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 (کارشناس ارشد واحد دامپروری ایستگاه تحقیقاتی خلعت پوشان، دانشکده کشاورزی، دانشگاه تبریز.)
habib Cheraghi ² (کارشناس واحد دامپروری ایستگاه تحقیقاتی خلعت پوشان، دانشکده کشاورزی، دانشگاه تبریز.)
saeid hosseinzade ³ (دانش‌آموخته علوم دامی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران.)
mohammad Afrouziyeh ⁴ (استادیار گروه علوم دامی، دانشکده کشاورزی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران.)
abbasali Ahmadie Naghdehi 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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