Effects of Echinacea purpurea and Nigella sativa supplementation on broiler performance, carcass and meat quality

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Policies General information Open Access, Licensing terms, Commercial use and Copyright terms policies Self-archiving policy and Archive policies Article Correction and Withdrawal policy Manuscript Submission policy Authorship policy Conflict of Interest policy Language considerations policy Plagiarism and Duplicate publications policy Ethics policy Review process policy Acceptance of manuscripts policy Online First Articles and Special Issues policies Generative artificial intelligence (AI) policy Advertising policy

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ORIGINAL PAPER

Effects of Echinacea purpurea and Nigella sativa supplementation on broiler performance, carcass and meat quality

Z. Nasir ¹

,

M. A. Grashorn ¹

1

Department of Poultry Science (470C), University of Hohenheim, D-70593 Stuttgart, Germany

Publication date: 2010-01-29

J. Anim. Feed Sci. 2010;19(1):93-103

DOI: https://doi.org/10.22358/jafs/66273/2010

KEYWORDS

phytogenic feed additives

Echinacea purpurea

ABSTRACT

Present experiment was performed to study the effects of Echinacea purpurea (EP) and Nigella sativa (NS) on broiler performance, carcass and meat quality. Four treatment combinations were prepared: C - control group without any feed or water additive; E - drinking water intermittently supplemented with fermented juice of EP; N - feed supplemented with grounded seeds of NS, and EN - drinking water intermittently supplemented with EP and feed supplemented with NS. No significant treatment effect was observed on weight gain, average daily weight gain, feed conversion ratio and abdominal fat percentage. Carcass yield in C and N groups was significantly (P<0.05) higher than in E. Significantly (P<0.05) higher breast percentage in group N was observed. Crude protein contents were significantly (P<0.05) higher in meat samples of C and EN groups. Grill losses were significantly (P<0.05) lower in E and cooking losses were significantly (P<0.05) higher in N treated birds. No significant treatment effect was observed on meat colour, electrical conductivity and shear force value.

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