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The aim of this experiment was to determine the influence of humic substances, garlic (Allium sativum L.), wormwood (Artemisia absinthium) and walnut (Juglans regia) on growth performance and mortality of broiler chickens. A total of 60 Ross 308 broiler chickens were divided into 3 groups (n=20). The control group of chickens was fed with complete feed mixtures without any additives. Chickens in the first experimental group E1 were fed a diet containing 1.5% of humic substances, 0.4% of garlic powder and 0.1% of wormwood. Chickens in the second experimental group E2 were fed a diet containing 1.5% of humic substances, 0.4% of garlic powder and 0.1% of walnut. The body weight, feed intake, feed conversion and total mortality were recorded in 42 day of fattening. At the end of the experiment was average body weight significantly higher (P≤0.01) in the first experimental group compared to the control group (values in the order of the groups: 1801.04±166.25; 1928.26±226.37 and 1850.24 g±SD). The feed intake was in the control group 3.59 kg per chicken, in the first experimental group E1 3.58 kg per chicken and in the second experimental group E2 3.45 kg per chicken. Feed conversion was in control group 1.95 kg, in the first experimental group E1 1.87 kg and in the second experimental group E2 1.84 kg with no significant different (P≥0.05) compared to the control group. Total mortality in 42 day was positive affected in the second experimental group, but with no significant different (P≥0.05) compared to the control group.

The study was realised to investigate the effects of adding L-carnitine and probiotic on performance and carcass parameters of broiler chickens. Totally 240 one-day old broiler Ross 308 chickens randomly divided into four groups. Control group with basal diet without supplementation, experimental group 1 with probiotic in feed mixture in dose of 7.5 g/kg; experimental group 2 with L-carnitine in dose of 1ml/1.2 l in drinking water and experimental group 3 with probiotic in feed mixture in dose of 7.5 g/ kg + L-carnitine in drinking water in dose of 1 ml/1.2 l in drinking water. The results of this study indicated that supplementation with L-carnitine and probiotic statistically increased (p0.05) in feed consumption among groups in 42 days of age and broiler chickens receiving L-carnitine + probiotic had lowest mortality compared to the other groups. Furthermore, diet supplementation with L-carnitine and probiotic slightly increased (p>0.05) breast proportion of broiler chickens at the expense of a slight reduction (p>0.05) of thighs proportion in recognized statistically no significant differences (p>0.05). Further result showed statistically decreased weight of abdominal fat in broiler chickens with L-carnitine and probiotic and no significant effect in weight of giblets and carcass yield between control and other groups.

In this study the effect of humic substances, garlic (Allium sativum L.), wormwood (Artemisia absinthium) and walnut (Juglans regia) on carcass parameters of broiler chickens were studied. Broiler chickens Ross 308 (n=60) were divided into 3 groups (n=20). The chickens of the control group were fed with complete feed mixtures without any additives. Chickens in the first experimental group E1were fed a diet containing 1.5% of humic substances, 0.4% of garlic powder and 0.1% of wormwood. Chickens in the second experimental group E2 were fed a diet containing 1.5% of humic substances, 0.4% of garlic powder and 0.1% of walnut. The carcass weight, weight of heart, liver, gizzard, carcass yield and EPEF were evaluated. The carcass weight was in both experimental groups higher, but no statistically significant (P>0.05) in compare with the control group (values in the order of the groups: 1246.93±172.61; 1352.16±139.89 and 1308.30±166.17 g±SD). In the first experimental group E1 were weight of heart (12.15±2.29 g±SD) and weight of gizzard (41.58±7.44 g±SD) significantly higher (P≤0.05) compared to the control group (9.99 ±1.82; 33.62±5.03 g±SD).

