Effects of dietary clove oil on growth performance, blood biochemistry and lipid metabolism in broiler chickens fed low-energy diets

Abstract

This study investigated the effects of emulsified clove oil supplementation on growth performance, carcass characteristics, blood biochemical parameters, antioxidant status, and meat quality of broiler chickens fed a low-energy diet. A total of 252 day-old Cobb broiler chicks unsexed were randomly assigned to three groups: a control group, T1 (300 mg/kg clove oil with emulsifier and 200 kcal energy reductions), and T2 (300 mg/kg clove oil without emulsifier and 200 kcal energy reduction). Both treatments improved body weight gain and feed conversion ratio, with T1 showing superior efficiency due to enhanced nutrient absorption. Carcass analysis revealed increased yields of breast and thigh, especially in T2, while T1 supported more balanced growth. Blood biochemical results indicated improved protein metabolism and lipid profile without adverse effects on liver or kidney function. The antioxidant capacity was significantly elevated in both treated groups, resulting in a reduction of oxidative stress markers. Clove oil supplementation also altered the fatty acid profile of broiler meat by increasing monounsaturated fatty acids and maintaining polyunsaturated fatty acid levels. Notably, the emulsifier in T1 significantly reduced abdominal microflora by up to 55% compared to other groups. MALDI-TOF/MS Biotyper® identified the dominant microorganisms as Bacillus altitudinis/pumilus. These findings highlight the potential of emulsified clove oil as a functional feed additive for enhancing broiler productivity and health.