The Comparison of the Effect of Essential Oils Blend with Probiotic and Flavomycin on Humoral Immune Response, Meat Quality and Some Blood Parameters in Broiler Chickens

The purpose of this experiment was to compare the effects of essential oils blend with probiotic and Flavomycin as antibiotic growth promoter on humoral immunity, meat quality, and some blood parameters in broiler chickens. A total of 288 day old Ross 308 strain broiler chicks based on a completely randomized design was allocated to four treatments with four replicates and 18 birds in each replicate. Treatments were included: 1) control (a basal diet containing corn and soybean meal without additive), 2) basal diet + 150 mg/ kg essential oils, 3) basal diet +200 mg/ kg probiotic Gallipro®, and 4) basal diet +150 mg/ kg Flavomycin. In order to evaluate humoral immune response, antibody titers of sheep red blood cells (SRBC) were measured by hemagglutination method at 26 and 33days. In order to evaluate blood parameters and meat quality, two birds per replicate were slaughtered and blood samples were significantly collected.  Humoral immune response was not significantly different between groups (P >0.05). Redness index (a*) in thigh muscle and pH of breast muscle 24 h after slaughter were decreased (P<0.05) treatments 2 and 3 compared with 1 and 4 treatments. Plasma concentration of HDL was significantly lower by 4 treatment than other groups (P < 0.05). In conclusion, results of this study showed that dietary supplementation of broiler chickens with essential oils blend, probiotic and Flavomycin did not affect immune response of the birds, but pH of meat was improved after slaughter. In addition, Flavomycin supplementation of diet had a negative effect on blood HDL concentration.