The effect of spices L., L., L., and their combinations on growth performance, carcass trait, and hematobiochemical parameters in broiler chicken.

Background And Aim: The incorporation of herbs and species has been shown to enrich the food with antioxidants and bioactive antimicrobial compounds, thereby preserving the safety and productivity of broiler chicken production. This study aimed to determine the effects of three phytogenic feed additives (PHT) on certain zootechnical and hematobiochemical parameters in broiler chickens. . (coriander), L. (green anise), and . (fenugreek) were used to formulate the PHT.

Materials And Methods: A total of 360 1-day-old Cobb broilers for 42 days were randomly assigned to four dietary treatment groups: A control group (CTLG) and three groups fed a basal diet supplemented with 3% of coriander (PHT1G), 3% of a combination 50% coriander-50% fenugreek (PHT2G), and finally, 3% of a combination 50% coriander-50% green anise (PHT3G), respectively, and each experimental group included three repetitions of 30 birds. Zootechnical parameters, carcass productivity, and hematobiochemical properties were measured.

Results: The birds in the PHT3G had the greatest body weight and organ weight (p < 0.05). However, the weight of abdominal fat remained unchanged. The same group of broilers had a significantly (p < 0.05) higher lymphocyte level of 120.10/μL, followed by the PHT2G, which had 80.10/μL. The levels of monocytes in the PHT2G and PHT3G were 66.10/μL and 60.10/μL, respectively. Regarding granulocytes, we observed 200.10/μL in the PHT2 group and 102.10/μL in the PHT3G. There was a statistically significant difference (p < 0.05) between the uric acid levels of the PHT1G, PHT2G, and PHT3G, with 50.4 mg/L, 59.84 mg/L, and 47.29 mg/L, respectively. All experimental groups had significantly lower uric acid concentrations than the control group (84.36 mg/L).

Conclusion: The use of phytogenic feed additives may positively affect both weight gain and hematobiochemical parameters in broiler chicken, particularly the levels of various white blood cell subtypes and the uric acid rate.