The effect of different levels of sumac powder (Rhus coriaria L.) on performance, carcass characteristics, blood biochemistry, immunity, intestinal morphology, cecal microbial flora, fatty acid profile and taste sensation of breast meat of broiler chicken

Abstract

Introduction: This study was conducted to investigate the effects of different levels of sumac seed powder in the diet of broiler chickens on performance, carcass characteristics, blood biochemical parameters, immunity, intestinal morphology, cecal microbial flora, fatty acid profile, and sensory taste of breast meat in broilers. Materials & Methods: The experiment was carried out using 250 broiler chickens in a completely randomized design with 5 treatments and 5 replicates per treatment, with 10 birds per replicate. The experimental treatments included a control diet (without sumac) and diets containing 250, 500, 750, and 1000 mg/kg of sumac seed powder during the growth and finishing periods. Growth performance was measured periodically, and at the end of the 42-day period, three birds from each experimental unit were slaughtered to evaluate carcass characteristics and measure cecal intestinal morphology. Blood samples were collected from three birds per experimental unit at the end of the trial to assess blood biochemical parameters. To evaluate the immunity of broiler chickens, the relative weight percentage of immune-related glands was assessed. Results: The results showed that the use of different levels of sumac powder had significant effects on performance, carcass characteristics, blood parameters, immunity, intestinal morphology, cecal microbial flora, fatty acid profile, and sensory taste of breast meat (P<0.05). The findings indicated that live bird weight, feed intake, and feed conversion ratio during the starter, grower, and finisher periods were significantly influenced by treatments containing sumac powder (P<0.05). Survival rate, live meat production per square meter, and final profit were significantly improved (P<0.05). The weights of breast meat, thigh meat, abdominal fat pad, wings, and viscera were significantly affected (P<0.05). Additionally, differences in glucose concentration, triglycerides, total cholesterol, uric acid, HDL, LDL, albumin, globulin levels, and liver enzymes such as alkaline phosphatase (ALP), AST, and ALT were significant in birds receiving sumac powder (P<0.05). The height and width of villi as well as crypt depth in the small intestine were significantly altered in treatments receiving sumac powder (P<0.05). The relative weights of immune-related glands such as the bursa of Fabricius, thymus gland, and spleen were also significantly affected (P<0.05). The population of lactobacillus and Escherichia coli in the cecum was significantly influenced (P<0.05). Sensory attributes including fat content, juiciness, tenderness, flavor, color, chewability (cohesiveness), elasticity, mouthfeel perception, and overall acceptability were significantly improved (P<0.05). Conclusion: In this study, the treatment containing 1000 mg/kg sumac powder had the most pronounced effects on performance parameters, blood biochemical indices, immunity status, intestinal morphology, carcass characteristics, cecal microbial flora composition, fatty acid profile, and sensory attributes of breast meat in broiler chickens.