Herbs, thyme essential oil and condensed tannin extracts as dietary supplements for broilers, and their effects on performance, digestibility, volatile fatty acids and organoleptic properties

International audienceABSTRACT 1. Herbs, thyme essential oil (EO) and condensed tannin (CT) extracts were compared for their effects as dietary supplements, on broiler growth performance, nutrient digestibility and volatile fatty acid (VFA) profiles in the gut. Cooked meat from the birds fed diets with 4 herbs and an EO extract was compared by a taste panel against those fed the control treatment, for organoleptic properties in the meat. 2. Female broiler chicks were fed wheat-soybean meal diets from 0-42 days of age. These chicks were fed either the basal ration (control), or the basal ration with one of rosemary, garlic or yarrow herbs, mimosa, cranberry or grapeseed CT's, or thyme EO supplements (8 treatments in total). Body mass (BM) and feed consumption (AFC) were measured (7, 21 and 42 days of age). 3. The garlic supplement tended (P>0.05) to improve growth rate over the first 7 days, while mimosa CT and thyme EO supplements reduced weight gains. The mimosa supplement in diets lowered (P<0.05) AFC up to study day 21. Meanwhile, the addition of a cranberry supplement reduced the digestibility of DM, OM and N, compared to the controls. Dietary thyme EO, yarrow, rosemary and garlic supplements modified caecal isovaleric and isobutyric acid proportions (Other VFA; P<0.05). Dietary herb supplements affected the intensity of meat flavour (P<0.001), and the potential of observing both garlic (P<0.001) and abnormal (P<0.001) flavours. There were large differences between the consumption of red and white meat samples, while meat temperature affected several flavour attributes. 4. Dietary garlic and grapeseed CT supplements maintained broiler performance and digestibility similarly to those birds fed the control diet, and these supplements appear suitable for dietary inclusion. Careful choices are necessary when selecting dietary plant extract supplements for broilers, but beneficial effects can be observed

The effects of supplementary bacterial phytase on dietary energy and total tract amino acid digestibility when fed to young chickens

1. Four diets were offered to broiler chickens from 7 to 17 d of age; these included a phosphorus-adequate positive control (PC) (4·7 g/kg available P), a sub-optimal P negative control (NC, 2·5 g/kg available P) with (500 and 12500 FTU/kg) and without phytase. Dietary apparent metabolisable energy (AME), dietary net energy for production (NEp), the efficiency of AME retention (Kre), heat production and total tract amino acid digestibility coefficients were determined. The determination of NEp involved a comparative slaughter technique in which growing chickens were fed the experimental diets ad libitum. 2. Feed intake, weight gain and feed conversion efficiency increased significantly in a dose dependent manner in response to dietary phytase activity. Overall, the NEp of the phytase supplemented diets significantly improved by approximately 15·6% compared with the negative control, while dietary AME was unaffected. Although phytase did not affect AME, the large increase in the NEp demonstrated that dietary phytases improves energy utilisation, i.e. diverting more energy, not accounted for in the AME procedure, for production. This is largely a result of the stimulatory effect that phytase has on feed intake rather than on digestibility of the diet. 3. Overall, the diet supplemented with 12500 FTU had 6·4% significant improvement in total tract digestibility coefficients of the total amino acids compared with the negative control. With regard to individual amino acids, the impact of phytase was far more pronounced for threonine, an important component of the gastrointestinal mucin, than for other amino acids. 4. Dietary NEp was more highly correlated with performance criteria than dietary AME and seems to be a more sensitive way to evaluate broiler response to phytase supplementation