The aim of the experiments was to determine the influence of the addition of herbs to the diets on the total protein content and the activity of the digestive enzymes in broiler chickens. The experiments were carried out on 210 Ross broiler chickens (in the period from 1st to 42nd day) randomly divided into 7 groups: control and 6 experimental. The experimental chickens were fed on a diet with a 2% addition of the following: hops (gr. I), linden (gr. II), melissa (gr. III), pansy (gr. IV), peppermint (gr. V), urtica (gr. VI). At the 42nd day, 10 chickens (5 males and 5 females) were chosen from each group which had a body weight closest to the average of particular group. The body weight (g) and, after slaughter, also relative liver weight (g/100 BW) and abdominal fat content (% of BW) were examined. The percentage of breast, thigh and shank muscles were examined. The proventriculus was isolated and mucosa membrane was removed from them. After homogenization of the mucosa membrane the total proteolitic activity and total content of proteins in it were analyzed. The highest body weight was determined in chickens receiving an addition of urtica. However, the addition of linden caused a 20% reduction of body weight in males and 11% in females. Considerably lower body weight was also observed in males fed on the diet with hops. The addition of hops caused an increase of liver weight and abdominal fat content. A statistically considerable increase of the total protein content in the mucosa membrane of the proventriculus in groups fed on the diets with linden, melissa, pansy, peppermint and urtica was observed. The analysis of the proteolitical activity of the mucosa membrane indicated its considerable decrease in chickens of both sexes when the diet was enriched by the addition of linden, melissa, pansy, peppermint and in females fed on a mixture with the addition of hops and urtica.
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