The effects of L-carnitine and type of fat on carcass characteristics and immune response of broiler chickens
Subject Areas :
Veterinary Clinical Pathology
khosro Parsaeimehr
1
*
,
habib Cheraghi
2
,
saeid hosseinzade
3
,
mohammad Afrouziyeh
4
,
abbasali Ahmadie Naghdehi
5
1 - کارشناس ارشد واحد دامپروری ایستگاه تحقیقاتی خلعت پوشان، دانشکده کشاورزی، دانشگاه تبریز.
2 - کارشناس واحد دامپروری ایستگاه تحقیقاتی خلعت پوشان، دانشکده کشاورزی، دانشگاه تبریز.
3 - دانش‌آموخته علوم دامی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران.
4 - استادیار گروه علوم دامی، دانشکده کشاورزی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران.
5 - کارشناس ارشد علوم دامی، مدرس هنرستان کشاورزی شهید اسماعیلی نقده، ایران.
Received: 2014-07-25
Accepted : 2014-10-20
Published : 2014-08-23
Keywords:
carcass characteristics,
broiler chicken,
immune response,
L-carnitine,
Fat sources,
Abstract :
Two hundred and forty one-day-old male broilers (Ross-308) in 6 treatments with 4 replicates and 10 birds in each replicate were used in this experiment. Dietary treatments consisted of: 1)diet with 5% vegetable oil (T1), 2) diet with 5% vegetable oil + 300mg/kg L-carnitine (T2), 3)diet with 5% animal fat (T3), 4)diet with 5% animal fat + 300mg/kg L-carnitine (T4), 4)diet whit mixed vegetable and animal fat (equal to 2.5%) (T5), 5) diet whit mixed vegetable and animal fat (equal to 2.5%) + 300mg/kg L-carnitine (T6). The diets with L-carnitine showed a significant effect on body weight in grower and whole growth period (p<0.05). Also adding L-carnitine in the diet increased carcass weight, leg and Breast meat and reduced abdominal fat (p<0.05). Adding L-carnitine in the diet had a significant effect on heart, liver, fabricious boursa, thymus and spleen weight (p<0.05). But adding L-carnitine in the diet had no significant effect on glucose, protein, albumin and globulins of blood (p>0.05). Also adding L-carnitine had a significant effect on HI Newcastle titer on the 32nd day (p<0.05) but it had no significant effect on HI Newcastle titer on the 42nd day (p>0.05).
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