Physical Performance of Broiler Chickens Affected by Dietary Biological Additives

El-Kholy, K. H.; Rakha, Samar; Eldin, Habza

doi:10.36380/jwpr.2020.51

Cited by 2 publications

(2 citation statements)

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“…Promising molecular indicators include hormonal regulators of metabolism and body temperature (e.g., the thyroid hormone triiodothyronine (T3), which controls many physiological processes including body temperature; its prohormone and metabolic stimulator thyroxine (T4); aldosterone, which influences water retention and loss; prolactin which regulates immune function, metabolism and lactation; and growth hormone), and acute-phase proteins (APP), which are markers of inflammation [5]. Immune function is compromised by various stressors, including poor nutrition, extreme temperatures, injury, and disease [6]. The major problem in the Middle East is a shortage of feed resources and prolonged drought that negatively affect animal productivity and sustainability.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Adding Aqueous Mint and Lemon to Heat-Stress Broiler’s Drinking Water

AL-Ramamneh

2023

AJRAVS

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We aimed to investigate whether adding mint and lemon ingredients would improve broiler performance under heat-stress conditions. A total of 120 -one-day-old, unsexed Hybrid chicks were randomly assigned into four treatment groups, thirty birds each. Each group contained three replicates of ten birds. The experimental groups were assigned according to their watering treatments that, included tape water as the control group, tape water mixed with an aqueous solution (0.3%) of mint (Mentha longifolia), tape water with an aqueous solution (0.3%) of lemon (Citrus limon L), and tape water with an aqueous mixture (0.3% each) of mint and lemon, respectively. Feed intake and body weight were measured every week. At 42 days of age, two birds per replicate were slaughtered, the carcass was weighed, and its internal organs (chest, thigh, back, wings, neck, liver and abdominal fat) and dressing percentage were calculated. Live observations of drinking and feeding activities were recorded three times a day. Our results showed that the combination of mint and lemon significantly (P = .05) enhanced the growth performance of chickens (body weight and feed intake), compared to the control, lemons or mint groups, respectively. Carcass and internal organ (Chest, thigh) weights were heavier when

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Section: Introductionmentioning

confidence: 99%

The Effect of Adding Aqueous Mint and Lemon to Heat-Stress Broiler’s Drinking Water

AL-Ramamneh

2023

AJRAVS

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“…T he high costs of ingredients for yellow corn and soybean meal, which are the traditional feed mainly used in poultry rations, is one of the toughest challenges fac-ing the poultry industry in developing countries (Abd El-Hack et al, 2015;Alagawany and Attia, 2015;El-kholy et al, 2020). So, the use of exogenous enzymes has become an excellent alternative and one of the most important mechanisms for feeding broilers to improve the performance of foods provided to animals.…”

Section: Introductionmentioning

confidence: 99%

Effect of Enzymes Supplementation to Low Energy and Protein Corn Soybean Meal Diets on Broiler Performance and Quality of Carcass and Meat

Magied¹,

Habib²,

Waly³

et al. 2022

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The effect of supplemented pectinase (PE) and protease (CIBENZA® DP100) (P) individually or mixture (PEP) and either on low crude protein (CP) and low metabolizable energy (ME) were studied on growth performance, carcass characteristics and meat quality of Arbor Acres broiler chickens. Two experiments were conducted in current study; experiments 1 (EXP1) evaluated the effects of PE and/or P supplementation to standard corn-soybean broiler diet (STD). while experiment 2 (EXP2) examined the PEP supplemented to different levels of low CP (low 10 or 15 %) and low ME diets (lower 100 or 150 kcal/kg) than control (L10%-100, L10%-150, L15%-100, L15%-150). The obtained results were: the EXP1 showed that significant improvement in feed conversion ratio (FCR) for chicken in P treatment by 8.38 and 5.75 % in compared to control and PE, respectively. Also, chicken in PEP treatment significantly (P<0.05) increased dressing % by 7.89% and drum stick by 9.27% compared to control. All supplementation had significant improvement in total protein (TP) level in broiler meat. PE and PEP enhance meat oxidative by decreased malondialdehyde (MDA) by 28.15 and 19.87 %, respectively and improve meat quality by decreased low density lipoprotein (LDL) by 7.69 and 4.73 %, respectively. The EXP2 observed chicks fed on low ME and low CP diet significantly decreased total body weight gain (BWG) with increased in total feed intake and FCR. Chicken treated by PEP had significant increased on final body weight, BWG and improved FCR for control and L10%-100. Chicks fed on PEP+L10%-100 and PEP+STD significantly gained the highest dressing followed by L10%-100. These results in general show positive effect of EXP1 witch improved FCR by supplemented P however PEP supplementation increased dressing % and drum stick %. Both supplementation enhanced meat TP and decreased meat MDA. The EXP2 witch used low CP and low ME with PEP supplementation enhance especially for L10%-100 and control. The chemical quality of produced meat as the concentrations of MDA and LDL were decreased and increased meat TP.

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Physical Performance of Broiler Chickens Affected by Dietary Biological Additives

Cited by 2 publications

References 0 publications

The Effect of Adding Aqueous Mint and Lemon to Heat-Stress Broiler’s Drinking Water

The Effect of Adding Aqueous Mint and Lemon to Heat-Stress Broiler’s Drinking Water

Effect of Enzymes Supplementation to Low Energy and Protein Corn Soybean Meal Diets on Broiler Performance and Quality of Carcass and Meat

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