The antifungal potential of essential oils of thyme (Thymus vulgaris L.), rosemary (Rosmarinus officinalis L.), and laurel (Laurus nobilis L.) was determined. To establish this antifungal potential, two molds related to feed spoilage, namely, Aspergillus flavus and Aspergillus parasiticus, were selected. The agar dilution method was employed for the determination of antifungal activities. The investigated essential oils exhibited inhibitory effects on both molds tested. Thyme oil showed the highest inhibition of mold growth, followed by rosemary and laurel. Thyme essential oil was a stronger inhibitor against A. parasiticus than against A. flavus.The finding of the present study suggests that thyme essential oil inhibits the growth of fungi attacking stored feed and strengthens the possibility of using it as the alternative to potassium sorbate as effective inhibitor of biodegrading and storage contaminating fungi.

Keywords: Antifungal potential, Laurel, Rosemary, Thyme

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