Testing of the palatability of Thymus vulgaris L. and Origanum vulgare L. as flavouring feed additive for weaner pigs on the basis of a choice experiment.

The objective of the study at hand was to investigate within the framework of a pilot project the preference of weaner pigs for either an ad libitum standard feed with thyme or oregano herb as flavouring additive or an ad libitum standard feed without any herbal additive. Thyme or oregano herbs or a combination of both were offered in two different concentrations each (1% and 0.1%) as additive (experimental diets) in standard diet in comparison to the latter without herbal additive (control diet) free of choice. The dosage of the two herbs in terms of total essential oil(s) in the feeds used in the study was 0.02% or 0.002% (v/w), which was equivalent to 1% or 0.1% herbs in the mixture, respectively. A Latin square according to Williams (1949) was used with 6 groups in order to record possible differences in feed intake. All experimental diets aside from that mixed with 0.1% thyme herb were, in comparison to the control diet, significantly less ingested. Where the weanling was given the choice, it did not choose feed with any flavouring additive. Further studies aimed at assessing the use of herbs as aroma additive in the form of a choice experiment are recommended.

The use of Thymi Herba as feed additive (0.1%, 0.5%, 1.0%) in weanling piglets with assessment of the shedding of haemolysing E. coli and the detection of thymol in the blood plasma.

Thymi Herba (Thymus vulgaris, rubbed) was given as feed additive to weanling piglets. 3 concentrations (0.1%, 0.5%, 1%) were tested against a control group. Rectal swabs were collected weekly and were sent in for bacterial testing. The shedding of haemolysing E. coli was evaluated. There was no significant difference in the shedding of haemolysing E. coli between the 4 groups. Neither was there a difference in the distribution of the various serotypes. Thymol was detected in the blood plasma in all thyme groups. The increase in thymol level with greater amounts of thyme herb was significant. Three days after withdrawal of the feed additive no thymol levels were detected. The study results did not reveal any effects on haemolysing E. coli in the gut.

Effects of Thymus vulgaris L. as feed additive in piglets and against haemolytic E. coli in vitro.

The aim of the study was to test Thymi herba (1.66% v/w essential oil with 39% p-cymene and 32% thymol) in the rearing period of piglets as feed additive. Therefore, two feeding trials were performed with piglet groups ranging from 17 to 22 animals each. Either 10 g of Thymi herba/kg feed (Thymi herba group), 10 mg flavophospholipol/kg feed (flavophospholipol group) or nothing (control group) was added to the animals' feed. No significant differences in the performance parameter daily weight gain among any groups were recorded. No differences concerning feed efficiency or isolation of haemolytic E. coli serotypes were shown. In addition, the antibacterial activity of the essential oil of Thymi herba against 39 haemolytic E. coli isolates from the same weaners was investigated in vitro by disk diffusion, minimum inhibitory concentration and bactericidal concentration testing. In contrast to the feeding results, the essential oil of the thyme batch fed showed antibacterial activity against all haemolytic E. coli investigated. This interesting antibacterial potential of Thymi herba prompts further investigations as to its value as feed additive.