Does the dietary graded levels of herbal mixture powder impact growth, carcass traits, blood indices and meat quality of the broilers?

Figures & data

Table 1. Composition and chemical analysis of the basal diets as fed.

Items	Basal diets
	Starter (1–3 weeks)	Finisher (3–5 weeks)
Ingredients (g/kg diet)
Yellow corn	571.30	605.30
Soybean meal	316.50	271.50
Gluten meal	65.00	61.00
Di calcium phosphate	17.00	15.00
Limestone	12.40	11.50
Vit-min Premix*	3.00	3.00
NaCl	3.00	3.00
DL Methionine	0.50	0.20
L-Lysine HCl	1.30	1.00
Soybean oil	10.00	28.50
Total	1000	1000
Calculated analysis**:
Dry matter %	91.74	90.43
Crude protein %	23.00	21.00
Metabolizable energy MJ/kg diet	12.35	12.97
Calcium %	1.00	0.90
Phosphorous (Available) %	0.45	0.40
Lysine %	1.20	1.05
Methionine + Cysteine %	0.83	0.74
Crude fibre %	3.56	3.31

*Growth vitamin and Mineral premix Each 2.5 kg consists of: Vit A 1,20,00,000 IU; Vit D3, 20,00,000 IU; Vit. E. 10 g; Vit k3 2 g; Vit B1, 1000 mg; Vit B2, 49 g; Vit B6, 105 g; Vit B12, 10 mg; Pantothenic acid, 10 g; Niacin, 20 g, Folic acid, 1000 mg; Biotin, 50 g; Choline Chloride, 500 mg, Fe, 30 g; Mn, 40 g; Cu, 3 g; Co, 200 mg; Si, 100 mg and Zn, 45 g.

**Calculated according to NRC (1994).

Table 2. Total phenolic (TP; mg GAE g⁻¹ extract) and total flavonoid (TF; mg QE g⁻¹ extract) contents and 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) activity (SC₅₀; µg mL⁻¹) of the methanolic extract acquired from Thymus vulgaris (T.V), Pimpinella anisum (P.A), Capsicum annuum (C.A), Mentha spicata (M.S), Salvia rosmarinus (S.R), Allium sativum (A.S), Nigella sativa (N.S) and its blend.

Samples	TP (mg GAE g^−1 extract)	TF (mg QE g^−1 extract)	DPPH activity (SC50; µg mL^−1)
T.V.	9.7	2.4	150
P.A.	12.15	4.9	100
C.A.	4.9	0.9	270
M.S	10.23	3.9	118
S.R.	5.2	1.8	230
A.S.	6.6	2.4	200
N.S.	4.5	1.3	300
Blend	25	16	13

Table 3. Growth performance parameters of broiler chicks as affected by graded levels of dietary herbal mixture supplementation.

Items	LBW (g)			BWG (g)			DFC (g/day)			FCR (g feed/ g gain)
	0 wk	3 wk	5 wk	0–3wk	3–5wk	0–5wk	0–3Wk	3–5wk	0–5wk	0–3 wk	3–5 wk	0–5wk
C	45.33	948.67^b	1938.46^a	43.02^b	70.70^a	56.86^a	58.99^ab	148.43	103.71	1.37	2.10	1.82
MIX1	46.15	927.00^bc	1893.07^a	41.95^bc	69.01^b	55.47^a	55.67^c	143.03	99.36	1.33	2.08	1.79
MIX2	42.20	873.50^c	1742.39^b	39.59^c	62.06^ab	50.83^b	56.87^bc	142.46	99.67	1.44	2.31	1.96
MIX3	44.00	944.25^b	1882.02^a	42.87^b	66.99^ab	54.93^ab	58.24^bc	141.17	99.71	1.36	2.10	1.81
MIX4	46.40	1014.0^a	2011.75^a	46.08^a	71.27^a	58.67^a	61.27^a	151.44	106.35	1.33	2.13	1.81
MIX5	45.30	954.17^b	1963.57^a	43.28^b	72.10^a	57.69^a	57.78^bc	152.07	104.92	1.34	2.11	1.82
SEM	0.47	11.84	25.29	0.56	1.20	0.79	0.51	1.69	0.98	0.02	0.03	0.02
P value	0.550	0.005	0.014	0.007	0.030	0.027	0.007	0.236	0.115	0.247	0.253	0.07

C: control; MIX1, MIX2, MIX3, MIX4 and MIX5: basal diet + 2, 3, 4, 5 and 6 g herbal mixture/kg diet, respectively.

LBW: live body weight; BWG: body weight gain; DFC: daily feed consumption; FCR: feed conversion ratio.

SEM: standard error mean.

Different letters within one column are significantly different (p < 0.05).

Table 4. Carcass characteristics of broiler chicks as affected by graded levels of dietary herbal mixture supplementation.

Items	Carcass traits (relative to pre-slaughter weight %)
	Carcass	Dressing	Breast	Thigh	Liver	Heart	Gizzard
C	72.32	76.28	44.43	27.80	2.24	0.50^a	1.21^ab
MIX1	72.71	76.72	44.36	28.29	2.05	0.38^b	1.58^a
MIX2	73.39	77.36	46.45	26.20	2.35	0.48^a	1.15^b
MIX3	73.40	77.19	46.22	27.07	2.35	0.48^a	0.95^b
MIX4	72.87	76.77	43.95	28.70	2.19	0.40^b	1.31^ab
MIX5	73.18	76.99	45.37	27.92	2.22	0.45^ab	1.14^b
SEM	0.17	0.16	0.35	0.29	0.07	0.01	0.06
P value	0.441	0.526	0.160	0.132	0.839	0.013	0.045

C: control; MIX1, MIX2, MIX3, MIX4 and MIX5: basal diet + 2, 3, 4, 5 and 6 g herbal mixture/kg diet, respectively.

