Impact of Untreated Olive Pulp on Hematological and Growth Performance in Broiler Treated with NDvaccine

Abstract

A N objective study is on the olive oil by-product industry that may be used without a feedlot as compromising the taste, dietary, digestibility value, health, and growth performance of broilers. This investigation was conducted in order to determine the results of using untreated olive pulp on the hematological parameters and performance of broiler chickens. 180 one-dayold Ross chick's broilers came from a nearby commercial hatchery. The chicks were divided randomly into 4 groups, each group including (45) birds in floor cages when the experiment was running, which was 42 days, of Veterinary medicine of Mosul University provided environmental conditions controlled during the experiment's length, which was 42 days of age. OP was purchased from a nearby factory that makes olive oil. and was included in quantities of the basic starter and growth diets of 5% which equal 50g/kg diet. control group (G1) fed on just a marketed diet (no olive pulp was added), G2 fed on a commercial diet and vaccinated with ND vaccine, G3 fed on a marketed diet with OP 5%, G4 fed on a commercial diet with OP 5% and vaccinated with ND vaccine. The parameters have been taken at 14,28and 42day of age. The results showed a negative effect on the body weight B.W, food conversion ratio FCR, and an appositive effect on the heterophil and lymphocytes number and hematocrit (Hb), packed cell volume (PCV), and stress index.

Economic, Productive, and Behavioral Evaluation of Using Dried Olive Cake and Ground Date Palm in Growing Rabbit’s Diet: Histological and Gene Expression Impact

“…This may be attributed to the presence of growth-promoting compounds in dates that enhance energy and protein utilization, as suggested by [64,65] resulting in a better synchrony between energy release and protein degradation, leading to increased microbial protein yield. In contrast, our research contradicts prior studies by [62,66,67,68], who found no significant variations in the live BW and BWG of rabbits fed diets containing olive by-products.…”