MIXED EFFECT OF HERBAL EXTRACT ON SOME PRODUCTION PARAMETERS AND AGAINST SALMONELLA STRAINS IN TURKEY
DOI:
https://doi.org/10.15547/tjs.2026.03.003Keywords:
rosemary, garlic, oregano, Salmonella, turkeyAbstract
The aim of the study was to measure the effect of the blend of oregano + garlic + rosemary extracts on some production parameters (mortality, live body weight, grill weights) and determine the Salmonella contamination in the faeces and on the medallion. 1523 Hybrid Converter turkey hens were distributed into two groups: control (without supplementation) and mixed (Herbamix Entero supplementation in water). The experiment included turkey hens aged 7 to 14 weeks. The mortality rate was significantly higher in the control (5.81±0.64%) than in the mixed group (1.51±0.08%). The supplementation did not find any differences in the body weight between 7-13 weeks, a significance was detected only at week 14, resulting in lower body weight value in the mixed group. There was no significant difference in the grill weight between the control and the supplemented group after slaughter. Drinking water supplementation of oregano + garlic + rosemary blend resulted in faeces free of Salmonella after six weeks of treatment at week 13. The medallions were Salmonellae negative in both groups. In conclusion, the mix of oregano, garlic and rosemary can have good potential to improve the health status and profitability of turkeys.
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