THE USE OF DIFFERENT PERCENTAGES OF WILD THYME THYMUS SERPYLLUM IN THE DIETS OF AWASSI LAMBS AND ITS EFFECT ON GROWTH AND CARCASS CHARACTERISTICS: استخدام نسب مختلفة من الزعتر البري Thymus serpyllum في علائق الحملان العواسية وأثره في النمو وصفات الذبيحة

This study was conducted to find out the effect of using different percentages of wild thyme, Thymus serpyllum in the diets of Awassi lambs, and its effect on growth, carcass characteristics, blood traits and some properties of rumen fluid. This experiment was conducted in field of the Department of Animal Production of College of Agriculture and Forestry at University of Mosul. In this experiment, 24 twenty four male Awassi lambs were used, their ages ranged between 5-6 months, lambs were randomly distributed to 4 four treatments and each treatment included 6 six replicates of lambs. The lambs were raised and fed for a period of 90 days From date of (11/11/2020) the beginning of the experiment to date of slaughtering animals for sampling for research purposes on (9/2/2021). And lambs of first treatment (control) were fed on a standard diet only. Free from any additives consisting of barley, wheat bran, wheat straw, soybean meal, limestone and salt, a second treatment was added wild thyme 10 gm/kg feed/head daily, third treatment was 20 gm/kg feed/head daily and fourth treatment was 30 g/kg of feed/head per day. The results of experiment did not show significant differences in daily and total weight gain and carcass characteristics. The results of pH of rumen fluid before feeding or after feeding two hours, nor concentration of rumen liquid ammonia two hours after feeding did not show significant differences between the four treatments. As for the ammonia concentration of the rumen fluid before feeding, it indicated a significant superiority (P≤ 0.05) in treatment. Fourth compared to other transactions. Also, no significant differences were observed in blood characteristics.

Wild thyme (Thymus serpyllum L.) supercritical extract as antioxidant in precooked pork chops during chilled storage

The effect of thyme supercritical extract on oxidative stability of precooked and cold-stored (at 4°C for 6 days) pork chops was analysed. Thyme extract was applied with a marinated process (SF1), or was introduced on the surface of the chops after cooking (SF2). Thyme extract in SF1 samples showed a significant protective effect towards oxidation of lipids during the cooking process. Both processes of thyme application showed potential for lipid oxidation inhibition throughout the refrigerate storage period of precooked pork chops, thus protecting colour and sensory characteristics of the samples. Finally, at the end of storage period, the lowest oxidative changes were determined for SF1chops.

Freeze vs. Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material

Freeze drying was compared with spray drying regarding feasibility to process wild thyme drugs in order to obtain dry formulations at laboratory scale starting from liquid extracts produced by different extraction methods: maceration and heat-, ultrasound-, and microwave-assisted extractions. Higher total powder yield (based on the dry weight prior to extraction) was achieved by freeze than spray drying and lower loss of total polyphenol content (TPC) and total flavonoid content (TFC) due to the drying process. Gelatin as a coating agent (5% w/w) provided better TPC recovery by 70% in case of lyophilization and higher total powder yield in case of spray drying by diminishing material deposition on the wall of the drying chamber. The resulting gelatin-free and gelatin-containing powders carried polyphenols in amount ~190 and 53–75 mg gallic acid equivalents GAE/g of powder, respectively. Microwave-assisted extract formulation was distinguished from the others by a higher content of polyphenols, proteins and sugars, higher bulk density and lower solubility. The type of the drying process mainly affected the position of the gelatin-derived -OH and amide bands in FTIR spectra. Spray-dried formulations compared to freeze-dried expressed higher thermal stability as confirmed by differential scanning calorimetry analysis and a higher diffusion coefficient; the last feature can be associated with the lower specific surface area of irregularly shaped freeze-dried particles (151–223 µm) compared to small microspheres (~8 µm) in spray-dried powder.

Freeze versus Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material

Freeze drying was compared with spray drying regarding feasibility to process wild thyme drug in order to obtain dry formulations at laboratory scale starting from liquid extracts produced by different extraction methods: maceration, heat-, ultrasound-, and microwave-assisted extractions. Higher powder yield (based on the dry weight prior to extraction) was achieved by freeze than spray drying and lower loss of total polyphenol content (TPC) and total flavonoid content (TFC) due to the drying process. Gelatin as a coating agent (5% w/w) provided better TPC recovery by 70% in case of lyophilization and higher powder yield in case of spray drying by diminishing material deposition on the wall of the drying chamber. The resulting gelatin-free and gelatin-containing powders carried polyphenols in amount ~190 and 53-75 mg gallic acid equivalents GAE/g of powder, respectively. Microwave-assisted extract formulation distinguished from others by higher content of polyphenols, proteins and sugars, higher bulk density and lower solubility. The type of the drying process affected mainly position of the gelatin-derived -OH and amide bands in FTIR spectra. Spray dried formulations compared to freeze dried expressed higher thermal stability as confirmed by differential scanning calorimetry analysis and higher diffusion coefficient; the last feature can be associated with the lower specific surface area of irregularly shaped freeze-dried particles (151-223 µm) compared to small microspheres (~8 µm) in spray-dried powder.