Effect of Phytase and Citric Acid Supplementation on the Growth Performance, Phosphorus, Calcium and Nitrogen Retention on Broiler Chicks Fed with Low Level of Available Phosphorus

Chirayath, Deepa; Jeyanthi, G. P.; Chandrasekaran, D.

doi:10.3923/ajpsaj.2011.28.34

Cited by 27 publications

(21 citation statements)

References 7 publications

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“…On this topic, Yesilbag and Çolpan (2006) reported that citric acid increased villus height/crypt depth ratio and increased the beneficial bacteria while decreasing pathogenic organisms in the feed and gut (Deepa et al, 2011). Organic acids may be useful alternative for improving production performance and animal health (Attia et al, 2013).…”

Section: Daily Feed Consumption and Feed Conversion Ratiomentioning

confidence: 99%

Growth Performance and Feed Utilization of Growing Rabbits Fed Diets Containing Olive Cake Meal Supplemented With or Without Citric Acid

Azazi

Gadelrab

EL-Komy

et al. 2018

Egyptian Journal of Rabbit Science

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This study carried out to evaluate the effect of feeding diets containing olive cake meal (OCM) at 10 % and 20 % with or without citric acid at levels 0.1 % or 0.2 % on growing rabbits performance. One hundred and five weaning New Zealand white (NZW) rabbits about 4 weeks old were allotted at random to seven experimental groups with 15 rabbits in each group contained three replicates (five rabbits in each) in a growth trail lasted for forty days. The experimental diets were as follows: Diet 1 was used as a control without adding olive cake or citric acid, and Diets 2, 3 and 4 : contained 10 % olive cake and were supplemented with zero, 0.1 and 0.2 % citric acid respectively, Diets 5, 6 and 7 : contain 20 % olive cake and were supplemented with zero, 0.1 and 0.2 % citric acid respectively. Results could be summarized as follows:Addition of olive cake plus citric acid to growing rabbit diets significantly increased live body weight (LBW) and daily weight gain (DWG). Feed conversion ratio (FCR) was improved and mean values of feed intake (FI)were increased along with adding 10% olive cake plus 0.1% citric acid in the rabbit diets. Economic efficiency percentage (EEf), relative economic efficiency (REE) and performance index (PI) were higher in growing rabbits fed diets containing 10% olive cake meal plus 0.1%citric acid than the other groups. A significant increase in apparent digestibility coefficients of CF, EE, NFE, and TDN were detected while, there was insignificant increase in DM, OM, CP, DCP and DE % and apparent digestibility coefficient with addition olive cake plus citric in the rabbit diets. Carcass, liver, heart, giblets and dressing percentages in rabbits fed 10% olive cake recorded higher values compared with other dietary treatments. Cholesterol and triglycerides in rabbits fed diet containing 10% olive cake without or with 0.1% citric acid showed lower values

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Section: Daily Feed Consumption and Feed Conversion Ratiomentioning

confidence: 99%

Growth Performance and Feed Utilization of Growing Rabbits Fed Diets Containing Olive Cake Meal Supplemented With or Without Citric Acid

Azazi

Gadelrab

EL-Komy

et al. 2018

Egyptian Journal of Rabbit Science

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“…The positive effect of citric acid on feed intake may be due to the effect of maintaining feed freshness and thus the palatability of the feed. In the literature, citric acid supplementation has been reported to preserve freshness and to decrease microbial growth and harmful bacteria (E. Coli), thereby maintaining feed quality during storage and in the gut and leading to better animal growth (Falkowski and Aheme 1984;Eidelsburger and Kirchgessner, 1994;Deepa et al, 2011).…”

Section: Body Weight and Egg Production Traitsmentioning

confidence: 99%

“…The negative effect of NSP on gut ecology and function has been highlighted (Choct, 2006), but experiments on improving OC utilization are limited (Al-Harthi, 2015). On this topic, Islam (2012) reported that citric acid increased villus height/crypt depth ratio and increased beneficial bacteria while decreasing pathogenic organisms in the feed and gut (Falkowski and Aheme 1984;Eidelsburger and Kirchgessner, 1994;Deepa et al, 2011). Organic acids may be a useful alternative for improving production performance and animal health (Attia et al, 2012(Attia et al, , 2013.…”