The aim of this study was the assessment of an influence of supplement of dietary herbal additive in combination with organic acids into feed mixture or drinking water of laying hens on performance parameters and egg quality. The Lohmann Brown Lite laying hens (n=30) were divided into 3 groups (n=10), and fed for 20 weeks ad libitum with complete feed mixtures (CFM). Hens in the control group received the complete feed mixture (CFM) and drank drinking water without any supplements. In the first experimental group hens received CFM without supplements but phytobiotics (bergamot oil (Citrus bergamia), thyme (Thymus vulgaris), clove (Syzygium aromaticum), pepper (Piper nigrum) in combination with the fumaric acid and citric acid at 60 mg per 1 liter of water were added to their drinking water. In the second experimental group was CFM enriched with humic acids in the concentration of 0.5%, and phytobiotcs with organic acids at the same dose as in the first experimental group were added to their drinking water. Monitored parameters: body weight (g), egg production (%), the weight of all produced eggs (g), egg albumen weight (g), egg albumen index, Haugh unit (HU), egg yolk weight (g), egg yolk index, egg yolk colour (°HLR), egg shell weight (g) and egg shell strength (N.cm-2). The results showed no significant differences between the both experimental groups and the control group in the parameter body weight of hens (P>0.05). The highest average body weight was found in the hens from the second experimental group (values in the order of groups: 1792.22±80.85; 1768.42±55.55; 1820.1±78.56 g±S.D.). We observed positive trend of increasing of egg production by adding of used supplements, especially in the second experimental group with the addition of humic acids, although with no statistically significant difference compared to the control group (P>0.05). The mean laying intensity in the order of groups: 90.42; 91.16; 91.56%. We observed statistically significant differences in the quality of egg albumen indicators (P≤0.05), specifically in the egg albumen index (the value in the order of groups: 84.02±16.04, 85.93±16.69, 87.44±18.41) and Haugh units (79.89±7.24, 80.58±7.62, 82.53±12.88 HU) in favour of the second experimental groups. Yolk index was not significantly higher in the second experimental group (P>0.05). In other parameters of yolk quality and eggshell quality, monitored values were comparable to those in the control group.

The aim of this study was to determinate the effect of the clove (Syzygium aromaticum) essential oil to the egg production parameters and egg quality of laying hens. A total of 40 Isa Brown laying hens were divided into 4 groups (n=10). The laying hens were fed 20 weeks ad libitum. The control group was fed with complete feed mixtures without additives. The first group of hens was fed a diet with complete feed mixtures with 0.3 ml.kg-1 of clove essential oil. The second group of hens was fed a diet with complete feed mixtures with 0.6 ml.kg-1 of clove oil and the third group of hens was fed a diet with complete feed mixtures with 1 ml.kg-1 of clove oil. Egg production, egg weight (g), specific egg weight, albumen weight (g), albumen index, Haugh Units (HU), yolk weight (g), yolk index, yolk colour (HLR) were studied. The results show that the addition of clove oil, especially in the group of laying hens with the addition of 1 mg.kg-1 clove oil had no significantly different (P>0.05) to the egg production (the order of the groups: 90.3; 91.8; 91.3; 92.6%). In egg weight were found no significant differences between groups. The addition of 1 ml.kg-1 clove oil had significant (P>0.05) influenced the albumen index and the addition of 0.6 ml.kg-1 and 1 mg.kg-1 clove oil had significant (P>0.05) influenced Haugh units. In the control group was found not significant (P>0.05) different in yolk weight compared with other groups. In the other parameters of egg quality (albumen weight, yolk index, yolk colour) with the addition of clove oil were found no significant differences between groups.

The aim of this experiment was to determine the influence of humic substances or humic substances and thyme on carcass parameters of broiler chickens. A total of 60 Ross 308 broiler chickens were divided into 3 groups (n=20). The control group of chickens was fed with complete feed mixtures without any additives. Chickens in the first experimental group were fed a diet containing 1.5% of humic substances. Chickens in the second experimental group were fed a diet containing 1.5% of humic substances and 0.5% of thyme. In 42 day of fattening, 5 male and 5 females with body weight similar to the mean were chosen from each group of chickens. The carcass weight (g), the breast and thigh percentages (%), edible weight (g) and carcass yield (%) were recorded. We found statistical significant increase (P0.05), was observed in both experimental groups in liver and gizzard weights. We recorded statistically non-significant differences (P>0.05) in carcass weight, carcass yield, breast a thigh percentage in the both experimental groups compared with control group.

