Effect of fennel essential oil on performance, serum biochemistry, immunity, ileum morphology and microbial population, and meat quality of broiler chickens fed corn or wheat-based diet

1. The effect of Foeniculi aetheroleum essential oil (EO) on growth performance, nutrient utilisation, serum biochemistry, immune response, ileum morphology, microbial population and meat quality of broiler chickens fed a corn- or wheat-based diet were determined. 2. A total of 360 broiler chickens were arranged in a 2 × 2 factorial assay in a completely randomised design with six replicates and 15 birds per experimental unit. Birds were fed corn- or wheat-based diets supplemented with (200 mg/kg) or without fennel EO. 3. Birds fed wheat-based diets had lower BWG and FCR during grower period and lower FI during finisher period as compared to those fed corn-based diet (P < 0.05) whereas addition of fennel EO decreased chickens BWG during finisher period and EPEF, both in wheat or in corn-based diets. Dietary treatments had no effect on serum glucose, triglyceride, cholesterol, LDL-cholesterol, AST, ALT, ALP, and MDA concentrations (P < 0.05). 4. Antibody titres against avian influenza and sheep red blood cell antibody titres, crude protein and crude fat utilisation, villus height, crypt depth and epithelium thickness were not influenced by dietary treatments (P > 0.05). Inclusion of Fennel EO to the corn-based diet resulted in greater villus width and villus surface area while it reduced lamina propria thickness (P < 0.05). Fennel EO reduced ileal E. coli and Lactobacillus spp. populations (P < 0.05). Dietary treatments had no significant effect on meat pH, cooking loss, drip loss, crude protein, crude fat content and cholesterol concentration of breast and thigh meat, total phenolic and MDA concentrations, and breast meat sensory parameters (P > 0.05). 5. These results showed that addition of fennel EO to wheat-based diets had a negative effect on chicken growth performance variables and decreased gut E. coli populations. However, immunity, meat quality and nutrient utilisation were not affected by dietary treatments.