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\hypersetup{pdftitle={Effects of Thyme Powder (\textit{Thymus vulgairs}) and Yeast (\textit{Saccharomyces cerevisiae}) on Broiler Performance, Carcass Traits and some Blood Measurements},pdfauthor={Abdulkarim Abdulmageed Amad, Ruqaiah A. AL-Kuhlani},pdfsubject={Tropentag 2016: Abstract},pdfkeywords={Blood measurements, broiler, carcass, performance, thyme, yeast},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 18-21, 2016, Vienna, Austria}}\\[1ex] \Large{``Solidarity in a competing world ---\\fair use of resources''\\[2ex]}}
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\Large{\textbf{Effects of Thyme Powder (\textit{Thymus vulgairs}) and Yeast (\textit{Saccharomyces cerevisiae}) on Broiler Performance, Carcass Traits and some Blood Measurements\footnote{\textbf{Contact Address:} Abdulkarim Abdulmageed Amad, Thamar University, Fac. of Agriculture and Vet. Medicine, Dept. of Animal Production, P.O. Box 87319, Thamar, Yemen, \mbox{e-mail}: \email{al_absie@yahoo.com}}\\[0.8ex]}}
\normalsize{\textsc{Abdulkarim Abdulmageed Amad, Ruqaiah A. AL-Kuhlani}}
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\begin{itemize*}
\item[]{\small{\textit{Thamar University, Fac. of Agriculture and Vet. Medicine, Dept. of Animal Production, Yemen}}}
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\index[author]{Amad, Abdulkarim Abdulmageed}
\index[author]{AL-Kuhlani, Ruqaiah A.}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
This experiment was performed to investigate the effects of thyme (\textit{Thymus vulgairs}) and yeast (\textit{Saccharomyces cerevisiae}) on broilers performance, carcass trait and some blood measurements. In a randomised complete block experimental design, 240- one day"=old, unsexed Marshal Broilers were divided into 4 treatments (T), with 5 replicates each and 12 chicks per replicate. The dietary treatments consisted of a control corn---soybean meal diet (T1) without any addition, T2 with addition  of \mbox{0.5\,\%} thyme (powder) in diet, T3 with \mbox{1\,\%} yeast in diet and T4 with \mbox{05.0\,\%} thyme and \mbox{1\,\%} yeast in diet. This experiment lasted for 42 d. The results of this experiment had shown no significant effect of these addition of thyme or yeast individually or together on broiler growth performance (live body weight, body gain weight, feed intake and feed conversion ratio) in all experimental periods (starter 1--21 d of age, grower 21--42 d of age and the whole period 1--- 42 d of age). Abdominal fat percentage was significantly ($p < 0.05$) higher in T2 than in T1. Carcass yield percentage in T2 was significantly ($p < 0.05$) higher than in T1. Also, significantly ($p < 0.05$) higher breast percentage in T3 was observed comparing to T2 and T4. In this experiment, there were no significant effects of the additives on grill losses and cooking losses among all experimental treatments. On the other hand, the addition of thyme and yeast together (T4) increased significantly ($p < 0.05$) the blood measurements hemoglobin (HB), triglyceride and cholesterol by comparing with T1. In conclusion, the addition in this study showed no effects on growth performance but there were positive effects on some carcass traits and blood measurements by Broiler. }

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\noindent \textbf{Keywords:} Blood measurements, broiler, carcass, performance, thyme, yeast
\index[key]{Blood measurements}
\index[key]{Broiler}
\index[key]{Carcass}
\index[key]{Performance}
\index[key]{Thyme}
\index[key]{Yeast}
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