Effect of wormwood (Artemisia absinthium L.) supplementation to diet on performance, body composition, immune organs, gut morphology, amino acid composition and sensory attributes of breast meat in Eimeria-challenged chickens

Abstract

The aim of the study was to evaluate dietary effects of Artemisia absinthium L. (WW) powder supplementation on performance, immune organs, gut morphology, body composition, amino acid profile, and sensory attributes of breast meat in Eimeria-challenged chickens. A total of 208 one-day-old male broilers were divided into 4 dietary groups: two experimental groups fed diets with 30 g/kg (WW3) and 60 g/kg (WW6) of WW, a control group with no herbal additive and coccidiostat (C), and a group fed starter and grower diet with the coccidiostat (CR). Dietary administration of 3% WW significantly increased the relative weight of the bursa of Fabricius at 21 days (p < 0.05) and the thymus at 42 days of age (p < 0.01). Further, WW inclusion considerably increased the villi height/crypt depth ratio in the intestine of broilers, mainly when administered at the level of 6% (12.6, 11.7 and 10.5 for duodenum, jejunum and ileum, resp.; p < 0.01). In addition, 3% WW administration increased the content of all assessed amino acids in breast meat of 42–day-old chickens (by 25% and 34% compared to C and CR group, resp.; p < 0.01). No negative effects of WW on meat sensory attributes were noted, whereas the administration of 6% WW improved meat colour compared to the CR group (score 73 vs. 60, resp.; p < 0.05). The results obtained proved that WW meal may be administered in all feeding phases of broilers without negative effects on performance, nor does it worsen carcase composition or meat sensory attributes.

Keywords

• broiler
• asteraceae herb
• coccidiosis challenge
• intestine morphology
• meat