Effect of Boswellia serrata Dietary Supplementation on Growth Performance, Gastrointestinal Microflora, and Morphology of Broilers

Abstract

the study aimed to determine the effect of three different levels of Boswellia serrata resin added to broiler diets on the fundamental production parameters, dry matter digestibility, organic matter digestibility, energy digestibility, microbiological condition of the gastrointestinal tract, and histomorphology of the walls of the small intestine. two hundred ross 308 chicks were assigned into 4 groups (50 birds of equal body weight) in 5 replications of 10 chicks each (5 females and 5 males). the experiment lasted 6 weeks. the control group (b 0 ) was fed a standard mixture, without supplementation, whereas in groups b 1.5, b 2 , and b 2.5, the Boswellia serrata resin was added at the levels of 1.5, 2.0, and 2.5% of the complete feed mixture, respectively. the dietary supplementation with 2.0 and 2.5% of Boswellia serrata resin contributed to a significant increase in the length of the duodenum and total intestine and in the digestibility of dry matter and organic matter in feed. in these groups, the values of FCR and EEI were positively influenced (P<0.05) and an improvement in the structure of the jejunal wall was also recorded (P<0.05). An increase in the count of lactobacillus and enterococcus in the intestinal contents in broilers fed with the Boswellia serrata resin supplemented diets was observed. in conclusion, the Boswellia serrata resin can be considered as an effective feed additive, which stimulates production and has a positive effect on intestinal microflora and morphology of broilers.

The effect of Boswellia serrata resin diet supplementation on production, hematological, biochemical and immunological parameters in broiler chickens

“…Fragmented natural BSR was obtained commercially (Baghdad, Iraq). The BSR added to the mixtures contained 95.34% of dry matter (DM), 1.59% DM of ash, 2.65% DM of protein, 63.88% DM of fat and 2.38% acetyl-11-keto-β-boswellic acid (Kiczorowska et al, 2016b).…”

Effect of Dietary Boswellia serrata Resin on Growth Performance, Blood Biochemistry, and Cecal Microbiota of Growing Rabbits

“…Boswellia serrata (BS) or frankincense from the Arabian Peninsula belonging to the Burseraceae family. It possesses various therapeutic activities, for example, bactericidal and anti-inflammatory properties, due to the precence of many aromatic compounds with boswellic acid the most active molecule (5)(6)(7)(8)(9). Mono and diterpenes, ethyl acetate, octyl acetate, and methylanisole are natural anti-oxidants that constitute the major components of BS (5,6).…”

Effects of Boswellia Serrata and Whey Protein Powders on Physicochemical Properties of Pork Patties

“…At day 14, the TBARS value of the CON group is 0.47, however the treatment groups are still lower than 0.5 until 21 days. According to other reports [17,23,47], this could be due to the addition of B. serrata, which contains terpenoids (KBA, AKBA, and AαBA), phenolic compounds, diterpene alcohols as well as the addition of whey, which can prevent lipid oxidation. Although there are no reports on meat products showing that Boswellia species display antioxidation effects, similar research has stated that rosemary contains phenol diterpenes (carnosic acid and rosmarinic acid) with antioxidant properties [48].…”

“…However, after 7 days, the pH values in the B. serrata powder treatment groups (B, WB 1 , and WB 2 ) are significantly lower compared to those in the control group (p < 0.05). Clearly, this change is mainly caused by the added B. serrata powder; specifically, it most likely results from the introduction of acidic components such as 11-keto-β-acetyl-β-boswellic acid (KBA), acetyl-11-keto-β-boswellic acid (AKBA), and acetyl-α-boswellic acid (AαBA) into the pork patties [17]. Similar decreasing pH trends have been observed upon the addition of edible seaweed that contains alginic acid to meat products [38].…”

“…Commonly known as Indian frankincense, the oleo-gum resin obtained from B. serrata possesses antioxidant, anti-inflammatory, antimicrobial, anticancer, and analgesic properties [14][15][16]. The main phytochemical components of the B. serrata resin are essential oils, gum, and resin, as well as various functional compounds such as terpenoids, β-boswellic acid, phenolic compounds, and polysaccharides [12,17,18]. Whey is a major by-product of cheese-making and has long been considered as waste [19].…”