Aydogan, IYildirim, E.Kurum, A.Bolat, D.Cinar, M.Basalan, M.Yigit, A.2025-01-212025-01-2120201516-635X1806-9061https://doi.org/10.1590/1806-9061-2020-1317https://hdl.handle.net/20.500.12587/25587This study was conducted to examine the effects of garlic (G), black cumin (BC) and G+BC within the broiler rations, on performance, relative organ weights, intestinal morphology, serum biochemistry and plasma total oxidant/ antioxidant status. Two hundred broilers chicks (Ross 308) were used and they were divided into 4 groups consisting of 5 subgroups of 10 animals each. The trial was ended on the 35th day. No addition was made to the control group ration. 5g / kg garlic (G), 5g / kg black cumin (BC) and 5g / kg G + 5g / kg BC were added to the experimental group rations, respectively. There was no statistical difference among the trial groups in terms of BWG, FI, FCR and relative organ weights (p>0.05). Serum total protein (p<0.05) and albumin (p<0.001) levels were higher in BC and BC +G groups as compared to G and control group. Serum AST activity were lower in G group as compared to control and other experimental groups (p<0.05). On histological examinations, regarding the duodenal epithelium; there was no difference among the trial groups. Hyperemia was observed, especially in the G group, in macroscopic exams of lamina propria and other viticular areas. The lymph follicles were more wide spread in the G + BC, G and BC groups than in the control. The results of the study showed that the combination of BC and G can have beneficial effects, and different doses of G and BC may be used to see positive or negative effects.eninfo:eu-repo/semantics/openAccessAntioxidant status; Black Cumin; Broiler performance; Garlic; Serum biochemistryArticle22410.1590/1806-9061-2020-1317WOS:000602404100011Q4