SEM: standard error mean.

Different letters within one column are significantly different (P < 0.05).

Table 5. Biochemical parameters of broiler chicks supplemented with different concentrations of herbal mixture.

Biochemical parameters	C	MIX1	MIX2	MIX3	MIX4	MIX5
ALT (IU/L)	10.81^a	10.58^b	10.28^bc	10.13 ^cd	9.98 ^cd	9.80^d
AST (IU/L)	123.67^a	121.50^b	119.50^c	118.50^c	116.50^d	115.50^d
Urea (mg/dL)	44.89^a	35.50^d	39.50^b	36.75^c	35.s15^d	33.50^e
Creatinine (mg/dL)	0.54^a	0.43^c	0.56^a	0.48^b	0.53^a	0.42^c
Total protein (g/dL)	6.62^a	6.45^b	6.38^bc	6.40^bc	6.31 ^cd	6.25^d
Albumin (g/dL)	3.23^bc	3.16^c	3.33^a	3.28^ab	3.33^a	3.35^a
Globulin (g/dL)	3.38^a	3.29^a	3.06^bc	3.12^b	2.98 ^cd	2.90^d
A/G ratio	0.96^d	0.96^d	1.09^bc	1.05^c	1.12^ab	1.16^a
IgM (µg/mL)	217.67^f	221.00^e	226.50^d	230.50^c	244.00^b	250.50^a
Lysozymes (µg/mL)	11.45^e	12.80d	13.50^d	15.50^c	18.50^b	24.00^a
SEM	0.03	0.06	0.25	0.24	0.02	0.52
P value	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001

C: control; MIX1, MIX2, MIX3, MIX4 and MIX5: basal diet + 2, 3, 4, 5 and 6 g herbal mixture/kg diet, respectively.

ALT: alanine aminotransferase; AST: aspartate aminotransferase; A/G: albumin/ globulin ratio ; IgM: Imunonoglubulin M.

Different letters within one row are significantly different (p < .05).

Table 6. Effect of herpes mixture on PH of broilers samples during cold storage (±4 °C).

Items	pH
	0 days	7 days	15 days
C	5.83^a	5.99^a	6.24^a
MIX1	5.75^b	5.90^c	6.12^c
MIX2	5.83^a	5.98^a	6.16^b
MIX3	5.76^b	5.93^b	6.15^b
MIX4	5.62^c	5.86^d	6.09^d
MIX5	5.62^c	5.82^e	6.03^e
SEM	0.02	0.01	0.02
P value	<0.000	<0.000	<0.000

C: control; MIX1, MIX2, MIX3, MIX4 and MIX5: basal diet + 2, 3, 4, 5 and 6 g herbal mixture/kg diet, respectively.

SEM: standard error mean.

Different letters within one column are significantly different (p < .05).

Table 7. Effect of herpes mixture on TBA (mg MD/Kg) of broilers samples during cold storage (±4 °C).

Items	TBA
	0 days	7 days	15 days
C	0.34^a	0.49^a	0.85^a
MIX1	0.24^c	0.41^c	0.70^b
MIX2	0.26^bc	0.37^d	0.52^d
MIX3	0.33^a	0.43^b	0.69^c
MIX4	0.16^d	0.28^f	0.41^e
MIX5	0.27^b	0.34^e	0.51^d
SEM	0.01	0.02	0.04
P value	<0.000	<0.000	<0.000

C: control; MIX1, MIX2, MIX3, MIX4 and MIX5: basal diet + 2, 3, 4, 5 and 6 g herbal mixture/kg diet, respectively.

SEM: standard error mean.

Different letters within one column are significantly different (P < 0.05).

Table 8. Effect of herpes mixture on meat colour of broiler samples during cold storage (±4 °C).

Items	Meat colour
	0 days			7 days			15 days
	L*	a*	b*	L*	a*	b*	L*	a*	b*
C	53.35^a	5.27^e	13.56^a	52.52^a	5.05^d	13.31^c	52.46^b	6.70^d	12.55^c
MIX1	53.72^a	8.74^d	12.57^b	51.52^b	6.57^b	12.34^e	49.86^c	8.13^a	14.15^a
MIX2	41.79^e	8.43^a	13.91	47.69^e	6.57^b	13.88	55.29^a	7.38^c	11.80^e
MIX3	51.56^b	6.41^c	12.68^b	50.64^c	5.34^c	12.28^e	48.32^d	4.61^f	13.17^b
MIX4	48.41^c	7.14^e	12.63^b	48.09^d	5.44^c	13.65^b	45.70^f	5.93^e	10.37^f
MIX5	47.19^d	8.11^b	13.62^a	46.82^f	7.55^a	13.13^d	47.40^e	7.51^b	12.40^d
SEM	1.00	0.32	0.39	0.52	0.21	0.15	0.78	0.28	0.28
P value	<0.000	<0.000	<0.000	<0.000	<0.000	<0.000	<0.000	<0.000	<0.000

C: control; MIX1, MIX2, MIX3, MIX4 and MIX5: basal diet + 2, 3, 4, 5 and 6 g herbal mixture/kg diet, respectively.

SEM: standard error mean; L: lightness; a: redness; b: yellowness.

Different letters within one column are significantly different (p < .05).

NRC, National Research Council 1994. Nutrient Requirements of Poultry , National Academy of Sciences, Washington, D.C., USA.

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