The effects of different levels of oily and aqueous extracts of Chamomile flower on biochemical characteristics and meat quality in broiler chickens

Document Type : Research Paper


1 M. Sc. Student, Department of Animal Sciences, College of Agriculture, Yasouj University, Yasouj, Iran

2 Assistant Professor, Department of Animal Sciences, College of Agriculture, Yasouj University, Yasouj, Iran


In this research the effects of different levels of oily and aqueous extracts of Chamomile flower on biochemical characteristics and quality of breast meat were examined. Using 400 broiler chicken (Cup 500) in to 5 treatments, with 4 replicates and 20 chickens per replicate chicken were daily treated with 85 and 128 mg per kg body weight aqueous extracts, and 14 and 21 mg per kg body weight of oily extracts in drinking water. In Day 21st and 42nd, (3 chicken per replicate) were randomly slaughtered and biochemical characteristics and quality of breast meat were examined. The results showed that the breast meat of crude fat amount in the chickens treated with 85 mg per kg body weight of aqueous extract, were significantly (P<0.05) higher than the others. The carcass yield in chicken which received oily extracts was significantly (P<0.05) higher than control group. The taste and tenderness of meat in treatment 85 mg per kg body weight of aqueous extract were significantly better than control. In conclusion the results of this study showed that, both of the aqueous and oily extracts of Chamomile flower changed biochemical composition of breast meat but only the aqueous extract improved sensory characteristics of the meat.


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