Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS
Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS
Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS
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1 st WorkshopXIII International Feed Technology Symposiumpromoters. Most <strong>of</strong> their properties are due to the essential oils they contain as products<strong>of</strong> secondary metabolism 2 . Essential oils extracted from herb <strong>and</strong> spices are a complexmixture <strong>of</strong> various compounds, which consists <strong>of</strong> aromatic <strong>and</strong> volatile substances whichare generally recognized as safe, admitted by the Food <strong>and</strong> Drug Administration (FDA)3 . A blend <strong>of</strong> essential oils has been developed for use as alternatives to antibiotics inthe animal industry partly due to their biological properties such as antimicrobial <strong>and</strong>antiseptic activities. Essential oils inhibit microbial growth in the gut <strong>and</strong> in that wayenhance nutrient digestibility 3 . Essential oils are already used as feed supplements toimprove growth performance under intensive management systems.Another antibiotic replacement in poultry production, used as a growth stimulant <strong>and</strong> forimprovement <strong>of</strong> the feed conversion rate, in farm animals could be some probioticsmicroorganisms 9 . Probiotics may affect the permeability <strong>of</strong> the gut <strong>and</strong> increaseuptake <strong>of</strong> nutrients. By definition, a probiotic contributes to an improvement <strong>of</strong> theintestinal microbial balance <strong>and</strong> consequential beneficial effects for the host animal 12 .Therefore, the present study was designed to evaluate the effects <strong>of</strong> <strong>dietary</strong>supplementation with essential oil extract, <strong>and</strong> probiotic on broiler meat production.MATERIAL AND METHODSThe trial involved one-day-old fattening chicks <strong>of</strong> ROSS 308 hybrid line. Day-oldchickens were weighed at the beginning <strong>of</strong> the trial <strong>and</strong> housed in special pens undercontrolled ambient conditions <strong>and</strong> had ad libitum access to feed <strong>and</strong> water. Chickenswere assigned in 3 experimental groups <strong>and</strong> received iso-protein <strong>and</strong> iso-energy dietswith no supplements (control group C), with essential oil (group O), <strong>and</strong> with probiotic(group P) supplementation. The trial lasted 42 days (two 21-day periods). The first threeweeks chicks were fed starter diets <strong>and</strong> then (4-6 week) finisher diets until the end <strong>of</strong> thetrial. The main difference between starter <strong>and</strong> finisher diets was in protein level <strong>and</strong>energy: protein ratio. Composition <strong>of</strong> trial diets is given in Table 1.For determination <strong>of</strong> body weight, daily gain, feed intake <strong>and</strong> feed conversion efficiencybirds were weighed every 7 days <strong>of</strong> experiment.319
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