Poultry genotypes’ low heat tolerance affects birds’ health, which results in major economic
losses and calls for an immediate, consumer-friendly dietary plan. This study assessed black
elderberry extract (BE) on 120-Cobb chickens, 35-days old, to mitigate the adverse-effects of
acute heat stress on clinical and pathological parameters, antioxidant status, and meat
quality. Birds were divided into four-groups: NEG: maintained at thermoneutral
temperature (24 ± 1°C); 2) BE: administered 0.15 g/L BE extract for 12-h while kept at 24
± 1°C; HSBE: maintained at 38 ± 1°C for 6-h and treated with BE extract (0.15 g/L); HS:
maintained at 38 ± 1°C for 6-h. BE supplementation under heat stress significantly
mitigated these effects, reducing rectal temperature and droppings moisture (p < 0.05),
lowering both macroscopic and histological lesion severity at 3 and 12 h (p < 0.05), and
improving meat quality traits—lower cooking and thawing losses, enhanced waterholding
capacity, and better tenderness – while also diminished muscle
malondialdehyde concentration, and elevated levels of polyunsaturated fatty acids
(PUFA) and omega-3 PUFA, particularly alpha-linolenic acid (p < 0.05). The results suggest
that the use of BE extract in the water of broiler chickens during periods of heat stress is
beneficial, and further research on heat stress-reducing efficacy of BE is needed.