<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>This study evaluated the effect of some herbal plants as natural feed additives on broiler production parameters, carcass parts, and breast meat quality. A total of 150 broiler chicks, Cobb 500 hybrid, were allocated to five treatments with 30 broilers /group, for 42 days. The experimental treatments were: Control (C); a diet containing 5% alfalfa meal (A); a diet containing 5% alfalfa meal and 1% basil (AB); a diet containing 5% alfalfa and 1% thyme (AT) and a diet containing 5% alfalfa and 1% sage (AS). Bodyweight was significantly (P&lt;0.05) affected in AS group compared with C and A groups. Feed conversion ratio was significantly higher only in A and AB groups. Experimental groups had significantly greater (P&lt;0.05) gizzard weight. The total polyphenols content and the antioxidant capacity were significantly (P&lt;0.05) higher in AB, AT, and AS groups versus the C group. The cholesterol concentration was significantly (P&lt;0.05) decreased in AB, AT, and AS meat samples compared with C and A samples. Instrumental colour measurements indicated significant alterations (P&lt;0.05) among the groups regarding the values of L*, a*, b*, H°, C*, and ΔE*. The texture analysis showed that hardness, gumminess, and chewiness were significantly (P&lt;0.05) higher in AB, AT, and AS groups than in C and A groups.</p>
</abstract>

This study evaluated the effect of some herbal plants as natural feed additives on broiler production parameters, carcass parts, and breast meat quality. A total of 150 broiler chicks, Cobb 500 hybrid, were allocated to five treatments with 30 broilers /group, for 42 days. The experimental treatments were: Control (C); a diet containing 5% alfalfa meal (A); a diet containing 5% alfalfa meal and 1% basil (AB); a diet containing 5% alfalfa and 1% thyme (AT) and a diet containing 5% alfalfa and 1% sage (AS). Bodyweight was significantly (P<0.05) affected in AS group compared with C and A groups. Feed conversion ratio was significantly higher only in A and AB groups. Experimental groups had significantly greater (P<0.05) gizzard weight. The total polyphenols content and the antioxidant capacity were significantly (P<0.05) higher in AB, AT, and AS groups versus the C group. The cholesterol concentration was significantly (P<0.05) decreased in AB, AT, and AS meat samples compared with C and A samples. Instrumental colour measurements indicated significant alterations (P<0.05) among the groups regarding the values of L*, a*, b*, H°, C*, and ΔE*. The texture analysis showed that hardness, gumminess, and chewiness were significantly (P<0.05) higher in AB, AT, and AS groups than in C and A groups.

Herbal Plants as Feed Additives in Broiler Chicken Diets

National Research and Development Institute for Animal Biology and Nutrition

Archiva Zootechnica

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

{"article-title":"Herbal Plants as Feed Additives in Broiler Chicken Diets"}

This study evaluated the effect of some herbal plants as natural feed additives on broiler production parameters, carcass parts, and breast meat quality. A...

Herbal Plants as Feed Additives in Broiler Chicken Diets

Online veröffentlicht: 30. Dez. 2021

Seitenbereich: 76 - 95

DOI: https://doi.org/10.2478/azibna-2021-0015

Schlüsselwörter
additives, alfalfa, basil, thyme, sage, chickens, meat quality

© 2021 Ioannis Chrysikos, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Herbal Plants as Feed Additives in Broiler Chicken Diets

Online veröffentlicht: 30. Dez. 2021

Seitenbereich: 76 - 95

DOI: https://doi.org/10.2478/azibna-2021-0015

Schlüsselwörteradditives, alfalfa, basil, thyme, sage, chickens, meat quality

© 2021 Ioannis Chrysikos, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
additives, alfalfa, basil, thyme, sage, chickens, meat quality