ABSTRACT \u2013 Effect of dietary supplementation of spirulina and thyme on caecal fermentation in rabbits
The objective of this study was to evaluate the effect of supplementation (between the ages of 5-11 weeks) of the
growing rabbits\u2019 diet by spirulina or/and thyme on mikrobiota and fermentation activity of caecal bacteria.
Experiment was established at the rabbitfarm of Kaposvar University. Rabbits were weaned at 35 days of age,
and shared into four groups according to diet. The control diet was formulated with no supplementation, while
the others were supplemented with 5% Spirulina or 3% Thyme, or both. Six healthy animals from each group
were randomly selected and sacrificed at 35, 56 and 77 days of age. The digestive tract was removed and the
caecum was separated. The pH value of caecal content was measured. No diet effect on pH of caecal content was
detected. Number of E. coli, total anaerobic and strictly anaerobic bacteria decreased by age, no effect of the diet
could be detected. Supplementation with thyme resulted in slightly higher ratio of propionic acid, but the
difference was not significant. In conclusion, spirulina and/or thyme supplementation of diet after weaning had
no substantial effect on the composition of the caecal microbiota and VFA production
