The use of phytobiotics in the form of complexed organometallic phytoncides and micronized herbs in the nutrition of Ross 308 broiler chickens: Effects on growth performance, meat quality, and immune response

Phytobiotics are being investigated as possible substitutes for synthetic growth promoters in poultry feeding because to the increased demand in natural feed additives. This investigation assesses the impact of several phytobiotic formulations on the morphology of the intestinal and lymphoid organs, meat quality, and broiler performance. A total of 1280 Ross 308 broiler chickens were allocated into five experimental groups, including two control groups and three groups administered varying kinds or doses of phytobiotic prototypes. During the course of the 35-day study, key performance metrics such as body weight, feed conversion ratio, and mortality were observed. In addition to histological examinations of the intestines and lymphoid organs to evaluate morphological changes, measurements of pH, colour, tenderness, and chemical composition were used to evaluate the quality of the meat. The findings demonstrated that a single herbal prototype increased (P ≤ 0.05) the body weight of broilers at seven and thirty-five days, with effects similar to those of antibiotic growth promoters. Additionally, this group’s leg muscles showed less drip loss (P ≤ 0.05), which suggests that their meat quality was improved and their ability to retain water was improved. In comparison to controls, chickens that were fed lower concentrations of the same prototype exhibited significantly wider ileal villi (P ≤ 0.05), whereas a second prototype resulted in an increase in villus size. The investigation further demonstrated a rise in CD8 + cells in the spleens of broilers given certain phytobiotic formulations (P ≤ 0.05), suggesting a possible improvement in the immune response via the Th1 signalling pathway. In summary, phytobiotic preparations provide a viable substitute for traditional growth-promoting chemicals in poultry production, with the potential to improve broiler performance, meat quality, and gut health. These results are a valuable addition to the expanding body of evidence that underpins the utilization of plant-derived substances in poultry nutrition.