESIS Amed Mohammed Ameen MOHAMMAD Department Institute : ANIMAL SCIENCE Supervisor of Thesis : Assoc. Prof. Dr. Bünyamin SÖGÜT June 2017 REPUBLIC OF TURKEY BİNGÖL UNIVERSITY INSTITUTE OF SCIENCE EFFECT OF MORINGA, THYME, SUMAC AND THEIR MIXTURE ON BROILER PERFORMANCE, CARCASS QUALITY AND BLOOD PARAMETERS MASTER’S THESIS Amed Mohammed Ameen MOHAMMAD Department : ANIMAL SCIENCES This thesis was unanimously approved by the following jury on 13.06.2017 Assoc. Prof. Dr. Assist. Prof. Dr. Assist. Prof. Dr. Bünyamin SÖGÜT Hakan İNCİ Ahmet AYDIN President of the Jury Member Member I confirm the result above Prof. Dr. İbrahim Y. ERDOĞAN Director of the institute PREFACE To begin with, I thank (Allah) for his blessing who made me able to complete and perform this study with success. I would like to take this opportunity for expressing my sincere gratitude to my dear supervisor, Assoc. Prof. Dr. Bünyamin SÖGÜT for his guidance and patience throughout the project. I would like to acknowledge and thank the presidency of Bingol University, the Deanery of Faculty of Agricultural Sciences and the department of animal science for giving me the chance and providing the available facilities to achieve this proposed project. Last but not least, I express my sincere gratitude to my family, my mother, my father, my wife, my brothers, my sisters and my two beautiful daughters for their support, cheerfulness, patience, and encouragement. Finally, I thank all my friends and those who assisted me in doing my work. Amed Mohammed Ameen MOHAMMAD Bingöl 2017 ii CONTENTS PREFACE ....................................................................................................................... ii CONTENTS .................................................................................................................... iii LIST OF SYMBOLS ..................................................................................................... vii LIST OF FIGURES ........................................................................................................ viii LIST OF TABLES ......................................................................................................... ix ÖZET ............................................................................................................................... x ABSTRACT .................................................................................................................... xi 1. INTRODUCTION ..................................................................................................... 1 2. LITERATURE REVIEWS ....................................................................................... 4 2.1. Moriga (Moringa oleifera) Medical Plant ........................................................... 4 2.1.1. History and Origin Distribution of Moriga Tree ........................................... 4 2.1.2. Moringa Species ............................................................................................ 4 2.1.3. Botanical Classification ................................................................................ 5 2.1.4. Description of Moringa ................................................................................. 5 2.1.5. Uses of Moringa (Moringa Oleifera) Tree .................................................... 6 2.1.6. Chemical Composition and Nutrition Content of Moringa ........................... 6 2.1.7. Biological Properties of Moringa ................................................................ 10 2.1.8. Uses of Moringa in Broilers Diets .............................................................. 10 2.2. Thyme (Thymus vulgaris) Medical Plant .......................................................... 12 2.2.1. History and Origin of Thyme ....................................................................... 12 iii 2.2.2. Thyme Species ............................................................................................. 12 2.2.3. Botanical Classification of Thyme ............................................................... 13 2.2.4. Description of the Thyme Plant ................................................................... 14 2.2.5. Chemical Composition of and Nutrition Content of Thyme ........................ 14 2.2.6. Usage of Thyme ........................................................................................... 15 2.2.7. Biological Properties of Thyme ................................................................... 15 2.2.8. Thyme Herb in Broilers Diets ..................................................................... 16 2.3. Sumac (Rhus coriaria) Medical Plant ................................................................ 17 2.3.1. History and Description of the Sumac ......................................................... 17 2.3.2. Sumac Species .............................................................................................. 17 2.3.3. Botanical Classification of Sumac (Rhus coriaria L.) ................................. 19 2.3.4. Description of Sumac ................................................................................... 20 2.3.5. Usage of Sumac ............................................................................................ 20 2.3.6. Chemical Components and Nutrition Value of Sumac ................................ 21 2.3.7. Biological Properties of Sumac .................................................................... 22 2.3.8. Uses of Sumac in Broilers Diets .................................................................. 23 3. MATERIAL AND METHOD ................................................................................ 25 3.1. Experimental Place of Research Facilities ......................................................... 25 3.2. Experimental Design and Plants ........................................................................ 25 3.2.1. Source of Herbal Plants ............................................................................... 25 3.2.2. GC-MS Analysis of Herbal Plants ............................................................... 26 3.2.3. Identification of the Compounds .................................................................. 26 3.3. Experimental Design and Birds ......................................................................... 27 3.4. Experimental House ........................................................................................... 27 3.5. Data Collection Parameters ................................................................................ 28 iv 3.6. Experimental Design and Rations ...................................................................... 28 3.7. Blood Serum Biochemistry Analysis ................................................................ 29 3.8. Evaluation Carcass and Meat Yield ................................................................... 30 3.9. Statistical Analysis ............................................................................................. 30 3.10. The Performance Traits .................................................................................... 30 3.10.1. Live Body Weight (LBW) and Weight Gain (BWG) ................................ 30 3.10.2. Feed Conversion Ratio (FCR) .................................................................... 30 3.10.3. Carcass Cuts Percentages ........................................................................... 31 4. RESULTS ............................................................................................................... 38 4.1. Live Body Wight ................................................................................................ 38 4.2. Carcass Characteristics ....................................................................................... 41 4.3. Internal Organ Weight ........................................................................................ 43 4.4. Feed Intake ......................................................................................................... 45 4.5. Feed Conversion Ratio ....................................................................................... 47 4.6. Serum Biochemistry Analysis ............................................................................ 49 4.7. Blood Lipid ........................................................................................................ 51 5. DISCUSSION ......................................................................................................... 54 5.1. Live Body Wight ................................................................................................ 54 5.2. Carcass Characteristics ....................................................................................... 57 5.3. Internal Organ Weight ........................................................................................ 58 5.4. Feed Intake .......................................................................................................... 59 5.5. Feed Conversion Ratio ......................................................................................