Ginseng stem and leaf extract residue improves antioxidant and immune functions and intestinal microflora in broilers

This study explored the effects of ginseng stem and leaf extract residue (ERG) on meat quality, antioxidant capacity, immune function, cecum microflora and growth performance of broilers. One-day-old Arbor Acres broilers (360 broilers) were separated into five groups: B group, fed a basal diet; and GA, GB, GC, and GD groups, with 0.5 %, 1.0 %, 1.5 %, and 2.0 % ERG added to the basal diet, respectively (each experimental group comprised six replicates, with each replicate containing twelve broilers). The total trial duration was 42 days. The results revealed that the addition of ERG could significantly reduce the mortality of broilers (P < 0.05). Adding ERG to the diet reduced muscle drip loss, shear force and brightness. The inclusion of 1.0 %-2.0 % ERG in the diet resulted in a notable decrease in IL-6 levels and all addition of ERG resulted in a significant increase in the concentrations of IL-10, IgA, IgG, and IgM in serum of broilers (P < 0.05). Compared with group B, the addition of ERG decreased malondialdehyde levels (linear, P = 0.010; quadratic, P = 0.002), and increased glutathione peroxidase activity and total antioxidant capacity in broiler serum (P < 0.05). The addition of ERG to the diet improved the cecal microflora balance by increasing the relative abundance of beneficial bacteria (Faecalibacterium, Lactobacillus, Bacteroides, Ruminococcus_torques_group and NK4A214_group) and decreasing the relative abundance of harmful bacteria (Streptococcus, Blautia and UCG-005). In conclusion, the addition of ERG to diets can improve muscle quality, enhance immune, antioxidant functions, and improve intestinal health in broilers and was most effective in the 1.5 % group.