Investigation of the Effect of Some Herbal Extracts Used in Different Ratios on Serum Iron Level in Experimentally Heat Stress Created in Broiler

Objective: Iron is found in the structure of hemoglobin, which carries oxygen to tissues with a critical prescription for life. Hemoglobin is a protein involved in iron binding and transport, which can lead to significant morbidity, leading to impaired suppression of the immune system and resistance to infections, as well as impaired brain and motor function. Material and Methods: Iron level in body; there were studies showing that consumption of iron-containing foods, use of certain hormones and medicines, and stress-related effects have been seen. On the other hand, in psychological and heat stress studies that experimentally applied in rats, it has been reported that levels the level was decreasing. In this study, it was aimed to determine the change in serum iron levels by adding essential oil mixture (EOM) with antioxidant effect to drinking water in 22°C and 36°C heat stress in chickens which are the most sensitive animals to stress. In this study, 400 pcs and 1 day old Ross-308 male broiler chicks were used. There are 8 different groups with 50 animals in each group, it will be divided into 10 pcs in each section and the study was carried out from the 15th day to the 42nd day. The study lasted for 42 days, for 22°C stress-free and 36°C stressed groups with 5 subgroups separated (Control, EOM (essential oil mixture)-250, EOM-500, EOM-750. Results: Serum iron levels in the experimental groups were 88.2, 82.2, 103.4, and 98.4 μg/dL at 22°C, respectively, and 88, 78.2, 84.8, and 85 g/L respectively at 36°C stressed broiler groups. Conclusion: It has been determined as a result of this study, serum ıron levels not affected by the EOM added to drinking water (p>0.05).