The researchers aimed to boost the productivity of broiler chickens by using organic acids in their diet without reducing nutrition. They conducted a trial at a poultry farm and found that adding organic acids helped improve the chickens' immune system, increase their survival rate, and enhance the quality of their meat. The chickens in the experimental group grew 0.8% heavier than those in the control group by the time they were ready for slaughter. Additionally, the experimental group yielded 0.6% more marketable birds, with a higher percentage of first-class birds compared to the control group. Overall, these results led to a significant increase in meat production and extra profit for the farm.