Effect of savory essential oil, garlic powder, and garlic aqueous extract on fungal load of poultry feed

In this study, we investigated the effect of savory (Satureja hortensis) essential oil, garlic(Allium sativum) powder, and garlic aqueous extract on fungal load of poultry feed. Tothis end, savory essential oil and garlic aqueous extract each amounting 62.5, 125, and250 μl/ml and mg/ml, respectively, per kilogram of feed and garlic powder amounting2.5, 5, and 10 g/kg of feed were used. One and two weeks after adding the desiredamounts of these compounds to poultry feed, old counting was carried out at 2, 24, 48,and 72 h. Then, the results of mold counting per gram of feed were evaluated in thetreatment groups compared to the control group. Based on results, fungal load of feed wasreduced 2 h after adding savory essential oil, and this effect was sustained until the end ofthe second week. This effect was concentration-dependent, and hence fungal load reachedto zero at the highest concentration (250 μl/ml) 48 and 72 h after adding savory essentialoil (P< 0/05). Garlic powder significantly reduced the fungal load of feed, especially inthe treatment group containing the maximum dose (10 g) 72 h after adding garlic powder(P< 0.05). The garlic aqueous extract increased fungal load of feed considerably (P