This study evaluated the effects of artichoke supplementation on broiler chickens under heat stress conditions. 240 broiler chicks were divided into groups fed either a control diet, control diet with 1.5% or 3% artichoke, or control diet with vitamin E. Half the birds were maintained under normal temperatures while the other half experienced 6 hours of heat stress per day. Results showed that under heat stress, artichoke and vitamin E supplementation improved body weight, organ weights, and immune response measurements compared to the control diet. The conclusion is that artichoke and vitamin E can help improve the immunity of broilers reared under heat stress.

1. Artichoke
Heat Stress and Immunity

2. Experimental design and birds
› 240 day-old broiler chicks (Ross, 308) were randomly assigned to one of four dietary
treatments with four replicate pens per treatment (15 birds per pen) in a completely
randomized design.
1. Group 1: control diet
2. Group 2: control diet + artichoke (15 g/kg diet)
3. Group 3: control diet + artichoke (30 g/kg diet)
4. Group 4: control diet + 30 mg/100 g diet vitamin E

3. Cont. …
› The broilers under study were divided into two main groups.
1. First group: maintained at 26 ± 2 °C
2. Second group: maintained at (34±2 °C and 75% RH, 6 h/day, 10:00-16:00 h in HS).
› The experiment was performed for 42 days.

4. Immunocompetence Evaluations
1. Body weight
2. Organ collection (Thymus, spleen and bursa of Fabricius)
3. Sheep red blood cells (SRBC)
4. ND-HI titer

5. Results
BW FCR
Heat stress
Control 1,941 1.83
1.5% artichoke 1,816 1.88
3% artichoke 1,770 2.02
Vitamin E 1,890 1.93
Normal
Control 2,130 1.78
1.5% artichoke 1,957 1.83
3% artichoke 1,870 1.88
Vitamin E 2,014 1.78

6. Results
Bursa Spleen Liver
Heat stress
Control 0.21 0.13 1.96
1.5% artichoke 0.22 0.14 2.14
3% artichoke 0.22 0.15 2.27
Vitamin E 0.23 0.14 2.27
Normal
Control 0.21 0.14 2.59
1.5% artichoke 0.21 0.14 2.17
3% artichoke 0.23 0.15 2.32
Vitamin E 0.21 0.15 2.36

7. Results
SRBC NDV-HI
Heat stress
Control 3.62 2.12
1.5% artichoke 4.62 2.25
3% artichoke 4.87 2.50
Vitamin E 4.75 2.62
Normal
Control 4.62 2.25
1.5% artichoke 4.62 2.50
3% artichoke 5.0 2.37
Vitamin E 4.87 2.62

8. Conclusion
› Results of the present study suggest that supplementation of vitamin E and artichoke
in the diet can improve immunocompetence of broilers when reared under HS
conditions.