Abstract
Seven blends of medicinal herbs were used in the broiler chicken diet to study their effects on meat compassion and economic evaluation in broiler chicken. Two hundred and ten (210, one-day-old) unsexed chicks were divided into Seven dietary treatments, including basal diet with no addition of medicinal herbs (T1), basal diet plus 0.5 g/kg of medical herbs including cinnamon (T2), turmeric (T3), Piper nigrum (T4) Plantago lanceolata (T5), basil (T6), Eruca sativa (T7). The results showed that chicks were fed on medicinal herbs as an additive, a noticeable improvement in the chemical composition of poultry meat in terms of an increase in total protein and minerals as represented by ash, as well as reducing the levels of fat, amino acid, especially Leucine, lycin, threonine, tryptophane, and valine for all treated groups
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