Effect of chamomile (Matricaria chamomilla L.), linden (Tilia cordata Mill.), and green tea (Camellia sinensis L.) aqueous extract administration in the drinking water during pre-slaughter feed withdrawal period in broiler chickens

Erener G., Turan C., Güngör E., Altop A.

Tropical Animal Health and Production, vol.55, no.4, 2023 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 55 Issue: 4
  • Publication Date: 2023
  • Doi Number: 10.1007/s11250-023-03663-8
  • Journal Name: Tropical Animal Health and Production
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Environment Index, Veterinary Science Database
  • Keywords: Aqueous herbal extracts, Broiler, Chamomile, Green tea, Linden, Meat quality
  • Ondokuz Mayıs University Affiliated: Yes


Feed withdrawal (FW) and other pre-slaughter stressors have detrimental effects on the meat quality of broiler chickens. Herbal extracts can be used for their sedative effects to reduce the harmful impacts of pre-slaughter stress on broiler chickens. This study aimed to investigate the effect of chamomile (CAE), linden (LAE), and green tea (GAE) aqueous extracts (AE) in drinking water during the pre-slaughter FW period on the meat and liver quality, serum corticosterone level, and some cecal microorganisms of broilers. A total of 450 male and female 42-day-old chickens were allocated to a completely randomized design with five treatment groups and two sexes in six replicates, 12 birds (six male and six female) for each replicate. Treatment groups were chickens offered ad libitum feed and drinking water (control, CT), broilers exposed to FW for 10 h before the slaughter with unsupplemented drinking water (FW), with drinking water supplemented 50 ml/L CAE, LAE, and GAE. Chickens that experienced FW had lower (P < 0.001) slaughter body weight, carcass, gastrointestinal tract (GIT) and inner organ weights, and GIT length (P = 0.002). However, the dressing percentage was higher (P < 0.001) in FW and AE groups than CT group. The FW increased (P < 0.001) the ultimate pH of thigh meat compared with the CT group. The FW also decreased (P = 0.026) the lightness (L*) value of thigh meat of broilers, although CAE and LAE did not change the L* value compared with the CT group. Similarly, the redness (a*) value of thigh meat was lower (P = 0.003) in chickens exposed to FW but was not affected by GAE administration. However, FW or AE did not impact the serum corticosterone level and cecal microbial loads in broiler chickens. The obtained result showed that CAE, LAE, or GAE can be used in drinking water to reduce the harmful effects of FW on the meat quality of broiler chickens.