Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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1 st WorkshopXIII International Feed Technology Symposiumpromoters. Most of their properties are due to the essential oils they contain as productsof secondary metabolism 2 . Essential oils extracted from herb and spices are a complexmixture of various compounds, which consists of aromatic and volatile substances whichare generally recognized as safe, admitted by the Food and Drug Administration (FDA)3 . A blend of essential oils has been developed for use as alternatives to antibiotics inthe animal industry partly due to their biological properties such as antimicrobial andantiseptic activities. Essential oils inhibit microbial growth in the gut and 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 and forimprovement of the feed conversion rate, in farm animals could be some probioticsmicroorganisms 9 . Probiotics may affect the permeability of the gut and increaseuptake of nutrients. By definition, a probiotic contributes to an improvement of theintestinal microbial balance and consequential beneficial effects for the host animal 12 .Therefore, the present study was designed to evaluate the effects of dietarysupplementation with essential oil extract, and probiotic on broiler meat production.MATERIAL AND METHODSThe trial involved one-day-old fattening chicks of ROSS 308 hybrid line. Day-oldchickens were weighed at the beginning of the trial and housed in special pens undercontrolled ambient conditions and had ad libitum access to feed and water. Chickenswere assigned in 3 experimental groups and received iso-protein and iso-energy dietswith no supplements (control group C), with essential oil (group O), and with probiotic(group P) supplementation. The trial lasted 42 days (two 21-day periods). The first threeweeks chicks were fed starter diets and then (4-6 week) finisher diets until the end of thetrial. The main difference between starter and finisher diets was in protein level andenergy: protein ratio. Composition of trial diets is given in Table 1.For determination of body weight, daily gain, feed intake and feed conversion efficiencybirds were weighed every 7 days of experiment.319
1 st WorkshopXIII International Feed Technology SymposiumTable 1. Composition (%) of starter and finisher dietsBroiler starter (0 – 3 weeks) Broiler finisher (4–6 weeks)Trial group C O P C O PSupplement -EssentialEssentialProbiotic -oiloilProbioticMaize 48.1 48.1 48.1 57.12 57.12 57.12Soybean meal 14 14 14 20 20 20Extrudatesoybean meal15 15 15 15 15 15Sunflowermeal 44%14 14 14 - - -Oil 4.5 4.5 4.5 4 4 4Monosodiumphosphate1.3 1.3 1.3 1.1 1.1 1.1Limestone 1.4 1.4 1.4 1.2 1.2 1.2Salt 0.4 0.4 0.4 0.4 0.4 0.4Methyonine 0.12 0.12 0.12 - - -Methyonine+cystine- - - 0.18 0.18 0.18Lysine HCl 0.18 0.18 0.18 - - -Premix 1 1 1 1 1 1RESULTS AND DISCUSIONAverage results data on birds body weight, daily gain and feed conversion ratio duringthe experimental period are shown in Fig. 1, 2 and 3.Birds body weight3kg213200after 3 weeksat the end oftrailgroup C 0,7 1,97group O 0,71 2,23group P 0,71 2,15Fig. 1. Birds body weight after 3 rd week (starter diet) and at the end of trail (finisher diet)
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Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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