Microencapsulated Blend of Thyme, Oregano, and Ajwain Essential Oils Enhances Broiler Productivity by Modulating Gut Morphology and Nutrient Digestibility

Abstract

Simple Summary The poultry industry is limiting antibiotic use due to concerns over drug resistance and chemical residues in meat. This study evaluated a natural alternative: a protected mixture of thyme, oregano and ajwain plant oils. These oils were encased in a special coating to ensure they reached the broiler’s digestive system safely. Our findings showed that chickens receiving this herbal supplement used their feed more efficiently. These improvements were driven by a healthier gut structure, which significantly increased the broiler chicks’ ability to digest and absorb protein. While the supplement did not change the chicks’ immune system or antioxidant status, it proved to be a highly effective growth promoter. This research provides a sustainable way for farmers to produce healthy meat without antibiotics. By ensuring food safety while maintaining high productivity, this natural solution benefits both the poultry industry and consumer health.