The Effects of Herbs as Feed Additives Through Feed and Drinking Water on Broiler Blood Parameters

Using herbs as feed additives in poultry can improve the health that affects the quality of broiler chicken.
This study aimed to determine the effects of giving herbs as feed additives through feed and drinking water on
the biochemical parameters of broiler blood. In this study, 175 chickens were used and divided into seven levels of
treatments; T0 (feed without herbs), T1 (feed + 1% herbs), T2 (Feed + 2% herbs), T3 (Feed + 3% herbs), T4 (drinking
water +1% herbal), T5 (drinking water + 2% herbal), T6 (drinking water + 3% herbal). The data were analyzed using
a one-way analysis of variance. As a result, the treatments did not affect (p>0.05) the total plasma protein (TPP),
globulin, cholesterol, high-density lipoprotein (HDL), aspartate aminotransferase (AST), and all parameters of the
blood profile. However, the herbs’ addition significantly (p<0.05) affected albumin, triglycerides (TG), low-density
lipoprotein (LDL), alanine aminotransferase (ALT), and malondialdehyde (MDA). Adding herbs through drinking
water gave lower TG and LDL levels than through feed or the control. The control had the lowest level of ALT, which
increased along with adding 2% herbs through drinking water. Adding 3% herbs through the feed reached the highest
ALT level. Adding herbs through feed and drinking water up to 3% could maintain normal blood parameters (total
plasma protein, globulin, cholesterol, HDL, AST, erythrocyte count, leukocyte count, PCV value, and hemoglobin
level). On the other hand, the 2% herb addition could maintain the normal levels of albumin and ALT.