Thymol and carvacrol; as antibiotic alternative in green healthy poultry production

Thymol and carvacrol as a natural essential oils and phenol compounds, are a component derived from some medicinal plants, such as thyme and oregano species. These compounds have been shown to possess a wide range of biological activities, including antimicrobial, antioxidant, anti-infalmmatory, modulating of immunity respond and anticarcinogenic properties. One of main effects of these compounds that make them as valuable material in poultry medicine is antibacterial effect. The increasing consumption of organic and healthy meat and eggs in human society has made it increasingly necessary to use compounds that are completely natural and do not cause problems for human health. Since antibiotics are chemical compounds that can remain in meat and eggs and cause antibiotic resistance, allergies, mutations and even poisoning in humans. Therefore, utilization of compounds that are natural antibiotics can be easily fed with a higher safety in healthy poultry production. In this regard, the role of thymol and carvacrol as natural antibiotics in the poultry production has been discussed in a recent review.