The objective of present study was to investigate the effect of feed additive on base of L-carnitine (30%) on some parameters of egg quality. Totally 40 White Leghorn laying hens were divided in two groups: control group (n=20) received drinking water without any additives and experimental group (n=20) received feed additive in dose 1 ml per 1.2 l of drinking water for a period of 5 days in 2 week intervals from 26 to 56 week of age. Hens in both groups were feeding ad libitum with commercial layer diet. A total of 200 eggs (100 eggs from both group) were collected to study for external and internal quality of eggs. Albumen index and Haugh unit were improved (p

The aim of this study was the assessment of an influence of dietary humic acids and dietary herbal additive (clove (Syzygium aromaticum), lavender (Lavendula angustifolia) and black pepper (Piper nigrum L.) on carcass parameters of Ross 308 broiler chicken (n=60). Broiler chicken were divided into 3 treatments (n=20). The chicken of the control group were fed with complete feed mixtures without any additives. Chicken in treatments T1 were fed a diet containing 1% of humic acid and drank a water containing 150 mg/l of dietary herbal additive, chicken in treatments T2 were fed with complete feed mixture without any additives and drank a water containing 150 mg/l of herbal additive. The carcass weight, weight of heart, liver, gizzard and neck without skin and carcass yield were evaluated. The carcass weight was in the treatment T2 statistically significantly higher (P≤0.05) in compare with control group (values in the order of the groups: 1293.1±179.0; 1429.3±156.1 and 1531.6±282.3 g±SD). In the treatment T1 was weight of gizzard (43.7±7.5 g±SD) significantly higher (P≤0.05) compared to control group (34.9±5.2 g±SD). In the treatment T2 was weight of liver (72.8±11.4 g±SD) significantly higher (P≤0.05) compared to control group (49.3±10.3 g±SD). In indicators weight of heart, weight of neck without skin and carcass yield were recorded nonsignificant different (P≥0.05) compared to the control group.

In this study the effect of humic acids and dietary herbal additive (clove (Syzygium aromaticum), lavender (Lavendula angustifolia) and black pepper (Piper nigrum L.) on production parameters of broiler chicken were studied. A total of 60 Ross 308 broiler chicken were divided into 3 treatments (n=20). The control group of chickens was fed with complete feed mixtures without any additives. Chicken in treatment T1 were fed a diet containing 1% of humic acid and drank a water containing 150 mg/l of herbal additive. Chicken in treatment T2 were fed with complete feed mixture without any additives and drank a water containing 150 mg/l of herbal additive. The body weight, feed intake and feed conversion were evaluated. The results shout that the body weight was significantly higher (P≤0.05) in treatments groups compared to the control group (the order of the groups: 1796.4±188.1; 2052.9±197.9 and 2140.4±300.4, g±SD). The feed intake was in the control group 3.11 kg, in the treatment T1 3.00 kg and in the treatment T2 3.12 kg. Feed conversion for the entire fattening period was in control group 2.19 kg/kg complete feed mixture, in the treatment T1 1.83 kg/kg complete feed mixture and in the treatment T2 1.84 kg/kg complete feed mixture with no significant different (P≥0.05) compared to control group. In conclusion, supplement by humic acid and herbal additive can improve production parameters of broiler chicken.

