Evaluating the impact of immobilized mixture of cinnamon, thyme, and oregano essential oils on performance of Chemballi ducks (Anas platyrhynchos)

The study aimed to assess the effect of immobilized mixture of cinnamon, thyme and oregano essential oils (EOs) on the growth performance, immunity, behaviour and serum biochemical parameters of Chemballi ducks. Day old straight-run Chemballi ducklings (n=63) were divided into three treatment groups with three replicates per treatment with seven ducklings in each replicate. The immobilized mixture of EOs (cinnamon oil, thyme oil and oregano) was fed to the birds along with the basal diet as group T1 (control, without EOs), T2 (0.02% EOs) and T3 (0.04% EOs) respectively, from 2nd week onwards upto 8 weeks. The cumulative feed intake at the end of 8th week was higher (P<0.05) in T3 (0.04% EOs) followed by T2 (0.02% EOs) and T1 (control) group. The cumulative FCR was significantly (P<0.05) improved in 4th and 5th week with T2 having better FCR than T1 and T3. The T3 group showed higher cutaneous basophil hypersensitivity response (P<0.05) than control after 48 hrs however, no difference was seen at 24 hrs. The EOs had significant (P<0.01) effect on the feeding and resting behaviour of birds. The locomotor behaviour (walking and standing) was significantly (P<0.01) higher in T1 as compare to other treatment groups. Drinking behaviour, wing flapping, preening behaviour, tonic immobility, and serum biochemical parameters showed no significant differences across treatments. It is concluded that supplementation of immobilized mixture of cinnamon, thyme and oregano oils @ 0.04% in feed of Chemballi ducks positively influenced the growth, behaviour and immune response.