Acta Vet. Brno 2015, 84: 119-124

The effects of adding agrimony and sage extracts to water on blood biochemistry and meat quality of broiler chickens

Peter Supuka1, Slavomír Marcinčák2, Peter Popelka2, Vladimír Petrovič3, Ladislav Molnár4, Iveta Maskaľová1, Pavol Kovalík2, Dana Marcinčáková5, Anna Supuková6, Peter Turek2

1University of Veterinary Medicine and Pharmacy in Košice, Institute of Nutrition, Dietetics and Feed Production, Košice, Slovak Republic
2University of Veterinary Medicine and Pharmacy in Košice, Department of Food Hygiene and Technology, Košice, Slovak Republic
3University of Veterinary Medicine and Pharmacy in Košice, Department of Enviroment, Veterinary Legislation and Economy, Košice, Slovak Republic
4University of Veterinary Medicine and Pharmacy in Košice, Clinic for Birds and Exotic Animals, Košice, Slovak Republic
5University of Veterinary Medicine and Pharmacy in Košice, Department of Drug and Pharmaceutical Technology, Košice, Slovak Republic
6Pavol Jozef Šafárik University, Faculty of Medicine, Department of Medical and Clinical Biochemistry, Košice, Slovak Republic

Received January 8, 2014
Accepted January 14, 2015

The aim of our study was to determine the effects of supplementation of agrimony extract (Agrimonia eupatoria L.) and a combination of agrimony with sage extract (Salvia officinalis L.) to water during the fattening period of broiler chickens on selected biochemical and antioxidant indicators in blood, and on the nutritional composition and oxidative stability of meat. A total of 117 Cobb 500 chicks were randomly divided on the day of hatching into three groups (n = 39 in each) and fattened for 42 days. All groups were fed the same diets. In experimental group A water was supplemented with agrimony extract (0.2%). In experimental group AS water was supplemented with a combination of agrimony (0.1%) and sage (0.1%) extracts. Group C was control without supplementation. The total cholesterol, low density lipoproteins and malondialdehyde in serum were decreased (P < 0.05), dry matter and fat content in meat were increased (P < 0.05) in group A. The activity of superoxide dismutase in blood and the amount of thiobarbituric acid reactive substances in thigh meat on days 1 and 8 of storage under chilling conditions were lower (P < 0.05) in both experimental groups compared to control. Our results indicate that supplementation of agrimony and sage extract to water can beneficially influence the antioxidant status as well as oxidative stability of thigh meat and thus improve meat quality. This is a first similar study comparing addition of plant extracts to water in broiler nutrition.


This study was supported by the Ministry of Education of the Slovak Republic (projects VEGA No. 1/0648/11 and 1/0457/14).


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