The aim of the experiment was to determine the influence of probiotic preparation on productive parameters and carcass characteristics of broiler chickens. Totally 60 one-day-old chickens of Ross 308 were divided in two groups: control group (n=30) received drinking water without any additives and experimental group (n=30) received probiotic preparation in dose 2 ml per 1 l of drinking water from day 1 to day 42 of fattening. The probiotic preparation contained the strains of Lactobacillus casei CCM 3775 (3.86x106 CFU.g-1), Lactobacillus plantarum 24001 (3.86x106 CFU.g-1) and Saccharomycces cerevisiae MUCL 39885 (7.00x103 CFU.g-1). Broiler chickens were feeding ad libitum with commercial feed mixtures. Individual body weights of all birds, feed conversion ratio per group were determined in 21 and 42 day, total mortality rate we recorded in 42 day of fattening period. Carcass quality of broiler chickens was determined at the end of the experiment. The supplementation of probiotic affected positively body weight (p

The aim of our experiment was to evaluate the influence of probiotic preparation based on lactobacillus; probiotic preparation based on enterococci or humic acid on egg production and selected internal egg quality parameters of laying hens’ hybrid Lohman Brown Lite. For housing hens (n=60) three storey enriched battery cage was used in which hens were divided in groups (n=15). In the control group of hens complete feed mixtures without any additions were fed. In the first experimental group complete feed mixture was enriched with probiotic enterococci based preparation in a dose of 0.5 g x kg-1. In the second experimental group probiotic lactobacilli based preparation was added to the feed mixture at a dose of 0.5 g x kg-1. The third experimental group was enriched with 0.5% concentration of humic acid. All groups were fed ad libitum. Egg production and egg weight were recorded daily. Complete analysis of the table egg quality was used to evaluate quality parameters: yolk weight (g), yolk index, yolk colour (HLR), albumen weight (g), Haugh Units (HU), and albumen index). The results show that supplementation of feed mixture with both kind probiotics as well as humic acid increased egg production (p>0.05) (values of average intensity of laying in the order of the groups: 90.3; 92.0; 91.6 and 92.4%). The addition of probiotics or humic acid only slightly influenced egg weight (p>0.05). The addition of both kind of probiotics influenced non-significant positive albumen index (p>0.05). The supplement of probiotics on lactobacilli based statistically significantly increased Haugh Units (p£0.05). The supplement of humic acid statistically significantly increased albumen index and Haugh Units (p£0.05). The others qualitative parameters of egg internal content were with probiotics or humic acids addition insignificantly influenced (p>0.05). Doses of supplements used in this study did not significant negatively influenced monitored egg quality parameters. Based on these findings and the beneficial effects of substances on the poultry health confirmed by other authors we recommend use of these substances as supplements to the feed mixtures for laying hens.

The aim of our experiment was to evaluate the influence of propolis extract on internal egg quality parameters of laying hens’ hybrid Hy-Line Brown. For housing hens (n=40) three storey enriched battery cage was used in which hens were divided in groups (n=10). In the control group of hens complete feed mixtures without any additions were fed. In the first experimental group complete feed mixture was enriched with propolis extract in a dose of 0.1 g.kg-1. In the second experimental group propolis extract was added to the feed mixture at a dose of 0.25 g.kg-1. The third experimental group was enriched with propolis extract in a dose of 0.4 g.kg-1. All groups were fed ad libitum. Complete analysis of the table egg quality was used to evaluate quality parameters: egg weight (g), albumen weight (g), albumen index, Haugh Units (HU), yolk weight (g), yolk index, yolk colour (HLR). The results show that supplementation of feed mixture with propolis extract in a doses 0.25 g.kg-1 and 0.4 g.kg-1 significantly increased egg albumen index and Haugh Units (p£0.05) (values of Haugh Units of albumen in the order of the groups (mean±S.D): 79.87±7.23, 80.58±7.60, 82.11±8.36, and 81.66±9.16 HU). However, the addition of propolis extract in a same doses significantly decreased yolk weight (p£0.05). The values of the other eggs quality indicators were comparable with the control group (p>0.05).