Section: Introductionmentioning

confidence: 99%

Effect of Citric Acid on the Utilization of Olive Cake Diets for Laying Hens

Al‐Harthi

Attia²

2015

Italian Journal of Animal Science

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The study aims at improving the utilization of olive cake (OC) containing-diets for laying hens by citric acid supplementation at 0.1 and 0.2%. Olive cake was collected and dried by sunny warm air at an average temperature of 45°C with continuous stirring until completely dried. Then, the OC was included in isonutritive diets at 0, 10 and 20%. Additionally, citric acid was added at 0, 0.1 and 0.2%. This resulted in 3(OC levels)×3(citric acid concentrations), producing 9 different treatments. Each treatment was represented by eight replicates of three laying hens each. The diets were fed to laying hens from 40 to 56 weeks of age. Olive cake inclusion up to 20% without citric acid supplementation in the diets of laying hens did not affect laying performance, egg quality or liver function indices, but 10% and 20% OC diets increased feed intake and impaired the feed conversion ratio (FCR) compared with the control group. Citric acid added at 0.1% to the diets of laying hens containing 20% OC yielded similar FCR to the unsupplemented control. In addition, citric acid supplementation at 0.1% significantly decreased relative weight of liver compared with the other levels of citric acid, which is obvious in OC-free diet, and it significantly increased relative weight of ovary compared with the control diet, which is obvious in different diets. In conclusion, OC could be used in the laying hens' diets at 20% when supplemented with 0.1% citric acid without negative effects on laying performance, egg quality and blood metabolites.

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“…High levels of calcium in the laying hens' diets may interfere with CA affecting pH in the gut towards alkalinity, thus reducing its effectiveness as an acidic agent (Nezhad et al, 2007). In the literature, CA supplementation has been reported to preserve freshness and to decrease microbial growth and harmful bacteria (E. Coli), thereby maintaining feed quality during storage and in the gut and leading to better animal growth (Deepa et al, 2011).…”

Section: Laying Performancementioning

confidence: 99%

Effect of Adding Some Antioxidants to Diet Containing Fatty Acids on Productive and Some Physiological Parameters of Silver Montazah Chickens Strain. 2-During Laying Period

Bahakaim¹,

Assaf²,

Osman³

et al. 2018

Egyptian Journal of Nutrition and Feeds

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n experiment was conducted for a period of 12 wks to investigate the effect of some antioxidants in the diet on productive performance and some physiological and hematological parameters as well as fertility and hatchability of chickens. For this purpose, 231 Silver Montazah strain birds (210 hens and 21 cocks) 24-wks-old were used in this experiment up to 36 wks of age. All birds were individually weighed and randomly divided into 7 equal experimental groups (30 hens and 3 cocks of each) with three replicates (10 hens and 1 cock each) with almost similar initial average body weight. Replicates were randomly housed in floor pens (280 cm long x 220 cm wide). The 1 st group was fed the basal diet that supplemented linoleic acid (n-6) and linolenic acid (n-3) at the ratio of 4:1, respectively and served as control. The 2 nd and 3 rd groups were fed the basal diet supplemented with 125 and 250 g Butylated Hydroxy Toluene/ton diet, respectively. The 4 th and 5 th groups were fed the basal diet supplemented with 100 and 200 g vit. E /ton diet, respectively. The 6 th and 7 th groups were fed the basal diet supplemented with 5 and 10 kg citric acid/ton diet, respectively. Results indicated that antioxidants supplementation significantly increased egg number, egg production percentage and egg mass and improved feed conversion ratio and egg shell thickness compared to the control group. Moreover, significant increase was obtained for blood hemoglobin, red blood cells and white blood cells, as well as plasma total protein, globulin and high density lipoproteins for groups fed antioxidants compared with the control group. Ejaculate volume, sperm motility, live sperm percentage, sperm concentration, total sperm per ejaculate and total live sperm per ejaculate, as well as fertility and hatchability percentages were increased. Conversely, significant lower heterophils/lymphocytes ratio and plasma concentration of total lipids, cholesterol, triglycerides and lowdensity lipoproteins were associated with supplemental antioxidants, while abnormal sperm percentage was decreased with antioxidants supplementation. In conclusion, dietary supplemental of some antioxidants to feed containing fatty acids is a practical application recommended especially by 100 and 200 g vit. E or 10 kg citric acid/ton diet to Silver Montazah chickens strain during the laying period and had beneficial effects on productive, reproductive, physiological and hematological parameters and immune status.

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Effect of Phytase and Citric Acid Supplementation on the Growth Performance, Phosphorus, Calcium and Nitrogen Retention on Broiler Chicks Fed with Low Level of Available Phosphorus

Cited by 27 publications

References 7 publications

Growth Performance and Feed Utilization of Growing Rabbits Fed Diets Containing Olive Cake Meal Supplemented With or Without Citric Acid

Growth Performance and Feed Utilization of Growing Rabbits Fed Diets Containing Olive Cake Meal Supplemented With or Without Citric Acid

Effect of Citric Acid on the Utilization of Olive Cake Diets for Laying Hens

Effect of Adding Some Antioxidants to Diet Containing Fatty Acids on Productive and Some Physiological Parameters of Silver Montazah Chickens Strain. 2-During Laying Period

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