5025
MOHAMED SHAFEY ABDEL.WAHED ELSHARKAWY
INFLUENCE OF' DIETARY POLYUNSATURATED FATTY ACIDS AND ANTIOXIDANTS SUPPLEMENTATION IMMUNE ON RESPONSE, PRODUCTIVE PERF,ORMANCE AND MEAT QUALITY OF'BROILER CHICKENS
broiler / li nseedoil / fish oil / antioxidants / PUFAS / meat / immune response, Performance
The present experiment was carried out at the Poultry Physiology Researches Laboratory Poultry Production Department, Faculty of Agriculture, Ain Shams University, and Laboratories of Animal Production Department, National Research Centre, Cairo, Eg1pt. The main objective of the study was to investigate the possibility to increase n-3 long chain PUFAs especially EPA and DHA fatty acids and to preserve meat quality in broiler by adding Fo or Lo and some ofantioxidants to the diet. As well as, improving productive performance and immune response of broiler chicks. A total of 168 one-day-old, Cobb-500 broiler chicks were obtained from a local commercial hatchery. The birds were randomly divided into seven groups with three replicates, eight chicks each. The first group was fed on the basal diet containing 2Yo soy bean oil (control), the 2"d , 3'd and 4ft groups were given the basal diets containing 2Yo LO; 2% LO + 20A mg vitamin E (Vit. E)l kg or 2o/o LO + 0.2% Sweet Chestnut Tannin (SCT), respectively. While the 5th, 6th and 7th groups were offered the basal diet containing 20 FO,2%FO + 200 mg Vit. E/ kg or 2o/o FO + 0.2oh SCT, respectively. Results showed that live body weight and feed conversion ratio were significantly enhanced by addition of FO + 0.2 %SCT, LO + 0.2 %scT followed by Fo + 200mgl kg vit. E. Dietary inclusion of 2ohFO + 0.2%SCT in broiler diets improved immune response and plasma lipids parameters of broilers and n-3 long chain PUFAs in broiler meat and enhance the antioxidant activity. However, the addition of 2Yo frsh oit only had the least score of sensory traits. While, inclusion of 2o/olinseedoilwiththetwoSourcesofantioxidantsincreasedbroilersmeat([ linoleincacidandenhancedtheantioxidantactivity,consequently protected lipid meat from lipid peroxidation
2015
M.Sc
Ain Shams
Agriculture