Herbs, spices and their extracts (botanicals) have a wide range of activities. They may have a beneficial effect on the gastrointestinal micro flora of animals, performance and quality of animal products. In this experiment the effects of supplementation of the diet for laying hens with different doses of thyme or oregano essential oil addition on body weight, feed consumption and egg production were studied. Hens of laying hybrid Hy-Line Brown (n=50) were randomly divided into 5 groups (n=10) and fed for 20 weeks with diets with thyme or oregano essential oil supplemented. In the control group hens received feed mixture with no additions. The diets in the first and second experimental groups were supplemented with 0.5 ml/kg or 1.0 ml/kg thyme essential oil. The diets in the third and fourth experimental groups were supplemented with 0.5 or 1.0 ml/kg oregano essential oil. Average body weight for the whole period was in the order of the groups 1791.2±80.83; 1809.0±66.88; 1742.6±65.43; 1819.1±78.54 and 1803.9±98.00 g (p>0.05). In the feed consumption per feeding day, per egg, or in the feed conversion were observed statistically non-significant differences compared to the control group (p>0.05). Number of eggs per hen during the reporting period was in order of the groups: 135.6; 140.7; 139.1; 137.3 and 138.5 pcs at an average intensity of laying 90.4; 93.80; 92.73; 91.53 and 92.33%. The results suggest that the body weight, feed consumption, feed conversion, egg production, egg mass and egg weight were not significantly influenced with thyme or oregano oil addition (p>0.05).

Herbs, spices and their extracts (botanicals) have a wide range of activities. It may have a beneficial effect on the gastrointestinal micro flora of animals, performance and quality of animal products. In this experiment the effects of supplementation of the diet for laying hens with different doses of thyme or oregano essential oil addition on egg shell quality parameters were studied. Hens of laying hybrid Hy-Line Brown (n=50) were randomly divided into 5 groups (n=10) and fed for 20 weeks with diets with thyme or oregano essential oil supplemented. In the control group hens received feed mixture with no additions. The diets in the first and second experimental groups were supplemented with 0.5 ml/kg or 1.0 ml/kg thyme essential oil. The diets in the third and fourth experimental groups were supplemented with 0.5 ml/kg or 1.0 ml/kg oregano essential oil. The egg shell weight (g), specific egg shell weight (g/cm3), percentage of egg shell (%), egg shell strength (N/cm2) and egg shell thickness (mm) were evaluated. The egg shell weight for the whole period was in the order of the groups 5.70±0.52; 5.65±0.44; 5.54±0.42; 5.62±0.38 and 5.49±0.48 g±S.D (P>0.05). Egg shell strength during the reporting period was in order of the groups: 27.81±6.00; 27.63±6.43; 27.17±6.36; 27.76±6.27 and 28.41±6.36 (N/cm2±S.D). Similarly, in the egg shell specific weight (g/cm3), egg shell percentage ratio (%) and egg shell thickness (mm) were observed statistically non-significant differences compared to the control group (P>0.05). The results suggest that the qualitative parameters of egg shell were not significantly influenced with thyme or oregano oil addition (P>0.05).

In this study the effect of humic acids and humic acids and garlic powder (Allium sativum L.) combination on performance parameters and carcass characteristic of broiler chickens were studied. A total of 120 Ross 308 broiler chickens were divided into 3 treatments (n=40). The control group of chickens was fed complete feed mixtures without any additives. Treatment T1 was fed complete feed mixtures containing 1% of humic acid. Treatment T2 was fed complete feed mixtures containing 1.8% of humic acid and 0.2% of garlic powder (Allium sativum L.). At the end of the experiment was average body weight (values in the order of the groups: 1796.4±188.1; 1999.1±355.8 and 1958.6±201.2 g±SD) significantly higher (P≤0.05) in both treatments groups compared to control group. In T1 was weight of gizzard (values in the order of the groups: 34.9±5.2; 43.1±9.4 and 38.9±7.0 g±SD) significantly higher (P≤0.05) compared to control group. Carcass weight, weight of heart weight of liver and carcass yield of treatments groups was higher, but differences in these indicators were not statistically significant (P≥0.05). The results of this experiment indicate that humic acids may by an alternative replacement of feed antibiotics.