EFFECT OF SUPPLEMENTAL DIFFERENT LERELS OF RED PEPPER AND OMEGA-3 FATTY ACID TO BROILER DIETS ON SOME CHARACTERISTICS UNDER HEAT STRESS | ||
| Diyala Agricultural Sciences Journal | ||
| Article 1, Volume 4, Issue 2, December 2012, Pages 37-47 | ||
| Author | ||
| A. S. Abdalwahd | ||
| Abstract | ||
| A total of 120 broiler chicks ,three weeks –old Ross , was carried out to study the Hematology and serum biochemistry of broiler fed varying dietary levels of red pepper and omega-3 fatty acids . The birds were divided in to five group and treated as follows: T1,Control group T2 and T3 ,fed 4 and 8g red pepper /kg of diet , T4 and T5, fed 0.3 and 0.5g omega-3/kg of diet respectively .Experiments were carried out for 21 days , results showed that chicks fed with red pepper T3 and omega-3 T5 had significantly (P<0.05) PCV% ,hemoglobin and total red blood cell count, Moreover the chicks fed with ration containing red pepper or omega-3 had reduced white blood cell and heterophil to lymphocyte ratio ( H/L) .The total protein and albumin increased significantly (P<0.05) for the T3 and T4 ,However ,glucose ,cholesterol , uric acid and triglusride had significantly lowered compared with control group . | ||
| Keywords | ||
| Key Words; Omega; Fatty Acids; Heat stress | ||
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