Author name:
ايهاب عبد الرزاق جواد عوض
Supervisor name:
بشرى سعدي رسول زنكنه
Key words:
- مضادات الاكسدة
- صفات الدم
- الاجهاد الحراري
- الصفات الفيزيائية والكيميائية للذبيحة
- المناعة
- اكسدة الدهون
- الاستازانثين
Abstract:
This experiment were conducted from July 1st to August 5th , 2019 (35 days) to investigate the effect of adding different levels of Astaxanthin (10, 20, 30, 40 mg/kg diet) on the productive, physiological, immune performance, the qualitative characteristics of carcasses broiler reared under high environmental temperature. A total 240 Broiler chicks (Ross 308) unsexed, one day old, with average weights of 38 g/chick were used in this experiment. Chicks were fed on starter diet for the first three weeks, and then were fed on finisher diet for the last two weeks of age. Chicks were divided into five treatments at the same addition levels of Astaxanthin in the first experiment. After the first week, all chick groups were exposure to the heat stress at 12:00 PM., 2:00 PM., 4:00 PM., and 6:00 PM.
The results of productive performance indicated a highly significant (P <0.01) increases in final body weight, total gain, total feed intake, improving feed conversion rate, dressing percent, and a significant decrease in mortality in all Astaxanthin treatments compared with control treatment.
All Astaxanthin treatments achieved high scores in carcass traits such as hot, cold carcass weights, carcass length, breast circumference, repletion of body with highly significant (P <0.01) increase compared with control treatment. While T5 exiled on T1 in thigh circumference ,and T2,T3, and T5 in repletion of breast compared with control treatment. Breast and thigh main cuts of all carcasses of Astaxanthin treatments recorded highly significant (P <0.01) increases in comparison with control treatment.
Results of physical characteristics of meat showed highly significant (P <0.01) decrease in cooking loss, drip loss, thawing loss, and increasing for water holding capacity in all Astaxanthin treatments compared with control treatment.
All Astaxanthin treatments decreased (P <0.01) the TBA of broiler meat storage for 1, 15, 30, and 45 days, but they were no significant difference at 60 day of storage with control treatment. There were highly significant (P <0.01) decreases in values of PV and FFA in all Astaxanthin treatments with all storage periods as compared with control treatment. The pH and myoglobin concentration in meat were increased significantly (P <0.01) while cholesterol values decreased in all Astaxanthin treatments in comparison with control treatment.
Blood characteristics at the age of 21 and 35 day were at the same trend, results showed a highly significant (P <0.01) increase in RBC, PCV, and Hb and decrease in WBC and H/ L ratio in all Astaxanthin diets compared with control treatment.
Results of blood biochemistry at 21, and 35 days of age showed a highly significant (P <0.01) increase in total protein and globulin concentration for all Astaxanthin treatments, and noticed increasing albumin concentration in T3 and T4 at 21 day old while all experimental treatments increased in albumin concentration at 35 day old compared with control treatment. No significant differences between treatments in blood glucose at 21 day old, but it was a highly significant (P <0.01) decreased at 35 day old as comparison with control.
The results of immunological characteristics showed a highly significant (P <0.01) increase in the relative weight of Bursa and Bursa index, the titer against Newcastle disease, and the titer against Infectious bursal disease compared with control treatment.
