Effects of Chinese Herbal Medicines on the Muscle Growth and Meat Quality of Broiler Chickens

Chinese herbal medicine are rich in nutrients and active ingredients, with advantages such as immune function, antioxidant capacity, stress reduction, tumor inhibition and improved meat quality. The effects of Chinese herbal medicines on the muscle microstructure and meat quality of broiler chickens were investigated by feeding with compound Chinese herbal medicines composed of stir-fried Atractylodes macrocephala, licorice, astragalus, hawthorn fruit, poria cocos, isatis root, dried tangerine peel and common yam rhizome.

The 800, 1-day-old, chickens were allocated to 4 treatments with 5 replicates, each replicate containing 40 birds. Birds were fed diets supplemented with 0.5%, 1.0% and 1.5% compound Chinese herbal medicines for a period of 7 weeks ad libitum. At 21 and 42 days old, the birds were slaughtered and the breast and thigh muscles were sampled from 4 birds per replicate to determine meat quality and microstructure of muscle.

The results revealed that 1.0% compound Chinese herbal medicines significantly increased water holding capacity of the thigh muscle and decreased drip loss, cooking loss and water loss rate of 21-day-old broiler chickens. Moreover, 1.0% compound Chinese herbal medicine significantly decreased the muscle fibers diameters of breast and thigh muscle. Microscopic observation showed that 0.5% and 1.0% compound Chinese herbal medicines decreased the fibers diameters of muscle fibers. The results indicated that the addition of 0.5% and 1.0% compound Chinese herbal medicines in the diets could promote muscle growth and improve the meat quality of broiler chickens.